What to cook out of sour milk?

You have blocked milk and you are going to pour it out? Do not hurry - you can cook many delicious dishes from the resulting prostroch. These are snacks, and first dishes, and baking, and desserts.

1
Homemade cottage cheese of sour milk

For cottage cheese, it is best to use the skis milk purchased on the market. At the same time, it is desirable to turn it in a warm place, and not to scoop for example in the basement or refrigerator. Keep in mind that of three milk liters you can get the entire gram of 600-700 cottage cheese.

Pour sour milk into a saucepan or leave it in a jar in which it curled.
Bank or saucepan put into such a metal container so that water poured into it by level was half or third below the milk level in the bank. For these purposes, a large pan is suitable.
Pour cold water into a large saucepan, and then put this facing on a slow fire. Thus, you will provide the so-called "water bath" skis milk. Water in a large saucepan after heating will transmit heat to the walls of the cans, and those in turn - the proximal milk.
Keep a saucepan with water and a jar with milk on fire until we visually see that Prostokvasha in a jar will be gathered in one large bunch floating in translucent serum. First, the bunch drops to the bottom, and then rises upstairs.
When the bunch rises to the edges of the jar, turn off the fire under the pots and remove the jar of hot water.
Large colander make up a few layers of pure gauze. The ends of gauze should be long so that they can then be tied. Place a colander to some suitable container where the serum will be stroke.
Pour all the contents of banks for gauze. Give serum stroke into the cutter substituted under the colander, and then collect all four corners of gauze to the center. Corners are connected to each other.
Suspend gauze with cottage cheese clock over a sink or any mission and leave it for a while alone. The longer the remnants of the serum will be fluffing from cottage cheese, the more dense cottage cheese will succeed. Approximate time flowing liquid - from 4 to 6 hours.
If you want your cottage cheese to be very dense, then after removing the hanging gauze with cottage cheese, put it in a colander and put it on a couple of hours.
Unleash the ends of gauze and lay out ready-made cottage cheese in the container. Store it in the refrigerator.

From cottage cheese, you can cook cheesery, start them pancakes or even make a step for sandwiches. For her, mix the cottage cheese, missed through the press garlic and spicy greens, very finely chopped.

2
Cold soup of sour milk

Many national cuisine have their own soup recipes on sour milk. One of the easiest and most unusually delicious is the Bulgarian Taratutor. This recipe is designed for two portions.

One medium sized cucumber along with a sandy soda on a large grater. Let him stand for 5 minutes, and then press from extra moisture. Cucumber Choose with tender and not bitter skin.
One glass of sour milk and one glass of cold water with gas mix a manual wedge or in a blender to a homogeneous state.
Two cloves of garlic and chopped finely small dill bundle scroll into a mortar, adding a pinch of salt and a tablespoon of vegetable oil.
Mix cucumbers, water with sour milk and dressing garlic with dill. Try soup on salt - if not enough, add. You can also pepper with ground pepper.
Keep the tarator in the refrigerator at least two hours before it is served on the table.
When feeding into each plate with a soup, put the handful of chopped walnuts or sprinkle with soup with cedar nuts. All nuts are pre-dry on a hot pan and cool down. The soup also decorate with whole branches of dill.

3
Lush custard pancakes with sour milk

You can prepare delicious and gentle pancakes by taking acidic milk as the basis.

0.5 l of sour milk mix with four eggs. Slide the mass until uniformity.
Add a pinch of salt into the mass, a tablespoon of sugar and a teaspoon hawed by vinegar soda. Stir.
Now add as much sifted wheat flour to the base so that you have a very thick dough. Its consistency should be like a thick sour cream.
Bring us to conventional drinking water and slow jet enter it into thick dough. The dough is constantly interfere with the dough. When the dough becomes density, as a very rare sour cream, water to pour into it.
Give the test to stand ten minutes - during this time, gluten flour will swell a little and the dough thickens a little.
Before baking pancakes, add a couple of tablespoons of vegetable oil into the dough and stir it well.
Fry these custard pancakes as ordinary, but on a slower fire. Slow heating will contribute to the formation of pancakes on the surface of pancakes, which will make baking very gentle and soft.

These pancakes are best served with sour cream, honey, jam. In order to start them with meat or cottage cheese, they are not particularly suitable. Since the pancakes are obtained very thick, they can break to break.

4
Multicolored jelly of sour milk

For this dessert, you, except for acidic milk, will be needed and slightly sour cream.

7 grams of instant gelatin. Stir in three tablespoons of hot cranberry or cherry juice. Other 7 grams of gelatin Mix with hot water - it also takes 3 spoons.
Mix 125 ml of sour cream and 375 ml of acidic milk. Add to them 120 g powders from sugar. Divide the milk mass into two parts.
In one piece, pour gelatin dissolved in red juice. Mix the second part with gelatin on the water. The second part is toogram the lemon zest.
In two transparent creeds, pour first half a white mass, and from above - half the mass of red.
Put jelly in the fridge for pouring.
When feeding, decorate jelly with any berries and mint leaves.