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Slovenian Sour Milk (Kislo Mleko)

At the foot of the Alps, on the Velika Planina, farmers leave milk out for a very precise amount of time so it can curdle into a yogurt crossed with sour cream like “treat.” It is then topped with sugar or zganci (buckwheat crumble and pork cracklings). Only the right amount of fermenting, souring and rotting preserves the food to increase the taste.