Why milk with a normal shelf life turns sour is a mystery to me. And I store it correctly, and I buy it not in the last days of implementation. Why does this happen?
In general, I bought a liter of milk (or what is it now 900 ml 970?). Immediately put it in the refrigerator. And in the morning it turned out to be sour. It's good that I didn't bang in the coffee. This sight of curdled milk in coffee would have killed me.)
You know this bummer, when you, in anticipation of coffee with milk, brewed coffee, and for some reason the milk did not survive?
This, by the way, also concerns other anticipations. I sometimes think that now I'm going to make myself a sandwich with sausage, and someone has already fully anticipated the sausage). Son, I love you 😉
Okay, closer to the recipe.
I have already prepared from a liter of sour milk chic pie 👇
But I still have dough. Not calculated, so to speak. How I prepared the dough and pie, I will leave a link below.
What did I do with the leftover dough?
I added a banana (tired), 1/2 cup semolina, vanilla sugar, some honey. Stirred and left for 20 minutes, so that the semolina swelled well.
I oiled the uniform and sprinkled it with semolina (mother's school) 👇
Poured the dough into a mold and put it on one wire rack to bake with the pie.
*** The cake took longer to bake.
Mannik baked in about 40 minutes 👇
After that, I smeared it with jam (I cook it myself in the summer) and decorated it with nuts: almond petals and cedar 👇
Pretty woman? 😋😋😋
What else do I want to say? My son not eats semolina in general. At all. And he really liked this option.
Read how I made the dough and pie, see >>>>> HERE
🙏 ALL GOOD AND HEALTH 🙏
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