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Main features: Clabber or curd milk is a solid part, resultant of the milk coagulation, while the liquid part is designated by the milk whey. The coagulation can be making using the curd or chymosin ensim.
Utilization (benefits for human): The Clabber preserve the milk nutrition value, speaking about protein and calcium, because of the fermentation the milk. People that has problem with lactose , can easily consume the Clabber .The clabber helps to balance the intestine ecosystem, and the result of this is modulating diarrhea and constipation caused for antibiotics , because situation of stress, infections, chemotherapy and radiotherapy, also helps to intestinal regulation, most for elderly.
Flavor: Curd has a sweet flavor