Ingredients
- 4 cups water
- ⅓ cup barley
- 2 cups buttermilk
- 4 cups milk
- ¼ cup soured milk
- ½ cup sour cream
Make it step by step
- Wash barley.
- Place in saucepan, add water, and cook until tender.
- Let it cool until it has reached a temperature of about 85°F (30°C).
- Meanwhile let all remaining ingredients (except sour cream) come to room temperature.
- To the lukewarm cooked barley and water, add the buttermilk, (sweet) milk, sour milk, and leave it all to ferment in a warm place (about 6 – 12 hours).
- Then chill for 6 – 12 hours.
- Before serving, add the sour cream.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.