Matsun
Composition / ingredients
10
Servings:
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Pour milk.
Step 3:
Boil.
Step 4:
Cool to 40 C
Step 5:
Add sour cream.
Step 6:
Mix.
Step 7:
Prepare the jar.
Step 8:
Pour into the jar.
Step 9:
Wrap in a blanket.
Step 10:
Leave for 12h.
Step 11:
Matsun is ready.
Step 12:
You can add garlic...
Step 13:
;-)
Step 14:
... for the pasta sauce.
I often cook lactic acid product matsun in order to fill a variety of salads. Firstly, matsun is a completely natural product and it is not scary to give it to children, and secondly, it is suitable for those people who are on diets and cannot afford to eat fatty foods. Now I will tell you in detail about this culinary recipe. So, we begin the preparation of matsun sauce by pouring milk into a small saucepan and bringing it to a boil. Then we cool it to about 40 degrees. After that, we add sour low-fat sour cream to our prepared milk, mix the resulting mass thoroughly, pour it into a clean jar and cover it with a lid. Now we wrap this jar with a blanket and put it in a dark, cool place. The matsun will be ready after about 12 hours. When half a day has passed, we take out a jar of ready-made matsun from our cool place, release it from the blanket, uncork the jar and pour it into a saucepan or immediately fill it with a ready-made salad.
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 with 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
- Dill greens - 38 kcal/100g
