Many do not know what a PACHTA is. It is often confused with serum, which is obtained as a result of the manufacture of cottage cheese. In fact, this is a fermented milk product, it is formed as a result of the manufacture of oil from cream. Its main value lies in fairly high biological activity and low fat content, since all fats remain in the most butter. Therefore, the pasta is recommended for dietary nutrition. It has a delicate sweet taste, resembles milk in color and appearance, though it changes its taste very quickly and becomes bitter.
It is recommended to use a gamber to the therapeutic and preventive purposes of diseases of the gastrointestinal tract, kidneys and liver, also biologically active substances that are contained in it, strengthen the walls of blood vessels and normalize the level of cholesterol in the blood.
Often you can find the name of this fermented milk product in the description of many culinary recipes. It is used for baking bread, muffins and pies, and if you add a groove to the dough for pancakes or lines, they will acquire a more delicate taste.
From a groin in its pure form or due to a mixture with milk, unusually tasty cottage cheese and delicate cheeses are obtained. You can use it when preparing soups, broths and sauces. It is recommended to consume it in its pure form and make drinks based on cocoa, coffee or tea, as well as cocktails with the addition of sugar, jam, syrup, fruits and berries, you can even gas in an ordinary siphon, having previously cooled to +4 degrees.
If in culinary recipes you met the name of this product and you didn’t have it at hand, you can replace it without any fears with milk or non -fat kefir. You can cook it yourself by adding one tablespoon of vinegar or lemon juice to a glass of milk. After that let it brew for about five minutes and feel free to use.