1pieceStarter culture(bacterial starter culture for yogurt Orsik from Oursson)
First you need to prepare yogurt.
Pour sourdough for yogurt from Oursson into pasteurized milk at room temperature, mix well until it is completely dissolved.
Pour the milk with leaven on clean dry jars, cover the yogurt maker with a lid, turn it into a network for 6-10 hours.
Yogurt ready to go in the fridge to cool.
The yogurt turns out quite thick, dense, not sour, with a pleasant creamy taste.
In a bowl put the yogurt.
Pour soy sauce, stir.
Add cucumber, grated on a large grater.
I RUB it right in the yogurt to keep the juice from the vegetables. If you want the sauce to be thicker, RUB the vegetables in another bowl, and then squeeze the juice.
Add grated radish.
Stir the sauce, taste. If necessary, add more soy sauce or yogurt.
Add the crushed garlic to the sauce and mix.
Add chopped herbs and stir.
Take greens to your taste, I have here a little bit of everything - dill, parsley, cilantro. The sauce is ready to go in the fridge at least 30 minutes, then serve.
Do not store sauce for longer than 24-36 hours.