The liver in a pot with yoghurt

165 - - 6 порции

Incredibly tender Turkey liver... a Lot of sauce, light sour in taste... And all thanks to the homemade yogurt made from pasteurized milk and the leaven of Orsik!!! This is a dish you need to try!!! Help yourself!!!

Ingredients for The liver in a pot with yoghurt

Step by step instruction of cooking The liver in a pot with yoghurt

Шаг 1

I made yogurt at home from pasteurized milk 3,6% fat with the help of starter cultures for making yogurt from Arsic.

Шаг 2

Yoghurt was prepared in ceramic jars in a slow cooker on the mode "yogurt" 10 hours. Then, I removed the jars in the fridge for neskolko hours. In the result, I got thick, white and very delicate yogurt, which I partially used for cooking this dish.

Шаг 3

The liver of the Turkey and wash and if time permits, pour clean cold water or milk. Can we not do that. I filled the liver with water for 1 hour.

Шаг 4

To prepare the pots. I have for a given amount of liver needed 2 large enough "male" pot. Peel the onion and wash plums. To get yogurt. To include heating up the oven to 200*.

Шаг 5

Finely chop the onion. Pour in a pot the oil, put onion. Thinly slice plums and mix with onion. Plum will give a small fine acidity to the dish and a little sweetness.

Шаг 6

Liver cut into fairly large pieces. Sort pots.

Шаг 7

Season with salt to taste. Put the yoghurt and send the pots in the preheated oven for 1 hour.

Шаг 8

I decided to give the dish a light flavour, adding 10 minutes until ready to slice sausage cheese into each pot.