Kara
Ahh, well, maybe it also depends on the leaven
lyudmia
Girls, I have this question
Do you make sour cream during the day? Why do I ... if I put it in a multicooker overnight (I have a "yogurt" function - an ARC multicooker) and oversleep its readiness, will it turn sour? Or? So you want to try homemade sour cream And another question, close the jar with a lid?
Leka_s
Ludmila, I have the same slow cooker, put it on cardboard overnight (on the "yogurt" program), I liked the time more after 9 hours of exposure ..
I just put the lid on top without twisting it so that condensate does not get into the jar
lyudmia
Alyona, Thank you. And what kind of cream was and what fermented (nothing that "you"). So if I miss the readiness time, nothing will happen, right? And if the sour cream is ready much earlier. Something i'm going through
Leka_s
On "you" is only welcome
Quote: 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, yoghurt stood for 9 hours, on a cardboard. Cool sour cream turned out, in terms of density like 15% store, maybe even a little thicker
orange
The girls bought a dry sour cream lactin ferment. Weight 1 gram per 1 liter. but is it possible to halve it Oh, 5 grams per 0.5 liter. I read somewhere in the pharmacy sterile containers are sold. can you put the remains of dry sourdough there?
orange
Quote: Linadoc

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.

Isn't fermented milk made from baked milk?
marlanca
orange,
Svetlana, I always half ..., all the rules. it turns out .....
Linadoc
Svetlana, I do not half, but I usually make 600ml. And you can ferment the fermented baked milk with your sour cream (the same 1 tablespoon for 200 ml of baked milk) or add the remains of dry sour cream ferment to baked milk.
mylik.sv
Linadoc, thank you very much for the delicious sour cream recipe!
Made in a yogurt maker, spreading a cardboard box, 7 hours. Probably less could have been, since a thin layer of serum (for some reason, viscous) formed at the bottom.
Fermented 10% cream with 22% sour cream.
That's what I did:

🔗 🔗 🔗

This is delicious sour cream! I will definitely do more.
Linadoc
mylik.sv, Elena, it turned out great! Probably you can keep 6 hours. And the whey will come out a little bit, it's not scary, you can put it in bread.
MaBa
Girls, tell me, pliz. Now I will put sour cream in jars in a multicooker with water, do I need to cover the jars with something (lid, film, saucers ...)?
Linadoc
Quote: MaBa
do you need to cover the jars with something (lid, film, saucers ...)?
It is necessary, but not tight.
Aygul
it is better to cover so that something does not multiply from the lid
MaBa
Linadoc, Aygul, thanks. I’ll go with saucers.
Jiri
Linadoc, sour cream turned out to be what you need, chop with an ax. Very, very .. 0.5l 20% cream, 0.3l 10%, and 200g sour cream 20%. Made in a grass (yogurt maker)
Linadoc
Jiri, Irina, I'm glad that everything worked out! And 200g sour cream for sourdough is not too much?
Nyuta78))
I did it !!! Class !! Thank you!!
Linadoc
Quote: Nyuta78))
I did it !!!
How little is needed for happiness! Congratulations!
Ilona
Girls, I ask for advice!
I stirred the cream with country sour cream, I want to put it on fermentation. The question is, if I put a plastic container in a multicooker, which aroga is better, yogurt or dough proofing? Where is the temperature lower?
Linadoc
Ilonaas far as I know, yogurt - T = 40 * C, proofing of the dough - T = 30-32 * C.
Ilona
HM thank you!!! So I'll put it on the dough
Ilona
Good morning everyone:)
I didn't get it first, did I? I put yogurt on the program, put a plastic lid on the bottom. And at 6 o'clock. The temperature on the thermometer was 33 degrees.Maybe there was little time? In the morning I get up, everything has already cooled down of course (the program ended at 4 in the morning), and I can't even call yogurt: (I set it to warm up again. 2 hours before work)
Aygul
Ilona, 6 hours is definitely not enough, so do not worry, it will be fermented, if only to have time before work
Linadoc
Ilona, yes, at 33 * C nothing will ferment in 6 hours, in 12 hours it may not even be a fact. You need at least 36 * C. You need to put a higher T.
Ilona
it is not regulated.
Leka_s
Ilona, I still had to put it on yogurt, putting a cardboard
Ilona
and I put it on yogurt, putting the lid on. Well ... well, when I left for work, I moved it to the refrigerator (nevertheless, I disappear from the house at 11 o'clock). It already looked like sour cream, but it's not just thick, as the girls write. I'll come home, pull it out of the fridge and take a look, can I continue? Or is it wrong? I also want to establish sour cream production!
lyudmia
Quote: Ilona
I also want to establish sour cream production!
And I really want to, so I put it in the afternoon, now I will watch Everyone, Linochka, got hooked on homemade sour cream
Leka_s
Since there is no planting here, now my mother came, happy like that, pulls out a can of store sour cream 10%, look it says how thick, I scooped up a spoon wanted to spit it out Well, there is no desire to eat it now, I got my own, the structure and taste are radically different! I don't want to shop now
lyudmia
Alyona, well, you make a jar for your mom, maybe she won't buy in the store either
Loksa
Ilona, you should get sour cream. I have someone who brightens up by 36 degrees in 4 hours, can they hold it longer? And see what will happen to her. Much depends on both the cream and the sourdough (sour cream). I made a cream on my 10 percent with yolks: custard sour cream - normal came out, though I didn't whip sour cream
Ilona
no, what happened to me, for my cream under whipping, do not go! We will try more.
Linadoc
Quote: Ilona
I also want to establish sour cream production!
Do not! Next time, with your own sour cream, ferment the next portion with the correct T. Maybe it's better to do it dry on a cardboard or napkins.

Quote: lyudmia
now I will watch everyone, Linochka, got hooked on homemade sour cream
Ludmila, I'm waiting for the report, sour cream addict!

Quote: Leka_s
I don't want to shop now
Well I said that now the store won't work. And you are now a sour cream addict!
Bes7vetrov
My sour cream after the freezer (I had to remove it for 2 weeks) was all cut off. I’m thinking: put it on the gauze or put it in the roast like that?
Linadoc
Quote: lyudmia
you and mom make a jar,
Here I am to my mother, and myself, and to the dacha ...

Quote: Loksa
I have someone who brightens up by 36 degrees in 4 hours, can they hold it longer?
Oksan, if you are satisfied with the taste and consistency, then don't hold it anymore.
Quote: Ilona
We will try more.
Right! You need to choose the mode and time according to your conditions and then ... add drugs all the remaining time!
Linadoc
Quote: Bes7vetrov
Throw it on gauze or put it in a roast like that?
The bacteria should have survived, can be thrown away and used as a leaven. And whey - for bread, the rest - in a roast. Yesterday I stewed the liver with her. Vkuuuuuusno!
Bes7vetrov
So I will, today my husband promised to take him to the store (someone to theaters, restaurants ..) - I’ll buy cream, put sour cream, the bread is just coming to an end ...
We will conjure in the evening)))
Ilona
Quote: Linadoc
Do not! Next time, ferment the next portion with your own sour cream with the correct T. Maybe it's better to do it dry on a cardboard or napkins.
And I am afraid of something to dry. Will the CF deteriorate?
Linadoc
It will not be empty and T will be low. Everything is OK, in some cartoons only dry yogurt is provided.
lyudmia
Quote: Linadoc
in some cartoons, only dry yogurt is provided.
In mine, it’s just dry. Here, if you're interested - 🔗
SinichkaV
And this time I also made nonsense .....: girl_cray: I put it at 35 degrees in a cartoon with water. After 10 hours, it just grabbed, but it turned out sour and the serum is abundantly released. Better at 40 degrees and will be with a substrate, like the first time.Or maybe this time the sour cream was bad from the store, then the first one was swept so that there was nothing to ferment the new one ...
Ilona
Quote: SinichkaV
they swept their first so that there was nothing to ferment the new one ...
gyyy ... take care of honor from your youth, and the leaven again!
It is necessary to put it off right away, not hoping for the last eater! )
SinichkaV
IlonaSo put it off !!!!! And I saw a washed, empty jar ... now the second batch is all in the trash ... I'm waiting for Vivo's leaven to be brought to the store, so that I don't depend on any gluttonous reels
SinichkaV
Features of the Vivo ThermoMaster 201 yogurt maker

3 cooking temperatures (unique function)

- various fermented milk products are prepared on the basis of different starter cultures, which include various beneficial bacteria. the optimal fermentation temperature allows lactic acid microorganisms to develop quickly and correctly, however, this temperature may differ for different groups of organisms. During the development of the vivo yogurt maker, the specialists of our company paid special attention to this issue - as a result, our device has a unique function - the ability to choose one of 3 temperature modes (30, 36 and 42 degrees), which allows you to use any starter culture and guarantees an excellent result.

I want that!!!!! : girl_cray: And while you adapt to the temperature, you will exhaust a lot of good ...
lyudmia
now the second batch is all in the trash
Nooooo, why do I add sour milk to the trash can and bread and the pancakes are delicious.
SinichkaV
lyudmia, so it turned out sour ..... .... although you can stuff it into bread .... exactly. Okay, I persuaded
Leka_s
I delivered another batch of sour cream completely from 10% cream, probably I really wanted to and the universe responded, they brought in 43 rubles each. for 450 gr.
Quote: lyudmia

Alyona, well, you make a jar for your mom, maybe she won't buy in the store either
I did it, I liked it, I chewed everything up, as it is done, because I myself have a slow cooker, but I will not do it ... she’s lazy ...
Quote: lyudmia

Nooooo, why do I add sour milk to the trash can and bread and the pancakes are delicious.
tomorrow the pancakes are just about to bake, though with yogurt and the crumpets on sour cream that you can eat delicious mmmmmm ...

Anna1957
Is it really possible to do without water in Shteba? So far I have tried only with water.
Linadoc
Quote: Anna1957
Is it really possible to do without water in Shteba?
Anna, someone already did it by mistake, and then found out what was needed with water. But everything is OK. True, I do it in the water, because T can be put on normally, without problems.

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