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The Genuinely Nourishing Satisfaction of Real Clabber
Chef Jemichel begins a new quest to identify the "alchemical gold" that comes through the organic transformational process in the making of clabber
Date: 11/17/2014 2:26:23 AM ( 10 y ) ... viewed 1408 times "...More than 40 different classic French cheeses ... are protected by an AOC – Appellation d’Origine Contrôlée, which translates as controlled designation of origin. It’s based on the idea of terroir – the soil and the climate and the microorganisms in a specific place give flavor to a cheese, and a cheese made in the same way somewhere else won’t taste the same.
So, the 15th-century French government made a law. ... laws designed to protect terroir may end up stifling it. So, in France, instead of looking for cheeses with certain names, I ask the same questions I ask everywhere else: Do you make the cheese yourself with milk from your farm? How many animals do you have? What do they eat?"
Read the full account here:
http://www.clabbermouth.com/
see: "AOC Does Not Mean Great"
- Posted on November 25, 2012
I'm inspired to elaborate on what makes clabber so satisfying. I now have all the empirical evidence I need to confidently pursue this quest, possibly into a more "scientific" dimension (although I'm not making any assumptions about that! ; ~ )
My "cornerstone" of verified personal experience is founded on the genuine satiety (satisfied hunger) that I consistently have whenever I am drinking one of my clabbered milk drinks.
We know that in order to make clabber you must start with a quality real (raw) milk. That is the first real objective factor. Secondly you must be able to successfully allow the milk to clabber (generally not difficult if you start with quality milk and have "room temperature" environment for the milk to process).
We also know that the lactase in the milk will pre-digest the lactose and when finished it makes the clabber easier for the body to digest. This is the part where I wish to focus my research.
I find a remarkable difference in degrees of satiety between farm fresh milk and clabber. Although I know there is a reduction or elimination of the lactose I suspect that the increased satiety is due to the additional elements that become part of the clabber through the transformative culturing process. My first task will be to identify all of the new elements that come into the clabber by way of this transformation.
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