Homemade milk mead recipe
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Number of services
Number of portions: n/a 1,50 l milk 500 ml cream 250-3 tablespoons sour cream
Procedure for the recipe
1 Mix the fresh milk with the cream (do not use long-life milk and cream), heat to 22-25 degrees C, add the sour cream and immediately pour into larger jars, close tightly and leave at room temperature until the milk has set up the following day. 2 Stir the cooled mixture, pour it into a container lined with cheesecloth, cover and let it evaporate to the desired thickness, stirring occasionally. Homemade lard can be used for spreads, sweet desserts or instead of cottage cheese. 3 I make this louche with freshly milled milk which I first pasteurise. If the milk is whole, there is no need to add cream, but adding cream will not hurt. If you have the option of using a sour cream culture instead of ready-made sour cream, that is definitely better.
