Ryazhenka yourself!

How to make fermented baked milk at home.



To choose and buy fermented baked milk in the store couldn't be easier. But will taste so original and ryazhenka such useful, as he wants a mother for his child? But the fermented milk prepared by their own hands at home, no doubt will win the contest taste award not only among children but also among adults.


If done correctly, choose a good milk, homemade fermented baked milk has an amazing taste and delicate texture. But before you start to prepare fermented baked milk, make sure that you have a clay pot with a capacity of 300-500 ml or saucepan that can be put in the oven.


Then razora the oven to 180 degrees and put down the pots of milk on 2, 5-3 hours. In principle, it is possible to do this without pots.




To do this, pour the milk into a pan that can go in the oven. Potami future fermented baked milk over low heat on the stove before it boils, and then put for 20 minutes in the oven on a small fire.




If it turns out that the milk will begin to a rolling boil in the oven, make the heat, because the milk in the oven it to languish. But the lids of the pots with milk not akrivi. Watch the foam that will form on the surface of milk - they need to heat a spoon of milk.




To determine whether milk, you need to look to the color. If milk was a soft ivory hue, it has melted and ready to transform into fermented baked milk.


After that melted milk should be cooled to room temperature. After that you can put sour cream on the pots. At 0, 5 liters of milk need about 40-50 grams of sour cream plain fat - 2, 5%.




If you and your baby a sweet tooth, you can add 1 tsp. of sugar per 1 liter of milk, then fermented baked milk will be sweet.




After the cream will put with the milk, and stir thoroughly future fermented baked milk, cover with a lid and leave for 6-8 hours at room temperature.




Breakfast delicious homemade fermented baked milk is ready!




Treated the family to a delicious and useful product, flavored muffins, pancakes or fritters. Bon appetit!

Source:

here

women's web magazine