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Fermented Milk Products from All Over the World. Skābputra(Latvia)


Skābputra means “sour porridge”, being a dish made out of sour milk. For those that don’t live in Latvia and never tried this kind of food, skābputra can turn out to be something that inedible, as it can be a rather awkward culinary experience. But, Latvians do enjoy their sour milk dishes and will prepare skābputra each time they have the chance. In the country, this particular recipe is an extremely old one, being prepared since ancient times and ending up being one of the oldest culinary customs in Latvia. Still, it is worth mentioning that skābputra cannot be found throughout the entire country, as it is a time of food based on curds consumed mostly in the west part. It is not difficult to prepare this sour porridge, as you will need 1 liter of water, a half of cup of barley groats, a half of liter of curdled milk, and 5 tablespoons of sour cream. The process has to start with the cooking of the barley groats, in water without salt, until they become sufficiently tender. The next step is to put half of the quantity of curdled milk into the mixture. The curds in the milk will form lumps almost immediately. When the lumps are formed, turn off the heat and allow the mixture to cool down. When cooled, add the rest of the curdled milk to it. Then this mixture will have to be kept in a warm place until it gets a sour taste. The skābputra can be served with a bit of sour cream or butter, although many serve this sour porridge as a side dish for meals with herring, potatoes, boiled peas, and other savory dishes.

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