What does the term "clabber" refer to in dairy?

The term "clabber" specifically refers to milk that has naturally soured and thickened. This process occurs when milk is left at room temperature, allowing the natural bacteria present in the milk to ferment the lactose. As a result, the milk thickens and develops a tangy flavor. Clabber can be used in various culinary applications, such as in baking or as a base for certain traditional dishes.

The other options do not accurately define clabber. Over-churned butter refers to a product that has undergone excessive mixing, leading to a grainy texture. Fresh cream without sugar is simply cream that has not been sweetened, and it does not possess the characteristics of clabber. A type of fermented cheese would imply a completely different fermentation process specifically aimed at cheese production, which does not align with the definition of clabber as it pertains to soured milk. Understanding clabber helps in differentiating between various dairy products and their specific characteristics.