Homemade sour cream

[Linadoc]

Linadoc, I'm an elderly girl, and my child is late. And that was no more than three years ago. Sour cream Dmitrogorskaya, 15%, we only bought it then, and even now we often take it. Milk Pure line, took no more than 2.5% fat. It is necessary, by the way, to tie up the buzz, again, everything must be done by myself. The sour cream has just ended, I need to put it on, tomorrow what to do? ...

I will have two more hours in the staff.

Liza, if you are already tight, then leave it for another 1 hour and that's it, you can put it in the refrigerator. This means that the sour cream was good.

I'm an elderly girl, and my child is late

And I am the same. But I made my children both then and now. And I made cottage cheese and cheese from goat's milk. I don't like this smell in sour cream. I don’t know about such sour cream Dmitrogorskaya, I’ll have to look. So it is real, "Soviet cut".

[Linadoc]

Linadoc, like this I have now, 4 hours have passed. The photo is goofy, but just to clarify ..

While she was shaking, holding the jar and the tablet, the clot moved a little and serum appeared ..

[Elizabeth]

Elizabeth, in appearance it is already ready. It even seems to me overheating. Put it in the refrigerator. Did you have 40 * C?

I put 38 *, but the temperature on the screen jumps from 38 to 44 .. Now, for example, 40 *, while the photo is 38 *)))

The left jar was shaking. I did not touch the right one. The water in the bowl was on a level with the level of sour cream in the jars. At the bottom is a napkin.

I moved the jars to the refrigerator. In the headquarters at a temperature of 37 * and for 6 hours I put fermented baked milk and the remains of that sour cream-sourdough (rostagroexport 20% 04/30/15-10.05.15)

With water? If with water, then it should be exactly 38 * C in a jar. Well, something is all very active. And what kind of cream?

And I am the same. But I made my children both then and now. And I made cottage cheese and cheese from goat's milk. I don't like this smell in sour cream. I don’t know about such sour cream Dmitrogorskaya, I’ll have to look. So it is real, "Soviet cut".

Yes, I also try to cook the bulk of everything myself, sour milk only began to do a little, as the child became addicted to Agusha. As well as cheese and cottage cheese, and I also like to cook from goat's milk.
And you have a lovely sour cream, my mother told me that she was fed like this in Kabarda in her childhood. Kita (mother's aunt) and sour cream and pasta cut with a harsh thread.

Fine? I uploaded three photos, there is only one in the message ...

Right, unbraked jar:
Left: liquid level visible
Cream 10% Chamashkino. Izhevsk. Also the freshest that I found .. From 03/30/15 to 06/30/15 ...

Yes, it's okay. You can go to the refrigerator. Here in the last photo on top of the sour cream, irregularities are visible, as if overheated. This means that in your Staff the next time 36 * C can be delivered.

Thank you! Try boom tomorrow!)))

Try boom tomorrow!)))

I'll wait for the report!

Today I am the first with a report: I have already had breakfast with my sour cream. , tasty, but: there is no elasticity that the purchased one, mine cannot be cut into pieces, like Lina's, after mixing it is not homogeneous in appearance, as if gritty, I wanted to whisk with a whisk, but did not do it, because it tasted grains are not detected, has a melted aftertaste (this does not spoil the taste).
She made in a yogurt maker Travola from ultra-pasteurized cream Prostokvashino 10% and 20% (there were no others in the store, and it was lazy to go in search), and the freshest sour cream Piskarevskaya 20%. Even at night, after 4 hours, it looked like it could be put into the refrigerator, but I doubted and left it until morning.
Summary: I'll switch to my own sour cream, but I'll pick up another cream and shorten the time.
Linochka, thank you for sharing such simple recipes with us and allowing you to save tasty food
I brake something, the photo is not inserted, there is no time to figure out the reason, I run away to work

Make sour cream! Yoghurt is fermented with a Bulgarian bacillus, not streptococcus, it is thinner and more acidic. Fermented baked milk is fermented with the same streptococcus (i.e., sour cream), but made from baked milk. Now, if this is 6% baked milk and ferment it with sour cream of any fat content, then you get fermented baked milk.

Ryazhenka with sour cream also has a different sourdough composition (some arombacteria are added in sour cream), if you find fault. But Varenets is made on yoghurt, but from baked milk. Although for my everyday taste I don't feel the difference, and I also call the final product anyhow))).

And if you ferment 6% milk with 30% sour cream, then what happens? Probably fermented baked milk or yogurt

You will get the product, the starter of which was used. Regardless of fat content. Because in fermented milk products the main difference is in the initial composition of the starter culture. You will get sour cream, but not GOST fat. If you ferment 20% cream with fermented baked milk, then, strictly speaking, you will get fermented baked milk, but 20% !! fat content. But you can't really tell the difference by taste. Therefore, for yogurt and sour cream, I ferment milk with anything (except kefir!), But most often with sour cream with the addition of dry narine (for good)))). And I also call the final product as I please, so as not to embarrass my family)). I just wrote this so that the essence of the processes was clearer for you, and how you will call it, what happened as a result is a personal matter for everyone.

[Ivanovna5]

Ivanovna5, Anna, well done! Conclusion - if done in a yogurt maker, then be sure to put a cardboard box (I wrote in the recipe) and you can reduce the time to 5 hours!

[Nata]

I just wrote this so that the essence of the processes was clearer for you, and how you will call it, what happened as a result is a personal matter for everyone.

Nata, right! The point is not in the name, but in the benefits and convenience! In any case, your own sour milk (fermented baked milk, sour cream, varenets, yoghurts, activations ...) is easier, cheaper and more useful to make yourself

Now, if this is 6% baked milk and ferment it with sour cream of any fat content, then you get fermented baked milk.

Kaymak will work. Almost. Or varenets.

I made sour cream too. The cream was 20% Prostokvashino, but I did not find others, I added 3.5% milk, almost in half. Fermented with 15% sour cream. Shteba was busy, so she put it in the yogurt maker, wrapping the jar with a silicone mat. After 5 hours, put it in the refrigerator. Thick turned out.

During the day in the refrigerator, a little whey peeled off, probably there was still overheating.
I will look for other cream, these do not taste good to me, they seem to be powdered, although it did not affect the sour cream, the taste is normal sour cream, mine even lacked sourness, they said it looked more like cream.

[Marina]

Marina, smart girl! Prodigy! Isn't it difficult? And sour cream shouldn't be. It will then be a little sour, after 8-10 re-starter cultures.

[Lina]

Lina, everything is really simple, it took longer. The cream always stopped me, well, I don’t like these, but I don’t have time to buy good local ones, it’s evidently they sort it out quickly. I liked the sour cream, surprised with its density, it’s with milk. I will do it.

Yes, the main thing here is to choose the time and T for your device, and everything else is simple.

Next time I'll do it at Shtebe, I'll see how it goes.

In Shteba, exactly T 38 * C should be set, and some wrote that 36 * C is good. You also need to choose T and time for your version.

Thank you!

[Linadoc]

Linadoc, I report. IT'S GREAT.
My husband said it was delicious, I liked it too. It is exactly the way we love it, I mixed it, the consistency is like a store's 30%, smooth, plump, no lumps and whey, the taste is excellent, right in the jar, I can't even believe that 10% sour cream. Today at the Perekrestok I bought 10% cream at 17 rubles per 200 gr., I’ll make sour cream ... overeat and die young.
I kept it for 1.5 hours in a multitude at 40 degrees and then put it on the battery and went to bed.

I ordered my husband not to eat everything at once and leave a couple of spoons for the next leaven

[Irina]

Irina, smart girl! You see, everything is simple, but the result is great! Hello husband and bon appetit!

[Linadoc]

Linadoc, yes, it is really simple and most importantly not fatty, but tasty, because the store 10% is impossible.

really simple and most importantly not greasy, but tasty,

In-in, and useful, because you know exactly what is included in your sour cream.

Can you tell me, please, is this suitable for sourdough?
Ingredients: sugar, a mixture of lyophilized powdery biomass of bifidobacteria species Bifidobacterium bifidum, Bifidobacterium longum, lactobacillus species Lactobacillus acidophilus, Lactobacillus plantarum, Lactococcus lactis, Streptococcus B. l cow's milk with a fat content of 0.5-3.2%.
So I sit and think - how many sachets for cream (1 liter) 10% fat do you need ...

[Linadoc]

Linadoc, Linochka, also made ... of course, completely different from fermented baked milk !!! there is no foreign aftertaste .. the taste of natural sour cream ... and I’m not talking about the consistency at all - the spoon stood up and stood ... made in a yogurt maker, laid a towel on the bottom ..
Believe me, I won half a can only for breakfast, it turned out to be so satisfying)))
thanks for the recipe!

[Valentine]

Valentine, this is no longer sour cream, but a fermented milk product. Here from sour cream only Streptococcus and Lactococcus lactis. But in principle, something like sour cream will turn out, only the taste will be different - sour, not sweet. And the consistency will be different. If you still ferment, then boldly 1 bag per 1 liter of cream, only from the powder you need to ferment longer - 9-11 hours. Good luck!

and I'm not talking about the consistency at all - the spoon has risen and is standing ...

Alena, well done! With the beginning of you a new tasty and ... well-fed sour cream life!

[Linadoc]

Linadoc, thank you! I'd better make kefir out of this, so it basically says that the drink should be made. And the sour cream will be as expected.

Alena, well done! With the beginning of you a new tasty and ... well-fed sour cream life

here she is!

here she is!

Nice and clear! Bon Appetit!

[Linadoc]

Linadoc, and sour cream should be immediately thick or after the refrigerator? I got something liquid, a little thicker than kefir. Took cream 10% House in the village + local sour cream (12 days of shelf life). I put it in Brand ice cream maker for 10 hours. What's wrong?

And from 200g of 10% cream "Domik" and a spoon of Piskarevskaya sour cream for 8 hours of heating to 36 degrees in Shteba it turned out thick even before the refrigerator: I took out a piece with a spoon - a hole of this shape remained. After 5 hours it was still liquid, and then I added 3 hours and went to bed.

[Anna]

Anna, so I did it with Piskarevskaya. It has been standing in the hall for 2 hours, but it is still liquid. Obviously something is wrong - either cream, or sour cream, or me

[Anna]

Anna, so I did it with Piskarevskaya. It has been standing in the hall for 2 hours, but it is still liquid. Obviously something is wrong - either cream, or sour cream, or me

Or maybe there just wasn't enough time. After 8 o'clock, it was still cooling in Shteba.

I stayed in Brand for 10 hours, then I added another hour, then put it in the refrigerator. It tastes very good, but thin. Next time I'll try to make on Clover, I like this cream more, I make ice cream out of it

I'll try to make it on Clover, I like this cream more

wanted to try first on a small portion.

Well, and I immediately swung a half liter

Well, and I immediately swung a half liter

No, if it did not work out - I would have to eat myself, but I do not know - I'm on a diet.

[Anna]

spoons of Piskarevskaya sour cream

Anna, and how do you like this sour cream? Everyone around her scolds, they say, powder. I'm even afraid to take it ...

[Anna]

Anna, and how do you like this sour cream? Everyone around her scolds, they say, powder. I'm even afraid to take it ...

Yes, I haven't eaten any sour cream for almost a year. I took the spoon from my mother - what it was. But here's my own sour cream turned out in appearance, at least. Tomorrow after 24 hours, if I reach my mother, I will find out about the taste.

[Tricia]

Tricia, Nastenka, I did it with the freshest Piskarevskaya 20% (which is in a plastic cup blue with pink clover flowers), the sour cream turned out to be great. I wrote my review on page 6, so I want to add to it that by the next morning, after standing in the refrigerator, it became very, very thick and the taste of fermented baked milk disappeared somewhere completely Tomorrow I will put the next portion for my husband's arrival. Before, I always bought 15% Piskarevskaya sour cream for food in soft bags, somehow I liked the taste the most. I tried other manufacturers (different, I don’t remember specifically), but I didn’t like the clearly powdery taste and I returned to sour cream in striped (green and yellow) bags. So - the taste and color ... taste it yourself

Thanks for the simple and delicious recipe! Did the day before yesterday. From 11% (250 ml) and 22% (200 ml) Petmolovsky cream and 3 tablespoons of Piskarevsky sour cream in a yogurt maker, either 7 or 8 hours. Then she put it in the refrigerator. It turned out a wonderful thick sour cream, which my men have already sentenced.