Clabber Cream, or clabbered cream, is a spooning cream rather than a pouring cream. It isn't made much anymore. To make it, unpasteurized milk was set out to stand until the cream rose to the top. During this time, bacteria in the milk would eat the lactose sugar in the milk, converting it into lactic acid, which in turned thickenedthe milk by making minute curdles in it. Even though the cream was removed from the top, the milk underneath would be thicker than it was when it started, anyway. The milk and cream also acquired a slight sour cream taste, somewhat similar to yoghurt in flavour.