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- Milk | 1 l
- Margarine | 50 g
- Salt | 1/2 teaspoon
- Vinegar | 4 tablespoon
- Sour cream | 200 ml
- In a pan add 1 liter of milk and 4 tablespoons of vinegar, let it boil for 15 minutes or until it curdles.
After it is cut, pass through a sieve.
- Add the skimmed milk to the blender with the salt and margarine, and the cream and blend for 5 minutes.
Refrigerate for 30 minutes, then serve on toast.
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