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Žinčica
Žinčica: lightly soured Slovak whey drink, made safely at home from pasteurised-milk whey
Hikers walking past a salaš, a Slovak shepherds' hut, are often offered a mug of žinčica, the cool, sour whey left over from making bryndza and hrudka cheese. Shepherds heat the whey until fine flakes of cheese float up, then leave it to sour, and drink it with boiled potatoes or on its own on a hot afternoon. It is thin, refreshing and tangy, a little like a light buttermilk. At the salaš it is often made from raw sheep's milk, so at home make it only from the whey of cheese made with pasteurised milk (the korbáčiky recipe gives you plenty) and vegetarian rennet. The common slip is leaving it to sour somewhere warm for too long, where it turns cheesy and harsh; a cool room and 12 hours is enough. Chef's tip: a spoonful of cultured buttermilk gives a clean, reliable sourness every time.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ½ cup cultured buttermilk
- 1 pinch salt
- 14 oz boiled potatoes (optional)to serve
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Method
0/4 doneStep 1: Pour 4 ¼ cups fresh whey from pasteurised-milk cheesemaking into a clean pan and heat over a medium-low heat, stirring now and then, to about 185°F, until fine white flakes of cheese rise to the top. Do not let it boil.
10 minStep 2: Take the pan off the heat and leave to cool to room temperature; the flakes can stay in, as they are part of the drink.
Step 3: Stir in ½ cup cultured buttermilk and 1 pinch salt, pour into a clean jug or jar, cover and leave in a cool room (18–68°F) for 12 hours, until pleasantly sour.
Step 4: Chill well, then stir and serve cold, with 14 oz boiled potatoes if you like. Keep in the fridge and drink within 3 days.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does žinčica take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cultured buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
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