mlaćenica

mlaćenica

Traditionally made from the thin liquid left over after butter-making but is now more often made from skimmed milk, mixed with milk solids and cultured with lactic acid. It contains only 0.1 per cent fat. Creamy and sour in flavour, it is commonly used in baking as it gives bread and cakes a moist texture.

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Kalbos dalis: noun
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Pramonės šaka / sritis: Dairy products
Category: Milk
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