Sentences with CLABBER
Check out our example sentences below to help you understand the context.Sentences
1
"I like to eat clabber on my pancakes."
2
"The clabber in the recipe gives the cake a rich and creamy texture."
3
"After leaving the milk out for a few days, it started to clabber."
4
"Grandma used to make clabber cheese in her kitchen."
5
"The clabber tasted slightly sour but was still delicious."
6
"Adding a dollop of clabber to your soup can enhance its flavor."
7
"The clabbered milk is a key ingredient in this traditional dessert."
8
"The recipe calls for clabbered cream to make the scones fluffy."
9
"She whipped up some clabbered butter to spread on the toast."
10
"He accidentally let the milk clabber, ruining the batch of yogurt."
11
"The milk will naturally clabber if left at room temperature."
12
"I stirred in the clabbered milk to thicken the sauce."
13
"Using clabbered buttermilk in the pancake batter makes them light and fluffy."
14
"The clabber adds a tangy taste to the dish."
15
"She strained the clabber to remove any lumps."
16
"To make clabbered milk, simply let the milk sit out overnight."
17
"After a few days, the milk will clabber on its own."
18
"The grocery store didn't have any clabbered cream, so I had to use regular cream for the recipe."
1
"I always enjoy a bowl of clabber with honey for breakfast."
2
"The clabber had a tangy flavor."
3
"She added clabber to the recipe to give it a unique taste."
4
"He couldn't stand the smell of clabber."
5
"The recipe called for one cup of clabber."
6
"I accidentally left the milk out, and it turned into clabber."
7
"The clabber was used as a topping for the pie."
1
"She clabbered the milk by leaving it out on the counter for a few days."
2
"He clabbered the cream with a bit of lemon juice to make homemade buttermilk."
3
"The yogurt will clabber if it's left at room temperature for too long."
4
"In this recipe, you need to clabber the milk before adding the rennet."
5
"The milk began to clabber as soon as the starter culture was added."
6
"You can clabber the milk by heating it and then adding a culture of bacteria."
7
"It's important to clabber the mixture for at least six hours to achieve the desired consistency."
8
"She forgot to refrigerate the milk, and it clabbered overnight."
9
"The warm weather caused the milk to clabber quicker than usual."
10
"The chef clabbered the cheese to enhance its sharpness and flavor."
