Composition / ingredients
Cooking method
Before starting work, all dishes and equipment (thermos, jar, lid, container in which milk will ferment, a spoon for mixing) should be thoroughly washed and scalded with boiling water.
1. Boil 1 liter of milk and cool to 40-45C.
2. Open a bag (sachet) with sourdough with clean hands and add dry sourdough to a small amount of milk, mix thoroughly until completely dissolved.
3. Add the dissolved starter culture to the milk, mix thoroughly (1 sachet of starter culture per 1 liter of milk).
4. Pour the fermented milk into a container heated with boiling water for fermentation, close the lid tightly.
5. Wrap it up carefully and put it in a warm place.
6. The fermentation time is 8-10 hours.
7. After the cooking time has elapsed, when a clot forms, it is necessary to put the container with the finished product in the refrigerator. If the clot does not form immediately, extend the fermentation time for another 30-60 minutes and check again.
8. After cooling, the product is ready for use.
9. Flavoring additives (honey, jam, fruits, nuts, muesli, etc.) can be added immediately before use.
10. The finished product should be stored in the refrigerator for no more than 3 days.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sourdough - 29 kcal/100g
