Rugusis Pienas - Lithuanian Clabbered Milk

"Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness."
 
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Ready In:
25mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Peel, slice and boil the potatoes until done.
  • Pour the kefir into two bowls or soup mugs. Season to taste with salt and garnish with dill or chives. (I like to add the optional ingredients, lovage also in the summer, to make a dairy-herb gazpacho type of soup!). Serve it cold!
  • Serve with the potatoes on the side.

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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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