kil
Quote: Vinokurova

Alain, the action was ... I also managed to grab it ...
you also have some promotions ...

Here I am a fool, I didn’t know that the action would take EVEN MORE, I thought they always cost like that, in Auchan for 18 rubles Our brand is 10%, of which I made good sour cream.
Linadoc
Quote: orange
but not enough acid
So real good sour cream does not have to be sour, it is sweet as cream. And it becomes sour after 8-9 re-fermentation, then it needs to be changed (fermented again).
Vinokurova
Quote: kil
in Auchan for 18 rubles Our brand is 10%, of which I got good sour cream
thanks, we need to drive it there, since the sour cream turns out good from them
GuGu
Information for sour cream lovers - from today in METRO on the action of Parmalat cream 11% (500 gr.) on the action something about 56 rubles
Bes7vetrov
Should you sit on the tail? I don't have a Metro card ...
GuGu
Bes7vetrov, today I will go for exploration, and then we can agree .. discounts until May 27, I go to METRO on Leningradka, there is still a b. coconut flakes for 49.98 rubles (180 gr.) + my pers. 20% discount (I always make coconut milk in "soy cow", so for me it is)
Malva
I am reporting. The sour cream is not thick, but tasty
The baby ate curd with this sour cream before school. Usually she will bite a couple of spoons and run away, but today I carefully licked the plate))
THANKS for such a purring recipe !!!
Today I’ll set my own to ferment. I bought 10% cream and 15%. I'll ferment in different jars. I'll see what comes out better. I have already prepared the cardboard)
Vinokurova
Quote: GuGu
I'm going to drive in the evening and I'll say more precisely,
waiting's
Linadoc
Quote: Malva
I bought 10% cream and 15%. I will ferment in different jars
Well done! I'm waiting for the report!
Joy
I just ate a salad dressed with this sour cream - yummy, I tell you ... The sour cream turned out to be thick, in a spoon it keeps its shape perfectly, but it mixes well in the salad.
Made from 10% cream "House in the village" and 20% sour cream Rostagroexport. I just made sour cream for about 9 hours in a Brand multicooker on yogurt mode. True, both cream and sour cream, everything was from the refrigerator.
Thank you, Lina, for a wonderful recipe
Venera007
And today I did it again with 10% cream, for the sourdough I already used my sour cream. It turned out even thicker, I made yogurt on the mode, put a couple of simple napkins on the bottom. Prepared in 4 hours, I took the food from the refrigerator. But the liquid leaves a little again, but less. Next time I'll try to put three napkins. In terms of density, it turned out to be such that it can almost be cut with a knife.
Leka_s
And I mixed 150 gr. 10% cream and 450 gr. milk 6%, also fermented with her own sour cream. In the cartoon on the mode, yogurt stood for 9 hours, on a cardboard. Cool sour cream turned out, in terms of density as 15% store, maybe even a little thicker
Linadoc
Girls, smart guys! How nice that the recipe has taken root and is enjoyable! Own sour cream is always more active than purchased one, since it is freshest and well-kept.
Tricia
Already a week I can not put sour cream !!! Either my husband forgot and ate sour cream for sourdough, then they bought the wrong sour cream, then it hit my husband's head to cook, of course, from my sour cream intended for sourdough!
But we don't have the weak, so I went to wool the sour cream rows again today. So there are 10 types with a shelf life of a month! I thought I'd leave with nothing. But I spotted Piskarevskaya and bought it. Well, if today the tornado doesn't take away the sour cream, I'll put mine.
Linadoc
Nastya, like they promised good weather, no tornado!
Vinokurova
Quote: Leka_s
In the cartoon on the mode, yogurt stood for 9 hours, on a cardboard.
I also put on 9, and in the morning I woke up, looked and decided that it was enough .. I stood on a towel for 8 hours .. I exhibited a photo, how well it turned out .. most importantly, delicious !.
and by the way, it turned out to be very satisfying ... you gorge yourself with half a can ... as before in canteens, remember there was sour cream in the glasses)))
So it's not so tasty, but eaaa .. just a cat's DREAM
Loksa
Tricia, Nastya, I fermented with Belarusian by weight, I specially bought it for fermentation, well, try it. Because they said that the fat content in it is not definite from 17 to 30, but in fact xs? But, since I was running to the dacha, this sour cream was in the refrigerator, and managed to sour a little, but mine turned out to be very good even without whey! I put it on a thick silicone pad, and before that there was always serum! I’m thinking: with what to take pictures of her?
Rarerka
Oksana, and at what temperature did you set? I also put it on a thick silicone one, but I was "flooded" ...
Loksa
36 degrees in Stebe! Fotnu and silicone! Later, my current sour cream got sour and I put 1 tbsp on 1.5 packs of cream!
GuGu
I came back from METRO in Leningradka .. yeah, I rolled out a lipstick .. I saw only the price tag for Parmalat cream 11% (0.5 l.) - 55.99 rubles. by the evening everything was sorted out ..

and I also found out that personal discounts on promotional goods do not work and the coconut chips were also dismantled, I found only one package in the very depths of the wall, behind an empty box

Jiri
Today at the crossroads I bought the cream of 11% "House in the Village" for a promotion of 25r -200g. ... And ours, local at 34 rubles per 200g, 20%. On the weekend I will make sour cream. Girls, do you also need to put a napkin on the bottom in a 1 liter yogurt maker?
Loksa
I understood - sour cream from Lina will crush the cream market!
8) Shop sour cream is also delicious, and most importantly, it is fast - anti-advertising, so that I have enough cream!
I got this sour cream:
Homemade sour cream
I put it on such a rug, and it pops up-infection. And in general I do not really love this rug!Homemade sour cream
kil
And I put it without water, just on a mat from an oven mitt and a 40 degree multi-cook ...
Rarerka
Quote: Loksa
and he pops up-infection
so you don't use it dry?
Loksa
Irina, the girls wrote that the water keeps the temperature more evenly. I am with water, I butted these cells to wash, do not buy such coasters.
Luda, Floats in the water! two cans hold it, and one small one is wobbling. I pour water on a level with sour cream, this time I changed the can, the second one almost turned over and the rug began to float. But this is not a problem, you must first put the cans and then pour the water.
I wanted to cut it with a knife, like Lina's, but my sour cream got hot from the waffle and broke into pieces

Homemade sour cream

kil
Loksa, it seems to me that if the stand is not needed with water, there is an even temperature. Lina generally puts a cardboard box, so she does it without water.
Vinokurova
Oksana, what kind of rug is interesting .. and what is its diameter and thickness ... well, how much does it cost about ... or from old stocks?
Albina
I have a Panasonic cartoon, but there is no multi-cook in it. What program should I use?
Venera007
Albina, do yogurt on the program, if there is one.
Vinokurova
Venera007, there is no such program in Panas ...
Albinamaybe try it on Heating? ... but somehow I don't really like this idea ... I don't know exactly what the temperature is ...
Quote: NatalyMur
Vinokurova, when heated, the temperature is usually around 75 degrees, sour cream will be cooked
NatalyMur
Vinokurova, on heating, the temperature is usually around 75 degrees, sour cream will be cooked
Vinokurova
Quote: NatalyMur
heated temperature is usually around 75 degrees
Well, I didn't measure ... now I will know ...
NatalyMur, thanks for the info!
NatalyMur
Vinokurova, I didn't measure it either - it's just that in most of the cartoon this temperature
Vinokurova
Natalia, and what will be the proposals ?. I have a yogurt maker, it's easier for me ... but I'm thinking, what if I want to make a big jar right away ... and where then? .. I don't really like the idea with a thermos ...
Venera007
At 70-75 degrees, it will definitely cook. What programs are there?
Not all slow cookers can make yogurt or sour cream.
NatalyMur
Vinokurova, in Panasonic, as an option, heat to the desired temperature, turn it off and use it as a thermos, but it seems to me that it does not keep the temperature well ...
I gave my beloved Panasonic to my parents, instead I bought a cheap Polaris with a multi-cook and a yogurt program ...
Vinokurova
Tatyana, milk porridge, rice, pilaf, pastries, stewing and steaming ...
allooooooooooooo ... everywhere the temperature is high
Vinokurova
Quote: NatalyMur
gave her beloved Panasonic to her parents
Natasha, I don't have so many parents))) Panasonic already three pieces))))))) and two at work))))
marina-mm
It seems to me that a multicooker in the case of sour cream can be used as a thermos, that is, heat the water to 38-40 * put the jars in the water and leave it to maintain the temperature. I would first check the temperature on water so that the food does not spoil, whether it gets too hot while maintaining the temperature, for example. Sour cream then 36-38 * all you need.
NatalyMur
Vinokurova,
Quote: Vinokurova
I don't have so many parents)
so why give everything - one and replace, and let the rest work
NatalyMur
marina-mm, Panasonic, unlike pressure cookers, does not retain heat well, unfortunately ...
Venera007
Quote: Vinokurova

Tatyana, milk porridge, rice, pilaf, pastries, stewing and steaming ...
allooooooooooooo ... everywhere the temperature is high
Sorry! Can I set this temperature in the oven? They are all different. In mine, at least 60 degrees is exposed.
Vinokurova
Quote: NatalyMur
why give everything - one and replace
of course))). I live with my mother and son ...
I have to think and buy another one ... I have a yogurt maker, so I didn't think about it ...
by the way, a thought flashed ... on the bread maker I seem to have such a program ... well, I'll go take a look ...
Linadoc
Girls in the water with a silicone mat is possible, it does not allow the water to heat up to 40 * C, since the thermoelement is below the mat. Only it should fit snugly. And the idea to heat the water up to 40 * s, put in the cream, close it and turn it off is a good one! T will slowly descend and everything will have time to ferment, you can turn the heating on once for a couple of minutes in the middle of the time.
Aygul
VinokurovaWhen I just started to get involved in homemade sour milk, I only had one Visonte multicooker, programs like Panasonic. I did this:
preparation of milk / cream / cans as usual, pour the warmed milk with sourdough into the cans,
a mat / towel in the bowl (so as not to scratch the bowl), put the cans (I had 3 cans of 0.7 l),
pour warm water 38-40 degrees between the banks,
from above covered with a film / bag, so that nothing is added from the lid), close the lid. DO NOT turn on the heating, that is, we use it as a thermos.
I put it all in the evening, in the morning I opened it and put the yogurt / sour cream in the refrigerator. In total, the time turned out to be about 10-11 hours, because the temperature naturally dropped and was lower in the morning. But the result was always pleasing. Most importantly, do everything with a thermometer, not by eye / finger.
Vinokurova
girls, thank you all .. it doesn't matter to me ... I have a yogurt maker that copes very well with sour cream ... I just thought for large volumes ... but looked, I have a yogurt mode in my HP, so don't I will get rid of ...
Kokoschka
Quote: marina-mm
It seems to me that a multicooker in the case of sour cream can be used as a thermos, that is, heat the water to 38-40 * put the jars in the water and leave it to maintain the temperature. I would first check the temperature on water so that the food does not spoil, whether it gets too hot while maintaining the temperature, for example. Sour cream then 36-38 * all you need.

Girls, I did this for the night, everything worked out! Sour cream was made from 10% Izbenka cream!
And before that, the cream was like a Romashkovo firm and nothing happened .......
MouseYulka
Quote: Loksa
I put it on such a rug, and it pops up-infection
Try to first lower the rug into the water, and then turn it over under the water. IMHO, these are bubbles from below in its cells that float up.
GuGu
I get very good and thick sour cream from 11% Petmol and Parmalat cream, but from Bill's 10% Clever, somehow I am not very good
Loksa
MouseYulka, thanks, next time I will try! Vinokurova, Alena is not an old rug, a couple of years ago I bought it in "Seven Hills", it is not very good - dirt gets into these cells and pick it out from there - I will surpass it while mine! I don’t remember the price, it was okay, it’s not cheap, so I don’t throw it away. The thickness is a little less than 1 cm - + 0.8 cm diameter = 18 cm. I have cream Petmol and "House in the village".

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