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There is a very significant culinary advantage that raw milk has over pasteurized–it sours, but it does not spoil. Spoilt milk must be tossed because it is inedible, whereas soured milk is very useful in baking, soaking grains, even making smoothies. Clabbered milk is cultured milk, and is very useful in the home kitchen. With this blog post, I hope to stimulate a revival of clabbered milk in contemporary kitchens!
Nourishing Traditions Waffle Recipe
–with Clabbered Milk Substituted for Buttermilk, Kefir
2-1/2 cups whole wheat flour or spelt flour (organic, freshly ground is best)
2 cups clabbered milk (see instructions for clabbering raw milk here)
1/2 cup raw milk
2 egg yolks lightly beaten
4 TBL maple syrup
2 TBL melted butter
1 teasp sea salt
4 egg whites
pinch sea salt
melted butter and warm maple syrup
Clabbered Milk is the Consistency of Yogurt
The day before you plan to have waffles, soak whole wheat or spelt flour in 2 cups of clabbered milk for 12-24 hours in a ceramic or glass bowl covered with a tea towel. This is done at room temperature, just on the kitchen counter in an out of the way place, is perfect.
(I used a mixture of both spelt and wheat since that is what I had on hand–the waffles turned out sort of mottled in color, like a camouflage pattern!)
The following morning, stir in egg yolks, maple syrup, melted butter and salt. Add 1/2 cup raw milk to batter to thin it down.
Adding Butter, Syrup to Soaked Flour
In a separate glass bowl, beat egg whites and pinch of salt until stiff. Fold into batter.
Cook in a buttered waffle iron until done.
Serve with melted butter and warmed syrup.
These waffles will have a lovely sour taste, and even kids love them!
If you come up with a good use of clabber in your kitchen, please submit the recipe and I will publish it on this blog! See the Contact page for details.
The Nourishing Traditions cookbook is available through NewTrends Publishing.
This post is part of the Real Food Wednesday blog carnival, sponsored this week by Kelly the Kitchen Kop. You’ll find more delicious recipes made from real food, here.
I just entered this post in a Soaked Grains blog carnival, visit Kitchen Stewardship blog for more recipes in her Soaked Grain Recipes Gallery!
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I really appreciate the way you share Nourishing Traditions information. You educate and don't preach. I always look forward to reading, learning and sharing your post.
16 Comments
We make clabbered milk around here very often… our dogs and chickens love it soaked with oatmeal! I never thought I could use it to soak my grains. Great idea and thanks!!
.-= Mare´s last blog ..Something Deliciously New: Nourishing Oxtail Farro Soup =-.
Kimberly, I use clabbered milk sometimes but I’m often hesitant. How do you know when it’s TOO clabbered???
.-= Melissa @Cellulite Investigation´s last blog ..Cellulite Stories, Declassified (Codename: CocoNutty Professor) =-.
I love, love, love making these waffles for my family. I use Sue Gregg’s recipe, with whole wheat grains ground in the blender (not flour), then soaked overnight with clabbermilk. I always try to add some flax seed or chia seed gel. These are nice cold, too. http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm
Melissa, clabbered milk can stay in the jar ‘clabbering’ for quite a few days. Once mine got a film on top (a bit like when sauerkraut gets gunky on top), but this can be lifted off & thrown out, just use the rest. Our dog & cat love it, too!
Anita
x
Melissa, consider clabber like yogurt, that lasts a really long time in the fridge, right? If you ever see a red streak, definitely throw it out, it is a bad bacteria.
I am even keeping a little of the last clabber I made in the lowest drawer (coldest spot) in my refridgerator. I will use it as a starter culture for my next batch.
.-= Kimberly Hartke´s last blog ..A New Twist on Kombucha =-.
Anita, thanks so much for Sue Greggs recipe! I will definitely try that next. I forgot to mention I ground my own flour to make these, what a sense of accomplishment! We have a local farmer growing organic wheat and I love supporting him!
.-= Kimberly Hartke´s last blog ..Sourdough Waffles Made with Clabbered Milk =-.
Looks yummy! One could easily make this gluten free with 2 cups GF oat flour and 1/2 cup of buckwheat flour… I do something similar and often throw in pumpkin, cinnamon and ginger etc in the am along with the other ingredients. I love grinding my own flour too… there is something special about taking whole foods/grains and turning them into a delicious and nourishing meal! Very satisfying. I wish raw milk was more readily available here (and less expensive) so I could use clabbered milk with confidence. Kefir definitely works though.
Where does one get a non-teflon waffle iron? I threw my electric/teflon one out and haven’t found a replacement that is not toxic!
Cynthia,
Aren’t those Belgian waffle-makers non-teflon? They are more expensive, but so worth it, for the extra flavour………mmmm:)
So glad I saw this before going to bed. I have some freshly milled flour from a conference exhibit in PA, and plenty of soured milk and to top it all off, I have Maple Syrup from my friends and WAPF Chapter Leaders at Turkey Hill Farm in Vermont – Margaret & Stuart Osha. Thanks for the inspiration Kim.
Thanks for answering my question. I think I was being a little overcautious.
.-= Melissa @Cellulite Investigation´s last blog ..Is Manual Lymph Drainage an Effective Cellulite Treatment? =-.
Thanks for the great article…
and what a great use for extra or leftover raw milk- if we are every lucky enough to have some, that is. Put in some chopped pre-soaked raisins, figs or dates, and some ground up oatmeal in place of some flour to add fiber, and chopped walnuts, filberts, sun flower seeds to really up the ante on nutritional value.
If you dont like the look of the waffles add as a toping with the maple syrup. If you use some nice pastured eggs as well, what heaven! I find using the whole egg works just as well and you arent stuck with extra whites. YumMmM !!
Looks delish! I am also wondering where to find a good waffle iron?? It seems they are either aluminum or teflon. Thanks in advance.
I must confess, both my waffle irons, yes I have two! Are teflon coated. I too, would be interested in a non-teflon iron. Ideas, anyone?
I used clabber milk to make my sourdough starter. I am having great results. The starter has been on the counter now for three weeks, I got the idea when I went to make cottage cheese and the clabber was bubbling like a potion from a mad scientist’s experiment. I realized this would make a great base for dough to rise. I have been using freshly ground hard spring wheat that is very heavy and It rose like I used yeast. Oh yeah I’m still alive.
I’ve not tried it yet, so this isn’t as much a recommendation as a suggestion:
Regarding non-teflon waffle irons — Lehman’s has a cast iron waffle iron that goes on the stovetop — http://www.lehmans.com/store/Kitchen___Cookware___Cast_Iron_Cookware___Round_Cast_Iron_Waffle_Iron___1100865?Args=
I too was on a search for a “non non-stick” waffle maker for a LONG time. I was beginning to think that I’d have better luck winning the lotto – and I don’t play.
I finally found one on ebay. They appear to sell lots of really old waffle irons for good prices.
Search for “vintage waffle iron” and see for yourself. I got one that was never used from the 1920s! I love it and it is such an unusual piece!
You’ll need to season them though before using…similar to cast iron pans.
Happy (and healthy) waffle making!
Melissa
.-= Melissa´s last blog ..Using pH Strips And Where to Buy Them =-.
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