This is the Carpathian national milk product. First tried this wonderful drink/dish (not sure what species it is correct to attribute, as a real guslyanka on density should be as thick cream, so the spoon stood) in the village in the Hutsul region in Western Ukraine, and, admiring, asked for a starter and wormed cooking secrets from local residents. Try - a very unusual drink.
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Fermenting is going in the Bank. So, boil the milk and wait until it cools off to the point where you can keep it finger.
The inner walls of the banks were coated sour (very sour) sour cream, pour the milk (do not stir), wrap it up the Bank with a towel, do NOT cover with a LID (you can put the strainer) and put in a warm place (I turn the gas to low and put in two feet from the plate for at least 12 hours ).
Next, turn off the gas and let stand at room temperature for another 4 hours.
Then we remove our "raw" in the refrigerator, trying not to shake the jar for a day. But better - for two days.
Then get ready, thick molokoprodukt.