Girls, the fact of the matter is, what I did in the summer at the fermented baked milk - everything worked out, "piled up" like that for the first time. When I just started to ferment, I was looking for it, I met: ferment with kefir, fermented baked milk or sour cream, so I tried it. This time I fermented baked milk with fermented baked milk.
Ryazhenka store, our local, without preservatives, you see, there is still something in it that ferments. Most likely, grandma's milk was made from dry milk, because today we sniffed the remaining milk - it smells too sweet, usually at this time it already starts to taste bitter or give off a bit of silage. You know, girls, my mother lives in the private sector, almost in the village, you can say, and so earlier there were many of their cattle, cows, her neighbor sold milk in the bazaar, and so everyone was surprised, it was too much of it, then, when there was no one cow is gone, it has been on the market for many years anyway! already sells milk - the neighbors saw her in wholesale warehouses when she bought a box! dry milk. And in the market they honestly sell them as their own. It happens, you run into it, you buy it from a granny with kind eyes, but it ... Well, if not in the leaven, then it would be fine, that's a shame with her, yes ...
Mom still keeps goats, at one time there were 5 cows, so little is an idea of how your milk should smell; I was surprised yesterday, it really smells good, but I tasted it, it seemed like nothing ...
And about what to ferment with sour cream, cabbage brine, I met when I began to actively search for what to replace the ferments; stumbled upon it, so I took note. On that sourdough sour cream + brine I re-leavened 3-4 times more, it went well. I put 5 tablespoons of sour cream and 2 tablespoons of brine per liter of milk. Then I started buying Activia ...
Here's a snapshot of what was found regarding
brine:
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