Fermented milk products are the basis of many dishes, so a log is familiar with the peculiarities of their manufacture at home. Sour milk is a dietary fermented milk product made from milk. There are many recipes for making curdled milk at home, here are some of them.
Instructions
Step 1
Pour milk into an enamel container, throw a piece of bread into it (it doesn't matter of principle whether it will be wheat or rye bread) and put the blank in a dark and warm place. After a few hours, the milk will curdle and the yogurt will be ready. 1 liter of milk, boil it, then cool it to 30 degrees at room temperature, add 0.5 liters of sour cream to it, mix everything thoroughly and cover with a lid. Place the container in warm water for 6-8 hours. The water should be changed periodically when it cools down. Drain the curdled milk into a glass or clay container and cool to 10 degrees.
Step 2
Pour milk into an enamel bowl and place in a warm place. There is no need to cover with a lid; instead, it is better to cover the dishes with gauze. From time to time, milk must be shaken to speed up the process. The fresher and fatter the milk, the longer it takes to sour. On average, it will take a day for the yogurt to be ready.
Step 3
Boil a liter of milk, then cool slightly. Pour warm milk into a jar and add 2 tablespoons of kefir, mix all this well and cover with a lid so that the curdled milk "breathes". First place the jar in a warm place for about 8 hours, and then put it in the refrigerator.
Step 4
Boil a liter of milk, then cool to 30-35 degrees, then pour in 2-3 teaspoons of the finished yogurt, mix everything well and pour into jars. Cover the jars with lids or gauze and put in a warm place for about 20 hours.
Step 5
Boil 5 liters of milk, then cool. It needs to be warm. Add a glass of yogurt to the milk. Cover the pot with a lid and wrap in a blanket, keep warm for 8 hours. Then put it in the refrigerator.
