This week we have prepared a very special delicacy for you – sour milk from the oven. We visited the housewife Snežana Đuričin, who showed us how simple it is to prepare sour milk and which every woman can do easily in her kitchen, and here’s how.
Sour milk in a jar requires willpower and quality milk
„Making cheese at home does not require any large investments rather, you need to have the desire to buy quality milk,” says Snežana.
She prepared milk, which she likes to keep in glass bottles because, as she says, it reminds her of earlier times, when we received milk in bottles at the door of the apartment.
“This milk is from Uba. It is not pasteurized, homogenized, not sterilized, not skimmed, not skimmed off its cream, butter… That’s it milk from the milk producer, our farmer“, says Snežana.
Of things needed to make sour milk or cheese it is necessary to have:
- pan with thick edges and with a thick bottom – to keep the temperature when we insert the starter or when we insert the rennet;
- a large saucepan – if we are going to make a larger amount of cheese;
- a container with cheesecloth and a colanderwhere we will first strain the milk to remove any physical impurities and then strain the curd;
- whisk – with it, when heating the milk, we will raise the cold from the bottom and mix the starters better;
- knife for cutting curds and
- spoon for moving the curds during shredding.
As Snežana states, in addition, we need to have salt, measuring spoons with which water or cultures are measured, thermometer (Snežana decided on a special thermometer with a handle so that it wouldn’t fall into her pan). Then, they are needed rennet of animal origin, two cups in which she churns the rennet and starts culture.
Sour milk in a jar – procedure
Starter bagwhich she showed, it is enough for 1,500 liters of milk. Although she seems to be small, according to Snežana, she does her job efficiently.
“I bought it thermophilic-mesophilic cultures and this one culture for sour milkand I’m trying to determine the amount vs. the amount of milk. It is usually very little and seems to be insignificant, however, that culture does its job and the cheese or sour milk is as it should be”, Snežana tells us.
Finally, it is also necessary cheese press. Snežana deliberately did not want to buy a professional one, but they made it at home because they wanted to make a good product with as little investment as possible. The press is made according to the “do-it-yourself” principle.
Snezana points out that it is it is important that we know the origin of the scope – what do we put in cheese or sour milk or yogurt. “So the point is that I control the raw materials and to get a quality product“, concludes our interlocutor.
Making sour milk is not difficult when sour milk is churned – yogurt is obtained. Sour milk is an extremely healthy product.
According to Snežana, allegedly in 1664, an Armenian doctor cured the French king of a stomach ailment with sour milk. We will continue in this direction “healthy and alive” and make and eat quality and healthy products.
The first stage it is in making sour milk expressing milka then heating the milk on the stove.
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“We put the milk on to heat up. I’ll do it first pasteurize, although I don’t do that when I make cheese, but in this case the milk will go to 62 degrees and then to 42 degreeswhere we will put the culture dissolved in water”, our interlocutor continues explaining the process of making sour milk.
After a short time, Snežana measured the temperature of the milk in the pot, which was 15.7 degrees.
Snowman a thermometer with a handle measures the outside temperaturenot the internal temperature, i.e. the temperature at the bottom of the pan, as classic thermometers do, so she applies the technique mixing the milk with a whisk in order to obtain an even temperature of the milk.
The milk heated up, and while it was cooling on the stove, Snow White suggested that the culture be prepared in the meantime. “I’ll pour a little water in a glass and add quantity cultures which was bought and intended for making sour milk,” says Snezana.
She poured as much as she could into a plastic spoon which you get in cafes with coffee. “There, it seems insignificant, but it is effective,” Snežana assures us. She uses you or apothecary teaspoons because kitchen spoons are too big.
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After checking with the thermometer whether the milk had cooled down enough, i.e. the temperature of the milk dropped to the desired 42 degrees, she stirred the milk once more. This temperature is needed to put the culture in the milk.
After adding the culture, the milk should be thoroughly mixed once more. Snow White is next poured milk into jars and put them in the ovenwhich will have a temperature the same 42 degrees. She doesn’t have a precise measurement for the oven, so she sets it to 50 degrees, just in case she will turn it off so that the milk doesn’t overheat.
“We don’t want to cook and bake sour milk, but just give it to him let’s create the conditions to ove bacteria which we put – do their job and for the sour milk to harden,” says Snezana.
And that would be a whole lot of work to make sour milk from whole milk from the farm, where nothing was removed.
As Snežana states, in the factory they also pour milk with the culture into the packaging, put it in a room where warm air is pumped in, i.e. where warm air flows at the same temperature (42-43 degrees) and after that they spray it with cold water to cool down the sour milk and put it in the refrigerator, pack it and transport or wash it and make yogurt.
„As for the time the sour milk should spend in the ovenin the factory it is 6 hours, however, I cannot create and control those conditions, so it I then keep it all night. I usually make it in the evening around 9-10 and in the morning the sour milk is ready. I put it in the fridge and use it the same day,” Snezana tells us.
After the sour milk had settled, Snežana showed us what it looked like gotov proizvod. According to her instructions, the first sign that sour milk successful is that on top of the jar there is a yellow wreathwhich indicates that there is fat. No separate wheyit is compact. No impuritiesthe color is beautiful – white. When shaking the jar, it loses its shape.
Enjoyment follows on the spot
Snežana suggested to us that in homemade sour milk we can add in the jar fresh or dried fruit or flakes and to make healthy breakfast.
According to her words kada se kiselo milke umti dobi se gusti yogurtwhich is 20% more expensive in the store.
The jar that Snow White uses has 0.6 dl. From 2 liters of milk, we got 3 jars, which is almost 2 liters of sour milk. According to Snežana, the savings are considerable, let’s not talk about the quality.
„I recommend doing it at homefrom the raw materials you see what they are, you say the product you want ie. quality food which you want to eat”, Snežana concludes.
Together with our hostess Snežana, we are preparing many more new and easy recipes for you. Follow our YouTube channel and stay up to date.
Source: www.agromedia.rs
