Homemade sour cream

[Condensed milk]

A very interesting technology! Condensed milk thanks for the recipe, and Tatiasha- for clarity.

Such an interesting recipe .. Girls, tell me, does it make sense to try homemade sour milk? I mean, not from kefir, but just sour milk?

Try it! At my work, girls made from ryazhenka
Thank you all for your kind words! Delicious sour cream in the house is always good !!!

The other day I also tried to make from ryazhenka - nothing happened either, but the taste is softer from kefir. Although in its original form, I love fermented baked milk more than kefir.
But I haven't tried it yet from homemade sour milk, somehow I don't even know if it will work out the same or not. I'll have to experiment somehow. Homemade milk is often available, your own, that is, her mother-in-law, that is, her cows, not from the market, in general, I drown the curd myself, but I have not tried to make such a thing out of it yet.

Made-just class! Served to children in the form of yoghurt, adding berries. Delight! Thank you.

Today I reviewed the entire assortment of kefir in the supermarket from different manufacturers, there is no kefir 3.2% at all and does not exist for sale. The highest fat content is 2.5%, will it make sour cream?

[Flaksia]

Flaksia, it turns out, I did, though without freezing, from 1% kefir.

[Khimichka]

Such an interesting recipe .. Girls, tell me, does it make sense to try homemade sour milk? I mean, not from kefir, but just sour milk?

it makes sense. True, I only froze and weighed it once. Then all the time I just weighed either kefir or homemade yogurt (the main thing is that it is not very sour, not old)
Get a tasty, non-acidic creamy cottage cheese of a fairly high fat content. This cream cheese can be easily spread on bread. This technology was used by all our ancestors who were engaged in cattle breeding. Pokhlebkin described this under the name of a sheet raw curd.

Just like me Khimichka don't understand why freeze it? after all, when frozen in a freezer, lactic acid bacteria die (and in general, in general, protein denaturation occurs, it's like heating kefir and other milk), which are necessary for our body. It is much more useful to weigh kefir / ryazhanka / yogurt / yogurt overnight in the refrigerator - and in the morning you will have a wonderful cream. And if you need to get more tight - put a small load on top.

[Khimichka]

Just like me Khimichka don't understand why freeze it? after all, when frozen in a freezer, lactic acid bacteria die (and in general, in general, protein denaturation occurs, it's like heating kefir and other milk), which are necessary for our body. It is much more useful to weigh kefir / ryazhanka / yogurt / yogurt overnight in the refrigerator - and in the morning you will have a wonderful cream. And if you need to get more tight - put a small load on top.

I did this and that. For me personally, there is a difference in taste. The one thawed is softer. IMHO. And why break your head? Do this and that, and you will see everything for yourself. Delov something.

Duc I wrote that I did this and that.
Once I tried to freeze it - and I don’t do it anymore. did not like.
On the contrary, it seemed to me more lifeless. Again, I agree, everyone has their own taste and their own ideas about "usefulness"

Hello everyone! As far as I understood, the initially purchased excess kefir was frozen. So as not to disappear, they put it in the freezer, and then, what happened and liked it, they turned it into a recipe.

No, not like that, I specially bought kefir for the so-called sour cream. I tasted it ... I won't do it anymore, it's actually not sour cream. Sour cream is in the store and it tastes much better.

No, not like that, I specially bought kefir for the so-called sour cream. I tasted it ... I won't do it anymore, it's not really sour cream. Sour cream is in the store and it tastes much better.

certainly not sour cream - kefir and sour cream - that (in my opinion) even different bacteria. Fortunately, there are many of them - some in bread sourdough, others in kefir, others in yogurt

To make sour cream, firstly you need to take cream, well, and sourdough
it’s not sour cream, it’s cream cheese, but delicious, I love this

Girls, only after reading this topic, found out that it turns out to be sour cream !!! I have been doing this for a long time ... especially in the summer, when it is problematic to buy fresh kefir and cottage cheese in a village store. By the way, this is how it is recommended to make cottage cheese to start complementary foods for children. It turns out a very delicate taste !!!

[found out that it]

Girls, just after reading this topic, found out that it turns out sour cream!!!

I also ! I have been making such curd since I first read about it at Alexandra HERE.
I tried to make from kefir of different fat content, most often from 1%, it tastes like curd paste (very similar to Curd "Activia"), but sour cream ...

I suggest that the author rename the topic to "Wrong homemade sour cream" so that people would calm down with the name.
I will explain why I personally call it "sour cream" or "fermented milk mass", but not curd. For the first time I saw this recipe on the internet, it was called "Children's curd", I was interested in the first place not because of its usefulness or lack thereof, but because of its fat content, because I eat according to the "Minus 60" system and for dinner you can eat low-fat curd, but by itself I don't really like cottage cheese, without sugar and sour cream.
Made for the first time from kefir 3.2%. I looked at the texture, tasted it, thought it seemed. I called my husband, gave it a try, asked "What is this?" (without explaining anything), said without thinking: "Sour cream", in the eyes read "Why are you asking all sorts of nonsense?" ...
I will make a reservation, we do not eat any curd pastes and have no idea what they taste like, we ate only natural or low-fat curd (separator, store). Then I made from 2.6% kefir, a little more sour in taste, but also nothing. Made from 1% kefir, it is even more sour and really does not resemble sour cream.
I saw a recipe here on the website without freezing, I was terribly delighted, after all, I’ll always forget to throw it into the freezer in time, then I’ll forget to get it out when necessary. I did it without freezing - neither me nor my mother liked it (she is also a system manager), and this certainly cannot be called sour cream. Personally, for my taste - just thick kefir (remember, I don't eat cottage cheese pasta).
And one more reason why I would rather call it "light sour cream" than cottage cheese. More than once I gave this mass to potato pancakes, borscht, that is, where sour cream usually goes. Nobody even felt the difference. But at least kill me, I can't imagine how this mass can replace cottage cheese in any recipe.
Truncated. Do not hit with slippers, I do not persuade anyone, I just talk about my reasons to call it "homemade light sour cream."

[Lozja]

But at least kill me, I can't imagine how this mass can replace cottage cheese in any recipe.

Lozja
In our recipes Stеrn very often there is "pasty cottage cheese", so this is what you call homemade light sour cream there is nothing more than that pasty cottage cheese.

Here is a store-bought cottage cheese that tastes almost one-to-one, like homemade kefir:



And this one from the same opera:

[Lozja]

Lozja
In our recipes Stеrn very often there is "pasty cottage cheese", so this is what you call homemade light sour cream there is nothing more than that pasty cottage cheese.

Here is a store-bought cottage cheese that tastes almost one-to-one, like homemade kefir:

I did not eat this, I bought both low-fat store and 5% store, I ate such for almost half a year for dinner. They, too, were so pasty, but they still tasted like cottage cheese.And what we are discussing tasted to me, I already said like that. And judging by the title of the topic, I'm not the only one with the wrong taste sensations. Change my taste buds (and my whole family) or shoot them.

I have not made "homemade sour cream" yet, but it seems to me that the result is different and the impression of it is obtained from the one who freezes kefir and who simply defends. Have you ever tried freezing regular curd with sour cream? I do this when I go to work on a hot summer day (for a day) and the cottage cheese after thawing becomes much softer and tastier, in my opinion. Although I admit that it is not so useful (but that's a completely different story ...)

I have not made "homemade sour cream" yet, but it seems to me that the result is different and the impression of it is obtained from the one who freezes kefir and who simply defends. Have you ever tried freezing regular curd with sour cream? I do this when I go to work on a hot summer day (for a day) and the cottage cheese after thawing becomes much softer and tastier, in my opinion. Although I admit that it is not so useful (but that's a completely different story ...)

In-in, and I'm talking about. For me personally, the difference in taste is huge.

I just thought, I thought, probably, I didn’t eat pasty, such as the one painted on the pack, I bought the usual second 0 and 5% store, it was just wet in the packs (half of it was water, apparently for weight), beka still that, in general. Or grainy took a couple of times. So we don't eat pasty, so it's easier for us to decide on the name of this miracle.
And when I spread potato pancakes or dumplings with this gizmo and hamster, I never even think that I am eating potato pancakes with cottage cheese.

I don’t understand, but what is happening in the freezer that kefir loses in usefulness? As far as I remember, the freezer is just designed to preserve vitamins, etc. As for proteins. Doesn't heat treatment change them more than subzero temperatures? Probably, frost somehow changes their structure, but not always for the worse. I remembered stroganina, bacon. I myself only eat lard frozen and cut into thin slices.

Well, let it be called that

It seems to me that you are arguing in vain. Russians and Ukrainians have different tastes, and the products are different. Once upon a time, relatives came to us from Russia, and as usual, they put our Ukrainian homemade sour cream on the table for dinner with borscht. Well, here the relatives gave out: “Why is it you have butter in cans?” So our tastes are slightly different.
To me, this home-grown product is also the purest store sour cream to taste, it does not look like curd in any way.

So I tried to do it. Kefir was 2.5% fat. Filtered through a linen napkin. What I did, I can't call sour cream or cottage cheese. And I liked the result, even very much. And I liked the method very much. I tried earlier to do it in the way from Alexandra, when just the kefir is strained, but this option is more convenient. If only because not the entire napkin is covered with a thin layer that needs to be scraped off into a pile. Here I put a slide of frozen kefir and in the morning I got a nice, neat zhmenka yummy. Plus, when kefir is frozen, the result is less sour. Thank you girls for how many years I lived and made cottage cheese, but I did not know about such a cool method.

Thanks for the kind words!!!

And I really liked the result! Condensed milk,!
From 900 ml of kefir 3.2%, 280 g of curd-sour cream without sourness and 570 ml of whey were obtained.
🔗

Milda, thanks! I'm glad, that you liked!!

I still want to thank the author of Temka
Of course, I argued here about the advisability of freezing. But I still don’t know what is more useful and what is not. I just want to report that I did not make yogurt out of frozen, but homemade yogurt - and it turned out excellently. It doesn't seem like sour cream to me at all, but it certainly tasted well.
Not at all, that is, ABSOLUTELY not sour.

Plus, when kefir is frozen, the result is less sour.

- I agree completely
Maybe I used the wrong kefir before? I somehow froze the kefir, and then strained it - and I didn't like the result very much then ...

In general, I will repeat it today with kefir and then I will definitely know!

Condensed milk, thanks for the recipe!

To your health !!!

I came across an old photograph on the theme of "sour cream" from kefir, illustrating how much it turns out.

Goodbye. In fact, cottage cheese, in consistency, in appearance and in taste, is still very close to sour cream than to cottage cheese. And what difference does it make, as it is called, this name was given to you, the main thing is that it is tasty and not burdensome for the body.

fully support! Why argue constantly, don't like it, don't do it. Nobody here patents their product !!! I liked the recipe, I'll do it tomorrow. Can you make such a miracle with homemade yogurt?

fronya40 Not possible, but necessary, only you don't need to freeze the yogurt, but immediately put it into cheesecloth in a colander, and when the whey drains, you will have a wonderful suzma :) go for it

fully support! Why argue constantly, don't like it, don't do it. Nobody here patents their product !!! I liked the recipe, I'll do it tomorrow. Can you make such a miracle with homemade yogurt?

They wrote everything correctly above, from yogurt it turns out even more yummy, because it is less sour. And you really don't need to freeze. It turns out something like Greek yogurt (thick), but again tastes like whipped sour cream. Just hold it longer so that all the serum is glass. In the refrigerator, of course.

Thank you!!!!!!!!!!!!!!!!!!!!!!!

I make sour cream almost according to the factory technology, take baby cream, heat it up to 38 degrees, add sourdough (for sour cream it is streptococcus lactic acid, we call this sourdough streptococcus) and wrap it in a warm place so that it only thickens, and then in the refrigerator, it turns out natural sour cream how in Soviet times they sold
The taste of fermented milk products is betrayed by the varieties of bateria for kefir, these are fungi for sour cream and fermented baked milk, lactic acid streptococci, there is also acidophilic sour cream for it, you can take a narine snack (but it will be more viscous and sour)

Do you want to neigh? I put kefir in the freezer and ... I forgot. I walk around him and think why is he there? Month 2 lay, I remembered! I did everything as the author did, it turned out a little sour, more like cottage cheese in consistency. Delicious

There is a simpler recipe, without freezing, etc. Pour 100 grams of salt into an enamel saucepan, distribute it evenly along the bottom. Lay two layers of gauze in the drushlag, pour 1 liter of kefir 3.2-3.6%. put over a saucepan with salt for 3 - 4 hours. Remove with a spoon into a jar what happened. Stir lightly or whisk for added uniformity. So that is all!

There is a simpler recipe, without freezing, etc. Pour 100 grams of salt into an enamel saucepan, distribute it evenly along the bottom. Lay two layers of gauze in the drushlag, pour 1 liter of kefir 3.2-3.6%. put over a saucepan with salt for 3 - 4 hours. Remove with a spoon into a jar what happened. Stir lightly or whisk for added uniformity. So that is all!

And what does salt give, does it come into contact with kefir?

I, too, have known this recipe for a long time and I use it when I need (but not at home) soft cream cheese like Mascarpone, Buko. Perfect replacement.

And what does salt give, does it come into contact with kefir?

probably a catalyst. Because the process goes faster - 4 hours and you're done

Of course it is difficult to call this product sour cream, I call it sour cream. I do it a little differently. I take a liter of kefir 3.2 or 3.6, shake it and pour it onto a colander (plastic) pre-covered with 4 layers of gauze, under the colander a container for draining the whey. I cover it with a lid and put it overnight either in the refrigerator or on an unheated loggia in winter. In the morning, around 10.00, I scrape off see.product, beat a little with a broom and transfer to a glass jar. Such a product is not too high in calories and is good wherever sour cream is needed. I use whey for baking pancakes or bread.