Katyk
Description
The recipe won't take much time. Here is a simple way to prepare katyk. Katyk is made using a milk starter culture that has fermented for 24 hours in a warm place. To enhance the flavor, I added a little cherry juice and mixed it with the dairy product—it turned out delicious! Store katyk only in the refrigerator, in glass jars. Enjoy your cooking! Serve chilled.
Instructions
- 1
Step 1
Prepare the starter. Mix milk (at room temperature) with sour cream. Leave for 24 hours in a warm place.
- 2
Step 2
Heat the remaining milk in a saucepan to 90 degrees, stirring.
- 3
Step 3
Strain the milk through cheesecloth.
- 4
Step 4
Let the milk cool and mix it with the starter.
- 5
Step 5
Pour the milk into clay pots, wrap them in a blanket, and let stand for 6 hours. Meanwhile, extract juice from the cherries.
- 6
Step 6
Mix the juice with katiyk. Store katiyk in the refrigerator in glass jars.