Homemade sour cream

And I have more than four days yoghurts and sour cream in the refrigerator do not linger.

[Kara]

but without preservatives, unnecessary bacteria begin to multiply in sour milk

Kara, Ir, where do they come from if we sterilize the cans before preparing sour cream and yogurt, and boil the milk?
I cook for a whole week and I think that even more can stand if, after cooking, the resulting product is decomposed into smaller sterile jars and immediately sent to the refrigerator.

Girls, thanks!

I am very lazy, and therefore I make the leaven at once for 15 ferments. I use a silicone mold, there are 15 cubes in it, the size of the edge of the cube is 3.5x3.5x3.5 cm, the volume of one cube is 43 ml. I immediately pour it into a mold, freeze it, then take out the cubes and store in a bag with a zip-lock fastener. And no attempts on the part of the household on the last spoonful of leavening sour cream. In general, this is my favorite form, I freeze a lot of things in it, the cube shape and volume turned out to be very successful. I still dream of buying a couple of just such a shape, unfortunately, I don't see it on sale now.

[Alevtina]

Alevtina, an interesting option! Need to try .

[Creamy]

Creamy, And then how to revive? Add a cube to the cream and it melts there by itself, then stir it? Or are you melting the cube and pouring it into cream?

[musyanya]

musyanya, I’m lazy, but according to all the laws of physics, this frozen cube does not sink, but it floats like an iceberg, like ice on a river, and melts as it warms up, and then I just mix it with a clean (sterile) spoon. And that's it! As I throw the cube to swim and melt, I immediately cover it with a lid so that other bacteria do not get into the air.

Oh, I will do that too, otherwise every time I open the jar I wonder how many microbes have flown into it. Cubes can also be thrown into a sterile jar if desired.

I am very lazy, and therefore I make the leaven at once for 15 ferments. I use a silicone mold, there are 15 cubes in it, the size of the edge of the cube is 3.5x3.5x3.5 cm, the volume of one cube is 43 ml.

(y) Is it possible in more detail what exactly is frozen for sour cream? First sour cream?

[kil]

kil, yes, you are right, it is the first sour cream that goes into sourdough. What a saving of leaven this is!

[Creamy]

CreamyAlevtina thanks for the science, I really liked this business, I will also freeze the leaven.

Girls, I forgot to say that this 15-cube shape holds 645 ml of volume (43 ml x 15 = 645 ml). I don’t top up a couple of mm to the top, because due to the water contained in the product when freezing, the cube "swells" towards the top.

[Linadoc]

Linadoc, thanks a lot for the sour cream science !!! Made from all the cream that was found in the house (1.2 l). It turned out very thick and tasty! There were grains on top, like butter, but after mixing everything was evenly distributed. The husband says that you can just eat sour cream, since it is in such quantities)))) So from the whole family, thanks !!!

I, too, used to think that sour cream only goes to borscht or to salads, and when it is so tasty, then this can be just with black bread for dinner, mmm

Oh, girls, I'm very glad that this simple recipe brings so much joy to people! Do it to your health, please your loved ones.

Tell me, what did I do? I fermented the cream not with sour cream, but with Greek yogurt. The taste is very similar to store sour cream. And I made fermented baked milk with Greek yogurt. Once from store-bought baked milk, another time she melted milk herself. Well ryazhenka! Thick, spoon is worth, bitter! Have already eaten.

The Bulgarian yogurt stick ferments cream perfectly to creamy yogurt, but it's not sour cream.Yes, thick, but tasty, but yogurt. Sour cream has a different taste, sweet and creamy. And baked milk fermented with yoghurt is not fermented baked milk, but varenets. You can do it if the result is pleasing, only sour cream with streptococcus lactis is fermented.

The husband says that you can just eat sour cream, since it is in such quantities))))

I, too, used to think that sour cream only goes to borscht or to salads, and when it is so tasty, then this can be just with black bread for dinner

I also smear sour cream on bread, of course, on homemade, and with tea instead of sweets and cakes ...
To whom I tell, they do not understand my delight
they don't understand, they don't bake bread, they don't make sour cream

[Tatyana]

Tatyana, in-in! I have the same story! For the night I put bread in khp on whey, with corn flour, with rye sourdough and dry onions
Aromaaaat in the morning! And for breakfast with his own sour cream and jam or ham (all his own) - a song! Good start to the day!

[Venera007]

Venera007, retarded people .....
My sour cream gets cold in the fridge. It seems to work out. I did it in Orsonchik for 8 hours. I decided to ditch the leaven in the Tapeverovsky Gnome, there is a maximum of 50 ml, and there are also marks for 40 and 30 ml.

[Linadoc]

Linadoc,

I put bread in khp on whey, corn flour, rye sourdough and dry onions
Aromaaaat in the morning!

I imagine the neighbors probably salivate from such scents)

No, I'm at the dacha. Only my husband and I are salivating in the morning. And here in the garden the strawberries are still ripe, to the sour cream.

I make the leaven at once for 15 fermentation

How long can such a leaven be stored in the freezer?

[Gandalf]

Gandalf, in two months my stock of sourdough leaves. The leaven does not lose its qualities. I repeat, the volume of the cube is 43 ml of uterine culture.

Well, let me have fatty yogurt. I put it in cabbage soup and salad - good !!

Tell me, how many times can you ferment sour cream? I mean, if you use your sour cream for sourdough.

[Mirabel]

Mirabeluntil sour. But I don't get to this state. After 5-7 fermentation, I take a new sour cream. It just happens somehow. There is dry sour cream sourdough, but it is for a liter of cream, and I make a maximum of half a liter of sour cream ...

I really liked making sour cream in Orsyusha

[Tatyana]

Tatyana, Thank you! We do not always have sour cream for fermentation on sale, maybe I can find it in the Polish store.

Something does not work out for me full sour cream ... Knowledgeable! Tell me please!
So I take long-playing cream (there are no others), ferment it with sour cream (also long-playing).
In the multicooker it worked the last time for 18 hours and then in the refrigerator. The sour cream is not thick, nothing can be cut there, even the spoon does not form a hole, but it tastes quite good.
That is, how the dressing will go, into baking too, but into cream ... I don't know ..
How can the matter be corrected so that the sour cream is thick?

I ferment with sour cream (also long-lasting).

Here's the mistake.
Sour cream is needed for a sourdough with a short term of use, that is, live.

[Elena Bo]

Elena BoWherever I can get this even from the Poles for a long time ... I'll look at the market.

[Vika]

Vika, rightfully so, Elena wrote. You need live sour cream with high CFU (colony-forming units, that is, microbes, streptococci), but this is just a killed fermented milk product - there is a taste, but no benefits.

[Linadoc]

Linadoc, I will look for the "right" sour cream

[Linadoc]

Linadoc, saw the topic about sour cream and perked up. The fact is that we now live in a dacha and buy rural milk - milk, cream, sour cream. So, sometimes there is no sour cream, but cream is always sold. One woman taught me to make the same sour cream from cream as milkmaids sell: add 350-400 ml of milk to 500 ml of cream, stir and cool. I did, everything worked out, tasty and fatty, like from the market. But in fact it is not sour cream!
And I have a question. How can I make sour cream like yours from fatty cream (almost butter)? In the city I will buy factory sour cream 15% the most "live" for sourdough. But how to transform the cream itself?

But how to transform the cream itself?

Light, so our girls calmly breed milk and that's it. Even 6% milk was fermented - it turns out as 15% factory sour cream.

Light, so our girls calmly breed milk and that's it.Even 6% milk was fermented - it turns out as 15% factory sour cream.

I would like to figure out how much of that milk is needed up to 15-20% fat ...

Very heavy cream is 30-35%, respectively, it is necessary to dilute it with milk by 2 times: that is, take 100 ml of cream and 100 ml of milk.

And if you take 35% cream and ferment Vivo with sourdough, how much fat will you get? I never asked such a question, but everyone calculates something

You will get sour cream 35% fat - what is the fat content of cream, so is the fat content of sour cream. Simply properly prepared thermophilic sour cream of such fat content can be chopped with an ax.

[Linadoc]

Linadoc, Lina, I'm back to you for help! It looks like in Belgium you can buy short-lived sour cream only from farmers. Today we were on the market and the salesman uncle swore that it was not cream, but real sour cream. K sozh in French, both are called the same. I told him 40 times in English that I was looking for SOR-KRIM (sour cream). At home, I opened and found the real cream, but he said that they would begin to thicken in the refrigerator.
And on the lid it is also written (also literal translation - uncooked ... not processed more precisely, raw, that is) Is it not dangerous to use it at all?
So ... let it thicken at the beginning? Or is it possible to ferment cream for sour cream with liquid?

[Vika]

Vikait looks like it's just fresh cream. There is an option that they themselves will ferment. To do this, leave at room T for 4 hours, stirring occasionally, and then put in a yogurt maker for 6-8 hours. For starters, you can not ferment all the cream, but if they themselves ferment, then already 1 jar as a ferment can be used to ferment the rest of the cream.

[Linadoc]

Linadoc, Linochka! Thank you very much!

[Mirabel]

I will look for the "right" sour cream

Mirabel, Vika, can it be easier for you to find a dry sour cream starter?

[Elena]

Elena, Thanks for the advice! Are there different starter cultures for sour cream and yoghurt?
We do not have such good in pharmacies, few people here would think of doing something like this at home, you will have to look for it on Amazon or Ibea.
On the food market, when I found out why I was looking for "live" sour cream, I was dumbfounded.

[Vika]

Vika, for sour cream you need streptococci, for yogurt you need a Bulgarian stick. You can buy the whole range of starter cultures from Laktin (Bulgaria), maybe someone else, the girls will tell you.

[Linadoc]

Linadoc, Linochka, thank you! I will try your method at the beginning, and then you will see.

You can buy the full range of starter cultures from Lactin.

Today I fermented Lactin with sour cream (n) She is so snotty, even stretches in her mouth. Brrr ... disgusting

The girls in the Orson branch wrote about the MEZO (Caprina) leaven for sour cream, fermented baked milk, yogurt. Praised. I also want to try to buy it.
🔗

I got a viscous sour cream on sourdough sour cream DVD. I didn't like it.

Girls, does anyone make sour cream from cream with homemade milk? Tell me how you, so to speak, process them before the leaven? After all, they cannot be boiled like milk, they curl up ...