Skabputra

Pour one litre of clean water into a large ceramic or glass container. Allow the water to reach room temperature if it has been refrigerated.

Add the sour cream to the water and stir vigorously until the two components are thoroughly combined into a smooth, uniform liquid. Ensure no lumps of sour cream remain.

Cover the container loosely with a clean cloth or lid that allows airflow, then place it in a warm spot at room temperature to begin natural fermentation. A temperature of around 20–22°C is ideal.

Allow the mixture to ferment undisturbed for 24 to 48 hours, checking periodically for a pleasantly sour, tangy aroma indicating active fermentation. Do not seal the container airtight during this period.

Once the desired level of sourness is achieved, stir the mixture gently to reincorporate any separated layers. Taste and assess the consistency and acidity.

Transfer the finished skabputra to a clean sealed container and refrigerate to halt further fermentation and chill the beverage before serving. It is traditionally served cold.