Sastojci: 1 L (litar) punomasnog mleka, 2 supene kasike kupovne kisele pavlake.
Priprema:
1. U serpu sipati malo vode, da prekrije dno. Sipati mleko i na srednjoj temperature (4) pustiti da prokljuca.
2. Ostaviti da prohladi.
3. U solji pomesati malo toplog mleka i kiselu pavlaku.
4. Dodati kiselu pavlaku u prohladjeno mleko i promesati.
5. Sipati u serpu, poklopiti i staviti u prethodno zagrejanu rernu na 50 C. Ostaviti dva sata da se ukiseli.
6. Izvaditi i proverite da li je vrenje završeno. Ako jeste, posudu sa kiselom pavlakom ostavite da se ohladi.
7. Staviti u frižider preko noci.
8. U cediljku staviti dva sloja gaze, sipati kiselu pavlaku i ostaviti da se cedi.
9. Na kraj skupiti krajeve gaze i uvrnuti da se sve lepo iscedi. Kisela pavlaka je spremna kada iz gaze ne bude kapala tečnost.
Opciono: u kiselu pavlaku mozete dodati sveze seckan vlasac ili mirodjiju.
Ingredients: 1 L (liter) of whole milk, 2 tablespoons of store-bought sour cream.
Preparation:
1. Pour a little water into the saucepan, to cover the bottom. Pour milk and let it boil at medium temperature (4).
2. Leave to cool.
3. Mix a little warm milk and sour cream in a bowl.
4. Add the sour cream to the cooled milk and stir.
5. Pour into a pot, cover and put it in a preheated oven at 50 C. Leave it to ferment for two hours.
6. Take it out and check if the boiling is finished. If so, leave the pot of sour cream to cool.
7. Put it in the fridge overnight.
8. Put two layers of cheesecloth in a colander, pour sour cream and let it drain.
9. At the end, gather the ends of the cheesecloth and twist it so that everything squeezes out nicely. Sour cream is ready when no liquid drips from the cheesecloth.
Optional: you can add freshly chopped chives or dill to the sour cream.
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