The Art of Clabber: Applying Nose to Tail Philosophy to Dairy

The Art of Clabber is a must-have guide for homesteaders, raw milk enthusiasts, and anyone with a few cows, goats, or sheep looking to master the lost art of dairy fermentation.

 Raised in Eastern Europe, Katya Luniova learned to clabber milk and ferment dairy by following her grandmother. She shares her hands-on knowledge with modern milkmaids in this long-awaited book, clearing up common misconceptions about raw milk and clabber. Forgotten milk is not clabber—and Katya shows you exactly why, with easy-to-follow steps that turn raw milk into nourishing, flavorful fermented dairy.

Blending ancestral wisdom with insights from century-old American dairy books, The Art of Clabber is more than a cookbook—it's a practical guide to a nearly lost skill. With Katya Luniovatn as your companion, you'll learn how to naturally clabber milk and use every part of it, from curds to whey, for health and self-sufficiency.

This book empowers readers to ferment raw milk at home confidently and then use clabber as the base for many recipes or as a culture. Whether you're a seasoned homesteader or just beginning your dairy journey, you'll discover how to turn everyday milk into a kitchen staple bursting with nutrition, flavor, and purpose.

Owning raw milk without knowing how to clabber is like having a smartphone but only using it to make calls. Don't miss out on the full potential of your milk.

Endorsements

“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

“There are books about cheesemaking, and books about raw milk, but The Art of Clabber isa 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