Useful Tips

How to make sour milk at home?



In general, the preparation of this delicacy is not much different from the preparation of baked milk. The only difference is that before you put boiled milk in the oven, you need to put 2-3 tbsp. l yeast, that is, ready-made sour milk.

Spoiled milk

Sour milk This is the perfect cleanser for all skin types. It is suitable for use at any time of the year, especially in spring and summer, when freckles appear on the face. Sour milk makes the skin more soft and smooth, under the action of the enzymes contained in it.

Acid A strong desire for something acidic (often found in chronic dyspepsia) - Hepar Sulfur, Veratrum


It’s easy to make sour milk at home, it is only necessary to observe the temperature regime and some rules of souring.

  • Pasteurized milk can be made acidic with the addition of kefir, sour cream, unsweetened yogurt, for example.
  • To make the milk sour, it is not necessary to boil it. They do this process when they doubt the purity of the product, and want to eliminate the presence of bacteria.
  • When choosing a milk bag, attention is drawn to the expiration date. If it exceeds 2 weeks, then the product for starter culture is not quite suitable. Such a liquid substance contains various preservatives.
  • If you take a package with pasteurized contents, then the product with a high percentage of fat content is a priority.
  • Sugar, starch, colorants and flavor enhancers should not be present in starter cultures and in natural yogurt.
  • The best thing is to buy an evening treat. Next, you need to keep it in a warm place, without putting it in the refrigerator. The whole product will quickly turn sour when exposed to heat due to the activity of bacteria.

Cooking methods

There are simple ways to quickly ferment cow's milk at home.

  • Dip the browned bread into the dish with the prepared liquid. It should be at room temperature. Cover with a plastic lid. Under such conditions, bread will provoke active fermentation, and after a while the contents will turn sour.
  • In the pharmacy you can buy sourdough or dry bacteria for mixing with a dairy product. It is important to warm the liquid on the stove for a while in order to provoke the active growth of bacteria. The kefir product will be ready for use after 5 hours.
  • The initial product is heated to 40 degrees, after which any acidic additive, such as unsweetened yogurt, fat sour cream, kefir or sourdough, is added. Maintained in warmth, can even be placed in a thermos. Useful substance will begin to sour. This is the principle of operation of a regular yogurt maker designed for cooking various fermented milk products. After 8-10 hours, the mixture is ready for use.
  • Lemon juice squeezed from natural lemon or vinegar is added to the contents for the sourdough. It must also be kept warm.
  • You can just leave the dairy product in a hot room. And to make cottage cheese, it is recommended that the container with milk be kept in the oven over low heat.

The secret of bifidobacteria

Obtaining homemade sour milk is not difficult at all, provided that it is whole and natural, and not bought from a store with preservatives with a long shelf life. It is easy to understand that a chemical powder called a dairy product will never turn sour, but rather, it will deteriorate and become unusable, even dangerous for use.

Fresh cow's milk will sour faster thanks to the bifidobacteria and Bulgarian bacillus contained in it. It is heat that provokes the active reproduction of these beneficial bacteria, which is why it is so easy to get kefir or fermented baked milk at home.

Fans of a home-made product will find it useful to know that fermentation produces vital enzymes and amino acids that are rare in other foods.

Signs of sour milk

In order to understand that the milk is sour, you need to know the difference between a fermented product from a regular one.

This is determined by:

  • specific sour smell
  • the fact that when boiling, the sour substance will necessarily coagulate,
  • the fact that characteristic whey begins to separate on the surface of the acidified product, and fat globules settle to the bottom of the dishes (this is especially noticeable if the dishes are transparent).

See how to make sour milk at home in the video below.

How to make sour milk at home

Different nationalities have their own unique recipes for fermented milk products. For Russians, this is sour milk, from which other dairy products are subsequently made.

There are two ways to ferment a product: self-brew and the use of starter cultures. Samokvas does not involve the use of any other products except milk.

However, this process is characterized by a high degree of unpredictability, so most housewives at home use the help of starter cultures.

Other fermented milk products and a special concentrate of lactic acid bacteria usually act as starter cultures. It can be purchased at pharmacies or specialized online stores.

For quick souring, you can use simple methods:

  1. Mix the product with rye bread and heat,
  2. Add 2-3 drops of lemon juice,
  3. Add a few tablespoons of sourdough to pre-boiled milk and heat in the oven.

For cooking you will need:

  • Whole milk - 1.5 l.,
  • Sour cream 20-25% fat - 300 gr.

Time spent: 4-5 hours.

For cooking, it is better to use village milk. If this is not available, you can use the storefront, but take a product with a high percentage of fat content.

  1. Take sour cream from the refrigerator before cooking, so that it warms up,
  2. Pour milk into the dishes. It must be ceramic or aluminum,
  3. Put the dishes on the fire and wait until the liquid begins to boil. Make the fire smaller when a hat appears on it. Keep the container on low heat for 10 minutes,
  4. Remove from heat and cool until the product stops burning your finger,
  5. Add 1 cup of milk to the heated sour cream and mix well,
  6. Add the remaining milk to the mixture,
  7. Cover the container with a lid, wrap in a dense cloth. After a few hours, the product can be used.

How to cook lush pancakes in sour milk

Sour milk 6% fat -500 g
Wheat flour -160 g
Egg -2 pcs.
Soda -5 g
Sugar -50 g
Salt -pinch
Cooking time: 40 minutes Calories per 100 grams: 154 Kcal

How to cook a dish:

Beat milk with a whisk or fork. You can also use a mixer, the dough will turn out airy and without lumps,

Mix with salt, sugar,

Add soda to the sifted flour and mix thoroughly,

Let the dough come up for a quarter of an hour,

Heat the pan and fry on both sides. For frying, sunflower or ghee is suitable.

It is important not to mix the dough once again, otherwise it will fall. You can serve jam, sour cream, cream, honey to the prepared pancakes.

Apple Recipe

For cooking you will need:

  • Sour milk 6% fat - 500 gr.,
  • Wheat flour - 160 gr.,
  • Egg - 2 pcs.,
  • Sugar - 50 gr.,
  • Soda - 10 gr.,
  • A pinch of salt,
  • Apple - 2 pcs.

Time spent: 30 minutes.

How to cook a dish:

  1. Beat eggs, sugar and salt. Mix with milk
  2. Add sifted flour with soda,
  3. Let the dough brew, then mix the grated apples with it,
  4. Then follow step 5 from the previous recipe.

Calorie table
Per 100 grams4.64.420.4139.6

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Egg Recipe

For cooking you will need:

  • Sour milk 6% fat - 1 l.,
  • Egg - 2 pcs.,
  • Wheat flour - 320 gr.,
  • Sugar - 75 gr.,
  • A pinch of salt,
  • Soda - 5 gr.,
  • Vegetable oil - 70 gr.

Time spent: 1.5 hours.

How to cook a dish:

  1. Stir eggs, sugar and a whisper of salt thoroughly,
  2. Pour in the third part of the milk and stir,
  3. Add the sifted flour to the mixture, while gently stirring,
  4. Pour the remaining milk and beat thoroughly,
  5. Put other ingredients
  6. Let the dough infuse for half an hour,
  7. Bake pancakes in a pre-heated frying pan, oiled.

Calorie table
Per 100 grams3.59.39.3134.7

Egg-free recipe

For cooking you will need:

  • Sour milk of 6% fat content - 250 ml,
  • Sour cream - 30 gr.,
  • Sugar - 50 gr.,
  • Wheat flour - 80 gr.,
  • Vegetable oil - 25 gr.,
  • Salt - 5 gr.,
  • Soda - 10 gr.

Time spent: 1 hour.

How to cook a dish:

  1. Mix sour cream with sugar,
  2. Add flour, salt, soda, vegetable oil and mix thoroughly,
  3. Add a dairy product, beat with a whisk or a mixer,
  4. Then follow paragraphs 6-7 of the previous recipe.

Calorie table
Per 100 grams2.210.721.7191.2

How to cook homemade cottage cheese

For cooking you will need:

  • Sour milk - 2 l.,
  • Pure gauze
  • Two pots of different sizes,
  • Sieve or colander.

How to cook the product:

  1. Pour milk into a pan of smaller diameter and place in another bowl. Pour water into a second pan and put on fire,
  2. Remove from heat when water begins to boil. At this time, milk should begin to move away from the walls, and a liquid with a yellow tint should form on its surface,
  3. Cool coagulated milk
  4. At the bottom of the sieve, place clean gauze and lay out the cooled product.

The readiness of home-made cottage cheese is determined by whether the whole whey is glass. Pouring it is not necessary, since whey is a tasty and healthy dietary product. To get a drink, you can mix it with any juice.


Sour milk does not cause tangible harm to health, as many people think. Its calorie content is 60 kcal per 100 grams, so it is suitable for people who choose products based on their calorie content.

It is much better absorbed by the human body. In percentage terms, the degree of assimilation of sour milk is 90%, whole - 32%. It contains more protein and calcium.

The product has a beneficial effect on human immunity and helps the body prevent viral diseases. This is especially true during epidemics. However, excessive consumption can provoke intestinal upsets, so abuse of this product should be avoided.