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Fermented milk from Bashkortostan
Soured or freshly cultured milk with a little ayran, katyk or buttermilk is brought to the boil so that curd separates, and the curd is drained in a canvas bag. For a keeping form the curd is boiled down until all its water is gone, giving a reddish, sweetened dry curd. It is a boundary entry, an acid-and-heat curd made from fermented milk.
A short entry: the sources we found record only what is said here about Eremsek itself.
| Skimmed or whole cow or goat milk, soured | [wp-ru] |
| A little ayran, katyk or buttermilk | No amount given[wp-ru] |
| Fresh or melted butter, sugar or honey (dry form) | [wp-ru] |
| Strawberry, bird cherry, currant or cherry (regional dry forms)optional | [wp-ru] |
| Starter | A little starter made from ayran, katyk or buttermilk is added to the milk. |
What changes: Milk with a little ayran or katyk sours
Output: soured milk.
Microbes at work in this step
lactic bacteria from the ayran, katyk or buttermilk starter
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soured or freshly cultured milk with a little ayran, katyk or buttermilk is brought to the boil so that curd separates, and the curd is drained in a canvas bag. For a keeping form the curd is boiled down until all its water is gone, giving a reddish, sweetened dry curd. It is a boundary entry, an acid-and-heat curd made from fermented milk.
Eremsek is curdled by boiling milk that is already soured, and the dry form is boiled until its water is gone and reddish, then butter and sugar or honey go in. Kazakh irimshik works on the same acid-and-heat principle.
The dry form is boiled until its water has evaporated, so that it can be kept for a long time.
Every number is labelled with how it is known. How this atlas is made
