Nowadays, few people use sour milk (yard), and in vain, because this drink contains vitamins, microelements, and the amino acids in it are greater than in the kefir times in ten times. Of course, it is better for health to drink a better sour milk, made at home on your favorite kitchen, besides, it is quite simple.
How to make a classic sour milk?
Sour milk, like a grandmother in the village, can be obtained by natural fermentation or with a break.
- Natural fermentation. Pour in the 3-liter glass jar fresh, bought in the market, cow's milk. Goat do not take - badly dry. Take the canvas on the tank and put it on the windowsill. In a day or two, the dragging drink is ready.
- Forced whisening. In order for the milk to quickly proceed, use Zavskaya. Heat a liter of milk, pour it into a clay or ceramic pot, and put a piece of black bread from above. Close the capacitance with a lid so that there is a cloth for waste air, and remove into a warm place. Six hours later you will get a thick, nutritious and tasty yum.
How to make modern options for acidic milk?
Many fermented milk products are relatives of sour milk with different taste, composition and method of obtaining.
Kefir
Boil 1 l of milk, cool down to the paired state, then break into the jar. Enter 3 tbsp into the liquid. l. Fat sour cream, stir up to dissolve, cover the capacitance with a lid and - in a warm corner. Aging time - 24 hours.
Yogurt
Healing yoghurt, which will help to establish the work of the gastrointestinal tract, restore immunity, improve the condition of the hair easily. It is only necessary to use ferry from alive bacteria when it is made.
It will take:
- Milk - 2 liters
- Sour cream - 2 tbsp. l.
- Bifidumbacterin (take a pharmacy) - 3 bottles
Establish:
Write and cold milk break into the Cride. Divide bacteria in bubbles with boiled water. Shake so that the powder is dissolved, and pour the contents into the container with the milk mixture. All mix and send to heat for 6-8 hours. When yogurt causes, add any berries to it - the bioproduct will be even more useful.
Ryazhka
The taste of the omezheki sour-sweet with barely tangible notice of the shaken milk. To prepare such milk yummy, you will need: two liters of good milk, a couple of spoons of 30% sour cream and a free evening.
- Boil the milk, remove the foam and place the saucepan into the heated oven (T \u003d 100º).
- Tomit Milk for 5-6 hours, periodically removing the foam of the light-coffee tint formed foams.
- When milk is booming half, remove the tank and run a brownish suspension along a small glass jars (the best container is 0.5 liters).
- Wait for the optimal temperature of the workpiece (see above), enter 1 tbsp in each jar. l. Sour, lay out pieces of foam on top.
- Close the capacities filled with caps and wrap the warm scarf by 12 hours. Finished product Send to the refrigerator, and after half an hour, eat - to pancakes, pancakes, cheeses.
Varenets
To taste, the drink resembles a row, in color - a little lighter and is done on another technology. On 2 liters of milk - 200 ml of cream, 3 tbsp. l. Prostokvashi.
- Add cream to warm milk and put the pan in the oven for 6-8 hours. T \u003d 200º. Do not forget to remove the foam from time to time.
- Milk raised to 1/3, cool up to 40º and break into a deep bowl. Put the source, then the foam top, then cover the lid and remove the container in the cool place.
- Watch seven - take and eat for health with white bread or bagels.
Make home sour milk on the presented recipes. Do not be afraid to add in the process of cooking: fruits, nuts, greens, or what you like, and at the exit, get a lactic acid drink with excellent taste and healing qualities.
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