Gatyg
Description
The recipe won't take much time. To make gatyg thick and stringy, use high-fat milk and high-fat sour cream. To continuously produce gatyg, keep a bit of the finished product and use it to ferment a new batch of milk. Serve gatyg for breakfast with berries or fruits. It can also be used as a dressing for okroshka. Be sure to try it.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour the milk into a saucepan, bring to a boil. Cover with a lid and cool to room temperature.
- 3
Step 3
Add room-temperature sour cream to the cooled boiled milk.
- 4
Step 4
Mix well.
- 5
Step 5
Cover the pot with a clean cloth. Place the lid on top to ensure it fits tightly. Put the pot in a warm, draft-free place for 8 hours. After this time, refrigerate the gatyg for 24 hours.
- 6
Step 6
After 24 hours, take out the pot and stir the gatyg. It should have thickened; when scooped with a spoon, it should stretch into "threads." The fermented milk drink is ready to serve.
- 7
Step 7
Add berries or fruits when serving.