Curdled milk and sour cream
Composition / ingredients
6
Servings:
Cooking method
Bring milk to a boil in enameled, glass or ceramic dishes. Let cool in the same bowl to 40 degrees. Add sour cream and mix. Cover and put to cook in a warm place. Properly made yogurt will be white. The clots will be the same size. Store no more than 3 days on the top shelf of the refrigerator and covered.
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
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
