Homemade sour cream

I sterilize jars and bottles in the mic without water at all, only then they get very hot and you can pour liquid into them only when they cool down (otherwise the container will burst even from hot water) and remove it from the oven only with an oven mitt.
In Ashan I found sour cream for 12 rubles (a pack of 45 grams) it is very good to use it as a sourdough, now I periodically buy and update sour cream. Lina, thank you very much again for the fact that you "overestimated". I do it in a cartoon at 40 degrees, dry, 4 hours are enough (I make a 500 g jar / glass) and in the refrigerator.

Damn, we are one such glutton chtoli, I immediately 900 gr. (2 p. 450 g each)

Girls, I've put sour cream in the fermenter, how do you think it will turn out? Or is the temperature too low?
Nobody tried to do it in a fermenter yet?
I put it on 6 o'clock, but I think I need to increase the time

[Irina F]

Irina F, and what is the temperature in the fermenter? I kind of saw 40, on the contrary, it's a bit high. For sour cream 36-38 is optimal, therefore, a cardboard is placed in a yogurt maker with a temperature of 40 *.

[Ludmila]

here is my progress report on bugs

Ludmila, what can I say? WELL DONE!

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

Oksan, and I have it in 6 hours.

It seems that she poured a lot of water, and what was that interesting ???

Lyuda, I don't know. I always sterilize that way, even for blanks. Everything is always OK. True, I always cover the lids (I just put them on top).

I put sour cream in the fermenter

Ira, tell me later how it will turn out. I have no fermenter, the volume for my family is ridiculous. But others may need it.

[marina-mm]

marina-mm, Marin, measured the temperature of sour cream now, after 6 hours - 39 degrees.
I put it on for another 2 hours, but now I sit and think that it is not necessary. I'll just turn off the device and let it stand for a bit. And then I'll put it in the refrigerator.
Let's see what happens.

[IRINA]

IRINA, see by consistency. If you are satisfied, then do not hold it longer, put it in the refrigerator, otherwise it will be sour.

[Linadoc]

Linadoc, I have it in a yogurt maker for 3 hours, pre-warmed the cream until warm, already thickened, tasted it from the edge, it seems delicious. Still need to hold or is it enough?

[Irina]

Irina, less than 4 hours it is unlikely that a good consistency will be obtained. Hold it for up to 4 hours, shake it, if it does not wobble and is rather dense, you can rearrange it in the refrigerator.

[Linadoc]

Linadoc, thanks, so I will!

[Linadoc]

Linadoc, I was already scared that it would acidify, so I put it in the refrigerator.
I'll see what happened a little later)

[IRINA]

IRINA, and what consistency was?

Lina, it's hard for me to explain the consistency - some kind of shaking
She took 10% cream, but fermented it with her sour cream. I went now and tried it, nope, never sour cream (I was too smart). Something so creamy and delicious

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

I put the silicone on the mat and pour water. As it thickens and keeps its shape with a slight tilt, I put it in the refrigerator. It is necessary to focus on consistency. And it can ferment longer, depending on what you throw in and how much.

[Irina F]

Irina F,

Everything will work out for you. Fermenter -
this is a yogurt maker. Why won't de sour cream come out?

I put the silicone on the mat and pour water.

I'll try with a rug, because it clearly overheats the cartoon ..

never sour cream (I was too smart). Something so creamy and delicious

Irish, what about after the refrigerator? Maybe sour cream already?

Now I put sour cream on the rug and decided not to pour water, I see it shows a temperature of 88 degrees, I understand that it is not inside.But, maybe with water, the temperature heating is more stable, it does not cool down so quickly and it is not necessary to heat the surface very much, it keeps the temperature more evenly. Thought, and poured water!

Thought, and poured water!

Oksan, so I think it's better with water.

[Linochka]

Linochka, nope, not sour cream!)))
But fkusnaaa
Still, it reminds me of creamy yogurt - both in consistency and in taste
I will try again in the coming days!

And lyalyalyalyalyalya !!!! And I did it !!!! In the Bread Maker!
vapche at random!

[Tumanchik]

Tumanchik, Ira, it's great how! Did you lay anything? How long?

[Tumanchik]

Tumanchik, Ira, it's great how! Did you lay anything? How long?

vapche did not bother with nothing. the last comment someone wrote. poured 800 grams of 10% cream from a glass 2 tbsp. l. sour cream 26% (all from the store) and a glass in your Filechka. did not pour anything anywhere. put on yogurt overnight. set about 10 pm. in the morning my husband (I asked) put it in the refrigerator. tested nothing. At 9-00 I discovered that something was liquid and once again put them on the Yogrurt directly from the refrigerator. After 4-4.5 hours, she took it out and back into the refrigerator. Woo a la !!!!

Girls, tell me what to do. The first sour cream made from 10% + 20% cream was excellent. I fermented the cream 10% with my sour cream. The sour cream was ready in 5 hours (in a yogurt maker). I did it on Friday, and yesterday it (whey from sour cream) got wet. Today, in general, all sour cream lasts. I remember that someone has already written about this, but there is no time to reread. Maybe someone remembers what to do with it now, it's a pity to throw it away. For recycling only or ...

the last comment someone wrote. poured 800 grams of 10% cream from a glass 2 tbsp. l. sour cream 26% (all from the store)

Iruska, even a photo looks like mine

someone has already written about this, but there is no time to re-read.

Something came out of the refrigerator (something sour milk). But if the taste suits, then you can leave it like that, and for the sourdough, it's not scary. You won't get poisoned.

And today I put sour cream for the second time and apparently nailed it
The leaven was my first taste. This time it turned out for some reason a little sour. After 5 hours, it seemed like you could put it in the refrigerator, but still left it. After 40 minutes I looked in, and there was already a little serum, well, I ran to pull it out and into the cold. So why sourness? Overexposed or too much sour cream? I put somewhere 4, maybe 5 tsp.

So why sourness?

Now it will become more and more sour and sour with each over-sourdough, but its bactericidal effect increases, since yeast and other microbes do not like an acidic environment and do not settle there. Therefore, sour cream is stored longer.

Lin, you mean she wasn't smart? And sour cream is not too much for half a liter? Well, I haven't got my hand yet and experience zero

[lyudmia]

lyudmia,
Luda, I read somewhere at Linochka's that 100g of cream is 1 hour. l. sour cream, that's the only way I'm doing now. And I constantly say thank you to her and wish you good health for such a wonderful recipe.

[Alexandra]

Alexandra, and I somewhere, too, read from her that for half a liter of cream, her own and 2 teaspoons with a hill are enough. Therefore, we are waiting for Linu to write to us about this. Logically, there can be no unequivocal answer here, since it depends on the leaven. I ordered another starter culture from the joint venture, and I want to try it with it.
Well, in short, I planted it in full

How could I even get tasty and tempting sourdough bread before her bread? There is a complete zero in these leavens and I don't even know where to start

[Andreevna]

And sour cream is not too much for half a liter?

I wrote - optimally for 200ml 1 tbsp. l. purchased sour cream, its own, active, and less. Even earlier I wrote that for 100g 1 tsp. and this is true, but sour cream from the store is inactive, so I slightly increased the "dose" in the recipe. Right Andreevna writes. We must proceed from our realities - less of ours, more purchased.

Today I made the first sour cream overcooking from my sour cream, which was not sour.I got a thick sour cream with 6% milk, but sour. I put 3 tablespoons per liter. So I think, either I put a lot of sour cream for the re-culture, or my sour cream is not very suitable for the re-culture. I have had this with yogurt, but when over-sourced by 5-6 times. But so that it sour at the first? Do you really have to buy vivo dry starter culture?

By the way, I am also in the ranks with sour cream. I re-fermented the second time from my own 33% cream + 6% milk and got not as sweet as it got with such a percentage with the Lactin ferment. Probably, we also need to look for dry sourdough, I was somehow upset ...

[Ludmila]

Ludmila, Oksana, but I thought that only an inexperienced one did it. The first sour cream was without sourness

Girls, I've been making such sour cream for two months now, it has never been sour with me. I buy ultra-pasteurized cream 10 and 20%, I mix it to get 15% fat. Rosagroexport now takes sour cream for the first fermentation. Be sure to sterilize the container in which the sour cream will be made. Sour cream with each re-fermentation becomes more delicious and stronger, the right streptococci are doing their job. I re-ferment my sour cream 4 times, then all over again. Moreover, with each re-fermentation, the time for the process decreases from 6 hours to 4.5 hours. the temperature in Shteba is 36 degrees (picked up by typing). Fermentation takes place in water. I know for sure that other bacteria do not multiply, you need to observe the maximum sterility. Well, in general, as Lina taught.

Girls, with the subsequent re-feeding, we reduce the time by 1-2 hours, since our own sour cream is already active and less time is required. Then it begins to sour much later.
I saw Andreevna was writing correctly!

Thank you girls !! We will work on bugs !! Milk and fresh sour cream have been purchased. Everything should work out !! I will report on the test results.
Children even eat today's sour sour cream, before they were somehow indifferent to the store. They tasted homemade, although the fat content is less. My husband, too, at first thought that he needed sour cream only for cooling over hot borscht (if he suddenly overheated), but today he asked him to give him a few spoons for a sample .. Well, try it, try it, druh ..

[Linadoc]

Linadoc, Linochka, thank you very much for such a simple and effective, absolutely deservedly awarded MK!
I once made sour cream a few years ago, in yogurt cans, I was not impressed, but now I did it again, but this is why MK Excellent result!
Made from 10% "House in the village" 450g + 3st. l. sour cream 10% "Rosagroexport" So, over time, strangely I put it at 4 o'clock (I make yoghurt for 6 o'clock, because the device overheats) by placing a thin cardboard on an already lying yoghurt support (white porous material, which is used to wrap and lay equipment). After 4 hours the mixture was liquid, put it on for 2 more, after an hour decided that it was time to sleep, removed the yoghurt base and left one cardboard and 3 hours of time. It turned out great! It remains to find the right time
I think I put 5 hours and one cardboard

I think I put 5 hours and one cardboard

One cardboard for sure, but I still think about 6 hours is needed.
And in general, well done! Tell me - simple and tasty! And I'm not talking about the benefits at all.

[Linochka]

Linochka, I want to write a few words about my long-suffering sour cream!
In general, I put it in the refrigerator, it thickened a little, the taste, as I wrote, does not look like sour cream, but delicious. I think I'll go for the sauce. I put it in a Taper mug with a sealed lid. And today I got a thick, tasty sour cream !!!
I want her to re-ferment the cream taken from the village milk now!

I want her to re-ferment the cream taken from the village milk now!

Come on, Irish, only the time should be reduced by 1-2 hours. Your sour cream is already active.

Linochka, thank you dear !!!!

Maybe someone remembers what to do with it now, it's a pity to throw it away. For recycling only or ...

I baked awesome bread out of this: girl-yes: Dilute sour cream with water, honey instead of sugar, and a tablespoon of dry rye malt into flour. Sunflower oil, salt and yeast. The result is a golden fragrant bread. But I wanted to throw out the sour cream that had not been received ...

[SinichkaV]

SinichkaV, Valentine, that's smart! Bread, rolls and pancakes are the best deal! I also stew vegetables, fish, liver in sour cream.

[Linadoc]

Eh! And I shared my sour cream with my dog))) my husband left, I eat bread in a limited amount of doctors, and she is so clever, and she behaved perfectly on the walk, never pulled towards other dogs)), and calmly cleaned my ears , or rather, she even approached me simply at the request, despite the presence of napkins / sticks / funds in her hands. In general, I praised her and shared sour cream)))
P. s. I haven't bought the cream yet, there is nothing to re-ferment; baking is not for anyone ...
But I handed out the recipe to all my friends and even to the doctor!)))
Linadoc, Thank you!

What yummy !!! Eh, the post began, I did not see it before. How much is stored in the refrigerator? I will definitely do it later at my daughter's (in the cartoon.) Linochka, thank you! Delicious recipe.

all dairy products prepared at home are stored for no more than 3 days

[Irina]

Irina, I definitely have more than 3 days

Lyudmila, it can stand and not sour for at least a week, but without preservatives, unnecessary bacteria begin to multiply in sour milk. And it will turn out "not all yoghurts are equally useful"