KATYK – sour milk

Boil milk, pour it into an enamel or wooden bowl, cool the milk to 20–30o. Add sour cream, stirring well. Cover the bowl with its lid and set it in a warm place. Wrap the bowl in a towel.

If the milk is fermented in the evening you will have fresh katyk in the morning.

If you keep it for 2 or 3 days you will have sour katyk.

Ingredients: 1 litre whole milk, 1-2 tablespoons of sour cream.