Soured Milk (Fermented, Cultured Milk)

Great for your gut health, homemade Soured Milk is THE beverage for a hot, summer day. Here's a rule of thumb: You need 1 heaped teaspoon of sour cream per 1 cup of milk. P.S. If you're using raw milk, there's no need for sour cream at all.

📝 Ingredients

• 1 cup (250 ml) whole milk, pasteurized
• 1 tsp sour cream, natural, cultured

👨‍🍳 Instructions

1. 1Heat up the milk to a warm temperature...: Heat up the milk to a warm temperature (it shouldn't be hot, just slightly warm). If you’re using raw milk and a cream forms on top - you can remove it.
2. 2When using raw milk, no sour cream is...: When using raw milk, no sour cream is needed. Just proceed to Step 5.
3. 3When using pasteurized milk from a store, add...: When using pasteurized milk from a store, add 1 heaped teaspoon of sour cream (or more) per 1 cup of milk. For larger quantities, just use the same ratio. In general, there is no need to measure the ingredients exactly, just eye-ball it.
4. 4Mix milk and sour cream together with a...: Mix milk and sour cream together with a fork.
5. 5Pour the milk mixture into a container of...: Pour the milk mixture into a container of your choice. If you’re aiming for more liquid soured milk, pour it into a larger container - for example a large jar or a bowl. Personally, I prefer a firmer (almost solid) texture, so I’m pouring it into individual glasses.
6. 6Cover the container (that’s optional). Some people leave...: Cover the container (that’s optional). Some people leave the container uncovered, some cover it with a cheesecloth - mainly to keep the insects away. I used a piece of a muslin square just to be safe.
7. 7Leave in a warm place, for example -...: Leave in a warm place, for example - on the kitchen counter. Don’t stir it, don’t poke it, just let it be.
8. 8The fermentation process can anywhere from a few...: The fermentation process can anywhere from a few hours, up to 2 days. It depends on the temperature - if you live in a warmer climate, it should be ready within a day.
9. 9Observe the milk. Once it has curdled, the...: Observe the milk. Once it has curdled, the consistency turns jelly-like and the flavour becomes pleasantly sour - it’s done.
10. 10Refrigerate the beverage and consume within 2 days.