This came to us from the grandmothers: if the milk is sour, it’s time to bake something! Indeed, baking on such milk is much better than that based on water. We offer some simple and interesting cakes for evening tea today..

Cake with jam made from sour milk
how испечь пирог на кислом молоке с любой начинкой
Ingredients amount
soda 5 g
sour milk 220 ml
jam 180 g
Sahara 180 g
flour 680 g
walnuts 80g
eggs 2 pcs.
Time for preparing: 45 minutes Calories per 100 grams: 299 Kcal

Algorithm of actions:

  1. In a small bowl, drive eggs and add sugar to them. Beat everything with a fork or a whisk, sugar should melt as much as possible, and in eggs – foam should be formed;
  2. In another container mix sour milk with jam;
  3. Sift the flour into another bowl and then pour the kefir mass into it in portions;
  4. Add soda and mix everything with a mixer;
  5. Nuts should be ignited in a dry frying pan, and then kill them in a blender or grind with a meat grinder. Add to total weight and mix;
  6. It should turn out rather liquid dough;
  7. Take the form for baking, apply a small amount of oil;
  8. Pour into it all the dough, if necessary, flatten it with a spatula or spoon;
  9. Bake forty minutes on medium heat. For beauty, sprinkle with powder when the cake has cooled. If you do it before, the icing sugar just melts..

Peach yogurt cake


  • 2 eggs;
  • 340 grams of flour;
  • 7 g of soda;
  • 5 ml of vinegar;
  • 220 g of sugar;
  • 7 g vanilla sugar;
  • 190 ml sour milk;
  • 4 peaches;
  • 30 g butter.

What time is 50 minutes.

Nutritional value per 100 g – 205 kcal.

Algorithm of actions:

  1. Using a mixer, mix eggs and sugar. To make it tastier, you can use only the yolks, but then they need at least four. Interrupt both products until sugar is completely melted;
  2. Sift flour here, pour in sour milk, add vanilla sugar and mix again with a mixer;
  3. Soda directly in a spoon, pour vinegar and add this sizzling mixture to the dough, mix;
  4. Pre-pull the oil out of the refrigerator, at least half an hour before cooking. They need to properly lubricate the baking mold;
  5. Wash the peaches, pull out the bones from them and remove the stalk if there is one. The very flesh cut into slices, not too thin;
  6. These slices need to put in a baking dish. The most convenient is the round shape, the fruit can even be superimposed on each other;
  7. Then they need to be poured with liquid dough and help it spread properly;
  8. Bake for about half an hour at 180 Celsius. Upon request, after baking, the cake can be removed from the mold by turning it over the plate. Thus, peaches will be on top, so when you lay out it makes sense to make it beautiful.

Apple Kefir Pie

  • 230 g of flour;
  • 2 medium apples;
  • 7 g of soda;
  • 20 ml of lemon juice;
  • 15 ml of honey;
  • 220 g of sugar;
  • 220 ml of sour milk;
  • 7 quail eggs;
  • 5 g ground cinnamon.

What time is 55 minutes.

Nutritional value per 100 g – 213 kcal.

Algorithm of actions:

  1. Traditionally, you first need to mix eggs with sugar using a mixer, you need to achieve at least a light foam on top. You can take chicken eggs, but they are less useful. Enough two pieces;
  2. Then add here some honey, milk and soda, whip again. If bubbles appear on top, even small ones, then it should be so – soda works to make тесто;
  3. In a lush, milky mass, sift the flour in portions, stirring thoroughly with an ordinary whisk. Set aside dough; add муку
  4. Wash apples, peel as desired. Core cut;
  5. Pulp cut into arbitrary pieces, they need to pour a little lemon juice. This will prevent the oxidation of apples, they will retain their freshness and light color. One apple will be a tasty substitute for a sweet pear, preferably soft varieties;
  6. Apples sprinkle with cinnamon and mix with each other; slice яблоки
  7. Pour the dough into a mold that must be oiled or covered with parchment. It is desirable that it is not very deep;
  8. Next, put the apples, try to make it so that they are evenly distributed and do not overlap each other; to pour тесто
  9. Bake at 160 Celsius until a ruddy crust appears.. pie

Fish pie on sour milk

  • 240 ml sour milk;
  • 45 ml of sunflower oil;
  • 11 g dry yeast;
  • 2 onions;
  • 480 g flour;
  • 3 g of salt;
  • 550 g of fish;
  • 15 g sugar;
  • 10 ml of lemon juice;
  • 7 g of seasoning for fish;
  • 80 g butter.

What is the time – 2 hours and 25 minutes.

Nutritional value per 100 g – 218 kcal.

Algorithm of actions:

  1. Sour milk is slightly heated, but not boiled. Dissolve the yeast in it;
  2. After that add sugar, sunflower oil and salt to it, mix;
  3. Sift the flour in a separate bowl and add it in parts to the liquid mass, constantly mixing with a whisk;
  4. When the dough becomes quite thick, you need to put it on the table and add the flour already there, kneading it with your hands. It should stop sticking strongly to hands;
  5. Collect it in a bowl and return it to the bowl;
  6. Cover with a warm towel and set aside for about an hour;
  7. Pull out, stir up a little again with your hands and let stand for another half hour;
  8. Peeled onions need to be cut into half rings or even quarter-rings;
  9. They should be poured with lemon juice and then wrinkled a little with hands to make the juice stand out;
  10. Any fish (hake, carp, pollock, pike perch, etc.) should be milled. Carefully inspect for the presence of pits, pull them out, rinse the meat under water and remove moisture;
  11. Cut into pieces, not too small, and roll them in seasoning for fish. If not, you can prepare a mixture of coriander, basil or any other spicy herbs, salt, paprika, pepper;
  12. Take the test 2/3 and roll it. Thickness should not exceed one centimeter;
  13. This layer must be transferred to a pan, pre-oiled;
  14. It is necessary to shift the entire onion with the juice, spread over the entire surface with a spoon;
  15. Then just lay out all the fish, never leave an empty space. Marinade remaining in the bowl, you also need to use;
  16. Put slices of butter on top of the meat pieces;
  17. Roll the rest of the dough into the same layer and put it on top. Edge zaschipnut. It is necessary that they be bent upwards in order to keep the juice inside the cake;
  18. To pierce a tooth-tooth in several places in the upper layer so that steam can escape;
  19. If desired, the surface of the cake can be smeared with an egg for the beautiful color of the crust;
  20. Cook for forty minutes at 170 Celsius, then increase to 200 and cook another 15 minutes. If the top flutters too quickly, it should be covered with foil;
  21. Get on a wooden board, cover and give rest for twenty minutes.

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Pie with cabbage and egg in a slow cooker

  • 4 eggs;
  • 280 g of flour;
  • 120 g butter;
  • 260 ml of sour milk;
  • 4 g of baking powder;
  • 470 g cabbage;
  • 5 g sugar.

What is the time – 1 hour and 40 minutes.

Nutritional value per 100 g – 192 kcal.

Algorithm of actions:

  1. Wash cabbage, remove the first leaves, chop. Salt a few pinches and mash your hands, set aside;
  2. Mix three eggs with milk, and cook one hard-boiled egg. It needs to be cleaned and cut into cubes;
  3. Add butter to the milk mass, mix. Add sugar and salt to taste;
  4. Sift the flour with baking powder in a separate bowl, then pour in the rest of the ingredients and knead the dough;
  5. Grease a bowl of multicooker with oil, pour half of the dough into it;
  6. Hands squeeze the cabbage from the water and mix with the chopped egg, and then distribute this mass according to the dough;
  7. Pour the remaining dough and select the “Baking” mode for one hour;
  8. When the device beeps, you need to leave the cake for another twenty minutes warm. And then remove the lid of the multicooker and remove the bowl. Pie need to pull out hot.

Useful tips

The more sour the milk, the more magnificent and tastier the dough is. Therefore, do not worry if it has already become like kefir or gathered in small lumps. The main thing is that there are no signs of mold, bright green color and unpleasant smell..

If there is a little lack of milk in quantity, it can be supplemented with sour cream, kefir, or even regular milk. Water is also suitable, but it is better to take another egg. If a blow to the taste is placed more on the filling than on the dough itself, then you can safely use water..

Pies in sour milk are of different complexity, but most often they are obtained from the first time. The dough is universal, because it can be used for both sweet filling and savory – there will be no problems for the stomach. But the holiday of taste is provided!