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Soured milk is a staple in Polish cuisine, known locally as “zsiadle mleko.” It is a fermented dairy product that offers a unique tangy flavor and is rich in probiotics. Often enjoyed on its own or used as an ingredient in traditional dishes, Polish-soured milk is remarkably easy to make at home. The fermentation process naturally preserves the milk, making it a long-lasting and nutritious option for your fridge.
Traditional Polish Soured Milk Recipe (zsiadle mleko)
Course: Recipe bookDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time with fermentation
12
hours Cook Mode
Keep the screen of your device on
Ingredients
1 liter 1 Whole milk (preferably organic)
2 tablespoons 2 existing soured milk or natural yogurt with live cultures
A clean glass jar with a lid (1-liter capacity)
Directions
- Sterilizing the Jar
- Preheat your oven to 120°C (250°F).
- Wash the glass jar and lid thoroughly with soap and water.
- Place the jar and the lid in the oven for 10-15 minutes to sterilize them. Remove and let cool.
- Preparing the Milk
- In a saucepan, gently heat the whole milk over low heat until it reaches a temperature of about 40°C (104°F). Do not let it boil.
- Remove the milk from the heat and allow it to cool down to about 37°C (99°F).
- Fermentation
- Pour the cooled milk into the sterilized glass jar.
- Add 2 tablespoons of existing soured milk or natural yogurt into the jar. Mix well to distribute the cultures evenly.
- Cover the jar with its lid but do not seal it tightly. The cultures need some air to ferment.
- Place the jar in a warm, dark place for 12-24 hours. The ideal temperature for fermentation is around 25-30°C (77-86°F).
- Check the milk after 12 hours. If it has thickened and has a tangy aroma, it is ready. If not, let it ferment for a few more hours.
- Once fermented, tightly seal the jar and store it in the refrigerator.
- Enjoy!
Notes
- Your homemade Polish-soured milk is ready! Use it within a week for the best quality and flavor.
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