“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
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
“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
“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
“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. (Insert title) 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
“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
| Weight | 12 oz / 340 gr |
|---|---|
| Dimensions | 10 × 7 × .5 in / 25.5 x 18 x 1.3 cm |