Homemade sour cream

sharpening in one person

add to the cream cheese. There are many places.

[Katyusha]

And don't you bring sour cream?

: girl-yes: You are asking right, Katyusha! Personally, I don’t eat anything else and wish the same to everyone. Write, consider

eat

Well, thank God!

After a long break, I made sour cream from 6% Clover milk and DVD sour cream. Set for 5 o'clock at 36 degrees with a submerged sous view. Then I added another 1 hour. In the morning after the refrigerator A little stretches. Is this temperature low or is it sour cream? And if you re-ferment this sour cream, will the next one also snot? It’s so delicious, but it’s not very long.

the next one will also snivel?

Sometimes it depends on the temperature, and sometimes, whatever you don’t do, it still stretches. I use dry thermophilic sourdough starter from "Danisco", it depends on the pack, it is normal, and then it lasts "snot"

Is this temperature low or is it sour cream?

The temperature is low and the holding time is low. At this temperature, 8 - 9 hours is normal. And in general 6% is not sour cream, but yogurt from whole milk. The difference in 4 g of milk fat between low-fat sour cream and yogurt is insignificant for the body, and even 9 g as well. Moreover, fats are vital for the normal functioning of the body. Well, I can't understand why I call yogurt sour cream. In addition, large, serious long-term studies have shown that fermented milk products made from whole milk and heavy cream significantly improve health indicators and life expectancy in contrast to low-fat products. Although this has already been proven by mankind for thousands of years of using whole milk.

[Linadoc]

Linadoc, yes, I don't even drink 1.5% milk - and not because of fat, but because of the high AI of whey. If you think that this is curdled milk - I will not mind. For me, only cottage cheese exists from dairy products. On the drive - up to 5%, which I make from 1.5% milk and 1% kefir.

for the normal functioning of the body, fats are vital.

They are present in my diet, only in a different form. Why are we going to resume this discussion here? The main thing for me is how to proceed. Next time I'll put not 36, but 38 *. I am interested in achieving quality.
Is it possible to re-ferment this "snotty"? Or will I get the same with increasing temperature and holding time?

If I'm not confusing anything, then snotty from the wrong bacteria. This means that when overcooked, these bacteria will be there again. The correct bacteria, such as yoghurt, develop at a temperature of 38-42 '

This means that when overcooked, these bacteria will be there again.

So it seems to me.

type of yoghurt, develop at temperature 38-42 '

These are yoghurt. And for sour cream, the optimum is 36-38.

In my opinion, sour cream is fermented cream. Usually thermophilic bacteria. They dictate the temperature, not the term "sour cream"

Thermophilic "yoghurt" cultures behave normally at 38-42 degrees and ferment for 4-5 hours, mesophilic cultures 36-38 degrees, 7-8 hours. What starter culture the manufacturer used is unknown (it is unlikely that it is written on the can).

But after all, by taste we distinguish yogurt from sour cream)) I got the taste exactly sweet, not sour. This means that the bacteria of the original sour cream were necessary for me.

Yogurt tastes sweet too. It is possible that different bacteria developed there and one of them gave snot. At a favorable temperature, the introduced bacteria should suppress the wild ones. But we do not know what sour cream was fermented with before us.Maybe she was snotty too, but she was normalized at the factory with whipping and additives. For the last couple of years, even yoghurts from sourdoughs have turned out like this. This means that leavens are not packaged under sterile conditions, or left-handed ones are sold. I sometimes make sour cream easier. To collect cream from milk, you can also use some of the milk. Leave to sour until sour. Then bring fresh cream to a boil, but do not boil. Cool to a state where it slightly "bites" the little finger and add "curdled milk". Wrap it up very well and do not touch it for six hours. When the cream thickens, send it to the cold for 10 hours. I'll say right away that I haven't tried to ferment the cream from the store. Both cream and milk from a cow.

We are initially in different conditions)) I have everything exclusively from the store. This means that we will try to deal with what is available.



And it's not about terms - sour cream or yogurt. I also bake bread from starchless flour, and with yeast (no one in the world has done this yet)

Anh, well, the terms are there to understand each other correctly. I have often met (not here) that "I added kefir to milk and made yogurt." It seems like it's all sour milk, but it's still different in many ways. If you have good products in the store, and not chemistry, then try it as I wrote to you. Only if a small portion of sour cream is made, then a little heating may be needed in the process, otherwise it will cool down quickly. Can hold near the battery.

Well, the terms are there to understand each other correctly.

Yes, I agree. Then I need to take my sour cream from 6% milk in quotes)) I do not mind.))
And I have no batteries - removed. The floor is heated by a gas boiler. There is a submersible sous - they are not looking for good from good))

Anh, well, put it on the floor, it's warm. I don't know the temperature of the sous vid. Well, you will orient yourself on the terrain.

I don't know the temperature of the sous vid.

So it can be set in half-degree increments)) But I don't know the exact floor temperature))
In short, since what I wanted did not work out, at 36 * - the next run I will try at 38 and I will not ferment with this snotty sour cream of mine.

[An]

An, sour cream is fermented with fermented milk streptococci, not thermophilic. Yogurt - Bulgarian stick, it is thermophilic. Streptococci do not tolerate temperatures above 38-39 * C, and at temperatures below 35 * C wild yeast is added. Therefore, a temperature of 37-38 * C is needed. But it is Streptococcus Lactis (milk), Streptococcus Diacetilactis (creamy) that give a "sour cream" taste and aroma. The latter give the characteristic sweetness and tenderness of taste.
"Snotty" usually develops with subcooling due to mucus formation in cultures of thermophilic streptococcus. Hence the conclusion - the sour cream, which served as the leaven, was "early ripening", that is, it was fermented with thermophilic streptococcus at a higher temperature (41-42 * C) to accelerate the production of the product (4-5 hours of fermentation). Therefore, you can use the resulting batch for subsequent fermentation, but already at a temperature of 40-41 * C and the taste will be more sour than necessary.

[Anna1957]

Anna1957, Anya, I have not fermented my sour cream for a long time either, but before I often made exactly "sour cream" with 6% milk, I never had snotty. I fermented Piskarevskaya fresh sour cream in a simple yogurt maker with a timer, but without temperature control. I always put a paper towel at the bottom, folded in four layers so as not to overheat, there was such an experience.

Thank you girls for the advice. I will strive. With the help of a sous vid, my temperature was clearly 36 *.

[Anna1957]

Anna1957, I often ferment with sour cream from Rosagroexport. At 36 degrees hours for 7 - 8 it turns out beautiful, not sour and not snotty. True, I will ferment the cream, not milk. I don't know if you have such sour cream, we have a lot everywhere.

Peace be with you bakers!
Honestly, I don't understand this
Unless, of course, from homemade cream and ferment with homemade sour cream, then it's understandable, and so
Cream in the store is more expensive, even if at a discount, than sour cream

[shade]

shade, Anatoly, in something right, of course. Homemade cream would be better, but the trouble is - you can't get a cow on the balcony, and a goat is problematic. So you have to buy cream in the store. Yes, in general it is more expensive than just buying sour cream, but there is more fuss.
But there is one important advantage. Such sour cream contains live and active lactic acid bacteria, in contrast to purchased long-term storage, where all living things are killed to extend the shelf life.
And the taste is also not unambiguous. For example, no matter how much I bought farm sour cream, my eaters never liked it. And there was no desire to over-ferment. But if you buy delicious store sour cream, if it is still with a short shelf life, that is, more or less alive, then you can ferment it very well, it will be tasty and healthy.

Peace be with you bakers!
Can I get more stupid

Shop cream sour shop sour cream, well, how will it work out--

that Such sour cream contains live and active lactic acid bacteria, in contrast to purchased long-term storage, where all living things are killed to extend the shelf life.

sauerkraut sour cream,

You can ferment with dry sourdough - there will definitely be the necessary microorganisms. Not to mention the preservatives that will not be found in homemade sour cream.
I'm less interested in fat content than in store sour cream. Much of what I eat is not for sale in the store.

I don't know if you have such sour cream,

Even I have not seen, I will have to take a closer look.

more expensive in the store

Not everyone is guided by this very reason. Walnut flour, from which I bake bread and my other pastries, is much more expensive. Stevioside is more expensive than sugar. But I don’t spend money on medicines (this is a figurative expression, you don’t have to take it literally).

Can I get more stupid

Most store-bought sour cream has a shelf life of 20 days. This means that there are no living lactic acid bacteria there, otherwise it would not have been stored so much. Achieve this effect, most likely with preservatives.
There are manufacturers who claim a shelf life of 5 - 10 days. In such sour cream, something alive is preserved, although not very active. If such sour cream is used as a sourdough, then the resulting product will contain living microorganisms in greater quantities than the original one and due to this it will be more useful. Well, the absence of preservatives is also a big plus.

You can ferment with dry sourdough - there will definitely be the necessary microorganisms.

This is probably the most correct

Peace be with you bakers!

and the term of the store cream?

Large, but they are sterilized, due to this they do not need preservatives. At least in theory

[SvetaI]

SvetaI, yes Anatoly just wants to talk. Everything is clear to everyone.

Well, okay, but they raised the topic

Peace be with you bakers!

Cream is a dairy product obtained from whole milk by separating the fat fraction
For fresh consumption, cream is sold, as a rule, pasteurized with a fat content of 10-20% (ordinary) and 35% (fatty)
but in what is sold under the nickname - cream -, it is not yet clear what is mixed
and it is not known what to ferment, with sour cream from palm oil - just a natural product will turn out
RAVE!!!!

so for a start - Cream "Every day", ultra-pasteurized
Does not correspond to the composition indicated in the labeling, the name "cream" according to the criteria for identification of cream according to TR TS 033-2013 and indicated in the GOST 31451 marking, since it contains a thickener - starch, which is unacceptable for this type of dairy products.

sour cream From the milk of our milking "20%

Does not meet safety requirements: the yeast content is 24 times the maximum allowed by the technical regulations.

I'll mix it all up and be in nirvana

For the reason that I can't buy normal cream in the store, I stopped making sour cream ...
I only make yoghurt from farm milk, after boiling the milk.And there is nowhere to buy skimmed cream ... I didn’t ask anyone, no, that’s all. Milk, cheese, sour cream cottage cheese, everything is there, but there is no cream ...
In general, I buy milk, and I make cottage cheese and yogurt myself. I don’t trust the rest.

The next sourdough of 6% milk with frozen cubes of the same sour cream DVD with an increase in temperature to 38 * and time up to 9 hours ended with the same result: on top - a layer of normal sour cream, and below - snotty substance. But the taste is normal sour cream. Apparently, Lina is right that the purchased sour cream is early ripening, cooked with thermophilic bacteria, therefore, cooking at a normal pace for streptococci leads to slimy. We must try with Piskarevskaya.

And there is nowhere to buy separated cream

I buy a bottle of 3 liters of "collective farm" milk, put it in the cold for two or three hours for settling. The cream rises to the top. Gently collect a jar in a 0.5 liter spoon with a spoon (usually there is so much cream from normal homemade milk). Then proceed as I wrote above. And from practically skimmed milk we cook porridge, make yogurt (although it turns out a little sour and thinner than from fatty milk), or just make yogurt.

I always put a paper towel at the bottom, folded in four layers so as not to overheat

Anya, thank you. I put two layers, I liked the result. (Made yogurt)

[$ vetLana]

$ vetLana, Sveta, I'm glad that this method of balancing the temperature was useful to you too.

Hello.
Please tell me what it is - "We set to incubate at 36-38 * C for 5-8 hours"?
How it's done? I have both a yogurt maker and a Panasonic multicooker

[Natalia]

Natalia, if you use normal, traditional sour cream for the sourdough, then it ferments milk at a temperature of 36-38 * C, and if the sour cream for early-maturing sourdough, containing thermophilic streptococcus, then at a temperature of 40 * C. Sometimes it is written about it in the composition, sometimes you have to determine it empirically. You can use both a yogurt maker and a slow cooker. If a yogurt maker, and sour cream is traditional, then place the container on a cardboard or several napkins to lower the temperature. If there is a thermophilic streptococcus, then you can ferment in the usual way in a yogurt maker. If you can set the exact temperature in the cartoon, then after determining what kind of streptococcus you have in the leaven, set the desired temperature.

I always fermented with store-bought sour cream (Rostagroexport), but now I want to buy a ferment. Which one (which manufacturer) would you recommend?
My eaters love from the purchased ones - Brest-Litovskaya, but it is long-term storage and it will not work to sour cream on it. But they like it. But the one that farmers usually sell - they don't like it. Farmer's really often is sour and with some off-flavors, as if it was fermented with anything, like yogurt.

[Svetlana]

SvetlanaI've always used Lactin or Vivo.

[Svetlana]

Svetlana, I really like Orsik starter cultures from Ourson. I ferment sour cream with Ryazhenka.
I have been using these starter cultures for several years, the result is stable, I store it in the freezer, as I buy in bulk at once due to delivery.

For a long time I have been without sourdoughs, I used to ferment with sour cream House in the village 20% and cream Petmol 11%, and now I switched to the budget version of sour cream 20% and cream 20% from "Big mug" (in YES cream at the usual price of 89 rubles, and I buy sour cream in Magnet). The result is always excellent, it turns out very thick ... I re-ferment it 10 times, or even more.

Girls, I always ferment the first batch of ready-made short-term sour cream, the brands are different, the result is the same - the first re-fermentation, that is, the next batch of this leaven is the best. Then the quality is reduced to 4-5 re-sourdough. Then I take new sour cream and everything is new.