Pawaru-Grahmata

№ 63VII. nodaļa

Kupis piens

Set soured milk with almonds, currants and cinnamon

  • Serves 6 as a side dish or pudding
  • 15 minutes, plus 1–2 days if you sour the milk yourself
  • Melnraksts · vēl nav izmēģināts

1796Kuppis peens.

Modernizētslpp. 310 · PDF 324
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Cut the almonds lengthwise into thin slivers. Rinse the currants in warm water and drain.
  2. Stir the soured milk with the lemon zest and caster sugar until the sugar dissolves.
  3. Pour into a shallow glass or china bowl. Stick the almond slivers upright into the surface all over.
  4. Scatter the currants over, then the cinnamon sugar. Chill and serve cold, as a cool side dish with roast meat or as a pudding.

Notes

*Kupis piens* is milk that has soured and set into a soft curd, what Latvians now call rūgušpiens. The book stirs it smooth with sugar and lemon, so it ends up like a thick, fresh-tasting drinking yoghurt.

Making it

pasteurised milk doesn't sour cleanly on its own; it just goes off. To make your own, stir 3 tbsp kefir or cultured buttermilk into 1 l pasteurised whole milk, cover, and leave at room temperature (20–24 °C) for 24–36 hours, until set. Then refrigerate. Don't leave raw milk to sour.

What the book says vs. what we added

soured milk mixed with grated lemon peel and finely pounded sugar, put in a salad bowl, studded with peeled almonds cut lengthwise, and sprinkled with washed currants, sugar and cinnamon. The amounts are ours.

A sweet "salad"

in this book a salāte is any cold side dish served with the roast. Sweet, cool soured milk with sugar and cinnamon is still eaten in the Baltic and Scandinavia.

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