Salmon milk is a very valuable and nutritious product. The article describes in detail how to salt milk at home. Now even a novice inexperienced housewife will be able to cook a tasty inexpensive dish. The main thing in such recipes is to find high-quality raw materials without preservatives and various flavors, which modern unscrupulous manufacturers add in large quantities. Remember that in natural milk of pink salmon there should not be any supplements. Buy products only from trusted sellers.
Tips for housewives
The first thing I would like to note right away is that this product belongs to those that are not subject to long-term storage. Therefore, after salting, it must immediately be eaten. It is not recommended to eat salted milk for those who suffer from diseases of the gastrointestinal tract. Spicy spices and vinegar are often used in marinades, and they are known to have a menacing effect on a sick stomach.
List of Essential Ingredients
To prepare, you need:
half a glass of milk;
800 g in milk;
allspice peas;
Bay leaf;
litere of water;
45 g of table salt;
basil;
cloves;
horseradish root;
25 g of sugar.
When everything is ready, proceed to the next step.
How to salt milk at home
First you need to cook the marinade. To salt the milk at home, pour the amount of water indicated in the recipe into a small saucepan. Add sugar to it, pour a pinch of salt. Turn on a slow fire and wait until the salt and sugar completely dissolve. Now add all the other spices: bay leaf, cloves, ground black pepper, allspice, peas and more. Mix. Remove the dishes from the fire. We are waiting for the marinade to cool completely. Lack of patience is one of the problems of modern housewives. Even knowing how to salt the salmon milk, they complain that the dish did not work. The whole reason is that someone did not wait for the brine to be at the right temperature. The marinade temperature allowed for use should be no more than 38-40 degrees.
Peel the horseradish root and grind it on the finest grater. Add it to the brine. Previously, small wooden oak barrels were used for salting fish, as well as caviar and milk. If this is not in your kitchen, then an ordinary small saucepan will do. Pour into it the prepared cooled marinade. Gently shift the main product. In some recipes that describe how to salt milk, it is recommended that you blanch the main product for one minute in boiling water. This is an optional, but positively affecting the initial result of the preparation procedure.
It is important to remember that milk should be marinated in a saucepan without a lid. A closed container may cause an unpleasant odor. Cooking time is from twelve hours to several days. Everything will depend on how salty the product you want to get.
Dry ambassador
It is also important to know how to salt salmon milk at home in a dry way. It is as simple as the first option, but requires a little more time. Before cooking, it is recommended to weigh the product. For every hundred grams of salmon milk, two grams of salt and the same amount of sugar are taken. If you have a kilogram of product, then forty grams of granulated sugar and table salt are taken.
We place the milk in a dry clean container. We lay out the product in layers. Pour sugar-salt mixture so that the spices fall on the entire surface of the milk. Close the lid and shake. Sent to the refrigerator for 48 hours. In the last day, you can open the lid so that there is no unpleasant odor. If there is a larger supply of time and patience, then every few hours we simply open and close the lid, releasing air. No additional spices are needed. It is not recommended to store cooked milk for more than three days.
Cooking use
From the salted milk of pink salmon, you can cook a huge number of delicious and simple dishes. If you mix the crushed milk with mustard, onions, butter and fresh cucumber, you will get an amazingly delicious paste. You can also add the product to any fish salad or prepare canapé snacks. Milk can always replace a piece of fish on a sandwich. This product can even be served with pancakes instead of caviar.