It turns out not sour cream! And something in between kefir and yogurt. But incredibly useful for digestion and health. My mom does this and is very happy.
Background
Last spring, my mother suffered an extremely difficult infection, which everyone knows, and the whole world suffers from it.
It did not pass our family either - in early May, my mother was urgently put in an intensive care unit under oxygen for almost a month.
Naturally, the bombing doses of antibiotics and other drugs had an extremely bad effect on the already not very healthy pensioner.
At discharge, the doctors advised, in my opinion, a very correct solution to restore microflora and immunity - there are as many fermented milk products as possible with natural lactic acid bacteria.
About sour milk
At first, she tried every day to drink a glass of purchased kefir, fermented baked milk or yogurt without additives. It turned out to be expensive and ineffective.
Then I decided to remember the old village way of fermenting natural milk with a crust of bread - it became better. But the effect is still weak.
And then she was carried into experiments. Starter cultures from the pharmacy were used - again they are expensive and they do not live more than three or four ferments.
The solution was found, and it turned out to be extremely simple - to add the same kefir, yogurt, fermented baked milk and other things from the store to the boiled warm milk.
But... activia, danone and other promoted brands also cheated, as a result the nakvask "lived" a maximum of two times. Then, alas, nothing happened. Only spoiled milk ...
Solution found
Somehow in her nearest store there were no fresh jars of yoghurts and bottles / bags of kefir. Only sour cream was fresh, she was just going to make pancakes.
I took it and in a fit of enthusiasm and despair... added sour cream to milk. The result was impressive and she is very happy with it!
Now it is the only way to ferment milk, and the body says "thank you"!
How to make a homemade fermented milk drink / sour cream product:
1. It will take 1 liter of natural milk (cow, goat - it doesn't matter), but naturalness is extremely important! From the store packaged or bottled good does not come out. The fatter you take, the better and you don't need to skim the cream!
2. Pour the milk into a container specially designed for milk and fermentation - nothing else can be cooked in it. Just get yourself a 1L saucepan or ladle for this purpose.
3. On the lowest heat, bring the milk to a boil and simmer a little, just a couple of minutes.
4. Remove the milk from the stove and cool in the same container. But not to warm states. Try it with your hand - if you feel a little hot, let it cool down.
An important point! Milk must be hotter than human temperature! That is, closer to 40 degrees or a little hotter.
5. Now it's the turn of sour cream. It also needs natural, in principle, absolutely any fat content and manufacturer, most importantly, without vegetable fats and other things.
Add a couple of tablespoons of sour cream, stir the milk quickly and immediately close the saucepan with a lid.
Can be poured into a jar with a plastic lid (sterile). And be sure to wrap all this on top with a towel and a blanket. Mom also covers with a pillow or something big and heavy.
6. After 3-4 hours, the process should be checked. If everything is done correctly, then the milk will already ferment and turn into a dense and homogeneous mass. Check again with your hands, touch with your finger. Do not mix!
7. Try not to miss the moment, and not to allow the transparent liquid - serum - to peel off. Therefore, it is important to check the starter culture every 2-3 hours.
After about 5-6 hours, everything will seize perfectly and ferment - it's time to mix and transfer the mass to a clean jar, if the leaven has not already occurred in it.
8. Be sure to put the prepared sour milk in the refrigerator. And when it cools down completely, you can take a sample.
9. A liter can for 1 person is enough for about 3 days, sometimes even four, if a glass a day. It turns out a little thicker than kefir and a little thinner than yogurt.
The taste is delicate, creamy, pleasant. And not sour cream at all!
Nakvaska, if you leave half a glass of leaven, can be reused at least 5-6 times! The taste does not change, nor does the density. The point is probably milk - it is natural from a cow or a goat, my mother buys especially for this business 1 liter per week.
And what a delicious thing it is with pancakes, pancakes and just a slice of loaf. Try it yourself!
Good luck to you!
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
Yandex. Messenger <<< Click here!
It's not difficult for you, but I'm pleased :)))
Thanks for reading to the end!