Homemade sour cream

[Linadoc]

Linadoc, wow, how cool and very relevant !!! Just a few months ago they removed our tent with the state farm sour cream and I just can't find a replacement for it. And then such a miracle !!! I will definitely try to detail the sour cream. But I have one question. I really don’t know if they asked it already or not. Is this sour cream good for whipping? I just came across many times with the fact that thick sour cream, when whipped, turns into liquid. I don’t know what it’s connected with, but not every sour cream behaves this way when whipping. I am looking for one that is whipped and remains thick and embossed, because I bake cakes to order and very often use sour cream as a base in creams. So, if your sour cream suits me not only in taste, but also in consistency, then in general there will be no price for it !!! I'll run to try it tomorrow !!!
Thank you! Hurrah! And congratulations on the well-deserved victory "Recipe of the week" !!!!

Evitalia starter culture is freeze-dried, but retaining the ability to reproduce in the digestive tract, five strains of microorganisms (Streptococcus thermophilus, Propioni-bacterium freudenreichi subsp. Shermanii and lactobacilli - Lactococcus lactis, Lactobacillus acidobacillus). The finished product also contains: vitamins B1, B2, B6, B12, A, E, C, folic acid; trace elements: iron, calcium, magnesium; natural antioxidants

will it work with such a leaven? Or are there extra bacteria for sour cream?

[SinichkaV]

SinichkaV, personally, I have always got yogurt on Evitalia and milk ... and I haven't even tried cream with Evitalia ... I don't think it will laugh ... Lina wrote very subtly about bacteria that should be for sour cream ..

[SinichkaV]

SinichkaV, I have such a sourdough, I make yoghurt on it, although this is not yogurt, but just a fermented milk product, but very tasty. But I did not try to make sour cream. I use a purchased one until I get a special leaven. Unfortunately, it's hard to buy any sourdough from us

[Vinokurova]

Vinokurova, Venera007, girls, thanks! I, too, seemed to take it for yogurt .... but somehow it got lost in the refrigerator. I have it dry in an ampoule. The term ended in March. Here I sit and think, throw out or add something on it ....: - \ It seems that there are sour cream bacteria there too ..... only the term is embarrassing: girl-yes: Sour cream, which was hidden for sourdough (already hers) who something gobbled up I didn’t want to go to the store ...

[SinichkaV]

SinichkaV, yes it is not very dead ... you can add time to ripening ...

Sour cream, which someone hid for sourdough (already their own), someone ate it

that's why I always wrap one can in a bag so that they don't see or eat it ... and put it separately from all the cans)))

[Vinokurova]

Vinokurova, so she was zanykana .... .... I ask who? everyone is silent, but the jar is washed

I ask who? everyone is silent, but the jar is washed

naive girl !. I bastard from you ... hto prizadeTsTsa ?.
in an opaque bag and in the farthest upper corner of the refrigerator, no one got there!
Well, that the jar was washed over And thank you .. hto "pozhalsta" will answer, then he slammed the yummy))))))

[Ilona]

Ilona, I can try to knock down 10 percent, although nothing good will come of it, it seems to me, but if you take cream fatter, 25 percent, it should whip normally. You can take 35 when mixed with less fatty ones, only experimentally!
I just have a biscuit - the cream is waiting! I need a thick cream, I was going to whip sour cream with gelatin ?!

I am reporting. The first time I made it in a yogurt maker from 11 and 22% cream, fermented with purchased sour cream. I put it on a silicone mat for 5 hours. An uneven bunch turned out. After cooling, I mixed it with a fork, it looked like 15% sour cream. The second time I took into account all the recommendations, put it out of 11% cream, on a regular A4 sheet, folded four times, for 6 hours. She took it out of the refrigerator a day later, took the fork in her hands, and there was a solid product. I'm in a culture shock, sho we are snatched in the store?

Questions in advance. What if the cream is not pasteurized, but ordinary? Heat to 90 and cool? A sourdough starter for Lactin is purchased.Has anyone used it?

... hto "pozhalsta" will answer, then he slammed the yummy))))))

With us, such a number will not work ..... ....... even if you ask, how was it delicious? Okay, let's not litter the topic, otherwise it will be a-ta-ta
I will make yogurt on it (sourdough). Sour cream will wait. This will be a punishment for the one who washed the jar.

Questions in advance. What if the cream is not pasteurized, but ordinary? Heat to 90 and cool? A sourdough starter for Lactin is purchased. Has anyone used it?

If the cream is ordinary, heat and cool.
I used lactina. It can turn out to be stringy, you need to withstand the temperature regime, do not overheat.

Girls, tell me, I'm reading about the rug, about the cardboard, but do you need to pour water into the multicooker?

[Valentine]

Oh-she-she, how much they wrote while I was working! Now I will answer in turn!

I'm looking for one that whips and stays thick and bumpy

It will go for whipping, although it will liquefy, but not like a store one. But it is better to take 22-30% fat cream.

Sourdough Evitalia

Valentine, this will make a thick, creamy yogurt. That is, thick, but the taste is not quite sour cream, but sour.
AlenKa, well done, I wrote it right! Breast (well ... or whatever) you need to protect the sourdough from being eaten, you cannot feed on them.

What if the cream is not pasteurized, but ordinary?

Yulia, maybe not sterilized, but they usually have something fermented (in the sense of bacteria) sitting on them, so the taste may not turn out very sour cream.

A sourdough starter for Lactin is purchased. Has anyone used it?

Yulia, I wrote that if there is a special leaven, it is better to use it for the first time. Only it is necessary to keep it longer - I kept it for 11-12 hours. And then boldly re-ferment again 8-10 and keep it according to the recipe.

Girls, tell me, I'm reading about the rug, about the cardboard, but do you need to pour water into the multicooker?

Natalia, rug + water or dry, but on a cardboard. Everyone chooses for himself. I just set the temperature at 37 * C in Shteba, poured water and that's it. And who has only 40 * C, then you have to think, try how to lower the temperature.

it's hard to buy any sourdough from us

Look at this site to see if you have a point of sale. Or order as an option.
RU. leaven. com - only naturally in Latin letters

[Tatyana]

Unfortunately, it's hard to buy any sourdough from us

Tatyana, I was buying https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391444.0... There is sourdough and sour cream, and fermented baked milk, etc.

: girl_romashka: I want to thank the hostess. Made from 20% cream, it was like in the photo in the first post. I will use it. Warmed up in a cup of water, constantly adding and draining water. I'm happy with the result.

[Marina]

Warmed up in a cup of water, constantly adding and draining water. I'm happy with the result.

Marina, so nobody has done it yet. Interesting!

Warmed up in a cup of water, constantly adding and draining water.

How is it?

[Lina]

Lina! Thank you for the recipe, comments, informational support!

The sour cream is very tasty. Only, I suspect that my sour cream did not come out.
I could not find normal jars (250 ml) so that they could fit into the yogurt maker under the lid. I had to put it in small amounts of baby food (150 ml). It is clear that there is only one laugh, but there is no other way at all: in the cartoon, something is being prepared all the time, and so in the kitchen there is a dummy, I have not bought a heating pad yet.
I mixed 500 ml of milk 6%, 100 g of cream 20% and 200 g of sour cream 15%. The hellish mixture turned out.
I washed the jars and steamed them in a micron with water. All spoons, mixing bowls, too.
I mixed milk, cream, sour cream. She hurried a little and poured the milk ahead of the sour cream, but it was necessary to stir it all in a small amount of milk. And so I was tortured to knead the sour cream lumps floating on top of the milk ... Or I had a strange sour cream.
She carefully poured it into the jars, put a thin cardboard on the bottom in a yogurt maker, put the jars. I put a thermometer inside. The temperature was 32 degrees.After 3 hours, sour cream has already grabbed! I thought that if I leave it, it will become sour and the serum will exfoliate. She closed it with scalded lids, put it in the refrigerator. Completely cooled sour cream is very thick - the spoon is standing, now (2 days later) it is sweetish, with a very slight sourness. Sour cream consistency and smell. But at the very bottom, a slightly slobbering liquid appeared (very little, half a teaspoon, but there is).
That instead of sour cream something else happened to me, that I spread someone wrong there? Why did everything ferment so quickly? 200 grams of sour cream a lot for 600 ml of cream-milk? Or didn't you keep warm at all?

In any case, today we ate a hot salad with chicken, mushrooms, giant beans, cheese, seasoned with this sour cream - very tasty! Even my husband gave up his mayonnaise in favor of sour cream. It's just a holiday for me!

Warmed in a cup of water, constantly refilling and draining water

it looks like water into the container, there cans ... the water cooled down, poured out and poured warm again ?.
I could not do that ... I hope I misunderstood .. this is no automation ... here we put it on and went to sleep ... in the morning in the refrigerator, in the evening sour cream is waiting ..

200 g of sour cream a lot for 600 ml of cream-milk?

Nastya, on 200 ml of cream (or milk with cream) put 1 tbsp. l. sour cream, 600ml - 3 tbsp. l., and 200g is sooooo much. Consider that you have halved the time due to the fact that you contributed as much CFU as is formed after 3-4 hours of incubation. And the mucus, I think, is due to something that was in the sour cream with which I fermented. But all the same, clever girl!

Thanks for the support!
Obviously, I overdid the sour cream, that's why everything sour so quickly. So I removed it correctly ahead of time.
Is 32 degrees C normal temperature or not enough?

Tex, this is our only sour cream with a short shelf life ...
And if I overheat with my remaining jar, will there again be this slobbering down below?

I just want to try 6% milk. I realize that it will not be so thick, but the fat content must be reduced. And it will go to fruit salads for those who are always losing weight.

32 g C is the normal temperature or not enough?

Not enough. You still need at least 35-36 * C.

And if I overheat with my remaining jar, will there again be this slobbering down below?

If some kind of infection has multiplied, it will be transmitted all the time.

I understood, then I change the cardboard at the bottom of the yogurt maker for a napkin and drive it for new sour cream.

I just have a biscuit - the cream is waiting! I need a thick cream, I was going to whip sour cream with gelatin ?!

Well, in the store I take 30% sour cream. I don't want to mix with gelatin, these are already mousse troubles, I don't always need this. Sometimes you just need a cream, no gelatin! I will have to try too

How is it?

And this is so that Marina apparently worked with a thermos. I watched the temperature myself.

[Albina]

Albina, SinichkaV, thanks for the information, I'll try to look, maybe I'll find something.

it looks like water into the container, there cans ... the water cooled down, poured out and poured warm again ?.
I could not do that ... I hope I misunderstood .. this is no automation ... here we put it on and went to sleep ... in the morning in the refrigerator, in the evening sour cream is waiting ..

Well: drinks_milk: it's really hard, I made 0.5l and put it in a much larger deep cup. And the most important thing in this job ... the timer. every 25 minutes to watch your `` child '' is not frozen? The result is delicious. I also realized what to do when you cook for a whole day ... then you can probably keep it on the stove.

[Ilona]

Ilona, you just need 30 percent cream and voila: sour cream for the cream.
Nastya, what is the FAT in 10 percent sour cream? Fat dumped, without waiting for acidification !!!! Make your husband delicious sour cream, not empty! have seen Turkish yogurt, it's 10 percent! Much less? I'm delicious LYu percent so at 25

it's really hard

I am not capable of such "feats"!
Congratulations on the delicious sour cream !.

Ha, but I got sour cream from 6% milk (to be honest, I doubted the success) 1 liter of Clover milk, 200g 15% Piskarevskaya sour cream - at the exit three 450-gram cans of sour cream in consistency, when I picked it with a spoon like 15%. Now I put it in the refrigerator - then I'll try to turn the can over.

Dry sourdough will do just fine too. First, you dilute it in cream, mix it well and set the clock to 10-11, and then use your fermented sour cream for further use.

Not necessary. You can dry sourdough directly into the cream without preliminary preparation. Here HERE result

[Oksana]

Oksana, it's a bit heavy with fat sour cream, it is necessary to unload the diet a little, or even my husband and I round up to the state of koloboks.
Anna, Anna1957, very interesting, what sour cream you will get! Show the photo?
I will put on the same principle and with the same fat content.

Show the photo?

It's more difficult for me with this And you can put it calmly, just do not forget to mix (as I did at first)

[Marina]

Marinaperhaps a thermos is easier.
Oksana, agree! Sour cream should be ... sour cream.
Anna, congratulations on the beginning of ... a sour cream life!

You can dry starter culture directly into the cream without preliminary preparation

And I say - right into the cream. You just need to keep it longer. And then for re-souring, when you take your ready-made sour cream, hold less.

My sour cream made from 6% milk, after being in the refrigerator while turning the can, made an attempt to slip out (not spill out) with a whole cylinder. There is no whey separately, it tastes like 15% sour cream.

[Anna]

Anna! This is what you need, I will put it. Thanks for the information .

I also made sour cream and 10% cream "Every Day" from Ashan. It turned out very well. Fermented with sour cream from the market. Of course, they differ in taste and fat content, but in terms of price, there is also a significant difference. I bought sour cream at 250 rubles, and mine came out at 90. And we don't need high fat content. Lose weight. I also had a thought to ferment natural milk with sour cream, but did not. Now I will definitely try. I wanted to thank you again for the recipe, but the computer says that I already thanked for this, and I'm ready to say a thousand thanks.

I have been making sour cream for a long time according to this principle, but usually from 500 ml of 33% cream diluted with 500 ml of 3.5% milk and fermented with LACTIN. And then it ended and such pictures are delicious, I decided to make a dietary version of the same: 500 ml of 10% cream + 1 liter of 6% milk and at the exit a diet product is straight :) The only thing was fermented these 1.5 liters for 12 hours in Shteba. But most likely this is due to the fact that I put less sour cream than needed: for 1.5 liters 4 spoons with a slide, but it was necessary at least 2 spoons more.

[Bottling]

Bottling, thanks for the report!
Oksana, it turned out well! Yes, the leaven needed more, then it would take less time. But still a great result.

I made sour cream today in a dehydrator. I took 10% cream, country sour cream. Perfect sour cream turned out in 5 hours. I'm shocked! I will definitely not buy more in the store!
Thank you so much for the recipe!

[Larissa]

Larissa, in a dehydrator, no one has done it yet! Cool! And what, you can put 36-38 * C there?

[Linadoc]

Linadoc, you can of course, as I understand it, in the dryer if "in Russian"

in the dryer if "in Russian"

Well, yes, God did not offend us with his wit!

[Linadoc]

Linadoc, mine has it written like this
Temperature Manually 35-65 ° С, for the summer it will be very useful and dry immediately and "stir up" sour cream Lara39, thanks for the idea.

, in a dehydrator, for sure, no one has done it yet!

We did, we did, Linus. True, not sour cream, but yogurt, but what a difference.
I like it.

[Elena Tim]

Elena Tim, Lenka other hello! Have you become sweaty or not yet?

And I say - right into the cream. You just need to keep it longer. And then for re-souring, when you take your ready-made sour cream, hold less.

No, Linochka, no need. I poured dry Vivo sourdough into the cream and stirred it. After 8 hours, this is such sour cream

[Irina]

Irina, and I have Lactin, in less than 11 hours the dry does not ferment. But further it is simple and fast. The taste is excellent.