Sourdough Waffle made with Clabbered Milk

So Tempting I Took a Bite, Then, Took the Picture!

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

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

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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