I became the owner of starter cultures for sour milk from OURSSON. Preparation: 1. To sterilize the utensils for cooking sour milk. 2. Yeast pour into a sterilized milk of any fat content at room temperature (22-24°C). Dosage: 1 sachet of leaven for 1 liter of milk. 3. The milk mixture after inoculation of the starter mix thoroughly with a clean, dry spoon for 2-3 minutes to dissolve yeast. Capacity you need to cover. 4. Put the resulting milk mixture in the device for fermentation OURSSON (35-40°C) for 6-10 hours for fermentation. Cooling to 4-6°C. Your kefir is ready!

To prepare sour milk by using the starter OURSSON is convenient to use a thermos from OURSSON. In a glass thermos, pour milk, fall asleep bag starter from OURSSON, closed, vigorously shaken.

Put the glass in a thermos, pour boiling water to the mark and put in a warm place for 6-10 hours.

In the end, have a delicate, moderately thick ryazhenka. Ready fermented baked milk put into the fridge and use as needed.

I suggest you make almond muffins based on sour milk from OURSSON. In a bowl put the melted (in the microwave) butter, sugar, vanilla and almond essence.

Crack eggs, all well beat with a mixer couple of minutes.

Add fermented baked milk from OURSSON.

Put the sifted wheat flour.

Add the almond flour and baking powder, all mix well with a spatula.

Put the batter into the molds 2/3 of the height. I have great molds, includes 9 pieces. And put in heated to 180 degrees oven, bake for 20 minutes.

Prepare the glaze. Beat with a mixer until soft peaks form protein, add powdered sugar, knead well.

Slightly cooled muffins covered with icing.

Sprinkle the top with almond petals. A pleasant tea. These cupcakes are also delicious with cheese from OURSSON.