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Cereals and bread from Latvia, mostly the west
Barley groats are cooked in water, curdled milk is stirred in, and the porridge is kept warm until it turns sour. It is served with sour cream or butter, or as a side dish.
A short entry: the sources we found record only what is said here about Skābputra itself.
| Water1 litre | [yah-skabputra] |
| Barley groats1/2 cup | [yah-skabputra] |
| Curdled milk1/2 litre | Half goes into the hot porridge, the rest after it cools[yah-skabputra] |
| Sour cream, to serve5 tablespoons | [yah-skabputra] |
| Starter | curdled milk stirred into the cooked barley |
What changes: Barley groats simmer in water until soft
Microbes at work in this step
Not documented for this step.
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
Barley groats are cooked in water, curdled milk is stirred in, and the porridge is kept warm until it turns sour. It is served with sour cream or butter, or as a side dish.
The souring comes from curdled milk stirred into cooked barley, not from a grain starter as in kvass or żur.
The recipe leaves the cooked porridge in a warm place until it sours. The CDC says bacteria multiply rapidly between 40 °F and 140 °F (4 °C and 60 °C), and that perishable food should not be left out for more than 2 hours.
Every number is labelled with how it is known. How this atlas is made
A recipe blog calls skābputra one of the oldest culinary customs in Latvia, prepared since ancient times and eaten mostly in the west.
