You will need
- For pancakes:
- - 200 ml sour milk:
- - 3 eggs;
- - Cup of flour;
- - 1.5 tbsp of sugar;
- - 0.5 tsp. of baking soda;
- - ¼ Cup refined vegetable oil;
- For doughnuts:
- - 2 cups of sour milk;
- - 1 glass of water;
- - 3 eggs;
- - 1 kg of flour:
- 10 g of dry yeast;
- - 1.5 tbsp of sugar;
- - ½ Tsp of salt.
- For the pie:
- - 1 Cup sour milk;
- - 1 Cup of sugar;
- - 2 eggs;
- - 2 cups wheat flour;
- vanilla sugar (bag);
- - 1 tsp of baking soda;
- - any fruit or berries.
Will boniciolli egg whites from the yolks and whisk them to a froth with half a Cup of sugar. Then add the egg yolks, mashed with the other half amount of sugar, put salt. Mix. Pour a glass of sour milk and mix again. Stir in the flour and knead the dough for pancakes to avoid lumps. Add soda to the splendor of pancakes. Since the milk is already sour, soda to extinguish in vinegar is not necessary. Last, pour vegetable oil.Heat the pan, brush the surface with vegetable oil, pour a little dough and allow it to spread over the surface. To do this, tilt the pan in different directions. Once the pancake is browned, flip it. Ready pancakes serve with sour cream or jam.
Will panciteria yeast in warm water and whisk eggs with milkM. Combine mixtures, add salt, sugar, pour in the flour and knead the dough. Put it in a warm place. When the dough has risen, ebonite it and wait until it'll fit.Heat vegetable oil in a deep casserole. Form small balls and drop in boiling oil. To the dough not sticking to hands, grease them with butter. When donuts are browned, remove them with a slotted spoon and place on paper towel to drain excess fat. Sprinkle with powdered sugar or serve with jam.
Pie for sour molokootdelenia the whites from the yolks. Whip the egg whites with sugar until cool foam and mix with the mashed yolks. Add sour milk, vanilla sugar, soda, mix. Then slowly stir in the flour and knead liquid dough. Smear the form with butter and sprinkle with crushed crackers, put berries or chopped fruit, pour over dough. Bake the pie in a hot oven until tender. Remove it from the form and sprinkle with powdered sugar.
Advice 2: How to distinguish poroshkovoi milk
To distinguish whole milk, is made from natural product from the powder only in a specialized laboratory. By the way, even Rospotrebnadzor does not have such equipment. However, the townsfolk do not worry because there are simple tips to help to calculate the recovered product.
Read the information on the packaging of milk. A respectable manufacturer will notify the consumer that the milk made from powder. If the product is called "Milk drink" or "reconstituted milk", it means that there is no solid raw materials. Behind clever wording "Normalized milk" can also hide the product partially composed of powder. In this case, the dry raw material is used for the artificial reduction of fat.
Please note the cost of the product. But it is not necessary to give preference to the most expensive milk because the dry raw materials of foreign production costs manufacturers more expensive raw milk "from the cow". You should give preference to products of an average price category and a shelf life of no more than 3 days.
Another important difference of the natural product recovered from that pack of solid milkm producers have the right to write "is Recommended for children up to 6 years and infants". If a phrase, the product certainly is made from powder.
Review the information about the manufacturer of the dairy product. As a rule, manufacturers of dairy products of Siberia and the Far East are forced to use powder as animal husbandry in these areas of development is extremely small. And if milk is produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, there is a high possibility of a defect in its composition.
Open the package and pour it in a glass. Put it on a white sheet of paper to determine the shade of the product. So, whole milk may have a white, dull white and bluish color. The shade of red and orange suggests the presence in the composition of the powder. If milk gives sweetness on the palate, it is a sure sign of the use of powder in its composition.
Leave a glass in the room temperature for a day. During this time whole milk should turn sour, while pasteurized to ferment two days later. Powder milkm in the first and second day nothing happens, except for evaporation. Walls of glass needs to remain a distinctive community.
Remove a small amount of residue from the walls of the Cup if they stayed. RUB them between your fingers. If the raw materials began to stray into lumps, reminiscent of wet flour, the product is made from powdered milk.