ceđeno (kiselo mleko)

English translation: Strained (curdled/sour milk)

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Serbian term or phrase:ceđeno (kiselo mleko)
English translation:Strained (curdled/sour milk)
Entered by: Bogdan Petrovic

12:32 Jan 30, 2021
Serbian to English translations [PRO]
Food & Drink / dairy
Serbian term or phrase: ceđeno (kiselo mleko)
...vurda je ceđeno kiselo mleko (pošto se kuvano mleko u jednom trenutku cedi kroz gazu).
Bogdan Petrovic
Serbia
Local time: 08:42
Strained (curdled/sour milk)
Explanation:
Strained (curdled/sour milk)
https://www.google.co.uk/search?source=hp&ei=plcVYI-oCcSWkwW...
Selected response from:

milena beba
United Kingdom
Local time: 07:42
Grading comment
Hvala!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1drained (sour milk)
Slobodan Kozarčić
3 +1Strained (curdled/sour milk)
milena beba
3Clabbered raw milk
Sanjin Grandić


  

Answers


2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
drained (sour milk)


Explanation:
https://en.wikipedia.org/wiki/Curd

Slobodan Kozarčić
Serbia
Local time: 08:42
Native speaker of: Native in SerbianSerbian
PRO pts in category: 12

Peer comments on this answer (and responses from the answerer)
agree  gavrilo
8 hrs
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7 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
Strained (curdled/sour milk)


Explanation:
Strained (curdled/sour milk)
https://www.google.co.uk/search?source=hp&ei=plcVYI-oCcSWkwW...


milena beba
United Kingdom
Local time: 07:42
Works in field
Native speaker of: Native in SerbianSerbian, Native in Serbo-CroatSerbo-Croat
PRO pts in category: 12
Grading comment
Hvala!

Peer comments on this answer (and responses from the answerer)
agree  gavrilo: наравно, може и ’strained...'
1 day 1 hr
  -> Hvala!
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8 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
Clabbered raw milk


Explanation:
At its most basic, clabbered milk can be made by allowing fresh, unpasteurized milk to sour and thicken. You absolutely must use raw, unpasteurized milk to make true and safe clabbered milk. Pasteurized milk does not contain the beneficial bacteria necessary for the culturing process to work and form soured milk.
So, the only ingredient you need is unpasteurized milk. The only instructions you need are to let it sit out at room temperature with a loose-fitting lid on it until it clabbers.
"Ceđeno": The lid could be a canning jar lid that you simply place atop your jar of milk, or you could use a tea towel or coffee filter with a canning ring.

Example sentence(s):
  • The time it takes your milk to clabber, or become sour from the lactic acid naturally produced, can be anywhere from 1-5 days, depending on the temperature at which you allow it to clabber and the bacteria within the milk
  • Pasteurized milk won't spontaneously clabber because it lacks the naturally present organisms.

    https://en.wikipedia.org/wiki/Clabber_(food)
    https://www.culturesforhealth.com/learn/blog/ancestral-fermentation-clabbered-raw-milk/
Sanjin Grandić
Croatia
Local time: 08:42
Native speaker of: Native in CroatianCroatian

Peer comments on this answer (and responses from the answerer)
neutral  gavrilo: Овде се не ради о 'згрушаном сировом/свежем млеку' – што би био ’backtranslation’ вашег предлога. И у питању је наглашено да се ради о (цеђеном) киселом млеку.
1 day 1 hr
  -> u pravu ste Gavrilo-moja greška -hvala Vam- pozdrav-:)
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