How to replace kefir when baking fritters?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sometimes it happens that previously bought milk turned sour. What to cook from it in case of such a failure, after all, do not throw away the product? The most familiar five-minute dish for a Russian person is pancakes. They are prepared with sour milk, which turns into homemade yogurt in just a day and a half, if the necessary conditions are present.

How to make a simple buttermilk dough for pancakes?

To prepare a regular dough, you must use the following proportions of products:

• 400 grams of curdled milk;
• 2 eggs;
• 1 tbsp spoonful of sugar;
• a pinch of s alt;
• 1 tsp soda. It is not necessary to extinguish it with vinegar, because lactic acid is already enough in the main ingredient;
• 2-2, 5 cups flour. Its amount depends on the quality of the dairy product: sour milk from skim milk is more liquid, while from whole milk it is thicker and similar to yogurt.

To prepare the dough, you need to grind the eggs with sugar ands alt, add curdled milk and stir until the grains dissolve. Combine the flour with soda and mix it into the milk mass, stirring constantly with a spoon so that lumps do not form. The consistency of the dough should resemble thick sour cream. Let it stand for 10-15 minutes, and then fry the pancakes in the traditional way.

Kefir against curdled milk

If the situation is diametrically opposite: do you want pancakes, but no curdled milk? The question arises: what to replace in baking? “Kefir,” experienced housewives will unanimously say, because they know that, in fact, kefir and yogurt are one and the same, but with slight nuances in the fermentation process. Yogurt is a product obtained in the process of fermenting milk in a natural way: that is, they put the milk in a warm place (without direct sunlight) and in a day and a half received the finished product. Kefir is produced by adding lactobacilli to pasteurized milk or home-made kefir in the amount of one hundred grams per liter of milk.

So now it becomes clear that these two products are interchangeable without any additional conditions. And if there is a problem and you don’t know how to replace kefir in baking, then feel free to use yogurt.

Frippers on other dairy products

And if there is neither one nor the other? How to replace kefir and yogurt in baking? There is a way out even in this case: you can use sour cream diluted with a small amount of milk or yogurt without additives, then the pancakes will become more like Americanpancakes that can be fried in a dry frying pan without oil, which is important for fans of a he althy lifestyle. You can also use fermented baked milk instead of kefir in baking pancakes - it gives them a special, unique taste of baked milk, which makes the dish especially desirable.

Example recipe

If you had to replace kefir in baking with something else during the preparation of fritters, then the dough recipe will look something like this:

• 300 grams of sour cream;
• 100-150 grams of milk;
• 1 egg;
• 1-2 tbsp. spoons of sugar;
• a pinch of s alt and vanilla to flavor the dough;
• 1\2 tsp soda;
• 1st. flour.

It is kneaded according to the same principle as the dough on yogurt: immediately eggs and sugar with s alt, then the mass is diluted with milk until the crystals dissolve, and then sour cream is added. And it does not matter whether it is thick or liquid, fresh or standing in the refrigerator for several days - pancakes still turn out great in taste. Sour cream gives them a little more oiliness, unlike regular yogurt fritters, so it's better to use a dry pan for frying, although this is not essential. The amount of flour may vary slightly depending on the presence of gluten in it, in kneading the dough in such cases, you need to focus on appearance and experience.

Can I use sour milk?

In principle, almost everything has already been clarified with what to replace kefir in baking, although the following question remains unresolved: if the milk has already turned sour, but has not turnedin yogurt? That is, in appearance it is liquid, like milk, but the taste is already sour.

Is it possible to use such a product for kneading dough for pancakes in this case? In principle, it is possible, but it is worth considering that the taste and external data of the finished dish will differ slightly from fritters on yogurt. In this case, it is recommended to add a couple of tablespoons of softened butter or one extra egg to the dough to enhance the taste, or mix sour milk with the remnants of other dairy products (yogurt, sour cream, fermented baked milk, kefir, etc.) in the refrigerator.

A few tips

In order to become a professional in the kitchen, it is not necessary to graduate from the academy, because in order to comprehend all the secrets of the culinary art, life is not enough. But at the same time, if you turn to specialists who have already reached the required level for wisdom, you can acquire the necessary ability to adapt almost every recipe to your capabilities. Below are some interesting recommendations from the masters of their craft:

1. When kneading the dough, the fermented milk mixture instead of kefir should be slightly tepid, especially if the room is cool, then the reaction of soda with lactic acid will be better and the dough will become more fluffy.
2. If a person does not use eggs for food, then the viscosity of the dough can be given to banana puree by mashing ripe fruit with a fork or blender (ratio: 1 banana per 400 grams of kefir).
3. The finished dough should not be too liquid, otherwise the pancakes will become fluffy during baking, but after cooling they will settle,turning into thin cakes. In addition, batters are more prone to absorbing fat when cooked, which additionally makes them less palatable.

From all of the above, one important conclusion can be drawn: if you wish, you can cook a great dish, even with minimal products, the main thing is not to be afraid to experiment and look for new combinations.