Homemade sour cream

[Linadoc]

Linadoc, and 10% is probably not enough?
I used to make with skimmed milk from village milk, but they are probably about 30%

cubes start to turn out from 15% and to infinity. Just 15% is somehow more dietary.

Yeah, but if you just want normal sour cream * not in cubes *, 10% cream is just right. And if you need a store version, which is supposedly 20% fat, 10% cream + milk (1 to 2), it turns out about the same, only the fat content is actually about 5.5%

Linadoc, but 10% is probably not enough?

Even 10% sour cream will be like a store sour cream 20%.

ato if you just want normal sour cream * not in cubes *, 10% cream just.

Exactly! Exactly !

Well, now it's all right! Once Lenusik Tim does, then the whole forum is in the subject!

I will definitely do it, Linus, honestly, but only a little later. It's just that, not immediately seeing your recipe, I already ordered two large cans of sour cream. It must be eaten, not thrown away. And as soon as we are done with her, I will do yours. Now I have a direct idefix - to try homemade sour cream, which is prepared without problems.

I bought 10% cream, a jar of 20% sour cream (the freshest). Now I will change and set to prepare))))

And if these devices are not available, how else can you do it? Can you heat the cream to such a T and wrap it up?

Well, now I'll try too, though I have at least 40 degrees in the cartoon, I'll try at 40. My husband is a sour cream lover, I'll put it on today. And then you can mix it, something cubes are not associated with sour cream. And can you put it right in a glass jar?

[Irina]

Irina, the recipe says about "any container convenient for you." So I think, you can also in a glass jar!)))

[Linadoc]

Linadoc, Lin, thank you for such a simple and accessible recipe for yummy.
I will do it!

I bought 10% cream, a jar of 20% sour cream (the freshest). Now I will change and set to prepare))))

Don't forget to tell us later ...

I make sour cream 6% fermenting milk. Sour cream for fermentation must be "live". It turns out just in terms of density as 15% of the store. This is if someone does not want very thick. It turns out generally a dietary option. But I don't over-ferment it.

I want such sour cream, but there is no yogurt maker, there is no multi, somehow you can do without them? any ideas? or experience from someone else or a recipe?

For proper starter culture, a certain temperature is needed for about 6-8 hours. So you have to think carefully about a cartoon or a yogurt maker.
True, they say what can be done in a thermos, but it will be inconvenient to pick out. Itself in a thermos never did.
Maybe someone else will advise that.

I did it in a thermos. Normally it turns out And the fact that you need to pour ... well, the spoon will not stand, but it will still ripen in the refrigerator. For me, the advantage of the thermos is that it is fermented at the desired temperature of 36g.

[Aygul]

Aygul, Thank you! I will try!

[Aygul]

Aygul, in a thermos, the temperature still decreases over time, but it can be considered as an option.

I pre-fill the thermos with boiling water for 5 minutes, while I process everything else. Therefore, there is a very slight decrease in temperature. And I also put it in a windproof place (not on the windowsill).

The larger the volume of the thermos, the longer the temperature holds

two large cans of sour cream

Flax, don't forget to leave a few sourdough spoons from them.

Now I will change and set to prepare))))

Lisa! The main thing is cleanliness! Change clothes, wash hands, sterilize containers!

And if these devices are not available, how else can you do it?

You can heat the fermented cream to 40 * C, wrap it well and leave for 8 hours. You can also in a thermos.

And then you can mix it, something cubes are not associated with sour cream. And can you put it right in a glass jar?

Ira, if you mix it later, it will be just sooooo thick sour cream, you can't cut it into cubes. You can put it directly in a glass with a lid (not tight so that air can pass through), then in the refrigerator.

I will do it!

Anya, I'm waiting for the result!

I make sour cream 6% fermenting milk. Sour cream for fermentation must be "live".

It is possible and so, the main principle! And "live" it can be made simply by stirring after cooling.

how can you do without them? any ideas?

Anya, the girls write correctly - you can use a thermos. I did this at the dacha. You just heat the fermented cream to 40 * C and pour it into a heated thermos. Do not close tightly, just cover and wrap up the top. Leave it on for 8 hours.

Lina, how to ferment from sour-milk dairy products available in Moscow? May I have a mark?

Look how many grateful spectators, and we quietly indulge in such sour cream for six months in our gazebo, and not only sour cream.
Lina, if only not a magic wand? Come on now syrrrr, I did yours again yesterday. Grateful offspring will not forget you!

with what to ferment from sour-milk dairy products available in Moscow? May I have a mark?

Ol, I wrote - the short term is best. Best of all for me is Rosagroexport (Kommunarka) and Prostokvashino. But that was before Lactina. I bought Lactina and re-ferment it "until it turns blue" (8-10 times, until it starts to sour).

Lina, if only not a magic wand?

I know I know ! In our gazebo, it is the engine of progress.

[Rada-dms]

Rada-dms, the girls in the "Tea Gazebo" taught me and advised me along the way .. I buy 11% cream "Petmol" (available in METRO, Five, Dixie, Spar ..), and sour cream was originally "House in the village" 20% .. now already fermenting with my sour cream.

I put the fermentation Cream Lacomo 10%, Sour cream House in the Village 25% selected from the top of milk, I took a high jar and did not close the cartoon, it’s too lazy to pour, the multi-cook is put only for 140 minutes and at least 40 degrees, I put it, then I put it on the battery, because hunting is sleeping. Well, I hope it's not in vain that you ruined the cream.

I have thick sour cream and it turns out 6% milk.
I really never fermented homemade sour cream, I must try.
Lina, thank you for the photo, it looks sooo delicious, and I just want to spread it on black bread.

[Irina]

Irina, you can probably run the multi-cooker 2 times for 140 minutes, and then leave it there, tightly covering it with a lid. Cool slowly and ferment everything.

I put the fermentation Cream Lacomo 10%, Sour cream House in the Village 25% selected from the top of milk, I took a high jar and did not close the cartoon, it’s too lazy to pour, the multi-cook is put only for 140 minutes and at least 40 degrees, I put it, then I put it on the battery, because hunting is sleeping. Well, I hope it's not in vain that you ruined the cream.

I have been doing this for a hundred years on the battery.
Only the batteries were turned off.

I have been doing with "Domik" for a long time, I meant what product is not as long-term storage as "Domik", where there are more living bacteria.
And where do they get Lactin, at the pharmacy?

Tanya, yes, I also fermented 5.5% milk, but it's still not that. But 10% cream after fermentation with sour cream is exactly like store sour cream 20%.

And where do they get Lactin, at the pharmacy?

I found it somewhere on the internet. But it was like 3 years ago.

And if you ferment 6% milk with 30% sour cream, then what happens? Probably fermented baked milk or yogurt

Mlyn, how delicious you have here. I'll stand here, lick my lips

[Anna1957]

Anna1957and I'm next to you

Probably fermented baked milk or yogurt

Make sour cream! Yoghurt is fermented with a Bulgarian bacillus, not streptococcus, it is thinner and more acidic. Ryazhenka is fermented with the same streptococcus (i.e.sour cream), but it is made from baked milk. Now, if this is 6% baked milk and ferment it with sour cream of any fat content, then you get fermented baked milk.

I have been doing this for a hundred years on the battery.
Only the batteries were turned off.

So I live in the country, I turn it on. I turn it off and set the temperature to 40 degrees right now

[Lerele]

I'll stand here, lick my lips

Anya, come on to us, there's no point standing here licking your lips! What is there to do then? You can make "dietary" sour cream from milk with 10% cream. It will still be better purchased.

and I'm next to you

Lerele, come to us too!

[Irina]

Irina, you can probably run the multi-cooker 2 times for 140 minutes, and then leave it there, tightly covering it with a lid. Cool slowly and ferment everything.

2 times 140 it will be just morning

No, you still need to buy cream and do everything according to the recipe. We have local sour cream only 30%. She's good and tasty. Or maybe dilute it with milk?

I turn it off and set the temperature to 40 degrees right now

Well then, you don't have any problems - you ferment and put it on the battery, you can cover it with a towel on top. And put 38 * C.

Or maybe dilute it with milk?

Why dilute sour cream with milk? From this sour cream, take only a couple of spoons for sourdough, and ferment the cream (buy your own local).

Make sour cream! Yoghurt is fermented with a Bulgarian bacillus, not streptococcus, it is thinner and more acidic. Fermented baked milk is fermented with the same streptococcus (i.e., sour cream), but made from baked milk. Now, if this is 6% baked milk and ferment it with sour cream of any fat content, then you get fermented baked milk.

Well this is how much fermented baked milk will turn out? There will be some kind of ryazhetana .. I remember making a yogurt from goat's milk for a child, fermenting it with sour cream, just a couple of hours at room temperature and the beauty and deliciousness were obtained. Store milk, sour cream too, and nothing happened. True, there was a teaspoon of sour cream, per liter.
While we were given milk, cottage cheese and kefir in the dairy kitchen, we did not eat that, only my mother cooked cottage cheese and my mother cooked yogurt, but as we grew up and stopped giving us all this for free, we fell in love with Agusha ...

And I already put la-la-la, la-la-la, now I'm waiting for the result

[Linadoc]

Linadoc, you said that you cut 15% of sour cream with a knife, and if the percentage is higher, you will probably get butter.

Well this is how much fermented baked milk will turn out?

You get 6% fermented baked milk. And according to GOST, it should actually be 4-6%. So everything is OK.

fermented with sour cream, only a couple of hours at room temperature and beauty and deliciousness were obtained.

It was then that the sour cream was normal, active, without preservatives and thickeners. And now, alas, not so.

Okay, I'll find it, of course, thanks!

You said that you cut 15% of sour cream with a knife, and if the percentage is higher, you will probably get butter.

So the percentage of sour cream is determined by the percentage of cream from which you ferment, and not the percentage of sour cream, which goes like a leaven. But butter is whipped high-fat cream without buttermilk (whey).

And I have already set

Anna, we are waiting for the report!

FSE, I understood: friends: Thank you

And if you ferment 6% milk with 30% sour cream, then what happens? Probably fermented baked milk or yogurt

I already wrote that I ferment 6% milk with sour cream. It turns out sour cream, but not so thick. About 15-20%. What we ferment is what we get.

I will have two more hours in the headquarters ... Although it seems to be no longer swaying in the jars ..