Difference between revisions of "Balkaimak"
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# To obtain balkaimak raw [[sour cream]] is boiled away on slow fire until fat appears. | # To obtain balkaimak raw [[sour cream]] is boiled away on slow fire until fat appears. | ||
# Then [[granulated sugar|sugar]], [[honey]] and [[flour]] are added, all this is mixed and boiled 8 – 10 minutes. | # Then [[granulated sugar|sugar]], [[honey]] and [[flour]] are added, all this is mixed and boiled 8 – 10 minutes. | ||
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[[Category:Kazakh cuisine]] | [[Category:Kazakh cuisine]] | ||
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[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
[[Category:Honey Recipes]] | [[Category:Honey Recipes]] | ||
Latest revision as of 07:07, 14 July 2012
Description
Honey sour cream. In the Kazakh cooking sour cream is divided into two kinds: raw (obtained taking off the fat upper layer of raw milk) and boiled (obtained taking off the fat upper layer of boiled milk.)
Ingredients
Procedures
- To obtain balkaimak raw sour cream is boiled away on slow fire until fat appears.
- Then sugar, honey and flour are added, all this is mixed and boiled 8 – 10 minutes.
- It is served with tea.
