a Caillé

4 servings Prep: 10 m Cook: PT0M Total: 72 h Intermediate
a Caillé
In memory of his grandmother on her passing in 2006, Brandon, Co-editor of the website, writes: Annie Mae Abshire was born, raised, married and lived in Kaplan, LA, for all 88 years of her life. She was a loving mother, grandmother and great-grandmother who will be missed by all. With her passes a part of our Cajun heritage - memories, language, food and experiences - unique to Southwest Louisiana. We love you Mawmaw. I’ll miss your oatmeal, gumbo, pralines and figs, but most of all, your laugh and your smile. This traditional Cajun clabbered milk dessert was one of her cherished recipes.

Ingredients

  • 8 cups fresh, strained cow's milk

Step-by-Step Instructions

  1. Strain fresh milk in a bowl. Let it stand at room temperature until clabbered (the milk naturally sours and thickens), approximately 2 to 3 days.
  2. Take the clabbered milk and hang it in a cheesecloth bag over a bowl for 1 day, allowing the whey to drip out until the curds turn firm.
  3. Serve either in a salad or sweetened with sugar and cream as a dessert.

Common Problems and Solutions

Q: Why isn't my milk clabbering properly?

A: You must use fresh, unpasteurized cow's milk for this recipe. Modern pasteurized milk from the store won't clabber naturally because the beneficial bacteria have been killed. Look for raw milk from a local dairy or farmer if available in your area.

Q: How do I know when the milk has clabbered enough?

A: The milk should have a thick, yogurt-like consistency and a tangy smell. It typically takes 2-3 days at room temperature. If it smells off or shows signs of mold rather than a clean sour smell, discard it and start over.

Tips and Techniques

This recipe requires unpasteurized milk to clabber naturally. The cheesecloth straining process is similar to making farmer’s cheese or cottage cheese. The longer you let it hang, the firmer and drier the curd will become.

Equipment Needed

  • Cheesecloth or clean flour sack towel
  • Large bowl
  • String or kitchen twine for hanging the cheesecloth

Historical Context

A Caillé (clabbered milk) was a common way for Cajun families to preserve milk before refrigeration. The natural fermentation process created a tangy, nutritious dairy product that could be eaten sweet or savory, reflecting the resourcefulness of traditional Cajun home cooking.