Sauerkraut melted milk
Composition / ingredients
15
servings:
Cooking method
1. Put the milk on the fire and bring to a boil.
2. Then put the milk in a preheated oven to 100 degrees.
3. Simmer the milk for three to four hours (until the milk turns a creamy color and is covered with a ruddy foam).
4. Remove the milk from the oven, let it cool to 36-40 degrees Celsius.
5. Cut the dense foam into several parts.
6. Dilute sour cream in a small amount of milk, pour the mixture into the rest of the milk, mix.
7. Now pour the milk into jars and add a piece of foam to each.
8. Cover the jars with lids, wrap them in a blanket. Let it sour for 4-5 hours at room temperature. During this time, the milk will thicken.
9. Put the fermented milk in the refrigerator, closing the jars with lids.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Melted milk - 84 kcal/100g
