What to Do With Raw Milk? Clabber * milk! The Book You Need to Learn The Skill of Turning Raw Milk Into Food BUY THE BOOK HERE Loved by Readers * noun. Sour, fermented milk verb. To sour, ferment milk
GET IN TOUCH If there’s anything else you wish to share with our team, please email hello@reallygreatsite.com. BOOK: The Art of Clabber Applying Nose-to-Tail Philosophy to Dairy by Katya Luniova, Sawdust Publishing ,2025 “The Art of Clabber is an important read for the generation that is falling in love with raw milk. With a focus on health and nutrition, Katya dives deep into the long-forgotten milk handling practices of our grandparents and great grandparents. With comprehensive recipes that instill confidence and dispel the fear surrounding raw milk consumption!” RuthAnn Zimmerman @ruthannzimm
Imagine turning raw milk into cottage cheese, sour cream, butter, fermented dairy drink, and cheese culture—using nothing but raw milk? It is all possible with natural dairy fermentation. You probably heard about soured raw milk, aka clabber. Have you wondered: What is clabbered milk? How to sour milk? What to do with soured milk? What if there were a book that answered all these questions—and showed you how to make cottage cheese and many other foods while using raw milk to its full potential? BUY THE BOOK HERE
FINISH Welcome back to real food Clabbering milk was once common practice. This skill of dairy fermentation and sustainable milk use was nearly lost in the last 100 years—this book brings it back, guided by grandmother-taught tradition. BUY THE BOOK HERE
BUY the BOOK HERE Endorsed by Experts in Traditional Food and Fermentation “There are books about cheesemaking, and books about raw milk, but The Art of Clabber is a first of its kind. Just as Katya’s grandmother passed on the skill of fermenting raw milk to her, Katya has brought us all into her kitchen to teach us the art of how to ferment raw milk into one of the most versatile dairy products in the world.” Robyn Jackson @Cheese_from_scratch “The Art of Clabber is what has been missing in the homesteading community! A lost skill brought back to life This is by far the best resource you can have in your kitchen, bringing back the art of clabber to every home.” Samantha Lilly @ourenglishfarmhouse “This is the book American milkmaids didn’t know we wanted but certainly have needed! Cheesemakers, rejoice! Katya is here to take us by the hand and share Old World knowledge to further our journey into tasty sustainability” Rachel Hester @whoopsidasyfarm “The Book For Every Milkmaid Milk, raw milk, is only the beginning. Yes, drink it, but don’t stop there. Katya’s book is the next step many don’t know to take to get the FULLNESS that raw milk has to offer. The Art of Clabber takes us all through the beautiful steps that God intended it to do. It takes us back to time when our ancestors knew the beauty & bounty of keeping clabber on the counter. When you master clabber, the world of fermentation & cheeses opens wide to you. This book is a MUST have resource for all milkmaids. “ Janelle Anderson @janellelynnanderson Only $30 +S&H
What Is Inside The Art Of Clabber Clabber: a skill or a coincidence? Clabber and «nose to tail» philosophy applied to dairy. Why You Need to Learn the Art of Clabber So What do You Need to Clabber Raw Milk Clabber What is Clabber What Clabber is Not Clabber Does Not... The process of making clabber. How not to over-ferment The Best Temperature to Naturally Ferment Milk What Happens with Milk During Fermentation To Lid or Not to Lid During Fermentation Process Clabber Step by Step How to grow clabber culture How to feed clabber Will Refrigerated Milk Clabber What to Do With Clabber Culture When There Is No Fresh Milk Why Clabber Requires Refrigeration As Soon As It Thickens Quick Tips for Perfect Clabber Geotrichum candidum When clabber goes bad Clabber with goats milk Benefits of clabber How to use clabber What to do with over fermented clabber Cottage Cheese What is cottage cheese? Benefits of cottage cheese Why I do not ddd salt to cottage cheese Different ways to make cottage cheese Cottage Cheese. Method one. Simple Clabber Cheese Cottage Cheese. Method two (water bath) Cottage Cheese. Method three. Oven Cottage Cheese. Method four The Cottage Cheese Method Described in the Book from 1918 Ways to Use Cottage Cheese Whey What is Whey? Whey Benefits Sweet Whey Best Uses for Sweet Whey Acid Whey Why Acid Whey Marinade is Good. Acid Whey vs. Lemon in Meat Marinades Skim milk Now to Balance the Missing Fat in Skim Milk Ways to Use Skim Milk Skimmed milk, skim milk, and separated milk Cultured Butter Why Cultured butter Buttermilk What is butter milk? Benefits and ways to use cultured buttermilk Ghee, its Properties and Benefits Sour cream Differences between Kefir, Yogurt, Clabber Why Naturally Fermented Dairy Products Do not Stay Fresh Long Recipes Circassian Cheese Baked Apple with Cottage Cheese and Honey Basic Clabber Dough Beef Stroganoff Blintz Cheese Filled Bread Chicken Liver and Hearts in Creamy Sauce Clabber as Greek Yogurt Clabber as Liquid Yogurt Clabber Flat Bread Clabber Pancakes Clabber (Musse or Jelly) Pannacotta-Style Dessert Cold Whey Soup Cottage Cheese Balls in Olive Oil Cottage Cheese Cake Cottage Cheese and Blueberry Casserole Cottage Cheese and Peach Pie Cottage Cheese Croquettes Cottage Cheese Dumplings Cottage Cheese Pancakes Cottage Cheese Salted Sticks Cottage Cheese Savory Donuts Cottage Cheese Savory Spread Cultured Butter Donuts Fried Eggs with Vegetables and Cottage Cheese Kefir Recipe from a 100-Year-Old Book Kifli – Sweet Pastry Rolls Filled with Walnuts Lard and Whey Base Dough Liver Pâté Matsoni-Style Yogurt Milk as Meat Soak Mushrooms in Creamy Sauce Appetizer Rabbit Meat with Onions Braised in Cream Sour Cream Sour Cream Pie with Berries Stuffed Peppers Sweet Cottage Spread Varenyky (Pierogi) Whey as Grain or Bean Soak Whey Marinade for Meat Yogurt Zucchini Stuffed with Meat and Cottage Cheese Table of Contents BUY the BOOK HERE
What Others Say So true, I had read about milk left on the bench to go sour, but my first thought was why would you use putrid milk? But you, Katya, have change my world, now clabber my most used ingredient in my household thoravalleyfarm This is such a valuable book. I have two dairy sheep and often a surplus of milk in the spring and summer and now I know how to make better use of it all. R.M. stunning I read through this whole book in one evening. I cannot wait to dive in again and just glean from the knowledge that is packed into the pages. I absolutely loved that there is not a lot of confusing language about the science of clabber. Katya explains it in a very simple way that anyone can understand it. My family is working our way back to the way our grandparents ate and lived. There is a reason our grandparents lived so much longer. Jen BrandesMust, have in your library! www.slavicbeauty.net Instagram www.sawdustpublishing.com I learned about Art of Clabber through a homesteader video. It was the best investment. I have successfully made cottage cheese, yogurt and enjoy clabber with fresh fruit most mornings. Simple to use and great advice. 5 of 5 stars Gail Cooley, The Best Investment This book is a wonderful guide to, not only the world of clabber, but the many other dairy ferments. Besides that, it is very special, when the consumer has the opportunity to converse with the author. She has an Instagram page that enables that possibility. We really appreciate Katya’s wealth of knowledge! Thank you! Rr rehkemp, The wealth of knowledge Very delicious and simple recipes! Such a lovely book — I definitely recommend! I even bought it as a gift for a couple of friends, and they all loved it! Melissa Thompson, 100% worth it! www.slavicbeauty.net www.slavicbeauty.net www.sawdustpublishing.com
About The Author Raised in Eastern Europe, Ukraine, where natural fermentation was a part of everyday life, Katya combines her grandmother's heritage with hands-on experiences and draws comparisons with insights from century-old American books on dairy. She brings her expertise to The Art of Clabber. Applying "Nose-to-Tail" Philosophy to Dairy, a practical guide and a cookbook that is both a tribute to her roots and a comprehensive resource for anyone eager to embrace the skill of fermented dairy and sustainable cooking. On her Instagram account, @slavicbeautyseparator Katya shares information on making clabber and delicious dairy products. ASK katya a question
BUY the BOOK HERE Welcome Back to Real Food! For generations, people knew what to do with raw milk and what to do with sour milk. Natural dairy fermentation was a trusted, everyday skill, and milk was used fully and responsibly, with nothing wasted. This book brings that knowledge back. It shows how to ferment raw milk, what to do with clabbered milk, how to make cottage cheese, how to make butter from raw milk, and how to use raw milk sustainably in everyday, nose-to-tail cooking. The Art of Clabber. Applying "Nose-to-Tail" Philosophy to Dairy is the closest thing to growing up learning from someone, step by step, how to clabber milk and use it daily.