Date:   8/4/2008 7:40:31 PM ( 17 y ago)
Hits:   4,976
URL:   https://www.curezone.org/forums/fm.asp?i=1230909

you can increase the probiotic activity of raw milk with an old time method called 'clabbering'

this basically entails putting the milk in a glass jar at room temperature for 24 to 48 hours. the natural bacteria in the milk are activated and make a sort of natural kefir. once its clabbered it will keep for much longer than regular raw milk.
 

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