Huslianka
Huslianka is a traditional Hutsul fermented milk drink from the Carpathians: thick, mildly tangy and smooth, cultured on homemade sour cream according to an age-old highlanders' recipe.
Ingredients
- milk1000 ml
- homemade sour cream100 g
Instructions
Pour the milk (1 L) into a heavy-bottomed pot, bring to a boil over medium heat and simmer for 2–3 minutes, stirring often.
Remove from the heat and let cool to 38–40°C — test with your finger: the milk should feel hot but not burn your skin.
Generously grease the inside of a clean 1 L glass jar or pitcher with the sour cream (100 g), coating the walls and bottom.
Pour the warm milk in a thin stream straight onto the sour-cream-coated walls of the jar, without stirring.
Cover the jar with a clean linen towel or cheesecloth — do not seal with a lid — and place it in a warm spot (about 25°C, for example near a radiator) for 12 hours.
Once the milk has thickened to the consistency of runny yogurt and developed a pleasant tangy aroma, seal the jar with a lid and refrigerate for another 4–5 hours to let it thicken fully.
Serve the huslianka chilled as a drink on its own, with boiled potatoes, varenyky or kulesha, or use it in place of sour cream with borsch.
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