Cospa
Composition / ingredients
8
Servings:
Cooking method
Boil the milk over medium heat.
Stirring, pour kefir into the boiled milk in a thin stream and boil over moderate heat until a mushy consistency. Do not forget to stir. It is necessary that the milk evaporates. The process will take a lot of time, but the result is worth it.
Add the melted butter and sugar to the cooled milk porridge, mix everything evenly.
Grease the solidification molds with olive oil, put them in each bowl, smooth them out.
Send it to a cold place to freeze for 5-6 hours.
The pasta is ready, bon appetit!
The 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Olive oil - 913 kcal/100g
