Soured milk

Sour milk, sour milk, milk Put or stick milk is a product obtained from cow's milk product. The result is today mainly from pasteurized - formerly of uncooked - and homogenized cow's milk by bacterial production of lactic acid from lactose. The result is the flocculation of the casein, then what " fat" makes the milk. Unlike yoghurt ( thermophilic cultures, optimum temperature 42-45 ° C) in the preparation of curd mesophilic ( optimum temperature 22-28 ° C) Streptococcal cultures attached ( Streptococcus lactis, S. cremoris and S. thermophilus instead ). The milk mixture is then placed thick at temperatures of about 25-28 ° C for 15-20 hours.

Thick milk is used as a beverage and in particular for the preparation of cottage cheese and sour milk cheese.

A typical North German court is curdled milk with sugar and hineingebröseltem black bread or biscuits. In the south of Hesse and the Hanoverian curd is traditionally in mid-summer over cooled with cinnamon and sugar eaten. Sour milk is in the Austrian and Bavarian cuisine main component of the Stosuppe and autumn milk soup.