Sour milk

I hope you like it, I would eat a cup of sour milk every day !! :) it reminds me of my grandmother :)

  • you put the amount of milk according to the pot in which you put it
  • milk
  • cottage cheese
  • sour cream

Servings: -

Preparation time: less than 15 minutes


The cow's cheese is mixed with sour cream and placed on the bottom of the pot in which you will put the milk.

Boil the milk and let it cool a little, to keep it warm

Pour it into the pot over the cheese and sour cream, stir from time to time and leave it at least until the second day, until it '' increases '' a little :)

6 best ways to use sour milk!

Has the milk soured? Under no circumstances should you throw away this wonderful product. Compared to fresh milk, the benefits of sour milk are much greater.

There are many ways to use sour milk: from gastronomic to cosmetic use.

We will give you some tips that will allow you to use this product to fully enjoy its benefits.



If you have 1.5-2 liters of milk left, you can prepare a wonderful cheese. You will get about 200-400 g.

-2 saucepans for bain-marie

1. Pour the milk into the smaller saucepan and place it on the bain-marie. After the water boils, watch the milk. It will begin to coagulate, dividing into flakes and whey.

2. It is important not to overheat the milk, as this will make the cheese dry. As only the whey will separate, take the saucepan with the milk from the bain-marie and set it aside.

3. Pour the composition obtained in the strainer lined with gauze and let it cool.

4.After the whey has drained almost completely, wrap the cheese in gauze and hang it over a bowl until the whey stops dripping from it.


Numerous delicious dishes can be prepared from sour milk: fluffy pancakes, pancakes, pies, bread. The dough prepared with sour milk comes out aerated and grows quickly. We offer you the recipe for sour cakes prepared from sour milk.


-½ teaspoon baking soda


1.Add the eggs, salt, sugar and baking soda to the bowl of sour milk. Beat everything with the goal.

2.Add the flour and mix. You need to get a dough with the consistency of thick cream. There is a little secret: the flour must be incorporated so that the dough has lumps.

3.After the dough is ready, place the bowl, which contains it, in a saucepan with hot water (not boiling), cover it with a towel and leave it in this position for 15 minutes.

4. Heat the oil in a pan and fry the pancakes. Do not mix the dough: simply take it with a spoon and put it on the pan.


Lactic acid positively influences the fibers in the meat, making it incredibly fine. In the Caucasus region, meat has been marinated in sour milk since ancient times. That's why Georgian skewers are considered the tastiest. You can use any type of meat and any spices.

The ingredients of the simplest recipe:

1.Salt and pepper the meat.

3.Put the meat and onion in a bowl. Pour the sour milk over them so that they cover them completely. Refrigerate for at least 2 hours.

4. Fry the meat on skewers or frying pan. Enjoy its wonderful taste and fine texture.



Do you think sour milk can only be used in gastronomy? It can also be used for skin and hair care. Milk improves the condition and shade of the skin, penetrates the cells and moisturizes them, removes flaking and contributes to collagen synthesis. Try using it for daily washing, for baths, preparing compresses, cosmetic masks and simply for massaging the face.

We offer you the recipe for the mask for weak and damaged hair!

-2 tablespoons olive oil

-2 drops of lavender essential oil

-2 drops of rosemary essential oil.

Method of preparation and application:

1. Mix the ingredients indicated above very well.

2. Apply the mask along the entire length of the hair, soaking it well.

3. Cover your hair with a plastic bag and a towel. Leave the mask on for 30-40 minutes.

4.Then wash your head with shampoo.


Sour milk is useful even for plants. Dilute it with water and irrigate the potted and garden plants with the solution obtained. It is said that this fertilizer is especially beneficial for tomatoes. At the same time, the smell of sour milk will repel and drive away harmful insects.


Sour milk cleans silver very well. Immerse the silver in the cheese milk for 30-40 minutes, then wash it with warm water.

It's important: sour milk should not be used after a long storage period.

If you have bought too much milk or are planning to go on a long trip, simply put the milk bottle in the freezer. When you need it, put it back in the fridge. One night is enough to thaw it: in the morning you will have a bottle of fresh milk.

Vessel with lid, enameled cast iron, 4.7L, round, red

Lasagna jar, enameled font, 33cm, red

Casserole for marinating 2L

Elena Elena, December 1, 2013

it's not heavy, it's bad, it's fast, tasty and nutritious

Casa Cartianu Guesthouse, June 30, 2013

This is the name of the recipe for a very long time being taken from the times when the family lived in Cula Cartianu, but it is not something sweet but it is a kind of omelette that is served for breakfast. Casa Cartianu Pension,

It is the same recipe as the alivanva recipe, so as not to upset the revolt, but it is not an advertisement!

Romanian Culinary Traditions, June 29, 2013

In July we start promoting Moldovan recipes. If you have a special, old Moldovan recipe, please send it to us so that we can promote it within the Romanian Culinary Traditions project.

Romanian Culinary Traditions, June 29, 2013

The fact that everything is fried. That's probably where the term "cake" comes from.

Romanian Culinary Traditions, June 29, 2013

Very interesting project name. We received the name "Sour milk cake" from Casa Cartianu Pension and we assume that the term "cake" comes from the fact that everything is "fried" not from dessert. According to DEX, it seems that "cake" also means "frying"

Romanian Culinary Traditions, June 29, 2013

Probably yes, but we had the Arpis ingredients at our disposal, because it is the main partner of the Romanian Culinary Traditions project. This is why I mentioned the names of the ingredients. Being an educational project carried out by the Russenart Communications agency, without its own budget, the development of the project depends very much on the sponsors who support it, including the necessary ingredients.

Romanian Culinary Traditions, June 29, 2013

In fact, a dish located between omelette and polenta, but very tasty. According to our partner, Casa Cartianu Pension, dates from the time of the Oltenian culverts.

Romanian Culinary Traditions, June 29, 2013

In fact, the recipe is received from Casa Cartianu Pension and is really an old recipe, not advertising. The Romanian Culinary Traditions project is carried out by the Russenart Communications agency and the main partner of the project that supports its development throughout the country, including the necessary ingredients is Arpis

Romanian Culinary Traditions, June 29, 2013

Thanks to everyone for the comments. We are glad that the recipe received from our partner, Casa Cartianu, aroused such interest. The recipe is old and was prepared with Arpis ingredients because this is the project partner and he made these ingredients available to us. Of course, other ingredients can be used, we wrote in the recipe what we used. As for the name "Cake", this is how it was "inherited" by Casa Cartianu, therefore we received it as well. Being an old recipe that does not contain sugar, we believe that the name "cake" comes from the fact that everything is "fried", not from the dessert "cake".

Deaconess Mary, June 29, 2013

a Moldovan alivinca who ate?

Peter Berkovici, June 28, 2013

You are right. It's advertising. It's not a recipe.

Grandma put less milk and corn (of course not A.) and fried it, not boiled. Something between the omelet and the pancake. It was good, I had forgotten about it.

Vetuta Bebec, June 28, 2013

Aiana Aiana A, June 28, 2013

what if it's not harpy? doesn't the "cake" come out? since when does a certain company ensure the success of the recipe?

This is a new masked advertising recipe for Arpis products.

Getuta Gerda, June 28, 2013

a kind of polenta porridge.

Mihaela Mazga, June 28, 2013

To such a recipe, my father also added some smoked bacon to the poor man's chest. If it wants to be the cake, where is the sugar?

Aiana Aiana A, June 28, 2013

this is a variant of polenta or omelet. what do you have in common?

Diet to lose weight with sour milk & # 8211 Simple method to lose extra pounds

The diet with sour milk is a tasty and at the same time healthy diet, because, in general, any kind of weight loss decreases the intake of vitamins, calcium, protein and carbohydrates needed for a day, but the program of a cure to lose weight with sour milk has advantages both aesthetically and in terms of health.

First of all, the bacteria that are found in the component of sour milk help to better digestion, in this way all the internal functions will be able to act much better, and we must not forget that when the stomach works at the highest intensity, the functions Metabolic products are more efficient, slow burns are amplified, and the foods we eat no longer turn into layers of fat and no longer deposit, which means that we have discovered the program of a perfect diet.

Another benefit:

The high amount of calcium in sour milk prevents calcium loss (loss of symptoms such as dizziness, brittle nails, hair loss, dull skin) and is quickly absorbed into the bloodstream thanks to this diet that has a high intake of this substance.

Lipids and carbohydrates are not found in too much in a glass of sour milk, and yet these substances have their role: they give you extra energy and at the same time invigorate you for the whole day, and thus the program of a Such weight loss treatments will not leave you powerless. A glass of sour milk can be even more refreshing than a glass of water on very hot summer days, keep it in the fridge and drink as often as you can, and not just when you are on a diet.

The weight loss process takes place slowly, but still in a healthy way, and the results will be maintained in the longer term. You can drink about a liter and a half of sour milk a day, without any problems (100 milliliters contain only 46 kcal). If you want to serve a small snack between two main meals, prepare with a blender a mixture of fresh fruit and sour milk. During the summer you can make a tasty and low-calorie ice cream if you put this mixture in the freezer. Such diets are also pleasant.

It should be noted that a quarter of a liter of sour milk also provides some of the daily requirement of animal protein, which means that you can give up meat for a while, especially fatty beef or pork. . Instead, choose freshwater fish meat and as many vegetables and fruits as possible. Such diets can not fail.

Bucovina Balmoș

Originating right from the traditional sheepfold, being the staple food of shepherds, Bucovina balmoş is a tasty dish that gives you the energy you need for the rest of the day. You need the following ingredients:

  • 1 kilogram of corn
  • 350 grams of butter
  • 2 liters of cream / used
  • 1 or
  • 600 grams of sheep's cheese
  • 250 grams of curd
  • salt - to taste

The secret ingredient in this preparation is the usual, ie the fatty whey squeezed from the curd after kneading, but now light cream is used instead of the used. Melt the butter in a tall pot, seasoned with salt to taste. Put the whey or cream on top of the butter and let it boil over low heat until it starts to boil, then gradually pour the cornmeal. Stir in the same way as for polenta, so that no lumps form and leave to boil for about 15 minutes. After 15 minutes, put the egg and mix, then add the grated cheese over the sludge that forms in the pot and mix. You will realize that it is almost ready when it starts to come off the pot, at which point it is left for a maximum of 5 minutes on the fire.

It is ready in about 70 minutes and is served with sour / curdled milk or cold yogurt. Good appetite!

Of course, over time the recipe has changed, being different balmoş recipes, and you can change the quantities yourself as you like. We assure you that this is one of the easiest dishes to cook in your own kitchen in the Bucovina area.

Sweet sour cow's milk cheese - a simple and useful recipe!

Do you know how to make sweet cottage cheese from sour milk? We offer you the necessary recipe. If your milk has soured, you can turn it into delicious and useful cheese. Both homemade and commercial sour milk is suitable (the fatter the milk, the finer the cheese will be).


-1 liter of milk (homemade or commercial)


1. Pour the sour milk into a suitable saucepan and place on a moderate heat.

2. Stirring continuously, wait until it warms up (sour milk must reach a temperature of 50 ° C). The most important thing is not to miss the moment and not to allow the milk to boil. It should separate into cheese flakes and yellow whey.

3.After the milk separates into cheese and whey flakes, put the pan aside and let the contents cool for 5-10 minutes.

4.Then place the strainer on a deep bowl and line it with 3-4 layers of gauze.

5. Pour the composition from the pan into the prepared strainer.

6. Gather the edges of the gauze, thus obtaining a kind of ball. It would be best to hang it somewhere and wait for the whey to drain completely. We tie it to the strainer handle and set it aside for 15 minutes (the amount of cheese is small and the whey drains quickly from it).

7. Thus we obtained about 700 ml of whey and 150 ml of cheese (if the milk is homemade, the resulting amount of cheese is higher). Do not throw away the whey: you can include it in various baking pans.

The taste of the cheese depends on the quality of the milk. Therefore, before preparing it, taste it and make sure it is not bitter!

How to make caught milk or & # 8220chișleag & # 8221

In Moldova, skim milk is very easy to obtain because it does not require a thermal preparation or special ingredients. As the name suggests, sweet, raw milk is simply left in a warm place for 1-2 days until it sticks.

& # 8211 Use cow's milk from farmers, or from a safe source it is natural, fatter and tastier than in store
& # 8211 Milk must be raw, uncooked
& # 8211 Put it in clay pots, cream buckets or glass jars
& # 8211 Put the lid on, and let the milk sit in the right warm place for 1-2 days
& # 8211 Check if it is caught by gently moving the jar or bowl
& # 8211 When a layer of cream forms on the surface (depending on how fat the milk is) and the milk underneath has set, it's ready
& # 8211 Immediately place the containers in the refrigerator

After standing for a long time, the milk begins to ferment and become sour. The milk caught is also called chisleag. It is not strained, but consumed with the whey left. The milk is separated into slices. It is very good in taste, refreshing and suitable for sour.

How to Make Caught Milk

It is probably the simplest, most natural and healthy variant of homemade yogurt, because it also contains whey, which is very rich in probiotics (good bacteria). In addition, it does not contain added cream.

For the preparation of skimmed milk you can also use a sweet milk that has stayed for a few days and has already hardened. You can check it by boiling a small amount. If it is cut, it means that the milk has aged and can be caught.

5 homemade cheese recipes! A real delicacy & # 8230 I have definitely given up on commercial cheeses!

Homemade cheese is a particularly tasty and aromatic delicacy. Although the preparation process seems to be very complicated, we come to prove you wrong. We present below the top 5 best homemade cheese recipes. It is prepared quite simply, from the most affordable ingredients. It is perfect to be served as an appetizer, to prepare sandwiches or salads. Give up commercial cheese in favor of a natural delicacy without chemical additives.

Recipe No.1 & # 8211 Aromatic homemade cheese


-1/3 teaspoon ground chilli

-1 bunch of greens (dill, coriander, green onions)


1. Pour the milk and kefir into a saucepan. Put the pan on the fire. Heat the mixture (do not bring to a boil).

2. Beat the eggs with the salt. With a thin jet, pour the beaten eggs into the pan (the milk and kefir must be hot). Stir.

3. Bring the mixture to a boil. Boil over medium heat, stirring constantly, for a few minutes, until the mass separates from the whey.

4. Remove the pan from the heat and allow to cool for 1-2 minutes. Add the chopped greens, hot peppers and crushed garlic. Stir.

5. Wallpaper a strainer with a gauze mesh, folded in two layers. Pour the mixture into a strainer and even it out with a spoon.

6. Gather the gauze mesh over the strainer and tie it tightly. Let the whey drain.

7. Untie the gauze and just cover the cheese with its ends. Cover it with a plate and place a weight on top (a jar of water).

8. Refrigerate the cheese for a few hours. It can be prepared in the evening and enjoyed for breakfast. It combines perfectly with black bread and tomatoes.

Recipe No.2 & # 8211 "Paprika" homemade cheese


-1 teaspoon paprika


1. Pour the milk into a saucepan. Put the pan on the fire and bring the milk to a boil.

2. Add citric acid in the milk saucepan, 0.5 teaspoons of citric acid for 2 tablespoons of milk.

3. Stir and cook over medium heat until the whey has separated. Pour the resulting mixture into a strainer, lined with gauze mesh (in 2 layers).

4. Immediately mix the soft, hot cheese with the chopped greens and spices. You can use either paprika or dried pepper, cut into smaller pieces.

5. Cover the resulting mixture with gauze and place a weight on top. Leave the cheese at room temperature for 40-60 minutes. The pan with whey can also serve as a weight.

6. Add salt to the whey in the proportion of 3 tablespoons of salt for 1 liter of whey.

7. Remove the gauze mesh and place the cheese in the whey pan. Leave it in whey for 24 hours.

Note: If you use fatter homemade milk, then the consistency of the cheese will be very similar to that of the trade. If you use commercial milk, you get a cheese similar to "suluguni" cheese.

Recipe No.3 & # 8211 Homemade cream cheese



1. Pour the milk into a saucepan. Add the salt and bring to a boil.

2. Beat the eggs with the cream. Pour the resulting mixture into the milk pan.

3. Stirring, bring the table to a boil.

4. Pour the resulting mixture into a strainer, lined with gauze mesh (in 2 layers).

5. Cover the cheese with gauze and a plate. Place a weight on top and leave for 3 hours.

Recipe No.4 & # 8211 Homemade cheese with hard curd



1. Pour the milk into a saucepan. Add the salt and bring to a boil.

2. Beat the eggs with the cream. With a thin jet, pour the mixture obtained into the pan with boiling milk. Stir constantly.

3. Pour the kefir into the saucepan and mix. Bring to a boil. Do not boil. The table should separate from the whey.

4. Pour the resulting mixture into a strainer, lined with gauze mesh (in 2 layers). Let the whey drain.

5. Wrap the cheese in gauze mesh and place a weight on top. Refrigerate the cheese for 4-5 hours. The heavier the cheese, the harder the cheese will be.

Note: Do not use UHT milk (ultra-pasteurized or Ultra High Temperature). Experiment with your favorite ingredients and spices (green, black olives, hot peppers).

Recipe No.5 & # 8211 Homemade cheese with peppers and dill



1. Leave 500 ml of pasteurized milk at room temperature for 2-3 days. This way, you will get sour milk. If you want to get sour milk faster, heat the pasteurized milk to a temperature of 40 ° C. Mix it with 1 tablespoon of kefir and leave it at room temperature for 24 hours.

2. Pour 1.5 liters of milk into a saucepan. Put the pan on the fire and bring the milk to a boil.

3. Beat the eggs with the sour milk, using a whisk. Get a cream-like mixture.

4. When the milk boils, turn down the heat and pour the beaten eggs with the milk into the pan. Stir constantly.

5. Cook for 7-10 minutes, stirring, until the whey separates.

6. Pour the resulting mixture into a strainer, lined with gauze mesh (in 2 layers). Let the whey drain.

7. Wash and clean the pepper. Remove the spine with seeds and chop finely. Wash and chop the greens.

8. Mix the warm cheese with the pepper and greens. Wrap the cheese in gauze mesh and place a weight on top. Leave it in a cool place for a few hours.

Sour milk - Recipes

For Mariana, who recently sent us a comment on the site, we decided to write this article, from our daily experience. We hope it helps you!

Some of us, in the world of recipes, attach great importance to the fermentation of raw milk. It is healthier than the commercially pasteurized one. Because I read that it has several & # 8220good & # 8221 bacteria that form with the fermentation of milk.
In the article Preparing milk yogurt, I wrote that milk warms up a little (up to 40-45 degrees - you do not need a thermometer, check by tuning a spoonful of this milk over your wrist - if you feel it warmer than body temperature, you have reached the optimum temperature). Then add a tablespoon of yogurt / kefir, so that the "living bacteria" in it multiply in the rest of the milk thus prepared, turning it into yogurt / kefir.
Well, this process works best regarding pasteurized milk bought from the supermarket shelf.
We, however, noticed that when we buy whole milk from the farm, raw (from the dispensers in Bucharest & # 8211 in our part of the city, we find at Auchan Titan, the Naturalia store from P-ta Alba Iulia, but also at P-ta Ramnicu Sarat), there is no need to heat it or to -we add yogurt cultures from elsewhere. We don't get yogurt-yogurt, but we make a very refreshing and tasty sour milk very simply.
We simply leave this raw milk for a day or two at room temperature and it increases, it becomes whipped milk with a slightly sour and refreshing taste. Then we keep it in the fridge.
Why aren't we afraid of germs? and we don't boil it? Because organic milk contains bacteria, natural enzymes and other nutrients that protect it from pathogens ("bad bacteria"). With the fermentation process, you will develop more probiotics, "good bacteria", which help not only the digestive system, but also the entire immune system. So says Natasha Campbell McBride, a British nutritionist.
Last time I bought milk to make sour milk, something different happened: it was no longer sour, nor with an uneven consistency (with lumps of fat separated by more liquid parts), but it was extraordinarily thick and with a noticeable, creamy consistency, barely flowing. (much like in the photo attached to this article). The only difference in the extremely simple fermentation process we use (leaving the milk to the Lord at room temperature) is that, in this case, we left it longer and at a higher temperature (it was warmer the other day ).
We then remembered one of Grandma's secrets: too high a temperature speeds up the milk's clotting before the cream forms. This will give the milk a uniform consistency. Otherwise, sour milk is made, of uneven consistency.
It must be remembered, however, that this fermentation process of raw milk is more difficult to control in terms of the final result (it depends on many factors: the slight variation of the percentage of fat in the milk, the places where the cow grazed, the temperature of the day and much more). But what is certain is that we frequently consume milk in this way and we have never had to complain about any food poisoning infection.
On the contrary, Dr. Campbell-McBride points out that pasteurized milk should always be lightly warmed before making it. yogurtbecause it is more likely to be infested with pathogens. This is due to the industrial processing of UHT, which - paradoxically - has the opposite effect than it claims: it also kills the components that have a protective role in milk and can sometimes open the way to infestation with other pathogens.

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