🥛Just a reminder that clabber should be new and fresh whether you eat or use it as culture. Well developed clabber is smooth and custard like.✅ It has a pleasant sour smell and taste. ✅ If whey is separated from curds but it still has a sour smell, use it for baking. And The Ugly.. - do not touch that!!🚫This video shows how clabber looks when a bad bacteria took over. The smell is so awful too, it’s hard to miss. SHARE if you find this post useful 🤗 | Slavic Beauty