Cucumber sauce. Cucumber sauce Sour milk sauce recipe
Milk sauce is easy, tasty, versatile and low in calories. French "white ru" easily replaces many other sauces, is equally well suited to salty (meat, fish) and sweet (desserts, casseroles) dishes.
Milk sauce can become:
- gravy for dishes;
- base for other sauces;
- a binder in minced cutlet;
- stuffing for donuts;
- pouring for rice and casseroles.
Attention! Milk sauce tastes much better hot than cold.
Cooking features
- Density.
- thick sauce will turn out with a ratio of 3 tbsp. flour and 60 gr. butter for 150-170 ml of milk;
- medium - with a ratio of 3 tbsp. flour and 40 gr. butter for 150-170 ml of milk;
- liquid - with a ratio of 3 tbsp. flour and 20 gr. butter for 150-170 ml of milk.
- Thickeners.
This is usually flour or starch. Flour should be fried without oil or fried in oil before adding to the sauce - this prevents the appearance of lumps and the appearance of a nutty flavor.
Flour calcined without oil can be prepared for future use. It must be stored in jars with a ground-in lid in a dry place.
Starch is not subject to heat treatment, it dissolves in 1-3 tablespoons of cooled boiled water and is poured into the sauce.
You can thicken milk sauce not only with flour or starch, but also with egg yolk. You cannot boil the sauce when adding them, ideally it should be cooked in a water bath.
- Milk and butter.
Milk is most often used fresh. You need to add it to the sauce little by little, whipping the sauce after each introduction. In single recipes, sour milk or coconut milk is used.
The oil will disperse better and faster if it is room temperature(lying on the table), but you should not melt butter especially for the sauce.
- Supplements.
When adding spices and herbs, the sauce is transformed.
Milk sauce mutes the harshness and pungency of the spices. It softens their taste even with significant application.
Good options are achieved when making:
- in a salty sauce - black pepper or paprika, nutmeg or ginger, dill or sesame seeds, caraway seeds or bay leaves, turmeric or tomato paste, salt.
- in sweet - cinnamon, vanilla, cocoa, sugar.
Adding lemon juice can curdle the sauce!
The sauce presented in the basic recipe is suitable for people on any therapeutic diet, for children, pregnant and lactating women, etc. Its composition is the same as in kindergarten.
This sauce is very close to the French "", the recipe for which can be found here.
In the classic version, the sauce is good for fish, chicken and vegetables. They can be stuffed with potato croquettes, and adding sugar - donuts and pancakes.
The sauce is neutral, so it will absolutely harmoniously absorb any of the additives mentioned above. Knowing this recipe makes it easy to improvise.
Prepare:
- for liquid sauce: butter and flour - 1 tablespoon each;
- for medium sauce: butter and flour - 2 tablespoons each;
- for thick sauce: butter and flour - 2.5 tablespoons each;
- milk (for any of the options) - 500 ml;
- salt (optional) - a pinch
Cooking steps:
- Fry the flour in a dry frying pan until a delicate creamy shade appears. But do not overcook until brown.
- Without removing the pan from the heat, rub butter into the flour. Salt.
- Add boiling milk in portions, each time carefully rubbing the sauce.
At this stage, you can add sugar and additives to the sauce, choosing from those indicated above.
If lumps have formed in the sauce for some reason, break them by passing through it with a submerged blender or mixer.
Sweet milk sauce
This is a recipe for a sauce according to GOST. It is prepared in kindergarten, and at home - in order to pour pancakes, pancakes, cheesecakes, puddings or fruit salads.
If desired, you can add cinnamon to the composition, replace sugar with honey, and butter with sesame.
Prepare:
- milk - 500 ml (or 375 ml of milk and 125 ml of water);
- wheat flour - 20 gr.;
- butter- 20 gr.;
- sugar - 60 gr.;
- vanillin - on the tip of a knife
Cooking steps:
- Melt butter in a saucepan, rub flour into it and fry until a delicate creamy shade appears.
- Add hot milk in portions, each time carefully rubbing the sauce.
- Wait until it boils and boil the sauce (reducing the heat to a minimum) for 8-9 minutes.
- Mix sugar with vanilla and a little hot (previously boiled) water.
- Rub the sweet solution into the sauce and wait for another boil.
- Drizzle over the dish.
This nutritious sauce will complement potatoes and vegetable casseroles, and go well with pasta and rice. For spaghetti and pasta - it's generally perfect.
Prepare:
- classical milk sauce medium density - 300 ml;
- chicken broth - 100 ml;
- hard / semi-hard cheese - 50 gr.;
- butter - 20 gr.
Cooking steps:
- Boil classic sauce according to the recipe above.
- Boil chicken bouillon.
- Stir in the hot broth in portions into the sauce.
- Pour in grated cheese and heat on the stove until the cheese is completely melted.
- Cool the sauce slightly, add oil and beat with an immersion blender.
Milk sauce with onions and mushrooms
The sauce is good with meat and vegetable dishes.
The sauce can be prepared only with onions or only with mushrooms. In this case, the undesirable component (either onions or mushrooms) is removed from the composition, and the amount of the desired is doubled (instead of 100 grams, 200 is taken).
Prepare:
- milk 2.5-3.5% fat - 250 ml;
- wheat flour - 40 gr.;
- butter - 40 gr.;
- onions - 100 gr.;
- mushrooms (champignons) - 100 gr.;
- salt - a pinch;
- spices - optional.
Cooking steps:
- Chop the peeled onions and cleanly washed mushrooms into different plates.
- Fry the onion and mushroom pieces in oil. You can do this together or separately.
- Fry the flour in a dry frying pan until a delicate creamy shade appears.
- Combine flour with milk, introducing it in parts and rubbing each introduced portion until smooth.
- Combine thickened milk with onions and mushrooms. Wait until it boils and pour into a gravy boat.
This sauce will highlight the dignity of any fish dish, including steamed fish balls.
If in this recipe replace wheat flour with oatmeal, and butter - olive, it will turn out, which will give new shades of taste to steamed vegetables and meatballs.
Prepare:
- milk 1.5-3.5% fat - 250 ml;
- wheat flour - 20 gr.;
- butter - 20 gr.;
- ginger (peeled piece) - 10 gr.;
- garlic - 1 clove;
- parsley - 20 g;
- salt, red pepper - pinch
Cooking steps:
- Grate garlic and ginger, chop parsley.
- Fry the flour in a dry frying pan until a delicate creamy shade appears, pour in milk in portions. Grind thoroughly.
- Add butter, garlic, ginger, salt with pepper and parsley to the thickened milk.
- As soon as it boils, pour into the gravy boat.
Turkish sour milk sauce
The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It is also good with meat. The main thing is not to oversalt and not to leave "the next day", since the shelf life of the sauce is short.
Prepare:
- sour milk - 250 ml;
- garlic - 1 clove;
- black pepper (ground) - on the tip of a knife;
- salt - a pinch;
- greens - optional.
Cooking steps:
- Pour the sour milk (curdled milk) into a colander, on the bottom of which 3-4 layers of gauze are laid and leave for several hours.
- Mix the curd that remains after the whey is gone with salt, puréed garlic and chopped herbs.
- Cover the mixture with a bowl and refrigerate for 2-3 hours. Everything!
Asian coconut milk sauce
Interesting recipe to chicken, meat, fish dishes and vegetable salads... The sweetness and pungency in it can be adjusted by increasing or decreasing the amount of spices, honey and seasonings.
Prepare:
- coconut milk (canned) - 100 ml;
- peanut butter - 100 gr.;
- sesame oil - 2 tsp;
- lemon or lime fresh - 1 tbsp;
- honey - 0.5-1 tsp;
- fish sauce - 2 tablespoons;
- - 1 tbsp.;
- curry paste - 1 tablespoon;
- black pepper, cayenne pepper, cinnamon - 1 pinch each.
Cooking steps:
- Place all ingredients in a large bowl and combine with a blender.
- Transfer the homogeneous sauce to the gravy boat.
Coconut Milk Sauce by Michel Roux
The recipe was developed by a British chef specifically for fish, but the sauce goes well with the pasta.
Prepare:
- coconut milk (canned or fresh) - 400 ml;
- wheat flour - 30 gr.;
- butter - 30 gr.;
- soy sauce - 1 tablespoon;
- garlic - 2 cloves;
- nutmeg (grated) - 1 pc .;
- white or black pepper - 1 pinch (you can do without them);
- salt - 1 pinch.
Additionally prepare:
- butter - 100 gr. (or drain oil - 20 gr. and cream - 80 ml);
- green chili pepper (for example, Jalapeno) - 20 gr.;
- red chili pepper - 10 gr.;
- shrimp (peeled) - 250 gr. (optional, but highly desirable).
Cooking steps:
- Peel chili from seeds, garlic - from husks, chop. Boil the shrimps.
- Fry the flour in a dry frying pan until a delicate creamy shade appears, combine with coconut milk, grind, wait for a boil, add nutmeg, black / white pepper and salt to the sauce.
- Remove from heat, add garlic and soy sauce.
- Add chili to the butter melted in a saucepan and heat and add shrimp.
- Wait until it boils and pour into a gravy boat.
Milk sauce for diet No. 5
Adding this versatile sauce to the dishes of diet # 5 (for people with gastrointestinal tract, liver and gallbladder problems) will make the menu less boring. The recipe is suitable for small children (kindergarten age) and for those who are fighting obesity and eat, roughly speaking, one cabbage leaf.
In the original, the sauce is good for cheese cakes, casseroles, puddings and fruit cuts... If sugar and vanillin are excluded from its composition, then it will suit any steamed dishes.
Prepare:
- milk - 50 ml;
- water - 50 ml;
- butter - 10 gr.;
- wheat or oat flour - 1 tsp;
- sugar - 1 tsp;
- vanillin - a pinch.
Cooking steps:
- Fry the flour in a dry frying pan until a delicate creamy shade appears, grind it with butter, pour in milk in parts.
- Thoroughly grind the composition and boil it for about 10 minutes.
- Dissolve sugar and vanillin in water, stir in sauce and wait until boiling.
- Remove from heat and beat with a blender if necessary.
It's no secret that with a well-chosen and well-prepared sauce, almost all dishes become tastier. However, not all modern housewives agree to spend a lot of time and effort making gravy. They want to find a recipe to make delicious sauce of the available products in a relatively short period of time. Such recipes exist. It is absolutely easy to prepare a completely universal and not too high-calorie sauce from milk, butter and flour. It belongs to classic cuisine and is considered the main sauce, that is, it can not only serve as a gravy, but also be used to prepare other sauces and dishes. This sauce is versatile: it can be used for baking or as a gravy for meat, fish, pasta, vegetables, and if cooked thick, it will be an excellent filling for donuts.
Cooking features
As already mentioned, the process of making milk sauce is not very difficult and does not take much time, however, the hostess cannot do without knowing some of the intricacies.
- The amount of flour used in a recipe depends on how much thick sauce you want to cook. To make a thick sauce for a glass of milk, you need to take a third of a glass of flour, that is, about 50-60 g. If you want to get a sauce of medium thickness, then for two glasses of milk it is enough to take two tablespoons of flour, this is about 30-35 g. To use as a gravy, a liquid sauce is most often made, for which a tablespoon of flour with a slide (about 20 g) is taken for two glasses of milk. The amount of butter usually coincides with the amount of flour used, that is, for a liquid sauce you need 20 g of butter, for a sauce of medium thickness - 40 g, for a thick sauce - 60 g of butter.
- In order to prevent lumps from forming in the sauce when preparing the sauce, the flour is initially calcined in a dry frying pan. This does not take long: as soon as the nutty aroma appears, the pan with flour is removed from the heat. The cooled flour is transferred to a saucepan and proceeds to the next stage of making the sauce.
- Milk is added to the sauce in small portions, each time whipping the contents of the saucepan with a whisk until it forms homogeneous mass without lumps.
- At the next stage, butter, cut into pieces, is added. Once the oil is dissolved in the sauce, it is ready to go. However, even after that, you can enter into it additional ingredients: herbs, spices, salt or sugar. In this case, you can cook the sauce a little longer.
- Some recipes involve thickening the sauce not with flour, but with eggs or starch. In this case, the technology will be slightly different. If used egg yolks, then the sauce is heated in a water bath or very low heat, while trying not to bring it to a boil. If starch is indicated in the recipe, then it is poured into hot sauce, after dissolving in cool water.
- Ingredients such as vinegar or lemon juice when preparing milk sauce, it is better not to use it, as milk can curdle.
Milk sauce is most often used hot, pouring it over dishes before serving. Most often used for meat classic version sauce, for fish - garlic sauce, for pasta - with cheese, and for desserts - sweet milk sauce.
Classic Milk Sauce Recipe
- wheat flour - 20-120 g;
- butter - 20-120 g;
- milk - 0.5 l;
- nutmeg (optional) - on the tip of a knife;
- salt or sugar to taste;
- greens (optional) - to taste.
Cooking method:
- Sift the flour and transfer to the skillet. The amount of flour is determined based on how thick the sauce you want to make. Most often they make a sauce of medium thickness, which requires about 40 g of flour.
- Place a skillet with flour on the fire. Heat the flour, stirring occasionally, until a nutty smell appears.
- Remove the pan from the heat, place the flour in a saucepan and wait a couple of minutes for it to cool.
- Light a fire under the saucepan and start pouring milk into it in a thin stream, whisking at the same time.
- Cut the butter into thin slices and dip them in a saucepan with the sauce. Stir to dissolve faster.
- Add salt or sugar, depending on which dish you are preparing the sauce for. If you do not plan to serve it with dessert, you can additionally add pepper and finely chopped or blended greens. Nutmeg will add a pleasant aroma to the sauce.
- When the sauce has thickened enough and the added salt or sugar has dissolved in it, remove the saucepan from the heat.
After that, the sauce can be immediately used for its intended purpose or poured into a saucepan and put on the table so that guests can pour over the dishes served to them on their own.
Milk sauce with ginger and garlic for fish
- flour - 20 g;
- butter - 20 g;
- milk - 0.25 l;
- parsley - 20 g;
- ginger root - 10 g;
- garlic - 1 clove;
- salt, pepper - to taste.
Cooking method:
- Peel and grate the ginger root.
- Pass the garlic through a press.
- Chop the parsley finely with a knife.
- Toast the flour for a nutty flavor. Remove from heat for a while.
- Return the flour pan to the stove. Add milk in small portions. Remember to beat it with a whisk to avoid lumps. If you still cannot avoid their formation, strain the sauce through a sieve and return to the stove.
- Add ginger, garlic, parsley, salt and pepper to the sauce. Put a piece of butter in it at the same time.
- Continue heating the sauce until the oil dissolves. All this time it needs to be stirred.
Milk sauce prepared according to the given recipe will be a good addition to fish dishes.
White sauce with onions and mushrooms
- milk - 0.25 l;
- flour - 40 g;
- butter - 40 g;
- onions - 100 g;
- champignons - 100 g;
- salt, spices - to taste.
Cooking method:
- Peel and finely chop the onion.
- Wash, dry the mushrooms with a napkin. Cut them into small cubes.
- Melt the butter in a frying pan, put the onion and mushrooms in it and cook until the liquid released from the mushrooms evaporates.
- In a clean frying pan, heat the flour for a minute. Pour milk into it in a thin stream, whisking it constantly with a whisk.
- Add mushrooms and onions to the sauce, stir.
- Cook until the sauce is thickened enough.
This sauce goes especially well with meat and vegetables. It can only be made with mushrooms or only with onions. In this case, the amount of mushrooms or onions can be increased by one and a half to two times relative to the amount indicated in the recipe.
Milk sauce with cheese
- milk sauce prepared by classic recipe, - 0.3 l;
- hard cheese - 50 g;
- butter - 20 g;
- broth - 100 ml.
Cooking method:
- Boil the broth, mix it with the sauce. Heat the mixture over low heat.
- Grate the cheese finely and add it to the sauce. Heat the sauce, stirring, until the cheese dissolves.
- Remove the sauce from the stove, add a piece of softened butter to it, beat with a blender.
This sauce goes well with potatoes, pasta, vegetable casseroles, giving them a creamy cheesy taste.
Sweet milk sauce
- flour - 30 g;
- butter - 30 g;
- sugar - 60 g;
- vanillin - on the tip of a knife;
- cinnamon (optional) - a pinch.
Cooking method:
- Boil the milk with sugar. Wait for it to dissolve. Cool to room temperature.
- Fry the flour until a caramel shade and pour milk into it in a thin stream, whisking it incessantly.
- Add vanillin, cinnamon and thinly sliced butter.
- Continue heating the sauce, stirring, until it is evenly thick and thick. During this time, the oil should completely melt.
This sauce can be poured over cheese cakes, pancakes or pancakes. If you want to use it as a filling, you need to take 4 times more flour and butter during cooking.
Milk sauce is a versatile seasoning that can be served with side dishes, meat and fish dishes, and even desserts. It is prepared quickly and from the available products. Even an inexperienced housewife can master the sauce preparation technology.
Very popular in Caucasian cuisine spicy sauce based on fermented milk products with herbs and spices. In Armenian cuisine, it is called skhtor-matsun and is prepared on the basis of matsun - an analogue of yogurt, kumis, ayran, yogurt, katyk - in each national cuisine there is a product made from fermented milk) with the addition of garlic. Since it takes several days to prepare matsun, I follow a simple path - from ordinary kefir or sour cream I make a simple but very tasty garlic sauce with spices. A similar Georgian sauce is prepared with yogurt. The Ossetian Tsakhton sauce is very similar to this recipe. We used to call this sauce tsakhton. Along with tsakhton, my family is very fond of Georgian and Greek. Everything recipes Caucasian cuisine on .
Composition:
- Sour cream - 250 grams
- Water - 3 tablespoons (optional)
- Spicy herbs - cilantro, basil, dill, tarragon
- Coriander - 1/2 teaspoon
- Salt - 1/3 teaspoon
- Ground black pepper - 1/2 teaspoon
- Garlic - 2-3 cloves
- Dried herbs, spice mix - 1/2 teaspoon
How to make a spicy sour-milk garlic sauce with fresh herbs based on the Caucasian sauces of tsakhton, shtor-matsuna and yogurt
To prepare the tsakhton sauce, you can leave the consistency of sour cream. But I like to pour sauce over the dish, so I dilute the sour cream with water. Or I cook the sauce with kefir, you don't need to dilute it. Chop greens - fresh cilantro, basil, dill. Chop the garlic finely.
Prepared fresh herbs and garlic Prepare the right amount pepper, coriander, a mixture of spices (you can use a ready-made mixture like hops-suneli, I have dried marjoram, mint, thyme, paprika).
Prepared spice mixture Add to the fermented milk base, stir well.
Cover and refrigerate overnight. The next day you will have a spicy and refreshing sour milk sauce that will decorate almost any meat, fish, vegetable dish, goes to fresh vegetables... It can be used as a marinade and dressing in salads. Even ordinary Borodino bread or a slice of lavash with spicy garlic sour-milk tsakhton sauce is delicious, you can't come off.
Spicy garlic fermented milk sauce based on Caucasian cuisine with fresh herbs and spices is ready. Tsakhton sauce has only one drawback - no matter how you make it, it always ends earlier than the dish for which it is prepared.
And a small digression - in my family they have always prepared a simple sauce of kefir, fresh herbs, garlic and grated peeled fresh cucumber, similar at once to the recipe for tsakhton given here and to greek sauce... This sauce was called "Purtush". With the advent of the Internet, I looked for it in the recipes of Armenian, Azerbaijani and Georgian cuisine and did not find it ... If anyone came across, do not consider it a work, write, I will be very grateful, curious where the name came from.
It has already become a habit, and even has become a stereotype, that sauce is something that you need to pour over your food abundantly, otherwise it is impossible to eat it. Rarely is the understanding of sauce more than mayonnaise from the nearest supermarket or ketchup from a bag. However, one friend of mine claimed that the aerobatics for the sauce - ketchup, mayonnaise and equal proportions until I tasted the cucumber sauce, garlic and sour milk.
Actually, a sauce or gravy is a fairly thick seasoning, an addition to dishes (usually main ones). The purpose of the sauce is to add juiciness and richness to the dish, and, often, increase the nutritional value. In addition, the sauce indirectly performs an additional function of improving appearance dishes. The sauce is often not only served with the main course, but can also be used to prepare the dish itself. For example, . Dishes of meat and vegetables stewed in coconut milk are very popular on the islands of the Pacific Ocean, and coconut milk then acts as a sauce, or from herbs.
The thickness of a sauce usually varies greatly from dish to dish, and the same sauce can be very thin or very thick. Liquid base of the sauce: from ordinary water to very complex or exotic compositions. The so-called "additional part" - chopped foods (meat, fish, cheeses, vegetables, mushrooms, etc.), spices, and other additives. Quite often sauces are additionally made thick by adding flour and starch.
Cucumber sauce is found in French cuisine... It is customary to distinguish several types of "basic" sauces. They either serve on their own or are used as a base for making more complex "derivative sauces".
Surely everyone has heard of bechamel, espaniol, veloute sauces. These are the main sauces. By the way, the usual tomato sauce and mayonnaise are also main sauces.
A separate category of sauces is dressings, or salad dressings. Perhaps the most famous salad dressing is vinaigrette sauce. It is a mixture of olive oil and wine vinegar... However, they usually use the usual vegetable oil for salad dressing. Another famous salad dressing is sour cream, or thick fermented milk products. And no one bothers to add additional components to the dressing - lemon or Orange juice, herbs, grated cheese.
Tzatziki oriental cucumber sauce (jajik, tzatziki, tzatziki - and many more pronunciation options). Dzatziki is believed to be a Greek sauce. I will not argue, perhaps it is. But I have tried variations of this sauce in many countries of the East, the Balkans and the Mediterranean. And everywhere, local residents are convinced that their people are the ancestor of this dish. Greek dzatziki rather an appetizer rather than sauce. Although it can be anything about the consistency. In Bulgaria, fermented milk okroshka - according to the recipe is almost similar to dzatziki. They are different from the one we love. In the summer heat on the Black Sea coast in Bulgaria, I personally really love to eat a plate of ice tarator. A thicker version, almost already an appetizer with a composition like dzadziki, is quite common in Turkey - jajik (tur. Cacik). In the same Bulgaria, "" is very popular - thick as a pate, made from sour milk.
Today we will prepare a cucumber sauce and garlic, based on homemade sour milk, using most of the ingredients inherent in dzatziki.
Cucumber sauce. Step by step recipe
Ingredients (2 servings)
- Sour milk 0.5 cups
- Garlic 1 clove
- Cucumber 1 pc
- Fresh mint 1 sprig
- Dill 3-4 branches
- Arugula To taste
- Salt, black pepper, sweet paprika, dry herbs, olive oil Taste
- Sour milk is arguably the hardest part of the recipe, although cucumber sauce isn't difficult. When I was little, milk was almost always sour. It was difficult enough to buy milk from the store to have time to bring it home, and it did not curdle when boiled. I remember how my mother, before boiling purchased milk, always heated a little milk in a spoon. And only after the control, I set the milk to boil. Now milk does not want to turn sour at all. Even outside the refrigerator. However, you can always choose a decent producer whose milk behaves like milk. Recently, normal curdled milk, excellent sour milk, has appeared on the market. By the way, very useful product, in contrast to kefir of unknown composition and production method.
Ingredients for fermented milk sauce
- Cucumber - fresh, green, young. Peel the cucumber, make sure there is no bitter taste. The cucumber must be finely chopped so that the cucumber sauce is with small pieces, barely perceptible. Do not grate, but cut into small cubes. Place the sliced cucumber in a small bowl or bowl. Chop a few fresh mint leaves and add to the cucumber. Salt and pepper. I advise you to add a pinch of dry fragrant herbs(basil, oregano) and, if desired, a pinch of sweet ground paprika. I mix all the spices and grind in a mortar to make it uniform. Stir the ingredients of the garlic sauce with the cucumber and leave to rest for 5 minutes.
Peel the cucumber, make sure there is no bitter taste. The cucumber must be finely chopped
- Dill - only green leaves (the stems are rough and it is better not to use them), chop with a knife. Grate the garlic on a fine grater. Add everything to the cucumbers. Pour in a quarter teaspoon olive oil and mix. Then add half of the arugula leaves by picking them with your hands (do not cut with a knife). Stir and start adding sour milk. The amount of sour milk to taste. Dilute the cucumber sauce with sour milk to the desired consistency.
Stir and start adding sour milk. The amount of sour milk to taste. Dilute with sour milk to the desired consistency
Useful Tips
Your milk is sour ? Do not under any circumstances pour out this wonderful product. Compared to fresh milk, the benefits of sour milk are much higher.
There are a lot of options for using sour milk, from cooking to use in cosmetology.
Here are some tips to help you get the most out of this product.
Sour milk recipes
1. Homemade cottage cheese
If you have 1.5-2 liters of milk left, you can make a wonderful curd. Will come out about 200 - 400 gr. To do this, you will need sour milk, two water bath pans, a colander, and cheesecloth. Pour the milk into a smaller saucepan and place it on water bath... When the water boils, watch the milk. The milk will begin to curdle, separating into flakes and whey.
It is important not to overheat the milk, otherwise the cottage cheese will turn out to be dry. Once the whey has separated, remove the pan of milk and set it aside. Pour the resulting mass into a colander lined with gauze and wait until it cools. When the liquid drains, wrap the curd in cheesecloth and hang until the whey stops dripping.
2. Delicious pastries
You can make a lot of sour milk delicious dishes: lush pancakes, pancakes, pies, bread. The dough in sour milk turns out to be airy and rises quickly. We recommend pancakes with sour milk.
Ingredients:
Milk 500 ml.
Wheat flour 1 glass
Egg 2 pcs.
Soda 1/2 tsp
Salt, sugar to taste
Add eggs, salt to milk. sugar, baking soda and whisk. Add flour and stir until thick sour cream consistency. There is one secret here - the flour must be mixed so that the dough remains lumpy.
When the dough is ready, place the bowl of dough in a pot of hot water (not boiling water), cover with a towel and leave for 15 minutes. Heat oil in a skillet and fry the pancakes. Do not stir the dough - just spoon it up and put it in the pan.
3. Marinate the meat
Lactic acid, acting on the fibers of the meat, makes it unusually tender. In the Caucasus, meat has long been marinated in sour milk and Georgian barbecue is considered the most delicious. You can use any meat and any spices.
The simplest recipe is meat, onion, salt, pepper and sour milk. Salt and pepper the meat, cut the onion into rings. Place the meat and onions in a bowl, pour over the sour milk to cover all the meat and refrigerate for at least 2 hours. Fry on skewers or in a skillet and enjoy delicious and tender meat.
Sour milk use
4. Use as cosmetics
Do you think sour milk is only used in cooking? It can also be used for skin and hair care. Milk improves skin texture and tone, penetrates and moisturizes cells, relieves flaking and promotes collagen formation. Try it for your daily wash, baths, compresses, beauty masks, and just to wipe your face.
We offer you a recipe for a mask for weakened and damaged hair:
1 glass of sour milk
2 tbsp. l olive oil
2 drops of lavender essential oil
2 drops essential oil rosemary
Well soak hair along the entire length, cover your head with a bag and a towel, leave for 30-40 minutes. Then wash off with shampoo.
5. For pets
Spoiled milk - nutritious product not only for humans. Pour some milk into animal feed and they will get an extra dose of protein and calcium.