How to make sour milk at home?

Sour milk is an indispensable ingredient in cooking. Tasty and healthy food means cooked from high-quality and natural products.Sour cow product is often used in various dishes. Baking with the addition of this ingredient turns out lush and tender, salads get piquant, sauces become dietary.

In addition to the taste benefits, yogurt and kefir from sour milk are very useful for the body.

Prepare sour milk at home is not difficult, it is only necessary to observe the temperature regime and some rules of the leaven.

• Pasteurized milk can be made sour with the addition of kefir, sour cream, unsweetened yogurt, for example.
• To milk sour, not necessarily boil it. They make this process when they doubt the purity of the product, and they want to eliminate the presence of bacteria.
• When choosing a milk bag, attention is paid to the shelf life. If it exceeds 2 weeks, then the starter product does not quite fit. Such a liquid substance contains various preservatives.
• If you take a package with pasteurized content, then the product with a high percentage of fat content is in priority.
• As part of the starter and natural yogurt should not be present sugar, starch, dyes and flavor enhancers.
• The best will be the acquisition of evening treats. Next, you need to keep it in a warm place, not putting in the refrigerator. The whole product under the influence of heat quickly sour due to the activity of bacteria.

There are simple ways to quickly squeeze cow's milk at home.

• Immerse the bread piece in a dish with cooked liquid. It should be at room temperature. Cover with a plastic cap. Under such conditions, the bread will provoke active fermentation, and after a while the contents will turn sour.
• In the pharmacy shop, you can buy leaven or dry bacteria, for mixing with dairy product. It is important to warm up the liquid on the stove for some time in order to provoke an active multiplication of bacteria. Kefir product will be ready to eat after 5 hours.
• The initial product is heated to 40 degrees, after which any acidic additive is added, such as unsweetened yogurt, fat sour cream, kefir or ferment. Aged in heat, you can even put in a thermos. Useful substance begins to sour. This is the principle of work and ordinary yogurt maker, intended for the preparation of various fermented milk products. After 8-10 hours the mixture is ready for use.
• Lemon juice, squeezed from natural lemon or vinegar, is added to the sourdough contents. Must also be kept warm.
• You can simply leave the dairy product in a hot room. And in order to get cottage cheese, it is recommended to keep the container with milk in the oven over low heat.

It is not difficult to get homemade sour milk, if it is available whole and natural, and not purchased in a store of preservatives with a long shelf life. It is not difficult to understand that a chemical powder, called a dairy product, will never become acidic, but rather, it will deteriorate and become unsuitable for anything, even a hazardous drug.

Fans of homemade products will be useful to know that during fermentation formed vital enzymes and amino acids, which are rarely found in other products.

In order to understand that milk is sour, you need to know the difference between the fermented product and the usual one.

This is determined by:

• specific sour smell;
• the fact that when boiling the sour substance necessarily curtailed;
• the fact that the characteristic whey begins to separate on the surface of the soured product, and the fat globules settle to the bottom of the dish (this is especially noticeable if the dish is transparent).

To learn how to make sour milk at home, see the video below.