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
- Milk - 1 l
- Sourdough - 3 g
- Liver Turkey - 560 g
- Onion - 3 PCs
- Drain - 2 PCs
- Salt - 1 depot.
- Yogurt - 300 ml
- Cheese sausage - 2 lost.
- Olive oil - 3 tbsp.
Step by step instruction of cooking The liver in a pot with yoghurt
I made yogurt at home from pasteurized milk 3,6% fat with the help of starter cultures for making yogurt from Arsic.
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.
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.
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*.
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.
Liver cut into fairly large pieces. Sort pots.
Season with salt to taste. Put the yoghurt and send the pots in the preheated oven for 1 hour.
I decided to give the dish a light flavour, adding 10 minutes until ready to slice sausage cheese into each pot.