Make Sour Milk From Raw Milk

raw milk and several raw milk cheeses

Easily make sour milk from raw whole milk. This traditional food is teeming with natural gut-healthy probiotics and has many uses in your kitchen and beyond.

  • Author: The Peasant's Daughter
  • Prep Time: 24 hours
  • Total Time: 24 hours
  • Yield: 1 litre 1x
  • Category: Beverage
  • Method: Fermented
  • Cuisine: European
  • Diet: Gluten Free


  • 1-litre or 1-quart of raw whole milk


  1. Leve your raw, whole milk (covered) at room temperature for 24 hours or until it has become soured and slightly thickened but not separated.
  2. To make clabbered milk, leave the milk out longer (up to 72 hours or more) until it naturally separates into curds and whey.
  3. Spoon out the curds and eat them plain or flavoured with spices and fruits.
  4. Use the leftover whey in smoothies.


Keywords: soured milk, clabbered milk, bonny clabber