How to make sour cream in a yogurt maker?

Starter cultures for VIVO sour cream have appeared in Ukraine, they cost about 8 UAH. I ordered myself for a test, then I will write the result

I made with the help of these starters from 20% Prostokvashino cream. It turned out just super! Now I want to try Savushkin's milk product 6%.

I made 35% of this sourdough and cream of Pereyaslovsky, it turned out very tasty, to be honest, I remembered my childhood, but it comes out very expensive.
by the way, the instructions for this leaven say that you need to use cream, not milk.

Homemade milk is brought to us, it is very fatty and for every 3 milk it turns out 0.5 liters of cream, it will just turn out well, and so, in my opinion, then half a liter of homemade sour cream costs 28 UAH. . Natural will never be cheap (((

Good day. Tell me how to make sour cream using Vivo sour cream sourdough. The instructions say that you need cream to make sour cream and that's it. How many? What is the percentage of fat? In general, if you have information - share it.

[Crook]

Crook - try even with 10%, it should work.
I made such cream + simple Activia - delicious sour cream came out

I after reading this topic "How to make sour cream in a yogurt maker" https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3767.0

I don't buy shop sour cream at all. There, from page 6, the recipes themselves begin, before that heated debates and theory.

Personally, I take 4-5 packs of cream (200 gr. In each pack) 10-15%, no more, and ferment either with fermented baked milk or Yagotinskaya store sourdough, for the whole amount of fermented baked milk no more than 3-4 tablespoons. In principle, very tasty and no chemistry

Girls, thanks for the answers, I will try, I will unsubscribe about the results.

[Crook]

Crooki make sour cream just like rusja, only cream 15-20 percent (but whoever likes it), and as a starter I use ready-made yogurt, streptozan, bifivit, in short, that is, from VIVO starter cultures. I make from 2 packs of cream, 200 g each, so that the sour cream is always fresh. Yoghurt for this amount of cream - 3 tablespoons.

for Ukraine:
IMiM sourdough contains sour cream sourdough. Well, this is so, suddenly someone wants to cook the most correct sour cream

in general, I put sour cream on homemade milk. then I'll tell you what happens. I did not take the shop cream, I gave up all the shop milk a long time ago. I buy country milk from a woman. which I have known for many years, so I don’t worry about it, and I don’t drink powdered milk in principle. I'll post the report later.

I made VIVA sour cream sourdough from market milk. The result is yogurt ... it doesn't look like sour cream. Now I'll try with cream. I didn’t sell a leaven with instructions, so I didn’t know how to do it.

[fronya40]

fronya40
well, how's sour cream?
I'm even wondering if you just turned out thick yogurt, with homemade milk, and not cream
Although in any case, this is a good alternative to store sour cream (which I also forgot when I ate)

Hey. Yes. it turned out just yogurt, not sour cream ... Well. need to buy cream now? It is necessary to read their composition, can there be no powder?

Hey. Yes. it turned out just yogurt, not sour cream ... Well then. need to buy cream now? It is necessary to read their composition, can there be no powder?

So buy homemade cream from the same woman as you take milk, and all businesses.

So buy homemade cream from the same woman as you take milk, and all businesses.

so homemade cream is 2 times thicker than sour cream ... only butter can be made from them.

so homemade cream is 2 times thicker than sour cream ...only butter can be made from them.

Look for liquid cream only collected. Or buy a couple of three liters of milk and collect them yourself by keeping the milk in the refrigerator for 24 hours. And sour cream is essentially fermented cream, the thicker (fatter) the cream, the greater the percentage of fat content of the sour cream.

Or buy a couple of three liters of milk and collect it yourself,

Mom daragaya, with prices like ours (10 UAH per liter) - sour cream will come out brilliant

Mom daragaya, with prices like ours (10 UAH per liter) - sour cream will come out brilliant

Well, we eat store sour cream tady for 7-8 UAH per half liter, otherwise there is no way. And at the same time we think about what it is made of, if there is such a difference in price. Yes, I myself eat shop sour cream, since I don't have a Rockefeller dad. And my mother-in-law gives me milk, three liters a couple of times a week, but from one can of pure cream there will be about 150 ml, so it makes no sense to make sour cream.

Look for liquid cream only collected. Or buy a couple of three liters of milk and collect them yourself by keeping the milk in the refrigerator for 24 hours. And sour cream is essentially fermented cream, the thicker (fatter) the cream, the greater the percentage of fat content of the sour cream.

you did not understand me, they are of such density that you can smear them on bread. Sour cream will not work with them. They are sold with us already like this

you did not understand me, they are of such density that you can smear them on bread. Sour cream will not work with them. They are sold with us already like this

Why did not I understand, I understood. This is already settled cream. Or passed through a separator. Have you ever tried to collect milk cream yourself? They are thin in 12-24 hours. But when they stand for a couple of days in the refrigerator, they thicken.

I know that. I think how can you put sourdough in the market cream? And about liquid cream, that's right, I think, you can do that, remove the top, and put the milk on yogurt. Thank you for the idea.

Girls, good evening! Tomorrow I'm going to make sour cream with sour cream Vivo sour cream and cream. On the site of starter cultures, I read that when preparing sour cream and some other products, milk is fermented for 4 hours with the yogurt maker turned on, then it is turned off and the remaining time the process is already in the turned off unit. me Dex 108) Who will help with advice, I have not made sour cream yet, I want to learn

And I prepared sour cream in a yogurt maker with a report Yesterday (DEX DYM 108). Zlagoda took 10% cream, Vivo Smetana sourdough, cooking time 8 hours, did not turn off the yogurt maker. I did it in a container for cottage cheese, in it I put it in the refrigerator for a day
It turned out to be real sour cream (not yogurt to taste, namely real sour cream), tasty, not sour, thick and homogeneous
Here's my sour cream, help yourself:




As for my taste - the fat content of 10% is excellent, you don't need more (but I'm talking about myself)

Here's my sour cream, help yourself:

Hurrah! It looks like a wonderful sour cream. If you liked the taste, it’s generally wonderful. And calculate the cost, please. I'm wondering - is it cheaper than shop sour cream and how much?
And can you re-ferment sour cream? What do the producers of starter cultures write there?

And we do not have Vivovskaya sour cream yet, they say that it is undergoing licensing ...

And I prepared sour cream in a yogurt maker with a report Yesterday (DEX DYM 108). Zlagoda took 10% cream, Vivo Smetana sourdough, cooking time 8 hours, did not turn off the yogurt maker. I did it in a container for cottage cheese, in it I put it in the refrigerator for a day
The result is real sour cream (not yogurt to taste, namely real sour cream), tasty, not sour, thick and homogeneous
Here's my sour cream, help yourself:




As for my taste - the fat content of 10% is excellent, you don't need more (but I'm talking about myself)

Class !! Thanks for the report !! Now I'll do it on the weekend !!

I ran away bought cream, I will report on Saturday!

Hurrah! It looks like a wonderful sour cream.If you liked the taste, it’s generally wonderful. And calculate the cost, please. I'm wondering - is it cheaper than shop sour cream and how much?
And can you re-ferment sour cream? What do the producers of starter cultures write there?

It's better to contact me "on you". And I liked the taste very much - well, sour cream and sour cream. And the cost is as follows: cream Zlagoda 10% at 8.25 UAH. (in ATB) 2 * 8.25 = 16.50, Vivo Sourdough sourdough 8 UAH. Total UAH 24.50 for a liter of sour cream, which really liked me and my family More or less acceptable, especially since for me 10% is fatter and it is not necessary, I do not like fatty.
And about over-fermentation, I did not understand from the manufacturer, the main thing is that it is not written, that it is impossible (like with bifivit) I put 3 tablespoons in a separate jar - I will already do the next portion on my sour cream, I will try, but I think that the same sour cream will turn out ...
Summary: I'm happy with sour cream and will continue to do so

And we do not have Vivovskaya sour cream yet, they say that it is undergoing licensing ...

Does this mean Vivo sour cream leaven? Is there something wrong with her or is it so necessary?

I also counted - 2 bags of 11, 40 UAH each of Burenka cream + viva Sour cream 8 UAH = -31 UAH, and sour cream on the market is 30-35 UAH .... But since I began to count after that. how I bought the cream. I'll already make sour cream.

SO IT'S NOT A FACT THAT A QUALITY PRODUCT IS ON THE MARKET! Better to do it yourself!

Does this mean Vivo sour cream leaven? Is there something wrong with her or is it so necessary?

Well, yes, there is no leaven, but they say. that not YET. since all sorts of certificates are issued for it, I hope soon there will be

And I was already afraid that something was wrong with the leaven ... but, it turns out, just a formality!

I also counted - 2 bags of 11, 40 UAH each of Burenka cream + viva Sour cream 8 UAH = -31 UAH, and sour cream on the market is 30-35 UAH .... But since I began to count after that. how I bought the cream. I'll already make sour cream.

And here in Poltava Burenka costs up to UAH 10.50. (in Velmart and Metro), and Zlagoda is cheaper not because it is worse than Burenka (they are equivalent in quality) - just Burenka in a tetrapak, and Zlagoda in soft packaging. Judging from "But since I began to count after. I bought the cream. I will already make sour cream" sour cream production is no longer planned because of the price, or did I not understand?

And here in Poltava Burenka costs up to UAH 10.50. (in Velmart and Metro), and Zlagoda is cheaper not because it is worse than Burenka (they are equivalent in quality) - just Burenka in a tetrapak, and Zlagoda in soft packaging. Judging from "But since I began to count after. I bought the cream. I will already make sour cream" sour cream production is no longer planned because of the price, or did I not understand?

well yes, because of the price. I put in sour cream - let's see what happens. How many hours did she stand in the yogurt maker? I heard about Zlagoda - that just hove ... such bad products, my friend worked there - there are bags of this palm oil everywhere. true or false, but discouraged buying it at all. Maybe Burenka is the same, but still I haven’t heard the bad, as well as the good. I put it, really looking forward to it. And in the MV with function, the yogurt maker supplied yogurt from homemade milk. I look forward to good results.

Well, here's my report. Don't think about it. that I am a bore, it happens to me rarely ... It turned out sour cream, but you cannot compare with home market sour cream! By the way, today I asked, sour cream costs UAH 40 a liter jar. As for the quality product on the market, I live in the suburbs of Dnepropetrovsk, there are a lot of small villages nearby. I have been taking from the same thrush for several years. The doctor in the market is my friend. I am convinced of a quality product. The yogurt turns out - you will lick your fingers. The only drawback is bold. Of course, I won't even compare sour cream with a store one, but it's not homemade either.

Well, here's my report. Don't think about it. that I am a bore, it happens to me rarely ... It turned out sour cream, but you cannot compare with home market sour cream! By the way, today I asked, sour cream costs UAH 40 a liter jar. As for the quality product on the market, I live in the suburbs of Dnepropetrovsk, there are a lot of small villages nearby. I have been taking from the same thrush for several years. The doctor in the market is my friend. I am convinced of a quality product. The yogurt turns out - you will lick your fingers. The only drawback is bold. Of course, I won't even compare sour cream with a store one, but it's not homemade either.

I dare to suggest that in order to compare with homemade sour cream, you need at least homemade cream for the production of sour cream from sourdough, well, or shop cream, but fatter. Already from 10% cream you will definitely not get a semblance of homemade sour cream, even approximately.

: rose: of course you are right. I understand. the cream of the market is simply exorbitant price. Well, okay, sometimes you can indulge in this.

Hello! Take to the ranks! Advise, what to do with the cream? I take homemade milk, it settles for me, and I skim the cream. I got used to making butter out of them - I no longer buy in the store. I have not yet figured out what to do with the buttermilk, which remains afterwards. So I bought a VIVO-Sour cream ferment, and the question arose - how to sterilize homemade cream? It's kind of dumb to boil.

Hello! Take to the ranks! Advise, what to do with the cream? I take homemade milk, it settles for me, and I skim the cream. I got used to making butter out of them - I no longer buy in the store. I have not yet figured out what to do with the buttermilk, which remains afterwards. So I bought a VIVO-Sour cream ferment, and the question arose - how to sterilize homemade cream? It's kind of dumb to boil.

Bake bread on buttermilk. It is something!

Bake bread on buttermilk. It is something!

Yes, baked pancakes! But I still brought the cream to a boil, added 3 teaspoons of yogurt and for 4 hours in a yogurt maker. I got delicious sour cream - white and thick. I have a bottle of Vivo-sour cream starter in my refrigerator, but I don't even know when I can use it, or rather, how to eat a whole liter of sour cream

Yes, baked pancakes! But I still brought the cream to a boil, added 3 teaspoons of yogurt and for 4 hours in a yogurt maker. I got delicious sour cream - white and thick. I have a bottle of Vivo-sour cream starter in my refrigerator, but I don't even know when I can use it, or rather, how to eat a whole liter of sour cream

I have several options for using sour cream when there is a lot of it. 1- I make sour cream jelly - yum-yum, 2 - I bake some kind of biscuit and make custard with sour cream for it - also yum-yum, 3 - I bake something from sour cream dough (I have a lot of recipes, my favorite dough), but this option is when the sour cream has already deteriorated, it's a pity for the fresh one.

[Lozja]

I also remove the cream from the milk, but I get at least 300 ml, or even 400 ml (such is the responsible cow at the milkmaid) and ferment with ordinary homemade smooth sour cream, 2-3 tbsp. l. 0.5L is enough. It won't ferment at the store, I've tried it. Then what would have stood for a couple of hours on the table and the process began. Such sour cream in the refrigerator is thin for the first two days, but then it thickens normally. Worth 10 days boldly.

2 - I bake some biscuit and make custard with sour cream for it - also yum-yum, 3 - I bake something from sour cream dough (I have a lot of recipes, my favorite dough), but this option is when the sour cream has already deteriorated, fresh sorry.

Lozja , here are points 2 and 3 in more detail, pzhlsta, otherwise I also often have surpluses.

[Lozja]

Lozja , here are points 2 and 3 in more detail, pzhlsta, otherwise I also often have surpluses.

About cream - here is the first of the two creams, it turns out very gently! With chocolate on boiling water - generally not.
About recipes - mostly bagels of all sorts, there are several recipes (at home, I'll write in the evening, if I don't forget), according to which sour cream dough, if done correctly, turns out as if flaky and crumbly.
One of the recipes is taken from here - 🔗, I highly recommend! There, in the photo, you can clearly see what the sour cream dough should be - in fact, not specially mixed, just cobbled together to a pile. Only in this case there will be such a result - flaky, crumbly and very tender, it will melt right in your mouth!
If you knead the sour cream dough well, it will be just dough for bagels, nothing special! If you take the sour cream too thin, then you have to add flour to make it together, and then it will also be just an ordinary dough.These are the subtleties that I brought out not at once and not in one recipe.
The second recipe for bagels is in the evening.

For a reference, thank you, I understood about the dough, I tried this with someone. I will wait for the recipe

I added my post on top.

The head is full of holes. I am writing the second recipe:

- 150 g margarine or plums. oils
- 200 g sour cream
- 3-4 st. l. Sahara
- 1.5 tbsp. flour (a little more)

Knead the dough, also not kneading too much, soft, put in the refrigerator for an hour. From this dough I make like tubes, not bagels, I cut the dough into rectangles and wrap cherries in them in my own juice. Grease with yolk on top and sprinkle with sugar. Bake for 20 minutes at 180 gr.

I went for a notebook Thank you

Well, where would you like to move your posts about dough and cream? After all, they will be lost