Choose other country guides
Lapte batut is one of the most common beverages in the Balkan Peninsula. It's made soured milk. It owes its distinctive sour taste to the bacterial fermentation, or, as in the case of the home-made lapte batut, to some kind of an acid (lemon juice or vinegar) added. In Romania it is served for breakfast and highly appreciated for its nutritious properties.
Recipe: Lapte batut
1 cup of whole milk
1tablespoon of lemon juice or vinegar
Pour vinegar or lemon juice into the milk and stir well. Keep at room temperature for 15 minutes, until the milk starts to curdle. Stir well again before serving.