Description
Incredibly tender Turkey liver... a Lot of sauce, light sour in taste... And all thanks to the homemade yogurt made from pasteurized milk and the leaven of Orsik!!! This is a dish you need to try!!! Help yourself!!!
Ingredients
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Milk
1 л
-
Sourdough
3 г
-
Liver Turkey
560 г
-
Onion
3 шт
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Drain
2 шт
-
Salt
1 щепот.
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Yogurt
300 мл
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Cheese sausage
2 ломт.
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Olive oil
3 ст. л.
Cooking
I made yogurt at home from pasteurized milk 3,6% fat with the help of starter cultures for making yogurt from Arsic.
Yoghurt was prepared in ceramic jars in a slow cooker on the "yogurt" for 10 hours. Then, I removed the jars in the fridge for neskolko hours. In the result, I got thick, white and very delicate yogurt, which I partially used for cooking this dish.
The liver of the Turkey and wash and if time permits, pour clean cold water or milk. Can we not do that. I filled the liver with water for 1 hour.
To prepare the pots. I have a for this amount of the liver it took 2 rather large "male" pot. Peel the onion and wash plums. To get yogurt. To include heating up the oven to 200*.
Finely chop the onion. Pour in a pot the oil, put onion. Thinly slice plums and mix with onion. Plum will give a small fine acidity to the dish and a little sweetness.
Liver cut into fairly large pieces. Sort pots.
Season with salt to taste. Put the yoghurt and send the pots in the preheated oven for 1 hour.
I decided to give the dish a light flavour, adding 10 minutes until ready to slice sausage cheese into each pot.
Now our dish is ready!!! Bon appetit!!! PS When I asked the opinion of her husband about a dish, he said - Tasty, but you know I'm a liver not so... and ate three servings...
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