https://en.wikipedia.org/wiki/Curd

At its most basic, clabbered milk can be made by allowing fresh, unpasteurized milk to sour and thicken. You absolutely must use raw, unpasteurized milk to make true and safe clabbered milk. Pasteurized milk does not contain the beneficial bacteria necessary for the culturing process to work and form soured milk.
So, the only ingredient you need is unpasteurized milk. The only instructions you need are to let it sit out at room temperature with a loose-fitting lid on it until it clabbers.
"Ceđeno": The lid could be a canning jar lid that you simply place atop your jar of milk, or you could use a tea towel or coffee filter with a canning ring.