After a few days in the warm kitchen, the milk clabbered and developed a tangy aroma.

She frowned at the clabbered milk in the jar, deciding it was better used for pancakes than for drinking.

She spooned a dollop of clabber into the batter to give the pancakes a tangy flavor.

If you leave the fresh milk out overnight, it will clabber and become unusable for baking.

When left in a warm bowl, the milk clabbers into a thick, tangy curd.

I left the milk out on the counter, and by morning it was clabbering.