How to make sour cream in a yogurt maker?

Girls, poke me on the topic about Orsochik. How did we make sour cream in it - at fermentation? Or kvass? I did it myself, it worked out - but I did it.

[Katerina2]

Katerina2, Kate. this? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424161.0

[Mona1]

Mona1, Thank you!

Good evening everyone! I don’t understand why so many copies were broken. The yoghurt maker produces excellent sour cream from cream fermented with sour cream. The cream should be heated to about 35 degrees. Add about 150 g of sour cream per liter, mix. Pour into jars and into the unit for 8-10 hours. The fat content of the cream is optional and possible. From 25% it turns out very thick. Almost mascarpone))) Then be sure to refrigerate for at least 2-3 hours. The method was tested on a husband and cats with a dog, they no longer eat purchased sour cream ... spoiled them too

[tessa64-2]

tessa64-2, Olya, as they say - all ingenious is simple. I think it will come in handy for many.

Girls, please tell me where the error is.
I mixed 200 ml of 30% cream and 300 ml of 1.5% milk, all UHT. He warmed up to 36 degrees, mixed in the sour cream starter and put yogurt in a slow cooker for 8 hours. She put a plastic lid from a double boiler on the bottom and poured water. As a result, the mass exfoliated. A film of melted cream floats on top, and then - thick curdled milk.

Probably because it was mixed with milk, it did not mix until smooth, so it came out - the milk became curdled milk at the bottom, and cream on top. Sour cream is made with cream. In addition, the yogurt maker may give more degrees than is necessary according to the instructions for your starter culture, the temperature should be written on the bag. And the fact that the bed was placed on the bottom may not be enough, overheating. And in time 8 hours can be a bit too much therefore. Put jars (all) with warm 36 degrees of water in a yogurt maker, and after 2 hours measure the temperature in the jars, so you will understand then whether or not the temperature is higher than necessary. Only not with a human mercury thermometer. Otherwise, while he is measuring, the water will have time to cool down.

[Mona1]

Mona1, mixed with milk to lower the fat content of the cream. Everything seemed to mix well after heating, but it still exfoliated. Less fat cream costs something wrong with us, but I will look for more. For starter, you need 36 degrees, but ferment for 7-10 hours. Large spread. And I don't have a thermometer yet; I have a non-contact thermometer. Eeeh, still learn and learn Thanks for the answer
So I went to check my product: I mixed it with a spoon until liquid sour cream was homogeneous, it tasted more like cream than sour cream.

I also mix heavy cream with milk - it does not stratify. maybe the sourdough is the case?

maybe the sourdough is the case?

I don’t know, I did it for the first time. Maybe I didn’t put much of it. There is a small dose of three liters of the mixture, I divided for half a liter
How long do you ferment and at what temperature? I'm thinking of putting it on a car chef next time.

Added on Tuesday 31 May 2016 11:11 am

I mix heavy cream with milk

in what proportion do you mix?

[30%]

Girls, please tell me where the error is.
Mixed 200 ml cream 30%

The mistake is in this so-called "cream". Have you read their composition?
This "cream" is made specifically for whipping and what is just not mixed into the composition, after reading which, name this cream does not turn his tongue.

You can't fool nature)))) to prepare sour milk, you need only normal products from ordinary 10% cream of a short shelf life, you get excellent, thick and tasty sour cream.

[arini]

arini, and your cream is not vegetable by any chance?

I read the ingredients: cream and stabilizer E 407. That's bad, right? I bought another 20% today, the composition there is even more beautiful: cream, water, starch and E466. Damn, these are definitely not suitable for sour cream

Today I made yogurt and measured the temperature in the process. My slow cooker on the program heats yogurt up to 42 degrees on a stand and with water That is, for high-quality fermentation, you need to constantly turn on and off the program? A multi-cook starts at 50 degrees, it doesn't fit.

[arini]

arini, it means the cartoon is not suitable for the product that you are making, if you need less than 42. But there are starters for which this temperature is suitable. Here they are, I think, you can. By the way, you can try it on a stand, but without water, I somehow did this and that. Without water, the temperature on the stand was a degree lower. And under the stand, you can also lay a paper towel or silicone (bamboo circle) in several layers, it will also lower a little. And turning it off here and there manually is not an option, you just burn a cartoon so easily, and you won’t sit next to it for several hours. It will often need to be turned off (not like the iron is turned off, less often, but that's it ...)

In general, this is Temka for sour cream, and for yoghurt here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.1320

[Mona1]

Mona1, yogurt, it seems, it turned out I just measured the temperature exactly when I was doing it. I also made sour cream on this program, but the temperature is very high for it. Next time I'll try to spread it thicker. Thanks for the recommendations and the link to yoghurts, I will study more

We made sour cream for the first time in our life. It turned out super !!!

Yesterday my husband and I started reading this topic and after the 5th page we got lost. We decided that we would hardly be able to make sour cream. Then we ran into some kind of YouTube and decided to give it a try. Store milk was taken, 3.1% ultra-pasteurized and Prostokvashino sour cream 25%. Milk 250ml was poured, a tablespoon of sour cream was added to it, stirred and put overnight at a temperature of 35 degrees, in the morning (after about 8 hours) the sour cream was ready, it looked and tasted excellent.

And today we decided to check Prostokvashino sour cream itself for additives. In hot water, it did not dissolve as expected, but divorced in lumps, the color did not change from iodine. That is, it contained thickeners. But at the same time everything worked out. Now homemade sour cream will be added to homemade yogurt and cottage cheese. Next time we will try to do it with milk from a cow and thermostatic sour cream)))