Homemade curdled milk

Thick, tender, like a grandmother in the village! Curdled milk at home is a very easy-to-prepare recipe, when no special sourdough is taken for fermentation, but ordinary sour cream. Yogurt turns out very tasty, not sour and healthy. It will appeal to both children and adults. You can serve it natural or add sugar, jam, honey or fresh berries to taste. If you take yogurt instead of sour cream, then yogurt will be enriched with bifidobacteria. And baked milk will make a wonderful ryazhenka.

katushafin

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 38 % 5 g

Carbohydrates 38 % 5 g

81 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h 10 min

Step 1:
Prepare the products. It is better to take milk and sour cream with high fat content, it will taste better.
Step 2:
Put the milk on the fire and bring to a boil. Make sure it doesn't run away! It is better to remove the foam.
Step 3:
Cool the milk to 25 degrees, it's about like room temperature, slightly warm. Put sour cream in the milk, mix well.
Step 4:
Now we need to make a water bath. Pour warm, almost hot water into a basin, bowl or other saucepan. Put a saucepan with the future yogurt on top. The water level in the basin should be approximately at the level of milk.
Step 5:
Cover the milk with a lid. Leave in this position for several hours, pouring hot water from time to time.
Step 6:
Put the prepared milk in the refrigerator. I did it in the evening, and in the morning there was already such a thick curdled milk. Transfer the curdled milk to the jars.

Milk that just sours can become undrinkable and cause stomach upset. It is better to use it for making dough, pancakes and pancakes. And it is better to drink yogurt prepared according to this recipe.Milk with a long shelf life is not suitable for cooking, it is better to take ordinary pasteurized milk. If you take yogurt as a starter, then it should be natural, without flavorings and dyes. All cooking utensils should be cleanly washed. Take only enameled or glass dishes, no aluminum and plastic! Instead of a water bath, you can simply wrap the pan in a thick towel and put it close to the battery, turning it over from time to time. If your oven can maintain a temperature of about 40 degrees, then cook in it. It is better to take a small container for ready-made yogurt. You can store yogurt for no more than three days under a lid in the refrigerator.