{"id":3830,"date":"2018-04-22T17:22:01","date_gmt":"2018-04-22T16:22:01","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3830"},"modified":"2016-07-22T17:24:10","modified_gmt":"2016-07-22T16:24:10","slug":"hjemmelavet-smoer","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2018\/04\/22\/hjemmelavet-smoer\/","title":{"rendered":"Hjemmelavet sm\u00f8r"},"content":{"rendered":"<p><a title=\"Hjemmelavet sm\u00f8r\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/27852123294\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c7.staticflickr.com\/9\/8482\/27852123294_4a84dd053f_m.jpg\" alt=\"Hjemmelavet sm\u00f8r\" width=\"240\" height=\"214\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Indr\u00f8mmet. Det er n\u00f8rdet at lave sit eget sm\u00f8r, s\u00e5 smagen bliver helt perfekt.<\/p>\n<p>Det kan p\u00e5 ingen m\u00e5de betale sig, s\u00e5 det er kun noget vi g\u00f8r, n\u00e5r vi har lyst til virkelig at give den gas i k\u00f8kkenet.<\/p>\n<p>Brug kun kr\u00e6fter p\u00e5 det n\u00e5r sm\u00f8rret serveres, og ikke n\u00e5r det indg\u00e5r i madlavningen i \u00f8vrigt.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>K\u00e6rnem\u00e6lk og syrnet fl\u00f8de 1:10<\/li>\n<li>1\/2 L fl\u00f8de (10:1 af kernem\u00e6lk)<\/li>\n<li>\u00bd dl k\u00e6rnem\u00e6lk<\/li>\n<li>(1,2 pct) salt (se opskrift)<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Kom fl\u00f8de og k\u00e6rnem\u00e6lk op i en sk\u00e5l<\/li>\n<li>Pisk det godt sammen (uden det skummer)<\/li>\n<li>Kom l\u00e5g p\u00e5 sk\u00e5len og lad den st\u00e5 ved stuetemperatur i 24-36 timer<\/li>\n<li>Fl\u00f8den er nu syrnet<\/li>\n<li>Pisk med en elpisker i ca. tyve minutter p\u00e5 h\u00f8jeste hastighed. F\u00f8rst laves fl\u00f8deskum, men efter lidt tid skiller det og efter endnu mere tid begynder sm\u00f8rklumperne at samles<\/li>\n<li>H\u00e6ld v\u00e6den (vallen) fra<\/li>\n<li>Kom sm\u00f8rret over i en sk\u00e5l med isvand og pres det godt sammen, s\u00e5 det sidste af vallen kommer fra<\/li>\n<li>Lad sm\u00f8rret dryppe af i en si<\/li>\n<li>Kom sm\u00f8rret over i en kold sk\u00e5l<\/li>\n<li>Tils\u00e6t saltet (1,2 pct af v\u00e6gten) i sk\u00e5len med sm\u00f8rret<\/li>\n<li>\u00c6lt saltet godt ind i dejen<\/li>\n<li>Sm\u00f8rret er nu klar til at blive formet i husholdningsfilm, eller hvad der \u00f8nskes<\/li>\n<li>Sm\u00f8rret skal i k\u00f8leskabet i minimum 3 timer, inden det er klar<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Indr\u00f8mmet. Det er n\u00f8rdet at lave sit eget sm\u00f8r, s\u00e5 smagen bliver helt perfekt. Det kan p\u00e5 ingen m\u00e5de betale sig, s\u00e5 det er kun noget vi g\u00f8r, n\u00e5r vi har lyst til virkelig at give den gas i k\u00f8kkenet. Brug kun kr\u00e6fter p\u00e5 det n\u00e5r sm\u00f8rret serveres, og ikke n\u00e5r det indg\u00e5r i madlavningen &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2018\/04\/22\/hjemmelavet-smoer\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Hjemmelavet sm\u00f8r<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3830","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-ZM","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3830"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3830\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}