How to cook okroshka with sour milk

Matsoni is a fermented milk product widely distributed in the Caucasus. It's made from boiled milk with addition of yeast, which is based on the Bulgarian coli and lactic acid streptococci. Yogurt can be prepared at home, but yeast containing the necessary microflora, you need to buy in a store or on the market.

Boil in a saucepan the milk, preferably with a big fat, cool to a temperature of 45-50oC. To determine it can be without a thermometer, dropping into the milk a little finger: the tip of the finger should be slightly pinch.

Pour 100-150 ml of milk in a separate bowl, add yeast, stir to obtain a homogeneous structure and make sure that the mass does not remain lumps. Then enter the mixture into the remaining milk and mix again. Wrap the dishes with yoghurt and put in a warm place for 8-10 hours, and after that time, refrigerate for 4-5 hours.

For making hash, boil the meat (veal, chicken, Turkey, etc.), and cut it into strips. You can also use beef tongue or liver, but do not replace the meat sausage.

Fresh cucumbers, wash in running water, peel and chop in small cubes or strips. You can grate them on a coarse grater.

Then thoroughly rinse the greens, Pat dry it with a towel. First cut green onion, add salt to taste and mash a little with a spoon or pestle to give juice. Finely chop dill, coriander and Basil, toss with onions and cucumbers.

Dilute yogurt cold mineral or boiled water and a little whisk. Then sprinkle in a pinch of sugar and stir until it dissolves. Add the yoghurt cucumbers with greens and send in the fridge for a while.

When serving arrange the meat on plates and add the dressing made of yoghurt, cucumbers and greens. To a hash suitable fresh white bread or pita bread.