Sastojci (≈ 200 ml): 200 ml punomasnog kokosovog mleka (bez dodatog šećera), ½ kašičice probiotika u prahu (ili 1 kapsula, sadržaj) - sadrži žive bakterijske kulture koje fermentišu mleko i daju jogurtu kiseloću, prstohvat soli - pojačava ukus i pomaže balansu fermentacije.
Priprema:
1. Dobro promešaj kokosovo mleko da postane glatko, bez grudvica.
Ako je mleko prethodno stajalo u frižideru, možeš ga blago zagrejati na sobnu temperaturu (oko 30–35 °C) – bakterije bolje fermentišu toplo mleko.
2. Umešaj probiotik u mleko i dodaj prstohvat soli.
3. Kratko promešaj, dovoljno da se sve sjedini, ali ne treba intenzivno mesati ili muckati.
4. Stavi mleko u čistu staklenu posudu.
Pokrij gazom, kuhinjskom krpom ili labavo poklopi (ne hermetički) – fermentacija zahteva malo vazduha.
5. Ostavite na toplom mestu 12–24 sata.
Kraće fermentisanje (12 sati) daje blaži i slađi jogurt.
Duže fermentisanje (do 24 sata) daje gušći i kiseliju kiselu pavlaku.
6. Kada kisela pavlaka postigne željenu gustoću i kiselost, stavi u frižider.
Može se čuvati do 5 dana.
Dodatni saveti:
Ako želiš gušće, možeš dodati malo tapioke ili kukuruznog skroba pre dodavanja probiotika.
Tekstura postaje čvršća nakon hlađenja u frižideru.
Upotreba:
1. Krem supe i čorbe
Dodaješ na kraju kuvanja ili kao preliv prilikom serviranja.
Na primer: krem supa od bundeve sa kurkumom, krompira, šargarepe ili pečuraka.
Daje kremastu teksturu i blag, prijatan kiselkasti ukus.
2. Sosovi i prelivi
Možete dodati u sosovima za testeninu, povrće ili tofu.
Odlično ide u biljne soseve sa senfom, limunom ili biljem.
3. Sosevi za umakanje i namazi
Meša se sa začinima i biljem (peršun, mirodjija, vlašac) za brze veganske soseve za umakanje.
Može se koristiti za takose, pečeni krompir ili pohovano povrće.
4. Za pečenje i slana jela
U veganskim pitama, burecima, lazanjama ili musakama.
Dodaje se direktno u testo ili fil, bez rizika da se razdvoji.
5. Dezerti
Može se koristiti u voćnim kremovima, prelivima za kolače ili veganskim cizkejkovima.
Saveti:
Za jela koja se još kuvaju, dodaj pavlaku na kraju da zadrži kremastu teksturu.
Za gušću teksturu u supama, možeš pre dodavanja ove pavlake, malo supu zgusnuti sa brašnom, skrobom ili samlevenim orašastim plodovima.
Ingredients (≈ 200 ml): 200 ml of full-fat coconut milk (no added sugar), ½ teaspoon of probiotic powder (or 1 capsule, content) - contains live bacterial cultures that ferment milk and give yogurt acidity, a pinch of salt - enhances taste and helps balance fermentation.
Preparation:
1. Stir the coconut milk well until it becomes smooth, without lumps.
If the milk has previously been in the fridge, you can warm it slightly to room temperature (around 30-35 °C) - bacteria ferment better in warm milk.
2. Mix the probiotic into the milk and add a pinch of salt.
3. Stir briefly, enough to combine everything, but you don't need to stir or shake intensively.
4. Put the milk in a clean glass container.
Cover with cheesecloth, kitchen towel or cover loosely (not hermetically) - fermentation requires a little air.
5. Leave in a warm place for 12-24 hours.
A shorter fermentation (12 hours) gives a milder and sweeter sour cream.
Longer fermentation (up to 24 hours) gives thicker and more acidic sour cream.
6. When the sour cream reaches the desired density and acidity, put it in the fridge.
It can be stored for up to 5 days.
Additional tips:
If you want it thicker, you can add some tapioca or corn starch before adding the probiotics.
The texture becomes firmer after cooling in the fridge.
Using:
1. Cream soups and stews
You add it at the end of cooking or as a topping when serving.
For example: creamy pumpkin soup with turmeric, potato, carrot or mushrooms.
It gives a creamy texture and a mild, pleasant sour taste.
2. Sauces and toppings
You can add it to pasta, vegetable or tofu sauces.
It goes well in herbal sauces with mustard, lemon or herbs.
3. Dips and spreads
Mix with spices and herbs (parsley, dill, chives) for quick vegan dipping sauces.
It can be used for tacos, baked potatoes or fried vegetables.
4. For baking and savory dishes
In vegan pies, bureks, lasagna or moussaka.
It is added directly to the dough or filling, without the risk of separation.
5. Desserts
It can be used in fruit creams, cake toppings or vegan cheesecakes.
Tips:
For dishes that are still cooking, add sour cream at the end to maintain a creamy texture.
For a thicker texture in soups, you can thic
ken the soup a little with flour, starch, or ground nuts before adding this cream.
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