How to prepare mlintsi with kefir. A handful of secrets from preparation

The days of the spring-winter season are approaching, and they will end with a cheerful and at the same time confusing, savory holy - Butter. This sacredly came to us from our ancestors - the Slovenians, who dawdled in the territories of Russia, Belarus and Ukraine.

Maslyana acts as a singing cordon, until the cold prevails, and then the warmth of spring begins in its Volodynia. And after the winter deadening of nature, it begins to return to life. The rebirth of life is the axis of the main subject of the holy day.

Maslyana was popularly called Babsky's Mass. During this day, pledges were most often carried out, and in the earlier period, among the Slavs, love was laid. There is one more thing to expose: holy sanctuary, ancestral nature. These days, innocence, motherhood, and wisdom were praised.

The songs of the spring flowers, which the girls sang in the fields, near the fields, flowing with water, were a call to the earth for the forces of good and prayers of blessing from Mother Nature for a new harvest.

Ale, they didn’t ignore the negative jabs of the women. So, for example, on Friday, after visiting his wife, the son-in-law asked his mother-in-law to come to the cabin, together with her relatives and friends, giving them a drink and saying: “Drink, good people, so that my mother-in-law’s throat doesn’t dry out!” What was a strain on the mother-in-law’s “gostra language”.

At the end of the holy day, there was a sprinkling of the winter's fallen dust, and the drinking water was blown across the field, thus consecrating the earth.

On Maslyana, the main attribute of the table is the Mlynets. According to the scientific version, the meal for the Slavs was a funeral bread, with very deep symbolism. Mlynets is round - a push towards eternity; wine is warm - a touch of earthly joy; It’s hard to get enough of the beard and milk for life. Call to give the first baby to the foals in order to tell the dead, saying: “The first baby for the repose”, confirming this version.

This is another version of the mlinets, which dates back to the 19th century, the mlynets is a separate image of the Sun, round and golden.

Mlintsi are baked with yeast, milk, kefir and water and served with various jams, sour cream, milk, and thickening agent. You can stuff them with meat fillings, cheese, mushrooms, and caviar.

Today we prepare milk with kefir, the recipes for which are very rich. We have selected the best recipes for dormouse pancakes.

Mlintsi with kefir: main principles of preparation

First of all, you need to prepare the dough for mlints and bake them, I recommend that you familiarize yourself with the basic principles of their preparation. These are the recommendations of the famous culinary expert in Ukraine Alli Kovalchuk.

1. The dough may be uniform. If you feel that the breasts are being drained, you need to grind the dough through a sieve.

2. Rare products are mixed onto the cob, and then dry. Add dry ingredients as needed, rather than in bulk.

3. For 1 mold with a diameter of 26 cm, you need 50 ml of dough.

4. The eggs are cooked at room temperature. Mix the eggs with kefir: 1 egg for 1 bottle of kefir.

5. For 1 bottle (250 ml) of kefir, add 50 g of tsukru. Tsukor imparts golden color to the mlintsy.

6. For 180 g of beard, you need 0.5 tsp. sodi. Add soda to the boroshna only if you pour half of the boroshna into the dough according to the recipe.

7. To cut out the cutlets (openwork) of the dough, you need to brew the dough with dill. The thickness of the dill may be similar to the thickness of kefir in the dough.

8. To add tenderness and softness to the mlintzes, you need to add melted vershkova butter in a bowl: 1 flask of beard butter - 50 g of vershkova butter.

9. The frying pan for mlintz needs to be heated on high heat, and the baked goods should be heated on medium. He's just a baby, he won't be a breast. Bake for the first side 1-2 hvilini, and for the other - 30 seconds, this is for the first batch.

Sleepy milk - 50 pieces per year, classic version

When a large family gathers at one table, and everyone is not up to such mischief as little ones, there will be plenty of them, so that everyone gets sick. The axis of this recipe, as it seems, is what we need. Mlintsev comes out richly, a beautiful golden color with flowers and even more delicious.

We need:

• kefir 1% - 1 l 250 ml (5 tbsp)
• eggs - 5 pcs
• Boroshno - 900 g (5 tbsp)
• tsukor - 250 g (1 tbsp and 2 tbsp)
• salt - 1/2 tsp.
• vershkova butter - 250 g
• dill - 5 tbsp.
• soda - 2.5 tsp, without a glass
• Roslynna Oliya

Preparation:

1. Beat the eggs and add kefir to them, stirring vigorously.

2. To remove 5 bottles of sprinkling, put the kettle on the stove.

3. Add kefir to the mixture, add zuccor and mix everything.

4. Stir, add half the amount of beard until mixed, mix everything intensively.

5. Now onto the soda. After this, add the beard mixture and mix.

6. To add delicacy to the dough, add strength and mix everything thoroughly so that the mixture comes out uniform.

The dough is similar to 15% sour cream. We need to wait for the beard gluten to begin to process.

7. After that, in order to soften the taste of the mlintsi, you need to add a top of melted butter in the oven. Ale, first put it into the dough, the temperature is about 25 degrees (indicated by the finger of your hand - it’s warm).

Mix well.

8. Take a frying pan with a non-stick coating, grease it with olive oil, and heat the frying pan over high heat.
Pour the dough into a ladle, divide and bake 1-2 hvilini, the first molnets, on a medium fire.

Then the cake is turned over to the other side and baked for 30 seconds. Transfer the finished mlinets to a dish and coat with top butter.

Baked cakes are stacked in a stack, but no more than 30 pieces, so that the top ones will be pressed onto the bottom ones and pulp will come out.

9. Mlintsi are served with sour cream, jam, and honey. You can use them to make apple cake, pouches with meat and mushroom filling, sheets, etc., whatever your imagination suggests.

Recipe for homemade mlintz with kefir

The gentleman’s skin, if only once in life, would bake flour and paint his recipe with the proven way. I’ll give you one of these recipes for your vikoristan.

We need:

• Boroshno - 2 tbsp.
• kefir - 2 tbsp.
• eggs - 3 pcs
• tsukor - 2 tbsp.
• salt - 1/2 tsp.
• vanillin
• dill - 1 tbsp.
• rozpushuvach - 1 tsp.
• Roslinna oliya - 1-2 spoons

Preparation:

1. The eggs are beaten and kefir, salt, zuccor and vanillin are added to them. Everything is intensively mixed.

2. Add the flour step by step, without stirring. Once the dough has become uniform, let’s give you 15-20 pieces.
3. The fluff is dissolved in a sprinkling, added to the prepared dough, and stirred thoroughly.

4. Add 1-2 tbsp to the dough. roslin oil. At this stage, we can taste the dough for salt or turmeric. If necessary, we can add and mix.

5. The frying pan is greased in front, heated on a high fire, then the dough is filled with polilonnik, distributed over the pan and baked on the middle fire, on both sides.

6. Ready the lints, brush them with melted butter and fold them into a lump.

Custard milk on kefir with leaves

We need:

• kefir - 0.5 l
• eggs - 2 pcs
• salt - 1/2 tsp
• tsukor – 1 tbsp.
• dill - 1 tbsp.
• soda - 0.5 tsp.
• Roslinna oliya - 3-4 tbsp.

Preparation:

1.Pour kefir into a bowl, beat in eggs, salt, zukor and mix everything vigorously.

2. Transfer to the stove and in a water bath, heated to 60 degrees.

3. Sift thoroughly and add to the mix. Mix everything with a mixer.

4. Sprinkle the glass, dissolve the soda and pour it into the dough, mix everything thoroughly.
5. Add olive oil to the dough and mix.

6. Mlintsa is baked on both sides, in a heated frying pan.

Flavorful custard mlintsi with kefir.

We need:

• kefir - 0.5 l
• egg - 1 piece
• Boroshno - 1-1.5 tbsp.
• tsukor – 1 tbsp.
• ocet - 1 tbsp.
• soda - 0.5 tsp.
• dill - 1 tbsp.
• Roslinna oliya - 2 tbsp.
• vanillin - for relish

Preparation:

1.Beat the eggs and add|add| add kefir to them, stir.

2. In the sumish, the tsukor is boiled, with salt and soda, extinguished with ottotom.
3. Introduce carefully step by step, stirring.

4. The dough may come out smooth, sour cream-like.
5. Pour in the oil, stirring and adding more strength.
6. Baking the flour in a hot frying pan.

7. Baking on both sides.

8. The finished lint is greased with top butter and served to the table.

How to prepare mlintsi with kefir, you can also marvel at

video recipe.

Delicious!

Mlintsi with kefir - this is a traditional Russian hedgehog - savory and sunny. Zhodnya cannot do without them. This kind of herb is perfect as a snack, and makes a variety of fillings even more tasty and lifelike.

Nina uses no prescriptions for milk. This article will present the most important and most important information about the preparation.

Warehouse part:

• Millet.boroshno - 1 tbsp.
• Kefir – 500 ml.
• Eggs – 2.
• Tsukor, sil.
• Soda - a pinch.
• Roslinna oliya – 3 tbsp.

Preparation:

The first crust of cooked beard is usually beaten with added zucchini and salt. It is better to beat with a mixer or blender. If there is neither this nor that, then let’s go to the last night and the video. Beating with a mixer gives a special richness to the dough and handles the breasts well.

Another step would be to mix soda and kefir to stop the reaction. This will give the Mlintsy some delicacy and richness. Next, pour the kefir and soda into the egg mixture and mix.

As soon as we get ready, the boroshna will be introduced. You need to eat it in portions. This method will help create minimal breast size.

When the dough is drained, add oil to prevent burning and sticking.

Boil the traces of a well-heated frying pan. Pour a small amount of dough and spread into a small ball over the surface.

Then carefully turn it over with a spatula and grease the other side. Make sure to coat the frying pan with a non-stick coating so that it can be used. The light will not stick to it, and we can turn it over manually.

This is not the easiest recipe to prepare. The special thing about this recipe is that you just turn it over without tearing it. The correct recipe will help you avoid spills.

Ingredients:

• Wheat boroshon – 1 tbsp.
• Kefir (fat content 1%) - 250ml.
• Okrip – 1 tbsp.
• Eggs – 2
• Tsukor – 3 tbsp.
• Sil is a pinch.
• Soda - a pinch.
• Roslinna oliya – 3 tbsp.

Preparation:

Beat eggs with a mixer with a pinch of salt and 3 tablespoons of zucru to remove the paste.

In the sumish that came out, we introduce kefir. It is very important to take 1% kefir yourself, because... The wine is less fatty. Let's mix.

The time has come to add the main ingredient, which makes the flour thin and strong. It is important to add strength correctly. If you pour it into a bowl, the dough will burn out of proportion. Therefore, pour in with a thin stream, gradually stirring. The dough may fall asleep.

At the next stage there comes black beard. You can add it all at once, because In hot water, the breast is easily broken up without being cured.

We drink soda and oil. The less soda you put in, the smaller the flowers will be.

The dough, once ripe, may come out even rarer. Heat up the frying pan and coat the surface with a couple of drops. The dough should be taken no more than 2/3 of the original filler. Lubricate 2 skins per side.

Products:

• Boroshno - 400g.
• Eggs – 4
• Kefir – 250 ml.
• Okrip - 200 ml.
• Tsukor – 70g.
• Soda, salt
• Oliya – 2 tbsp.

Recipe:

The first step of preparation is beaten eggs with a small amount of salt in a 3-inch length of pasta.

The most important step is introducing the dill into the egg mixture. The process requires accuracy, pour in a thin stream, stirring gradually.

Add kefir to the mixture and stir.

Next, you will introduce hot ingredients: beans, salt and zucchini. Mix thoroughly until all the breasts are completely mixed.

Roll into a heated frying pan from all sides. If you are overwhelmed by food: if you don’t burn the eggs in the sprout, then I can humbly sing that nothing will happen. The infusion of the dill is carried out as much as possible, so that the eggs do not burn.

What is needed:

• Boroshno Pshonians. - 300g.
• Kefir – 250 ml.
• Water – 250 ml.
• Eggs – 2
• Sil - 1/3 tsp.
• Tsukor – 3 tbsp.
• Oliya – 1 tbsp.
• Ocet – 1 year.
• Drain oil – 50 g.

Let's start preparing and frying the mlintsi with kefir:

Add the zucchini and salt to the broken egg and mix thoroughly with a mixer or blender.

There we introduce kefir and heat the water. The same village is within reach.

We pour the mixture in small portions, stirring occasionally, so that the breast is not lost. Pour in the oil.

The remaining cooking time is baking soda. Once again we stir vigorously.

Place the greased frying pan on the fire. Fry the mold until golden brown on both sides.

Remove and turn over using a spatula. Place the mince on a plate and place a small sliver of butter|mastila|on the beast. You need to work hard.

The millenniums come out delicious and delicious, the miracle of the harvest on the Holy Maslyan light.

Mlintsi with kefir and milk - recipe No. 1 for masnitsa

With kefir, or with milk – this is a perfect and perfect recipe. The sheets are thin and textured. Ideal for toasting and serving with sour cream or jam.

You will need:

• Psh. Boroshno - 1 tbsp.
• Kefir – 250ml.
• Milk – 250 mol.
• Eggs – 2
• Sil – sliver
• Tsukor – 3 tbsp.
• Oliya – 2 tbsp.
• Soda - a pinch.

Cooking method:

In a cooking bowl, beat the eggs and add salt and sugar.

Pour milk and mix until smooth. Vanillin adds a special aroma.

It's good to shine. We simmer the flour in a bowl and quench the soda with steam.

The dough will come out thick, don’t worry. We dilute the thick dough with the necessary amount of kefir. This process is necessary to preserve a perfect breast.

At the last stage we pour in the oil.

Heat up the frying pan and pour in the dough in small portions. Fry until golden brown on both sides. The correct thickness of the dough that is being poured will help to ensure that the dough is poured.

Can be served with sour cream, condensed milk or jam.

Warehouse part:

• Psh. Boroshno - 2 tbsp.
• Kefir – 500 ml.
• Eggs – 4
• Tsukor – 3 tbsp.
• Sil is a pinch.
• Soda - half a tsp.
• Okrip - 200 ml.
• Oliya – 3 tbsp.

Recipe:

Mix the ingredients: eggs with zur and sieve until smooth. Don't beat too hard, just mix well.

We begin to knead the dough. Divide well with kefir into approximately 3-4 parts and mix the dough in three additions. With this technology, you can leave the dough without breasts. This process is rich in sourness and gives a special relish.

It's time for sprinkling. It must be mixed with baking soda and added liberally to form our dough.

Let's pour the oil. Once again, everything is realistic and we set it to about 30 minutes.

The frying pan is heated to the point where it shoots. To enhance the relish, our grandmothers greased the frying pan with lard, and the mlints gained a special relish.

Openwork and lifeless molds on kefir - and on Masnitsa

Warehouse part:

Psh. Boroshno - 150g.

• Kefir 1% - 500ml.
• Eggs – 2
• Tsukor – 2.5 tbsp.
• Sil – sliver
• Soda – 1 tsp.
• Ocet – 2 tbsp.

Preparation:

Before preparing the cob, the kefir needs to be heated for the best preparation of the bean. Do not over-trim the smut, otherwise the kefir will burn.

Add salt and zukor to warm kefir, mix well until the granules are completely broken up.

The eggs are beaten with a whisk and poured into warm kefir.

Sift thoroughly and introduce parts into the mixture, being careful about the consistency.

If you find that the dough is thicker, don’t rush to thin it out. After adding slaked soda, the dough will become fluffy, rich and rare.

Pour in the oil and mix well. We set the expectation for approximately 15 minutes.

Let's grease the sides with a well-heated frying pan. The dough in the frying pan is covered with bulbs that burst, creating shapes of different sizes, which gives the appearance of a half-living baby.

Video: Mlintsi with orphans like a child

The traditional recipe requires adjusting the proportions: for 1 tbsp. Boroshna needs 2 tbsp. kefir

Obov'yazkovo needs to be thoroughly sifted. This process is often incubated with the beard. Because of this, the dough becomes lighter.

The proportion is the same when mixed: for 1 tbsp. Boroshna may fall into 1 egg. If you want a pancake with filling, add more eggs, because... This is to add strength to the dough, and the mold does not tear when twisted.

Every time you can’t put all the ingredients into one bowl at once. Bring the breast until cooked to a great size. It is necessary to thoroughly mix the dry mixture and mix it well in the warehouse.

Adding zukru to the flour will give it a special taste, if you are planning a meat filling.

For mlints with filling, it is enough to coat them on one side. When the throat is sunbathed, the side is not lubricated. Afterwards, coat the tanned ones.

Add the sprinkling into the dough with openness and consistency.

Wipe the pan before greasing a new pan. This removes excess residue from the past and greases the pan to coat the pan.

To determine the level of frying, just look at its edge. As soon as you get the golden color, you are ready.

The most important rule is that the pan is hot enough. Otherwise, stick to the pan.

So that the milk does not reach the top, you can cover it with a clean towel, which will allow you to enjoy a hot meal until the end.

Place on a plate of appropriate diameter. If you are running low on butter, then drain the plates.

There are a lot of ways to serve the rolls: they can be folded into trikulets, in halves, or rolled into a tube.

Well, my dear gourmets and lasuns, now you know all the best recipes for mlintz - the time has come to get ready for Shiroka Pancake Day! How I adore this winter dust! Have fun and have fun!

If you have enjoyed it, don’t skimp, rate it and share with your friends.

Simple recipes for mlintsi for whatever relish

Mlintsi with kefir

1 year

165 kcal

Inventory and kitchen appliances: flat pan, mixer (wine), spoon, ladle, ladle, spatula for turning, large bowl, dish.

Necessary products

The longest-standing mystery about the millennium dates back to the 8th century. This is the ritual bread, which, after the worship of the Slavs, ate the light of the living and the light of the dead, and was drunk at the hour of funeral or at funerals.

How to prepare mlintsi with kefir: a quick recipe

Depending on the level of delicacy of the finished vikory mlints, there are two methods of preparation - with cold (room temperature) and hot kefir. The first one gets small little girls, the other gets big ones. The cooking process includes several stages.

Before preparing mlintsi with kefir, vikoryst and bread recipe, you need to make dough.

At the first stage it is necessary to cancel the following operations:

In similar words, the wives who give birth before the canopies of the baby are born - the souls of their ancestors will help to safely raise the people and snatch away the mother and child from evil.

While the kefir-based milk dough is resting, proceed to the next stage - preparation before greasing:

• heat the frying pan (it will be very hot);
• Dissolve the soda in cold boiling water. The soda mixture is introduced into the remaining bowl, so that the dough is slightly thicker, just like it is ready for lints;
• Pour the baking soda into the dough, transfer it onto the breasts, add rosemary oil (so that it does not stick to the pan when frying) and stir.

The offensive stage is the final one: smearing.

• Grease the frying pan with lard before greasing the first mlin;
• pour the dough into the frying pan and divide it evenly;
• grease on one side, soak, turn over and grease on the other side. That's it! Thin kefir milk is ready!

When frying the molds with cold kefir, be careful to keep the pan from overcooking, otherwise the dough will be lightly greased without boiling. In this way, the soda will not spread and the taste of the finished product will be savored.

The finished product must be placed on a dish in a glass, greased with butter.

To remove larger pieces, it is necessary to heat kefir before preparing the dough. Mlintsi on hot kefir are then blistered as described in the recipe with photos, croque by croissant in the first version, with two points in mind:

• soda mixture is introduced into the heat of the dough. In warm soda, the action is more active - fluff the dough. If you don’t mix it for too long, you need to start immediately before lubricating;
• another point - the frying pan may be baked.

The middle one will yield 14-16 milliliters (depending on the size of the frying pan and pan).

How to beautifully arrange and submit taxes

Pastry cakes made with kefir do not require any special presentation. Take a glass and the stench looks appetizing. Rare and thick honey, various jams and jams, sour cream, yoghurt are great options for snacks before meals. You can pickle fresh fruit, sprinkle with cinnamon powder, and sprinkle with rare chocolate.

It harmonizes wonderfully with the taste of the pancakes, the taste of red caviar, salted and smoked salmon.

The fillings can be made in a very different way - depending on the authenticity of the ingredients and a little imagination.

Dough for mlintz with kefir can be made ahead and left at room temperature for two to three years. During this hour, they will become more plump, the milk will become more elastic and will not tear when frying.400 g kefir
about 170 g boroshna (you may need a little more or less)
2 eggs
salt
tsukor
0.5 tsp soda

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https://youtu.be/Srfk0veei8A

2015-05-14T19:52:36.000Z

You yourself can follow all the stages of preparation and preparation of herbs. Video recipe and for the sake of the cook, you can successfully turn the baked milk into culinary cobs and make everyone feel like their first baby is lumpy.

Mlints with kefir, the recipe for which we gave, are thin, and there are also thick ones. Let it rest until it reaches the consistency of the dough. The thicker it is, the thinner it will be. Another factor is the thickness of the dough that is poured into the pan.

Requests prior to negotiations and possible further investigations

We hope you enjoy our recipe. If you need food, write, nourish - we will gladly try to answer them. If you have a great recipe for how to make milk on kefir, some positive opinions, how to make our recipe even tastier, be kind enough to share with us.

The simplest and most delicious recipe for mlintsi: mlintsi with kefir. For cooking we need quite a few products at the same time. The dough will be ready in ten minutes, just replace the mixer and mix it with a large kitchen spoon. The process of preparing the sauce is simple and intelligent, so it can be handled in just a young school.

How to prepare mlintsi with kefir?

Before the kefir-based lints, you can serve various sauces and gravy. The same lints can be served with hot sauce, or with jam or preserves. Here the flight of your imagination is not limited.

You can also bake the kefir milk with whatever filling you like. The filling can be potatoes, cheese, minced meat or red caviar. Fire the fillet with filling into an envelope or a tube and a new herb is ready!

To serve the kefir-based flour twice as quickly as possible, you can bake it in two pans at the same time. You can, of course, place the frying pans on several burners of the stove... Well, since you are not Julius Caesar, two will be enough.

We need:

• Boroshn bottle;
• half a liter of kefir;
• eggs – 1-2 pieces;
• rosemary oil - two tablespoons;
• tsukor – tablespoon;
• salt - teaspoon;
• teaspoon of soda.

For lubrication:

• potato, peeled and cut into strips;
• Roslynna Oliya.

Mlintsi with kefir, recipe

Mix the dough by hand in a deep and wide bowl. Take a simple bowl or saucepan and break eggs in it. Since the eggs are small, we need two. If the egg is large, then beat one. If there are few eggs in the dough, it is important to remove the kefir flour from the pan. As a rule, two eggs can be served.

1. The eggs must be beaten with a whisk or a fork with long teeth until they form a homogeneous mass. Yak on eggs.
2. Hang in eggs with salt and tsukor. Let's shake it up, leave|doki| Tsukor will not be upset.
3. Add two tablespoons of olive oil. A few more waves of the wine.
4. Pour kefir into the dough. Stir until a beautiful homogeneous mass is obtained.
5. Adding enough, we press it into the dough well. The moistest kefir-based muffins come out of a dough whose thickness resembles sour cream.
6. Then stir in half a teaspoon of baking soda.
7. If it is possible that it is a homogeneous mass, bake for a short time.

Yak spekti mlintsi on kefir

Mlints with kefir can be baked on any olive oil. Some people like to grease the bread with lard, some like it with margarine, and some people like to bake them in top butter. The most economical and convenient option, but it’s still abundant. You need to warm up the frying pan before pouring the dough. It’s really easy to spread the rosemary oil with half a small potato, shaved onto a fork. These kefir-based flours do not burn and come out rosy and juicy.

Croc first. Pour a small amount of olive oil into a well-heated frying pan. A slab of potato, crushed onto a fork, is evenly distributed along the bottom and sides of the frying pan.

Croc is different. Using a kitchen soup platter, or simply a large spoon, pour our first mince into the frying pan. To ensure that the breast does not come out like a folk clerk, the dough should be such that the milk on kefir is evenly distributed along the bottom of the frying pan. For this purpose, we place a frying pan under the bowl where we want to divide the dough. Divide the dough straight from the middle to the edges. How much dough to spit for one mlint, it became clear from the third masterpiece that it was not a breast at all. It's not difficult.

Krok third. As the small milk on kefir begins to brown at the edges, turn them over and brush them on the other side.

We fold the molds onto a flat surface, one on top of the other. Bake until thick and with a small amount of olive oil.

Porada: You can melt a little bit of top butter and coat the flour with it, just as you get the stink out of the frying pan. This mixture on kefir will preserve its unfulfilled taste and aroma for the coming day.

Baby milk with kefir

This recipe for mlintsi with kefir is suitable for little ones. On the weekend you can prepare this brownie snack with the children. Everything will be removed from the plates first, before the remaining milk is lubricated. The snack will be fun and bright!

We need:

• a bottle of cornflower;
• bottle of semolina;
• pour kefir;
• eggs, 2-3 pieces;
• Oliya – two tablespoons;
• tsukor – three tablespoons;
• salt for relish;
• soda or rozpushuvach - one teaspoon.

Baby milk with kefir.

We take a glass of oatmeal and a glass of semolina and put it through a meat grinder. You can speed it up with a blender. It’s better for you. The guilt is a dry, flour-like substance. We take what came out of two grains and fill it with kefir. We cover it with a crische and a towel. It’s impossible to stand on the table for a year and a year.

While the baby milk on the kefir is oozing and falling into its cup, beat the eggs with a fork or a mixer. Add the zuccor to the egg, rub it a little, then mix thoroughly. Time for fifths: Add salt to the eggs and the rind. We beat it kindly and diligently.

Once the cereals infused with kefir thicken and become soft, add beaten eggs. Now add 2-3 spoons of rosemary oil into the dough. The dough for lintsi with kefir looks like thin sour cream. If it looks too rich, add water. The water is always hot! To prevent the eggs from boiling in the dough, use water at room temperature.

Now let’s add a teaspoon of fluff and soda. The dough is ready. Grease baby milk with kefir in a small frying pan. Let's lubricate from both sides. Then we will grease them with olive oil. And before serving, add pike, jam or sour cream on the mlintz. The little ones will fall for the savor of the korisna strava.

Belarusian potato flour with kefir.

This recipe is basically different from the previous one. This rich interpretation of kefir-based lints was relished and found a great place in the diet. If you don’t know what to please your guests or members of your family on the weekend or Holy Day - kefir bread, a recipe just for such an occasion.

Serve them best with chilled sour cream. Each guest or family member can be given two small saucers. In one, pour sour cream from greens, and in the other, pour sour cream from chasnik, which also goes well with potato blini on kefir. You can add more sauces based on sour cream. Unleash your imagination!

And in the middle of the table, place the herbs with the molds, which will quickly dissipate in any kind of company.

Potato milk is prepared with kefir no more than freshwater. Also, the advantage of this product is that it is a very economical and affordable set of products. The ingredients for them will almost always be found in any household. If you didn’t prepare for the reception of guests for this chastya in the past, then you will be able to make this recipe from what is already in your house.

What is required for preparation?

• half a kilogram of potatoes;
• cibulin;
• egg;
• Boroshno - three tablespoons;
• bottle of kefir;
• salt, teaspoon;
• soda, teaspoon;
• chasnik, one clove;
• Roslinna olive – two spoons;
• water.

It’s very easy to pick up and tidy up the storage of potato mints near the blender bowl. Come out and finish your meal, get better. You can also use a meat grinder or use a simple kitchen grater. If you wanted to quickly grater, then choose the one to turn the porridge and potatoes into porridge. In the Great Third, we no longer produce mlintsi with kefir, but pancakes.

1. Break the egg into a blender cup.
2. Clean the potatoes, in small batches and use the blender for details. Break the egg on the cob itself, first trim the potatoes. To keep it from getting dark.
3. Place the tsibulka and the chasnik into the bowl. Please detail and mix. It is necessary to check so that the great treasures of the cibulette and the chasnik are not lost. You can add them in a separate bowl, and then mix them with potatoes and eggs.
4. Add the oil and mix the mixture that comes out.
5. We'll add it well. We will need just a little bit of beard, no more than three spoons. It’s a good idea to give the beautiful golden color to the prepared mlintsy.
6. Pour in kefir. No more than one bottle. We marvel at the consistency of the dough, which is high, and we add water as required. The dough looks like butter, like rare store-bought sour cream.
7. Salt for relish and add a spoonful of soda.

You can proceed until the molds are lubricated. Coat the frying pan well with olive oil and grease it on both sides. Serve and share this recipe with your guests. Potato milk on kefir will suit anyone who tries them first, it’s been verified!

Mlintsi with kefir

If you have kefir in the refrigerator, it means you have the urge to try a new recipe for kefir. Tender, rosy, with a pleasant sourness to the taste, kefir-based mlints are wonderfully eaten with various sauces, fillings and additives, they can be prepared in a variety of ways and served as a dessert or as an appetizer.

This popularity is explained not only by its delicious savory fruits, but also by its ease of preparation and practicality. You can easily taste the kefir so that it is slightly sour, and enjoy the appetizing pile of golden brown mlintzes. Fermented milk products are thicker, thinner milk, and therefore dough for mlintz with kefir is rarely available. To achieve a consistency such that the cakes are thin is very easy: add a little mineral water and warm water to the dough. The result is thin, slightly lifeless cakes made with kefir. However, another problem may arise - sometimes the stench breaks out when turned over. Do you think you need a special frying pan? However, you need to carefully check the recipe for kefir mlints with a detailed description of the preparation stage. Everything will work out for you. If you want it to be rich, add soda to the dough. When it reacts with acid, soda fluffs up the dough, the dough becomes porous, fluffy, fluffy, bakes well and turns over without any problems. If you still have no taste in your culinary specialties, a recipe for kefir mlintsi made from a thick dough with added soda will be your best choice.

When it comes to preparing the perfect recipe, the secrets of preparing perfect mlintz can be learned and tried in more than one way. We present to you a selection of recipes with photos, in which you will learn how to prepare milk with kefir in various ways. You can try something new, something original, or choose an everyday recipe, transforming the usual dish into a restaurant meal with great service and a unique presentation. Everything is within your power, and ours will be happy to help you prepare delicious and varied dishes. Choose the recipe that suits you, and proceed to the end - even the gentleman’s skin must learn to prepare such flour with kefir, so that the smell is tasty and suitable for the whole homeland.

This recipe for custard mlintzes with kefir and sprinkling, stocked with ingredients and proportions, practically repeats thin mlintzes with kefir with sprinkling. But the technology changes radically: here the strength is added to the beaten egg, and not to the dough. Obviously, the result will also be different. Anitrochi is no worse, but different. Nizhni...

At first glance, the product mix is ​​amazing: kefir, is it still strong? But don't rush with your notes. The best way to develop doubt is to prepare mlintzes on kefir with dill; the recipe with photos of the crumbs and berries will help you bake a hundred thin, rosy and beautiful mlintzes. They feel...

If you have a recipe at hand, photos, crumbs, thin kefir millets come out as if by themselves. With such a culinary “cheat sheet” nothing will be forgotten or confused. The proportions will be correct, the dough will be thick, fluffy, the dough will be juicy and rosy. Just be sure to pour the appropriate portion onto the frying pan and...

Preparing milk with kefir without eggs is not such a difficult task. I would like to think that the dough contains eggs, so that the eggs come out elastic and turn over easily, there will be no problems with this recipe. What's the secret? And there is no great secret. All you need is to add a little soda to the kefir milk.

Kefir, which has been left in the refrigerator for two or three days, begins to bubble, becomes sharp and sour. Don’t rush to ask - you can prepare savory muffins with sour kefir, thin or pastry ones, hearty parts, and bottom ones. The stench will come out the first time, and you will decide that the more acidic the kefir, the more suitable for...

Getting the hang of baking thin openwork mlintzes with kefir is not as easy as you might think, considering a hundred of the living mlintzes. The most important thing is to make the dough soft and of such thickness that it easily pours into the pan and is not too thin at the same time. Fluff the dough using baking soda. Please go out for this recipe...