Date: Wed, 13 Mar 1996 18:13:15 -0600 From: Natalie Maynor Subject: Re: Clabber milk -Reply > In our family, blue john was skim milk that had so little butterfat that it > was tasteless or even tasted a little bad. We always left enough cream in My only experience with the term "blue john" is that my mother sometimes laughs and says that what we regularly drink now is what "Auntie" (her aged great aunt who lived with them for a while when my mother was a child) would have called "blue john." > Mother had several uses for whey too. When I came across different > responses in dialect surveys (much past my teens), I just thought some > people didn't quite understand all the stages of the process, or maybe > didn't like or eat clabber. Don't we all think our family language is I must confess that I don't understand much about the process and never tasted clabber(ed) (milk). I do remember it, though. I remember that my Daddy got my mother to make it for him from time to time when I was little and that my brother and I said it looked horrible. I don't know when/why he stopped drinking it. I do know that my memories of it are from my early childhood, not later. --Natalie (maynor[AT SYMBOL GOES HERE]