Yummy from our distant childhood: the secret of making a milkshake in the Soviet way

  • Alexander

    In the milkshake, the Soviet ice cream was always put, it was natural and therefore very tasty, but now they don’t make such ice cream.

  • Anonymous

    Milk really took frozen

  • Anonymous

    Also added vanilla syrup

  • Anonymous

    Yes, it was time!
    Yes, it was time!

  • Anonymous

    it cost 11 kopecks or 13

    • Anonymous

      And this cocktail in Moscow cost 10 kopecks

    • Anonymous

      10 kopecks, added ice cream for 48 kopecks, and cherry syrup

    • Valery

      And in Rostov-on-Don, it cost 10 kopecks.

  • Yummy

  • Anonymous

    14 copecks it cost

  • Irina

    And milk, and ice cream, and syrup were natural, and not palmoliv with dyes and flavors.

  • She worked in a cafe in the Soviet era and had to make such cocktails. The milk has never been frozen, it did not even have time to cool down in the refrigerator. It was only in the quantity and fat content of ice cream.That's fatter, the thicker and tastier

  • Anonymous

    11 kopecks he was worth as I remember vkusnotenevo

  • Nikolai

    Of course they did not freeze, but they threw an ice cube

  • Anonymous

    In Soviet times, this cocktail was made from ice cream and apple juice. Even now I'm doing it just ice cream I take a clean line, it's the same as it was in the union.

  • Anonymous

    The rotation speed of the mixer shaft was about 12,000 rpm. Modern mixers are not capable of this. To create a Soviet mixer specially designed bearing that could withstand such momentum.

    • Anonymous

      It cost exactly 10 kopecks. Mozhayskoye milk was added in glass bottles and the syrup was measured by mintsurkas. And ice cream ice cream. Here it was a cocktail, drink 1 glass and are full all day !!!! Gone are the days. I bought an industrial type mixer, whipped at home - a bit like but still not the same.

    • Anonymous

      quite right!

    • OddyRash

      The mixer was produced at the Voronezh airline. The conversion was always. Hence its phenomenal parameters in terms of speed and reliability.

  • Natalie

    We in Smolensk have a place where they still make this snack, add whole milk and ice cream, tasty - stupid, I write and drool)))))

  • Anonymous

    Do not tell me the address?

  • Anonymous

    And we have one place in Tula. where such do.

  • Anonymous

    I never froze milk at Shokoladnitsa in Chelyabinsk where the cocktail flowed and the time for freezing was not what the invention was after the news? the secret is the mixer and the quality of the product that's all, do not reinvent the wheel

  • I do not know how they used to do it, but I recently asked the saleswomen in our Tula store a recipe and they answered without hesitation: only milk from the freezer and pear syrup! There was no word about ice cream ... Maybe, of course, they didn’t want to tell the secret of cooking - their right!) But this taste from the milkshake has remained absolutely unchanged since my childhood, i.e. 25 years for sure! I also tried to do at home - it does not work (((I am sure that it is because of the mikchera himself - my nervously smokes aside compared to the USSR)))

  • Well, that's it. I'm going to Tula. I found the "Innovation" LLC on the map. Want Want want…!

  • Sveta

    And now I make a very tasty cocktail: milk, ice cream, syrup. Ice cream is more, straight half-briquette for 300 gr. milk
    Very tasty: milk, syrup and a lot of ice cream

  • Anonymous

    so where is now a real ice cream to find made according to GOST, but about the syrup I am silent

  • Seryoga

    What was under the Union now physically will not be!

  • Nikolai

    Put the task - it will be! Not such a difficult technical problem ..
    1 turn - in that mixer direct transfer - nozzles directly on the shaft of the engine .. 12000 rpm, not so unattainable speed ... for example, engraving machines like Dremely.
    2. See the photo of the Soviet apparatus - except for the cross in the same place there is a disk with blades. A little higher - it is needed to saturate the product with air!. all this is spinning in a tall glass .. the shape of the glass is such that it does not eject the contents by centrifugal force.

    • Anonymous
    • Anonymous

      And if you order such a mixer - Do you?

  • Nikolai

    Those mixers that are sold contain a worm gear .. because they are designed to work in almost any dish .. so there is not the same momentum. a high cone-shaped glass is needed for a big rpm .. otherwise a cocktail will flood the entire kitchen!

  • Anonymous

    I suppress saliva now !!!

  • Anonymous

    and at us at work in a buffet such cocktails till now do. Sometimes I take it myself !!!

  • Svetlana

    Cooking with this cocktail for 10 kopecks. on Pennson in Krasnoyarsk, I still remember you !!!

  • Anonymous

    In the beginning of 1970 worked in a shop where there was a department of "kafeteri", and so there they made a cocktail of milk and cream ice cream, briquettes of 10 kg.
    with the addition of juice with pulp. And there was a different syrup in 0.5 liters of bottles ... here it was also added to taste.

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  • Vladimir

    In Soviet times, they chemized it with natural, which was progress and a dazine, and now they are chemically cheated, which has become a regression and sabotage.



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