Linadoc
Olga, most likely the sour cream-leaven failed, it was inactive, there was little CFU in it and was thickened with something else. We need another sour cream. And do not forget the cardboard so that there is no overheating.
COGT
Linadoc, girls from the same sour cream are very good at it! And where, to the bottom of the cardboard? I am good at yoghurt, does not overheat
Ivanovna5
Hello! I made another report: yesterday I made a new sour cream, but now (on Lina's advice) I put a paper towel folded 9 times on the bottom of the yogurt maker, reduced the time to 5 hours and used other cream 50:50 (House in the village 10% and Valio 20%), and my first sour cream served me as a sourdough. The result is beyond praise! Sour cream is thick, not sour, tasty, melts in your mouth
Here she is, put the jar on the barrel for clarity and cut it on a plate:
Homemade sour creamHomemade sour cream
Linadoc, Linochka, thanks again for the recipe!
Joy
Ivanovna5, what a beauty ... Sour cream probably melts on hot, like butter?
Ivanovna5
Joy, Marin, thank you, it really turned out to be very successful. I haven't tried it hot, but it melts in my mouth
Song
Quote: Ivanovna5
Sour cream is thick, not sour, tasty, melts in your mouth
Anyawhat a cool sour cream you have! Well done!
Tricia
Ivanovna5, Anna! Thanks for the advice and information about Piskarevskaya sour cream! Today I'll put mine on it.

What a splendid sour cream it turned out to be! I urgently uncover my yogurt maker and cut the cardboard to the bottom!
Tanyulya
Anna, gorgeous sour cream. Today I made 10% cream, the same thickening, while it cools down, then I'll take a picture.
Joy
Girls, has anyone tried whipping this sour cream made with heavy cream? Interestingly, it does not liquefy like a store one?
Ivanovna5
Girls, thanks for the compliments! Be sure to cook your own, it's worth it! Now I have plans to try only 10% cream and only 20% and even higher, maybe.
Natalishka
I made from 10% cream in Shtebe for 7 hours. Sour cream is delicious, the consistency of the store is 30%. Still, to cut like Lina's in the photo, you need cream at least 15%, and preferably 20%. I also want to try the Shtebe for 8 hours. Maybe there is a secret here too.
GuGu
Ivanovna5, I have a similar yogurt maker with a plastic container, but I began to make sour cream in a glass jar, it is very convenient and there is no need to shift
Linadoc
Quote: KOGotok
And where, to the bottom of the cardboard? I am good at yoghurt, does not overheat
The Bulgarian bacillus, which ferments yogurt, multiplies at T = 40-42 * C, and the streptococcus, which ferments sour cream, at T = 36-38 * C. Therefore, we ferment yoghurt in a yoghurt maker, and for sour cream we lay a cardboard or napkins to reduce T.
Linadoc
Anna, Well done ! I love people who love to improve!
Quote: Joy
has anyone tried whipping this sour cream made with heavy cream? Interestingly, it does not liquefy like a store one?
She, of course, liquefies, but not so much!
COGT
Quote: Linadoc
for sour cream we lay a cardboard
That's it, I cut out the cardboard. Hope the next time is good
Linadoc
Natalia, yes, it is cut only starting from 15%, and 30% can be cut with an ax. ...
Quote: GuGu
I began to make sour cream in a glass jar - it is very convenient and there is no need to shift
It is more convenient to do in the container in which it will be stored. I have 2 plastic containers of 700 ml with lids. As one comes to an end, I take from it 3 tbsp. l. sour cream and ferment in the second 600ml of the following cream. But where - no difference, Shteba is free - in it, the yogurt maker is free - in it (you just need to spread it).
Linadoc
Quote: KOGotok
Hope the next time is good
Olga, I will wait for the report!
Joy
Quote: Linadoc
She, of course, liquefies, but not so much!
So, it is good to use it for creams)
Linadoc
Marina, it is generally good to use it for everything. Since it is a natural, nutritious and tasty product according to the original recipe, according to which it was used for everything in Russia. I will not list how, but as the main cream and sauce most often. And in English it is called sour cream.
Anna1957
Quote: Linadoc

The Bulgarian bacillus, which ferments yogurt, multiplies at T = 40-42 * C, and the streptococcus, which ferments sour cream, at T = 36-38 * C. Therefore, we ferment yoghurt in a yoghurt maker, and for sour cream we lay a cardboard or napkins to reduce T.
Damn, and today I put a new portion of sour cream from 20% cream and put yogurt there too. 37 degrees
Linadoc
Anna, you can put it at 40 * C, and put something under the sour cream to lower the temperature.
Anna1957
I have water in Shteba.
Linadoc
Then you have to divide, otherwise something will turn out badly.
Anna1957
Okay, let's experiment. I haven't made yogurt for a long time, but it seems to me that I set the temperature below 40. Sour cream is more important to me.
Linadoc
Yogurt can turn out "snotty" and take a long time. But if you make drinking yogurt, it will pass.
elka34
Linadoc, I really want to try sour cream according to your recipe, but I have a cartoon Vitesse, it has a "yogurt" mode, and what temperature this program has is unknown, my multi has no information about temperatures at all, only modes. I do not know what to do.
Linadoc
Elena, you can try it dry: without water, placing a cardboard or a couple of napkins under the jar.
SinichkaV
I am reporting. I have either 35 or 40 degrees in the cartoon ..... I decided to 40. Without water. At the bottom is a terry towel. Made in Redmond yogurt cups. Just fit 600 ml of 10% cream and 3 tablespoons of sour cream. At first I wanted to set the time to 7 hours, then I got scared .... I set it to 5. It was at night .... I couldn't sleep, so I ran and checked it after 3 hours. The consistency was yogurt. Not liquid anymore, but also not quite thick. Left some more. After 5 hours, the sour cream was already thick and from the bottom it was seen as if the liquid was beginning to move away. She got scared and quickly tidied up the refrigerator. I tried it this morning, delicious! Next time I'll try to put it at 35 degrees (something seemed to me 40 anyway hot, even with a dry towel) or for 4 hours at 40 degrees, then turn it off until it cools down in the cartoon.
Homemade sour cream

and here you can already see the bottom and the liquid ...
Homemade sour cream
Linadoc
Valentine, well done! See, it's pretty simple. I would still cook sour cream in your version in 35 * C water. In fact, all multis overheat a little, especially dry. Therefore, at 35 * C 6-8 hours in your case will be great!
SinichkaV
Linadoc, thank you for the simple recipe! And about the fact that they overheat, I was convinced once again .... I couldn't understand why my soup was boiling. It should be 90 degrees though. Now I use a multi-cooker more often. Or stewing. And we'll eat the sour cream and I'll be wise: a-kiss: We really adore this product!
Rarerka
And I got a very "snotty"
I will try another sour cream for sourdough
Ninelle
Rarerka, Lyud, and which one did you order?
Ninelle
I wanted to say - fermented ...
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Vinokurova
uraaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaa!
Linochka, congratulations!
paramed1
Lina, I hug, congratulations!
Ninelle
Natalia-NN
Lina, accept my congratulations too.
Linadoc
Quote: Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Oh .... and here's what ... it turns out! THANKS Chef!
Uraaaaa, sour cream deserves it!
SinichkaV
Linadoc, that's for sure!!!! Today I boast of sour cream to everyone !!! Congratulations!
Linadoc
Quote: Rarerka
I will try another sour cream for sourdough
They say that Vkusnoteevo is good and Rosagroprom. In general, if snotty, then there may be underheating.

AlenKa, Veronica, Ninelle, Natalia, Valentine, THANKS GIRLS!
Rarerka
Ninelle, our local dairy with a short term of 15%, and their cream is 10%

Linochka, with a well-deserved victory, clever girl !!!
Your sour cream is too good
Rarerka
Quote: Linadoc
there may be subcooling.
put it at 40 degrees in Redica and put a silicone mat
Linadoc
Ludmila, Thank you! Hope you do better next with a different sourdough and T!
Rarerka
Quote: Linadoc
They say Vkusnoteevo is good and Rosagroprom
we don't have such
Linadoc
Ludmila, can then replace the silicone mat with a cardboard or napkins?
Venera007
Linadoc, and I! I also made sour cream, yogurt on the program, put the dishes in the water, there is no snotty, but the serum leaves a little, I probably overexposed it, I will have to try to put it on the cardboard.
I made 10%, it tastes like the sour cream that we sold from the dairy, now they don't carry this, I don't want to eat the store after it. Sour cream is not a frequent guest in our house, but now everything will change))
And congratulations on your victory !!! This is a really decent recipe.
Rarerka
Linadoc, I will change napkins and pick up sour cream
Linadoc
Tatyana, well done! If the whey comes off, it still looks more like overheating. If done in water, then you can keep it for 1-2 hours less, and if it is dry, then still put something.
Ludmila, with this approach, it will definitely work!
Bottling
Linadoc, Congratulations on a well-deserved victory. You have very good recipes.

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