Linadoc
Bottling, Thank you!
Loksa
Linadoc, Congratulations, good sour cream!
yudinel
Linadoc, Congratulations on a well-deserved victory!
Made sour cream, SUPER !!!
Thanks for the recipe !!!
GuGu
Linadoc, I join in the congratulations! Great recipe! Now you always have your own sour cream!
Anatolyevna
Linadoc, Lina, congratulations! The sour cream is wonderful! Thanks for the recipe!
Linadoc
Oksana, Antonina, Elena, Natalia, Thank you ! I hope this recipe provides you with its sour cream for a long time!
kil
Linadoc, URAAAAAAAAAA !!! Deserved victory !!! The whole forum was oiled
Linadoc
Quote: kil
The whole forum was oiled
Excellent spotted! Thank you!
Leka_s
Linadoc, Lina with a well-deserved victory!
We, too, with sour cream ... but I'm probably here the most insmart
we have one chain of stores here, ousted all competitors and now there is no choice, all the cream has ceased to carry
but we also have a recipe for tender cream ... in short, I mixed 100 gr. oil and 500 gr. milk 6% in the hope of getting sour cream fatter than 6% declared in milk, in general, the output received sour cream after all, 6% fat and a layer of butter on top, did not stir it in front of the refrigerator, although it might be worth the butter collected (fried potatoes) enjoy sour cream , docha said "Uuuuuu, how delicious !!!"
We haven't bought mayonnaise for a long time, now we will eat our sour cream too! Thank you!!!
Natalishka
Linadoc, Congratulations on a well-deserved victory
And for 3 days of standing in a jar in the refrigerator, a thin layer of yellow oil appeared on top
Deva
Lina, congratulations on a well-deserved victory.
Sour cream was made from cream of 10 and 15% fat. Rosagroexport sour cream 15% was used as a starter culture.
But I seem to have overheated it, as it was cut off immediately by a syvorot, after 4 days in the refrigerator it continues to release liquid. I measured the temperature after the yogurt maker, it was 41 degrees. But the sour cream is excellent, thank you again.
In short, we all became embarrassed, omayonezilis, freaked out, opened up and ...
Linadoc
Alyona, Natalia, Thank you!
Quote: Leka_s
in general, the output received sour cream after all 6% fat
Even from 6% sour cream is obtained, like 15% purchased.

Quote: Natalishka
on the 3rd day of standing in a jar in the refrigerator, a thin layer of yellow oil appeared on top
This means that the cream was not completely separated.
Linadoc
Quote: Deva
But I seem to overheat her
Thank you for your congratulations!
41 * C, of ​​course a lot, you need to put something under the jar with a temperature regulator. And she can separate the serum a little bit later, it's not scary.
Elena Kadiewa
Dear Lina, congratulations on an OWNED award!

but all that was necessary was to lay out the recipe, see how many people "obsessed"

Linadoc
Quote: elena kadiewa
but all that was necessary was to lay out the recipe
So I thought that this is not really a recipe - what are there, 2 components in total!

Don't hit me with a shovel


Thanks for the compliments !
Svetlana_Ni
Linadoc, Lina, I'm glad for you! Congratulations on your award! And thanks for the recipe, I did it, I enjoy it. Sour cream medalist! And how simple and how delicious! As they say, all ingenious is simple
Linadoc
Svetlana, thank you for your congratulations and Bon appetit!
COGT
Linadoc, I join in the congratulations! I report: everything worked out great with the cardboard. Thanks for the recipe!
Linadoc
Olga, I am very glad that everything worked out! Thank you for your congratulations!
marina-mm
Lina, Congratulations! The recipe is really wonderful, so it is good that a minimum of effort and simple products give an excellent result!
Linadoc
Thank you, Marina!
Jiri
Today I ran to the store for cream, and we only have expensive ones. 500 g - 150 RUB How can I be now? I also want sour cream. Can you ferment with market sour cream?
Albina
Linadoc, Linochka, with a well-deserved victory This is a very necessary recipe.
Linadoc
Quote: Jiri
we have only expensive ones. 500 g - 150 RUB How can I be now? I also want sour cream. Can you ferment with market sour cream?
Can be diluted with whole milk, it will not be so expensive and fatty. You can ferment with market sour cream, but you can't check how much CFU it has (whether it is active or how).

Quote: Albina
with a well-deserved victory
Thank you, Albinochka!
Jiri
Linadoc, Thank you!
Leka_s
Quote: Jiri
Today I ran to the store for cream, and we only have expensive ones. 500 g - 150 RUB How can I be now? I also want sour cream. Can you ferment with market sour cream?
And I took 6% milk, in terms of density it turned out like 10% store-bought, girls in the subject shared their experience
Jiri
Leka_s, Alena, did you taste like yogurt?
Leka_s
No, not curdled milk, I really could have held it so that the "snotty" would go away, well, this was the first time, now it will stand longer
Ivanovna5
Here are the ones on! The recipe got first place, but I missed everything "in the tank"
Linadoc, congratulations, I deserve it!
Linadoc
Anna, Thank you! I am sure that "this first place" will come in handy on the farm!
Anna1957
Respect to the winner!
Linadoc
Anna, Thank you! How is the experiment at Stebe?
Anna1957
Quote: Linadoc

Anna, Thank you! How is the experiment at Stebe?

Sour cream is excellent, and yogurt is so-so: a little thin and sour.
Joy
Linochka, Congratulations on your well-deserved victory!
Linadoc
Quote: Anna1957
and yogurt - so-so: thin and sour.
I thought so. Everything has its own regime!

Quote: Joy
Congratulations on your well-deserved victory!
Marina, Thank you!
Malva
And today I could not resist and did. Cream 50: 50- 35% and 10%, fermented with fat sour cream from the market. I make moulinex in a yogurt maker, in glass jars. She put a silicone mat on the bottom. It's already 7 hours, but the consistency is like yogurt (((. And I really wanted to chop with an ax ... What's wrong? What to do? Still keep or put in the refrigerator? A thin strip of whey is already noticeable below. It tastes ... uh -e- warm sour cream-kefir-yoghurt Shos take.
Loksa
Malva, Lilya, something is wrong with the temperature, it's time to go to the refrigerator, my opinion!
Malva
Loksa, yeah, galloped to throw. Tomorrow I will write what will happen in the banks))
Loksa
Today I held it for 5 hours, as I grabbed it and put it in the refrigerator, I also think: maybe I still had to hold it? But if a strip of serum appears, it is better to cool it, otherwise it can overoxidize! Let's see what Lina has to say!
kil
I have already done it 3 times and it turns out, just do not cut it, I love soft sour cream, but cool.
Linadoc
Quote: Malva
It's already 7 hours worth, and the consistency is like yogurt ((
It seems that the sour cream for the sourdough was inactive, but the temperature was still high. That is, next time use your own sour cream (it may be more active than from the market) and on cardboard, and not on silicone. And now in the refrigerator, Oksana said correctly.
Loksa
I also like medium density, but I won't try it now. Tomorrow morning!
Malva
Linadocthanks for the hint. Next time I will. And I've already put this sour cream in the refrigerator. She smells very tasty, so creamy)
Yes, but what thickness of cardboard should it be? I can throw 7 mm for reliability)))
Linadoc
Quote: Malva
and what thickness of cardboard should it be?
1 mm works fine for me.
orange
I just made sour cream from 10% cream and 10% sour cream. In a thermos for 7 hours. looked, thickened, put it in jars and in the refrigerator, I will try it in the morning.
There is also wrapped baked milk: it was boiled over low heat for 2 hours, fermented with homemade sourdough: (begged for a visit) I'm waiting for it to ferment
Linadoc
Quote: orange
there is wrapped baked milk: it was boiled over low heat for 2 hours, fermented with homemade sourdough
If the leaven is from lactobacilli and streptococcus, then there will be fermented baked milk. In principle, fermented baked milk can be easily fermented with sour cream.
Leka_s
Quote: kil
At the crossroads, I bought 10% cream at 17 rubles per 200 gr.
Lucky for some we have 200 ml of 10% cream for 40 rubles each
Vinokurova
Quote: Leka_s
Quote: kil on 06 May 2015, 23:22
At the crossroads, I bought 10% cream at 17 rubles per 200 gr.
Lucky for some we have 200 ml of 10% cream for 40 rubles each
Alain, the action was ... I also managed to grab it ...
you also have some promotions ...
Aygul
I took a promotion from a local store 10% cream 0.5l - 56 rubles. I decided it was a good price compared to the usual one. For good promotions, you need to go to big markets
orange
I tried sour cream similar in consistency, but there is not enough acid, someone will tell you something

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