Odpove\u010f na ot\u00e1zku, \u010di sa d\u00e1 zo sladkej smotany (na varenie alebo \u0161\u013eaha\u010dkovej) pripravi\u0165 smotana kysl\u00e1, je \u00e1no a nie. Ak m\u00e1te len sladk\u00fa smotanu a ni\u010d viac, tak s t\u00fdm ni\u010d nesprav\u00edte. Ak ale m\u00e1te okrem sladkej smotany aj trocha kyslej, popr\u00edpade kysl\u00e9 mlieko alebo cmar, ni\u010d v\u00e1m nebr\u00e1ni sladk\u00fa smotanu zakysa\u0165. Preto\u017ee kysl\u00e1 smotana je len zakysan\u00e1 sladk\u00e1 smotana. To znamen\u00e1 sladk\u00e1 smotana, ktor\u00e1 sa nech\u00e1 prekysn\u00fa\u0165 bakt\u00e9riami mlie\u010dneho kvasenia. Je to rovnak\u00fd postup, ak\u00fd sa pou\u017e\u00edva napr\u00edklad pri dom\u00e1cej v\u00fdrobe jogurtu. Len bakteri\u00e1lna kult\u00fara je in\u00e1.<\/p>\n
Postup je jednoduch\u00fd. Sta\u010d\u00ed zobra\u0165 sladk\u00fa smotanu (na obsahu tuku nez\u00e1le\u017e\u00ed) a prida\u0165 do nej asi dve ly\u017eice kyslej smotany, cmaru alebo kysl\u00e9ho mlieka. Rozmie\u0161a\u0165 a pri izbovej teplote necha\u0165 st\u00e1\u0165 cez noc. Nezakr\u00fdva\u0165 ju, popr\u00edpade len priedu\u0161nou l\u00e1tkou. Na druh\u00fd de\u0148 ju d\u00e1me do chladni\u010dky. Po p\u00e1r hodin\u00e1ch je pripraven\u00e1 na pou\u017eitie. Takto v chladni\u010dke by mala vydr\u017ea\u0165 asi t\u00fd\u017ede\u0148.<\/p>\n
Trocha podrobnej\u0161ie som sa t\u00e9me dom\u00e1cej pr\u00edpravy kyslej smotany venoval v recepte na Flammkuchen<\/a>, kde sa pou\u017e\u00edva cr\u00e8me fra\u00eeche, \u010do je v podstate tu\u010dn\u00e1 kysl\u00e1 smotana. Tak\u017ee pre viac inform\u00e1cii m\u00f4\u017eete pokra\u010dova\u0165 tu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Odpove\u010f na ot\u00e1zku, \u010di sa d\u00e1 zo sladkej smotany (na varenie alebo \u0161\u013eaha\u010dkovej) pripravi\u0165 smotana kysl\u00e1, je \u00e1no a nie. Ak m\u00e1te len sladk\u00fa smotanu a ni\u010d viac, tak s t\u00fdm ni\u010d nesprav\u00edte. Ak ale m\u00e1te okrem sladkej smotany aj trocha kyslej, popr\u00edpade kysl\u00e9 mlieko alebo cmar, ni\u010d v\u00e1m nebr\u00e1ni sladk\u00fa smotanu zakysa\u0165. Preto\u017ee kysl\u00e1 smotana je len zakysan\u00e1 sladk\u00e1 smotana. To znamen\u00e1 sladk\u00e1 smotana, ktor\u00e1 sa nech\u00e1 prekysn\u00fa\u0165 bakt\u00e9riami mlie\u010dneho kvasenia. Je to rovnak\u00fd\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[143,141],"tags":[166],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/1000"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=1000"}],"version-history":[{"count":3,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/1000\/revisions"}],"predecessor-version":[{"id":1068,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/1000\/revisions\/1068"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=1000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=1000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=1000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}