Millet porridge on whey "Odlyvanka" (multicooker-pressure cooker Liberty MP-900)

Millet porridge on whey "Odlyvanka" (multicooker-pressure cooker Liberty MP-900)

Category: Dishes from cereals and flour products

Ingredients
millet	1 glass (250 gr)
milk serum	1 liter
sugar, salt	taste

Cooking method

• This is a dish of Ukrainian Polissya, which was made by my grandmother. I did not find such a combination on an Internet
• The serum should be very good. fresh, preferably homemade (I still have it after making the Adyghe cheese). Rinse the millet in several waters until it is clean and pour boiling water over it to eliminate the bitterness inherent in this cereal.
• Pour millet into a bowl, pour whey on the basis of the density of the future porridge acceptable for you, not forgetting that the liquid practically does not boil away in a pressure cooker. I had 200 gr. millet and 800 grams of whey, the porridge at first turned out to be watery, then thickened.
• Put on the "Soup" mode, or manual - for 30 minutes. and do not bleed off steam, let the porridge brew.
• The taste is very interesting and unusual, with a slight sourness

The dish is designed for

1 liter

Time for preparing:

25 minutes

Cooking program:

Soup

National cuisine

Dish of Ukrainian Polissya

Note

I made this recipe in DEKHE-50, the proportions are the same, but you need to stew much longer, 2 hours, and due to the duration, millet turns out to be rich and slightly simmered.
Also suitable for slow cookers.

Olechka, it's good that you put out the recipe !!!

Please write in a note, or where necessary, how it is prepared in dex 50, and whether the proportions are the same
The taste is excellent, I confirm, passed the Quality Control Department (approved by the husband)

Zhenya, thanks for the first, especially already tested review
Why is your husband on a smiley face, so embittered

passed OTK (approved by husband)

porridge apparently overeat

Ooooooooooooooooooooo delicious!
I wouldn't have thought of it on serum. In my freezer, I store bread for baking, enough whey!

I hope you try and appreciate

I hope you try

I love millet porridge very much, but I stopped cooking, which no one else eats, and I didn't want to cook for one, but now I'll start!

Zhenya, thanks for the first, especially already tested review
Why is your husband on an emoticon, such an embittered cat apparently overeat

I perceive this emoticon not by the name "caustic", as it is written on it, but with the meaning "Wow, dear, you will regret what you need!" , so that my husband approved, and I move my eyebrows

[Zhenya,]

Zhenya, understandably
Vika, and your frozen serum, I hope, not very good. sour? If it is sour, it is better to dilute it in half with water. It's just that mine was completely fresh, it was still warm.

Olya, a glass from a mule?

Nope, 250 grams, there is also indicated

Thank God, it turns out that I am not the only one who likes such porridge.
My son always reproached me, said that I had a spoiled taste. And I like porridge on whey and curdled milk, when it has not yet soured, but curdles when boiling. Of course, if it hasn't been boiled before. I have homemade milk from a domestic cow.

[Lyi]

Lyi
Well, it's great that there are no culinary stereotypes, but there is an individual approach and creativity, even in porridge with whey

Several times at the delayed start in the multitude, when cooking porridge, the milk curdled. But do not throw away the product! Nothing: I stirred it better - at home only a squeak behind the shami ... I also cooked corn porridge with sour cream (I don't remember where I saw the recipe ...) also delicious

What an interesting recipe.