Ági posted on my previous post on madártej :My mom and grandma also prepares very good and creamy madártej, but they never put salt and flour at all. Egg whites they simply beat with about 1 tablespoon sugar.They boil ALL the milk, cook the eggwhite foam in it the same way as you did. Once the foam is done, they put the vanilla sugar or vanilla in it. In between they mix the egg yolk with sugar and little bit of milk, then they pour this into the boiling milk, then cook it on low flame, until it's bit thicker. As I realized, if you keep it in fridge for more time, it will get more and more creamy.
After reading her comment, I retried the same recipe (the next day!) but eliminated the salt and prepared according to Ági's directions. I'm happy with the results. Many thanks Ági! :)
2 comments:
Wow :) Are you sure it happened properly? Was it enough creamy?
Ági,
we had it after chilling it for few hours in the fridge. It did turned thicker. It was good for us :)
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