Acidified Milk

The prerequisite is fresh, unpasteurized milk from the farmer, which is placed in small trays (baking bowls) for 5-6 days in the warm kitchen or possibly on the window sill. The heat starts the natural souring process, which makes the milk thick.

Mix the brown bread with the sugar and pour it over the ready sour milk form.

In summer, churned sour milk is a refreshing dessert.

If you can’t get fresh milk, just take ready-made sour milk and add it to pasteurized milk.

Related Recipes:

Natural CutletFor the natural cutlets, pound the cutlets until tender (preferably between strong cling film) and, if... Kamut BreadFor a 750 g bread 1. make the sourdough. The easiest way is to get a bag of natural spelt sourdough at the... Greek Lamb Chops with Farmer SaladDry the lamb chops and roast them in the frying pan for about 6 min on each side. For the farmer’s... Absinthe TruffleFor the truffle mixture, chop the two types of chocolate with a heavy kitchen knife and melt in a hot water... Wholemeal Rice PuddingRinse round grain natural rice and bubble in water and milk with a pinch of sea salt and grated lemon zest... Maritozzi # Roman Raisin Rolls(*) For 2 to 3 trays Michael Merz: At Christmas time, the cook always served what she usually did not serve... Farmer’s PieFor the farmer’s pie, dice the chop and bacon and cut the onion into rings. Peel apples and cut into... Strawberry Sour Milk SlicesRinse and clean the strawberries and cut them into small pieces. Stir the sour milk with 2 tablespoons of... Matar Panir – Peas and CheeseFor the Panir : Bring milk to a boil, mix in buttermilk ( or possibly yogurt + a little bit of lemon ), curdle... Boiled Halibut with Herb Sauce1. rinse the halibut after it has cooled down. Tie the dill, parsley and lemon balm together with string...