Homemade sour cream

Then I will not experiment either.

[Linochka]

waiting for a report, sour cream addict!

Well, waited
Fermented with 10% cream, and sour cream was 30%. I did it dry with a cardboard box. Well, for the first time I exhausted my entire cartoon, every now and then I opened it and looked. In short, she stood with me for 7 hours under vigilant control, so to speak, a little serum separated. It was possible to hold a smaller one. I put it in the refrigerator, and today I decided to take a look. I'm just shocked and it came out of 10% cream ??? And what then comes out of 15 ??? A spoon in sour cream is worth it And it tastes well, just the most delicate and not at all sour. Do not find fault with the photo, first I put a spoon, and then I tried it right from the middle
The store is far away on the sidelines. Now the main thing is to have time to postpone for the next leaven
Well, Linochka, thank you so much for the delicious. But at first she slipped past, because she did not even think that it was sour cream. Now I'm with you too

[Ludmila]

Ludmila, well, you see everything is simple, but the result is super! Now relax and get high: drinks_milk: wow!

Well, yes, you will relax here ... because somewhere you need to stash a couple of spoons for the next portion

Are there refrigerator safes?

[Valentine]

Valentine, can make a sticker on the container, such as "hazardous to health" or something else

Exactly! It is necessary to write: "dangerous!" and it's true - addictive.

[Ludmila]

Ludmila, will have to ..... Discuss, of course, but it will be more whole. I will also glue the skull with bones.

[Valentine]

Valentine, yeah, only the forbidden fruit is sweet. They will try once and then they will look for jars with such an inscription

[lyudmia]

lyudmia, SinichkaV, I was helped by non-standard small cans from baby puree. There are just 2 tbsp. tablespoons of sour cream breaks in. On this jar, I glue paper masking tape across the lid, grabbing the walls on both sides (so that the lid does not just open in a half-asleep morning state, I write on it (CAN'T!). Then this tape very easily peels off before washing, there are no sticky marks (I generally advise you to have it in the kitchen in order to set the date or time for cooking yoghurts, sour cream, kvass, tea, marinade, minced meat or something else. dishwasher exposure covers - twisted.)
Sometimes such yoghurt was eaten away. But then I began to joke: why are you grabbing such tiny jars with your big mouth? There are big cans over there, like, and my mouth is glad to them!
After a few times, everyone got used to it.

[Anastasia]

Anastasia, ooo ... that's a good idea (though you still need to buy mashed potatoes, treat yourself). And now another question, but it is probably difficult to give an answer to it - how much will such sour cream stand in the refrigerator? Of course, I understand that it all depends on appetite (leaven is meant)

[Ludmila]

Ludmila, I had 3-4 weeks experience. But it's better not to keep it for more than 2 weeks.

[Ludmila]

Ludmila, I had a deadline of a week. Then I don’t know, we got it. If you take it from the jar with a clean spoon and then don't put the licked one in there (uh-x-xxx .... remembered) - then the week is definitely worth it.

Thank you girls, now you are grounded in all directions and you can relax

I sterilize the jar and lid and spoon for the sourdough just in case, and still I don't risk keeping the sourdough for more than 2 weeks. Yes, and she becomes sour. Therefore, I prefer to make sour cream / yogurt in small portions, but more often.
And much more depends on the capabilities of the refrigerator! I have an old and sad one.

[Ludmila]

Ludmila, I think, we need to focus on products with a short shelf life, but before it dies completely, it will acidify - you can conduct an experiment with one jar.But I think it will always be different. Lina, wrote about the timing, by the way. It still depends on fat content, more fat, it costs longer. And already answered.

And I've already postponed it for the next batch! I'm prudent! Mine stood in the refrigerator and also returned to normal, but it won't roll for a cake. We still need to experiment with the temperature once, and another once with the fat content! I'll attach a photo later, for some reason I didn't get into the iPhone from the tablet in the photo stream, it's strange. It hits, then you can wait for days. In short, a photo at home, and I'm at work. So I'll report back later.
And I have a question. Will we succeed in sour cream? Vkusnoooo! But maybe it's curdled milk from cream or is it the same thing?

And here's another question. How long can the starter material be stored for a restart? Well, I don't always need sour cream.

[Ilona]

Ilona,

Ludmila, I had 3-4 weeks experience. But it's better not to keep it for more than 2 weeks.

Today I put 10% half a liter of cream + sour cream in a bottle for the night. She put a towel down, poured water and stood with me until morning, until 8 o'clock. Then I sent it to the refrigerator for cooling for another 4 hours. The result was impressive - very tasty sour cream, compared to 20% ours is slightly less dense and less acidic, but thick, the spoon is worth it. We took somehow 10% from the store, that was completely liquid and fluid. 250g of ours for four ate, barely had time to remove the leftovers to leave for sourdough.

Girls and in Panasonic did anyone make sour cream?
Enlighten !!!

[homemade sour cream in Panasonic]

Girls and in Panasonic did anyone make sour cream?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=422631.0

Enlighten !!!

with this to the father. Lily. just enter the words you need in the forum search - in this topic and on your question - homemade sour cream in Panasonic - and you will find out - is there such a thing on the forum or not

I've been watching for a long time, but the current has recently dropped in. I thought it was some kind of leaven again. And then everything turns out to be simple! What a recipe you need! Thank you! And a worthy victory! And who made something in a yogurt bread maker?

[Irina]

Irina, Irisha, she really deserves an award. Make sour cream, you won't regret it. I myself am not an ardent fan of sour cream, but I've already done it 4 times)))

I tried to make in the Oursson pressure cooker on "yogurt" (valve open), 6 hours, from 10% cream. Fermented in general with a sour cream product, and not with natural sour cream. 400 ml. cream-4 tbsp. l. I measured the temperature of the water in the pressure cooker, it was high-shade 45-48 * C. But sour cream still turned out, and thick. I did it three times already, an excellent recipe.

[Venera007]

Venera007, Thank you! Now I will definitely do it!
Asya Klyachina, oh I have Orsyusha too! And the valve is open - what is the pressure? 1,2 or 3?

Thanks for the sour cream recipe !!! I love unpretentious recipes !!

[Irsha]

Well done girls!
Irsha, Ira, thanks for directing!

And then everything turns out to be simple!

Ira, everything is quite simple here, you just need to adapt to your technique.

I measured the temperature of the water in the pressure cooker, it was high-shade 45-48 * C.

Asya Klyachina, it's strange that something happened on such a T. I would do it dry on cardboard. Most likely, this creamy yogurt turned out. Correct sour cream bacteria do not survive at this T (if the thermometer shows correctly). Correct sour cream, it has a specific sour cream taste, does not sour at all. Is yours sour? And the sour cream product for sourdough can be used, there are sour cream bacteria, just milk fat is replaced with palm fat (which makes it harmful, not useful product).
lettohka ttt, Natasha, do it to your health!

Girls, and I used to buy milk from a cow. She took off the cream from above, boiled it, cooled it to a coma, added about 2 tablespoons of store sour cream to half a liter of cream and left the simplicity of the kitchen on the window.
As soon as the mass was fermented, it was put into the refrigerator. It took about 15 - 20 hours until the moment that would skavsya, if it is very warm up to faster than 10 hours.
It turned out a wonderful sour cream, no extra. did not do heating. I just stroked so as not to miss the moment as she sour ...

Something like this.....

oh, I have Orsyusha too! And the valve is open - what is the pressure? 1,2 or 3?

Ira, without pressure, since the valve is open, it just works like a slow cooker on "yogurt".

[Tumanchik]

Most likely, this creamy yogurt turned out.

Well, I do not know, it looks the same as in the photo, thick sour cream and tastes too, no yogurt, not sour at all. : pardon: Made in a glass thick-walled closed container, it stood in water until the lid. True, when it stands for a day or two in the refrigerator, at the bottom very little whey is separated from a teaspoon. Well, in general, sour cream is correct or not quite, but tasty. Maybe even Ira-Tumanchik, in her pressure cooker she will try to do it and say what she did. I just had nothing else to do except Oursson. And so it is convenient - I put it for 6 hours at night, in the morning the container is in the refrigerator and that's it.

[Asya Klyachina]

Asya Klyachina, in general, it is true - what's the difference how to call it, if the result pleases.

And so it is convenient - I put it for 6 hours at night, in the morning the container is in the refrigerator and that's it.

This is exactly what I do all the time, so there is always sour cream, but there are almost no worries.

[Linadoc]

And so it is convenient - I put it for 6 hours at night, in the morning the container is in the refrigerator and that's it.

And I have the same pestnya, I did it in a bowl and in a yogurt maker (with a napkin on the bottom). I like both options. Will I be able to buy some rustic cream this week, so I'm thinking they should be boiled or will they curl up? Linadoc, help, I always did from store-bought pasteurized.

do they need to be boiled or do they curl up?

It is better to pasteurize them - heat up to 70-80 * C (usually, this is T heating in any multitude), cool to 40 * s and ferment.

It is better to pasteurize them - heat up to 70-80 * C (usually, this is T heating in any multitude), cool to 40 * s and ferment.

Thanks, I will

I will try to do both in Mult and Bread Maker. Just tell me if I understood exactly - there are too many options: 10% cream + fatter sour cream (we have 26%). or vice versa: heavy cream and regular sour cream.

[Irina]

Irina, that's how Lina wrote

We take the cream of the fat percentage that you want to get sour cream. So for sour cream 20% fat, we take 20% cream, for 15% - 50/50 10% and 20% cream, for 10% - 10% cream.

That is, the percentage of fat content of sour cream depends on the percentage of CREAM!

[Linadoc]

Linadoc, Lina, on the weekend made sour cream, fermented in Shteba at 37 degrees for 4.5 hours, it was even possible to keep it less - a little whey was released. Apparently, my Shteba is actively heating, should I try to put it at 35-36 degrees? I understand correctly?
And there is still a question. When I sterilize a glass dish for sour cream in a micron, it is very hot and cools down for a long time, I must have waited an hour to pour the cream. How do you deal with this?
Thank you for the recipe, the sour cream is delicious - tender, not sour !!

Yesterday I made "almost sour cream" with 6% milk. A liter of milk and probably 3 tablespoons of sour cream. Again I put a temperature of 37 degrees in the headquarters for 8 hours. By morning it thickened, put it in the refrigerator. In the refrigerator, some whey separated, but it didn't spoil anything, it just poured into the dough. It is difficult to call it sour cream just because it is not made of cream. But the taste is sour cream and is quite thick and denser than my homemade yogurt, of course. Sour cream at my age is harmful to eat a lot (and in Soviet times, sour cream was considered a dietary product among the population and a glass of sour cream could be eaten, and anybody could pour sugar there without a twinge of conscience, and this is in addition to the main food.), But there is not always a little willpower enough. And the cost of ready-made store sour cream is relatively high. And my product turns out like sour cream and is 2 times cheaper, and in fact it is 6% milk, you won't get too fat from it, if you don't abuse it.Of cream, sour cream certainly has a more creamy flavor. But pseudo-sour cream from 6% milk has a right to exist. For some reason, the higher the fat content, the less common the product is. It is easy to buy milk 2.5,3.2, 3.5, it is more difficult to find 4%, 6%, and the choice of cream in general is sharply limited. And if some sell, I am not satisfied with the quality of the product. So I am experimenting with what is.

[Ludmila]

the percentage of fat content of sour cream depends on the percentage of CREAM!

Ludmila, child prodigy! Thanks for helping me explain!

should you try to put it at 35-36 degrees? I understand correctly?

Rita, my Shteba overheats by about 1 * C, so I bet on 36 * C, in fact it's 37 * C.

When I sterilize a glass dish for sour cream in a micron, it is very hot and cools down for a long time, I must have waited an hour to pour the cream.

I sterilize in a micron - pour 0.5-1 cm of water and put it on full power for 2 minutes. I take it out, pour out the water, after 5-10 minutes pour the cream, and then put the sour cream. All!

"almost sour cream" with 6% milk.

Ludmila, it turns out sour cream, it's just "dietary". Do not be afraid you 10% cream! There is very little cholesterol, your body produces more itself. In addition, cholesterol is essential for the normal production of hormones and mediators, including those for "good mood". That is why a skinny and hungry person is evil - he has nothing to develop a "good mood" from. In the purchased "sour cream product" the harm is ten times greater due to hydrogenated palm oil, which is fixed on calcium plaques inside the vessels.

Quote: Chardonnay from Today at 10:29 am
When I sterilize a glass dish for sour cream in a micron, it is very hot and cools down for a long time, I must have waited an hour to pour the cream.
I sterilize in a micron - pour 0.5-1 cm of water and put it on full power for 2 minutes. I take it out, pour out the water, after 5-10 minutes pour the cream, and then put the sour cream. All!

Lina, that is, it turns out that in 10 minutes your container cools down after sterilization. Probably because it is so fast that the plastic. I have glass, it was very hot for half an hour! Okay, I figured it out, now we need to conjure up the temperature

Lina, here is my progress report on the errors




10% cream (800 grams fit) + two spoons 25-% store sour cream (which I found, with grains even turned out to be) stirred in a plastic bucket from under the ice cream. I changed the thick silicone mat to a thin silicone one Multipovar, 40 degrees

The top layer (about 1 cm) turned out with grains, like a store sour cream, but UNDER niiiim. In one day, half a bucket "disappeared" somewhere

[Rita]

Rita, I make sour cream in a glass jar, I just pour the cream into the still hot jar, it cools down quickly, then the sourdough and everything, as Lina prescribed.

Rita, I'm making sour cream in a glass jar, I just pour the cream into the still hot jar, it cools down quickly, then the sourdough and everything, as Lina prescribed.

Marin, I was foolishly afraid that the cream would curl up. The culinary specialist is still the same ..... That's why, one wonders, should they curl up? Okay, I'll do the work on the bugs next time!

[Rita]

Rita,

With sour cream, I have only one problem - to buy cream, for some reason, normal ones rarely happen, either they do little, or they sort it out quickly.
To celebrate that I bought 10% cream, I made 3 cans of 600 g each in Shteba, Hurray !!!
Now there will be a competition, which manufacturer produces the best cream out of 2 local ones.

We have no locals, the choice is either a House in the Village or Vkusnoteevo. Both are expensive. Theoretically, there is still cheaper in Auchan their branded Every day, but this is to go 50 km, I occasionally go there along the way, but not even every week. In the next. check-in will need to be stocked ...

[Chardonnay]

Chardonnay, I have sour cream in Shtebochka at 36 degrees in 4 hours.

Oksana, thanks! Are you laying something on the bottom?

Lyudmila, child prodigy!

Well, I made fun, I just carefully read what the author writes

I sterilize in a micron - pour 0.5-1 cm of water and put it on full power for 2 minutes

I prepared a jar of baby food for the starter culture (as advised above) and decided to sterilize it in a micron. After a couple of seconds, water will sprinkle out of it, I bounced as much It seems that I poured a lot of water, and what was that interesting ???