The Art of Clabber
Original price was: $30.00.$25.00Current price is: $25.00.
I learned about Art of Clabber through a homesteader video. It was the best investment. I have successfully made cottage cheese, yogurt and enjoy clabber with fresh fruit most mornings. Simple to use and great advice. 5 of 5 stars-Gail Cooley
Katya Luniova brings her expertise in ancestral cooking to The Art of Clabber: Applying Nose to Tail Philosophy to Dairy, a practical guide and cookbook that is a tribute to her roots. The Art of Clabber is a comprehensive source for anyone eager to embrace the skill of fermented dairy and sustainable cooking.
82 in stock (can be backordered)
Description
Now in it’s third printing!
The long anticipated book is now available! Katya Luniova brings her love of ancestral cooking to the modern milkmaid and sustainable living kitchen.
Raised in Eastern Europe, Katya learned natural fermentation as a part of everyday life. Katya combines her grandmother’s heritage with hands on experience and draws comparisons from century old American books on dairy. She brings her expertise to The Art of Clabber: Applying Nose to Tail Philosophy to Dairy, a practical guide and cookbook that is a tribute to her roots. The Art of Clabber is a comprehensive source for anyone eager to embrace the skill of fermented dairy and sustainable cooking.
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
Additional information
| Weight | 12 oz |
|---|---|
| Dimensions | 10 × 7 × .5 in |
5 reviews for The Art of Clabber
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Jen Brandes (verified owner) –
Must have in your library! I read through this whole book in one evening. I cannot wait to dive in again and just glean from the knowledge that is packed into the pages. I absolutely loved that there is not a lot of confusing language about the science of clabber. Katya explains it in a very simple way that anyone can understand it. My family is working our way back to the way our grandparents ate and lived. There is a reason our grandparents lived so much longer.
Dani (verified owner) –
When I bought this book I was expecting more than recipes which it is mostly. The book is well written. The first 44 pages are basic clabber fermentation information. If you’re a novice this is good information. The book is perfect for someone learning raw milk fermentation but might be too basic for an experienced raw dairy cook.
Amy Farrell –
What an awesome book! Packed with recipes and great for learning raw milk fermentation which is exactly what I was looking for. 😊
Sarah N (verified owner) –
This book is the perfect introduction to this beautiful long lost art! I am so grateful to have accidentally discovered it while looking for cream separators for my herd of dairy goats. There is now a jar of clabber on my counter, and I am excited to research further how to use this amazing little culture. Highly recommend to any homesteader with dairy animals.
Rr kemper –
This book is a wonderful guide to, not only the world of clabber, but the many other dairy ferments. Besides that, it is very special, when the consumer has the opportunity to converse with the author. She has an Instagram page that enables that possibility. We really appreciate Katya’s wealth of knowledge!
Thank you!