Sometimes it happens that previously purchased milk is sour. What to cook from it in case of such a failure, because not to throw away the same product? The five-minute dish most familiar to Russian people is pancakes. They are prepared precisely on sour milk, which turns into homemade yogurt in just a day and a half, subject to the necessary conditions.
How to make a simple dough on yogurt for fritters?
To prepare a regular dough, you must use the following proportions of products:
- 400 grams of yogurt;
- 2 eggs;
- 1 tbsp. a spoonful of sugar;
- a pinch of salt;
- 1 tsp soda. It is not necessary to extinguish it with vinegar, because lactic acid is already enough in the main ingredient;
- 2-2.5 cups flour. Its quantity depends on the quality of the dairy product: yogurt from skim milk is more liquid, while from whole milk it is thicker and similar to yogurt.
To prepare the dough, it is necessary to grind the eggs with sugar and salt, add the yogurt and stir until the grains dissolve. Combine the flour with soda and mix it with the milk mass, constantly stirring with a spoon, so that lumps do not form. The consistency dough should resemble thick sour cream. Let it stand for 10-15 minutes, and then fry the pancakes in the traditional way.
Kefir vs yogurt
If the situation is diametrically opposite: do you want fritters, but there is no yogurt? The question arises: how to replace in baking? “Kefir”, experienced housewives will unanimously say, because they know that, in fact, kefir and yogurt are one and the same, but with slight nuances in the process of ripening. Yogurt is a product obtained in the process of fermenting milk in a natural way: that is, they put milk in a warm place (without direct sunlight) and after a day and a half got the finished product. Kefir is made by adding lactobacilli to pasteurized milk or at home ready-made kefir in the amount of one hundred grams per liter of milk.
So, it now becomes clear that these two products are interchangeable without any additional conditions. And if there is a problem and you do not know how to replace kefir in baking, then we safely use yogurt.
Fritters on other dairy products
And if there is neither one nor the other? How to replace kefir and yogurt in baking? There is a solution even in this case: you can use sour cream diluted with a small amount of milk or yogurt without additives, then the pancakes will become more like American pancakes, which can be fried in a dry pan without oil, which is important for fans of a healthy lifestyle. You can also use fermented baked milk instead of kefir in baking fritters - it gives them a special, unique flavor of baked milk, which makes the dish especially desirable.
Recipe for an example.
If you had to replace kefir in baking with something else during the preparation of fritters, then the recipe for the test will look something like this:
- 300 grams of sour cream;
- 100-150 grams of milk;
- 1 egg
- 1-2 tbsp. tablespoons of sugar;
- a pinch of salt and vanillin for the flavor of the dough;
- 1 \ 2 tsp. soda;
- 1 tbsp. flour.
It is kneaded according to the same principle as dough on yogurt: immediately eggs and sugar with salt, then the mass is diluted with milk until the crystals dissolve, and then sour cream is added. And it doesn’t matter whether it is thick or liquid, fresh or standing in the refrigerator for several days - the pancakes still turn out great in taste. Sour cream gives them a slightly greater oiliness, unlike ordinary fritters on yogurt, so it is better to use a dry frying pan for frying, although this is not important. The amount of flour may vary slightly depending on the presence of gluten in it, in the batch of dough in such cases, you need to focus on the appearance and experience.
Can sour milk be used?
In principle, almost everything has already become clear how to replace kefir in baking, although the following question remains unresolved: if milk has already turned sour, but has not turned into yogurt? That is, it looks liquid like milk, but the taste already has a sour taste.
Is it possible in this case to use such a product for kneading dough for pancakes? In principle, it is possible, but it is worth considering that the taste and appearance of the finished dish will be slightly different from the pancakes on yogurt. At the same time, it is recommended to add a couple of tablespoons of softened butter or one extra egg to the dough to enhance the taste, or mix sour milk with the remnants of other dairy products in the refrigerator (yogurt, sour cream, fermented baked milk, kefir, etc.).
Some tips
In order to become a professional in the kitchen, it is not necessary to graduate from the academy, because in order to comprehend all the secrets of culinary art, life is not enough. But at the same time, if you apply for wisdom to specialists who have already reached the required level, you can acquire the necessary ability to adapt almost every recipe to your capabilities. Below are some interesting recommendations from the masters of their craft:
- When kneading the dough, the sour-milk mixture instead of kefir should be slightly tepid, especially if it is cool in the room, then the reaction of soda with lactic acid will be better and the dough will become more magnificent.
- If a person does not use eggs, then the viscosity of the dough can be given with banana puree, mashing the ripe fruit with a fork or a blender (ratio: 1 banana per 400 grams of kefir).
- The finished dough should not be too liquid, otherwise the pancakes will become lush during baking, but after cooling they will settle, turning into thin cakes. In addition, batter is more prone to absorb fat during heat treatment, which additionally makes them unattractive to taste.
From all of the above, one important conclusion can be made: if you wish, you can cook a great dish, even with minimal products, the main thing is not to be afraid to experiment and look for new combinations.