Homemade sour cream

[Creamy]

Creamy, thanks, already 2 times made sour cream from frozen sourdough, class! Linadoc, Lina every day I remember you with a kind word for this recipe.

[kil]

kil, Irina, I am glad that you now manage to save your budget and your time, while being confident in the quality of sour cream.

[Irina]

Irina, I'm very glad that the recipe came up! To your health and bon appetit!

[Linadoc]

Linadoc, thank you very much! I also made a good homemade sour cream made from 10% cream. Such a thick, unusual after the purchased one.))) I'm afraid to even think about 15-20% cream.))))) It will be a shock.))) True, you "prepared the ground" with the picture in the first post. )))) And then I did not think that it happens.)) You will learn so much surprising on this forum.)))))
I did it in the staff at 38 ~ for 6 hours. 1L in a plastic bowl with a lid. In a bowl of multi water on the bottom - see 3. I put it on for 8 hours, but it's good that I managed to read the topic and open-check it 2 hours earlier.

[Anastasia]

Anastasia, congratulations on the beginning of a new, sour cream life! To your health!

[Fantik]

Fantikthan fermented?

[Anastasia]

Anastasia, Congratulations and envy for the good! but I can't get it thick ... no normal source materials. everywhere only long-playing sour cream is sold in Belgium.

[Vika]

Vika, Vika, try to strain it through cheesecloth, like you make cottage cheese from kefir, the girls threw thin sour cream for the cream

[Linadoc]

Linadoc, Thank you! And I think this is the beginning of a new sour cream life.)
mowgli, Mirabel, leavened sour cream House in the village 15%. Cream also turned out to be a House in the village (10%).

[Mirabel]

Mirabel, Vika, I came across jars with the words "yogurt", but the composition contained thermophilic streptococcus. Maybe you can find a suitable starter culture on the yoghurt shelves? True, in yoghurts, thermo-steptococcus is almost always used with Bulgarian bacillus ... But what if there is a separate one?

[Natalia]

Natalia, Yes? I will definitely try! I ferment it for so long ... nothing else.
Anastasia, what are the Houses in the village in Belgium ... we have everything fromage around.

I came across jars with the words "yogurt", but the composition included thermophilic streptococcus

Thank you! now I will read the composition of yoghurt for sourdough!
In general, I try not to read the compositions ... this information makes me sick.

[Anastasia]

Anastasia, what are the Houses in the village in Belgium ... we have everything fromage around.

Mirabel, I was wrong. I wanted to put your nickname to the first phrase to say thank you. And about the House to answer mowgli. And it turned out like this. In general, it is interesting to learn about the assortment in other countries. In Japan, for example, kefir is not sold ...

Handy girls! Help! I want, I want, I want sour cream. But I don't have any technology (like you), only a Panasonic cartoon. There are no temperatures and yogurt mode (already written). How to be? Pour water 40 degrees, pour into the cartoon, put the jars on towels and close the cartoon for 8 hours? How to check the temperature? You can use a simple thermometer, cat. Measurement of tempo. When are we sick? I have it electronic. Any advice? I really want to try!
And another question: how to make sour cream 5% fat. Dilute the cream with 10% milk? How much? I can't have more than 5% milk, but hottsa sour cream. Teach, advise! I'll make it normal for mine, but for me? (only if we find by joint efforts a recipe for cooking at my capabilities).
I look forward to hearing and advice. Help!!!!!

[Guzel62]

Guzel62, take a saucepan, pour 40-degree water (not vodka) into it, put a jar of cream in there and wrap it up so that it doesn't cool down longer, periodically you can add hot water to maintain the temperature and everything will work out.

[guzel]

guzel, I did for a long time in the oven, in large cans. He heated the cream to 40g, the oven to 45g, left only a light bulb and so on for 4 hours, then 4 hours without a light bulb. Or without warming up the cream with a light bulb at night. Why do you need to dilute the cream? Take milk with a fat content of 5%. I even did 3.2 with milk, thinner than cream, but sufficient density for sour cream, it does not flow.

[Guzel]

Guzel, heated it up - measured it with a thermometer - turned it off and closed it - wrapped it up - after 2 hours opened it and measured it on - if necessary, then heated it up a little ..... And so every 2 hours. I wrote about the fat content in the Tea Gazebo.

I heat the cream in a saucepan, add sour cream, wrap it in a blanket and everything is ready in 5 hours. No hassle, just deliciousness after the refrigerator.

[Oksana]

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 ...

Oksana, my grandmother turned the milk through a separator and it was the top-cream in the village where my ancestors were born called sour cream - "kaymak", they are poured into a jar, at first they are sweet and sticky, then they gradually acidify and thicken. I tell my parents that first it is cream and then sour cream, that sour cream is cream and sourdough. but they know from childhood only such sour cream-kaymak. so if you have taike tops from homemade milk, if I were you, I would not do anything, but just eat them like sour cream, although it is probably fatty, but delicious !!!

[kil]

kil, Dumpling, Linadoc, stanllee, thank you my dear. I ran off to buy cream and sour cream, now I'll put it on, I'll try. Unfortunately, nothing will work with the oven (I have a mini-oven outside the city, where the temperature starts from 50 degrees), I'll have to either with a cartoon or in a blanket. I will make one jar a regular one (for a family), and the second I will try 5% for myself (I am now in the process of losing weight, but according to the "system", on the cat. I sit with more than 5% milk is not allowed). Thanks again to everyone! They didn't let me die without sour cream!

Linochka, thank you very much for the sour cream !!!!
Made in Orsyusha from 10% + 23% added a bit. Nice thick sour cream, but cubes won't work

Nice thick sour cream, but cubes won't work

I somehow put the sour cream before work, and then I came and forgot to turn it off. She stood with me for 11 hours. I remembered and put it in the refrigerator. On the sides, of course, there was serum, but I did not bother. In the morning I got it on the cheese pancakes, but it could only be cut into cubes. This is how I found out that if you keep it for a long time, and then cool it well, then it will turn out reinforced concrete. True, I did 20% then. Conclusion - hold it a little longer on the heat and cool well in the refrigerator, make sour cream of the correct fat content and you will cut it with a knife. About fat content, I have already written many times that sour cream should be sour cream, that is, have a fat content of 15% and higher. Milk fat is easily processed by the body and does not cause obesity. It is even necessary for the normal functioning of the body. So, make a normal sour cream. As a specialist, I am telling you this.

I am now in the process of losing weight, but according to the "system", on the cat. I sit-milk more than 5% is not allowed

This strange "system" contradicts all the basic physiological and bio-chemical processes in the body, as well as recent studies all over the world. Not necessary toil deceive yourself, it is better to go to a real specialist or just eat normal natural food.

[Linadoc]

Linadoc, Lina, tell me to freeze the sour cream for the sourdough correctly, does the sourdough lose its sourdough properties? I froze 10 briquettes, from my own 15% sour cream. Well, then I began to make sour cream with frozen sourdough. But this time I decided to try separately from 10% and 20% cream. From 20 percent, it seemed like a sour cream taste, but from 10 percent, a product with kefir flavor and a film like butter on top was obtained.I don’t know, maybe this is the result of freezing the starter portions or maybe 10% cream. I constantly make sour cream from Ashanovsky cream 20% + 10%, it turns out super every time. I made it with frozen leaven for the first time.

[Linadoc]

Linadoc, Linochka, thank you very much. Sour cream turned out to be 10% and mine (5%) is very thick and tasty. I did it in the cartoon (with water, the cat was constantly monitored). Got thick after 4 hours. I waited another half hour and put it in the refrigerator until morning. Homogeneous, whey is nowhere to be found, delicious. Mine (5%) is strong, does not flow, is taken only with a spoon, dense, elastic, homogeneous. Denser than store 15%. Well, the one that is 10% - no comment at all. Thanks again!

[Elena]

whether the leaven loses its leavening properties.

Elena, loses, not everything, but loses. Therefore, I use this method as insurance, but I prefer to take it from the previous jar.

Thanks again!

guzel, I am glad that it turned out right away, but take into account my notes about fat content.

[Linadoc]

Linadoc, and I have already experimented with different fat contents of cream and milk. In a couple of weeks. ) And confirmed in practice your conclusion that sour cream should be greasy! )) To use it like sour cream (in soups, salads, cream, on top of the curd) - I take cream from 10%. To drink and eat with a spoon, like ryazhenka-kefir, I take milk. And now I pour milk with sour cream sourdough into yogurt portioned jars. I liked this streptococcus in taste and consistency more than a Bulgarian stick.)))
For two weeks now, both me and everyone at home have been amazed and delighted that sour cream can be cut into pieces, and fermented baked milk can be eaten with a spoon from a plate ...)))))
Thank you very much!

[Linadoc]

Linadoc, that's just thinking about you today, when the next portion of sour cream poured cut. I think I should go in and thank you again. For since I first cooked it, I cook constantly. I already know for sure that it turns out best of all from a certain type of our cream and a certain type of sour cream. Already learned the proportions and cooking times. Thank you very much from myself and my eaters. Yes, girls, I always have a little whey from the sour cream. So I always pour it into a jar. And it is on it that you get baked rolls, loaves and breads. Mix the current with water. For 100 grams of whey, 200 grams of water.

[Linochka]

Linochka, I re-fermented my sour cream 3 times, the last one on homemade cream, skimmed from milk and sterilized. I put it on for 4 hours, then I added another hour and ... another hour (we are not looking for easy ways, no, so that we can put it at 6 o'clock right away!). So, after the last addition, I forgot about it until the morning (in the fermenter). In the morning I moved it to the refrigerator, cooled it, thickening !!!! And yellow))))
Delicious !
Linochka, thank you many times!

Nastya and both Irochki, I am very glad that the recipe came up and pleases! Bon appetit to you and your loved ones!

[Linadoc]

Linadoc, Lina, I also defeated her, this sour cream, reading your recommendations! : rose: and girls' tips.
I take cream and Greek yogurt as a starter and for 8 hours in a slow cooker for a program Yogurt. That's what you need to get!
True, a little whey hangs at the bottom, but the sour cream itself can definitely be cut with a knife.
Thanks !!!

Here is Vika clever! You still defeated her! Well, bon appetit!

Found a photo prepared and forgotten. It's back in July.



Yesterday I made sour cream on sourdough sourdough again. And I decided to go back to yoghurt sourdough. At the same time I made a can of yoghurt with yoghurt sourdough (Bulgarian stick). Now, when we settled in the refrigerator, I tried both products at once. And such a difference in the tastes of sour cream and yogurt !!! I like sour cream much more. Sweetheart. And the yogurt, although just ready, is fresh and almost as thick as sour cream, and there is already quite a lot of acid ... Interesting.

Different microbes, different tastes. Usually local produce has the greatest benefits and tastes best for local people. Sour cream, fermented baked milk, yogurt here, yogurt in Greece and Bulgaria.

Linochka for the recipe is not a medal - a monument is needed. I forgot when I bought sour cream, if not for sourdough, of course.
So I wanted to ask, what if you freeze the purchased sourdough and then use it? What do you think? and then the type of sour cream that works best is packed in 400 gr. package - a lot.

[Tumanchik]

Tumanchik, Irish, here here Alevtina did. And I also saw in other places that they freeze and then calmly use it. Itself, the truth did not. Need to try.

[Tumanchik]

Tumanchik, Irish, here here Alevtina did. And I also saw in other places that they freeze and then calmly use it. Itself, the truth did not. Need to try.

Thank you! that's great! I'll try!

[Linadoc]

Linadoc, thanks for the recipe!
I put cream 20% + 10% + sour cream in a clean glass jar. She poured warm water into a saucepan (I didn't measure t, about 40 -45 degrees) and put a jar of cream there. She covered it with a lid and wrapped it in a blanket. After 5 hours I took out the finished one. sour cream. The sour cream turned out to be of medium density, tasty, but not of a uniform consistency, but with grains.
Why did the grains form? True, this did not affect the taste, but next time I would like to get a better product.
Failure to observe t could be the cause. Or maybe something that I opened and mixed several times in the process of insisting?

[Yulia]

Yulia, the main mistake is mixing. This cannot be done, grain of different density is formed, and not the same monolith. Well, T is, of course, important for sour cream. 40-45 * C is generally not suitable for sour cream, since this is not yogurt, there are other microbes that can live and ferment at T below 40 * C. It is desirable to maintain the T 35-38 * C specified in the recipe at the same level for the entire fermentation period, this affects the density, acidity, whey separation, and taste.

And I do not stir during the cooking process, but for the last 3-4 times sour cream also comes out in grains. But the most interesting thing, when this happened for the first time, I tried sour cream and put it in the refrigerator with frustration, thinking where to put this liter. The next day I tried sour cream again and was surprised to find that there were no grains. I sinned on cream - the first time I took such, but next times the cream was different. But now I understand that it was because of the leavening sour cream - on the first occasion I fermented it with sour cream, and then on subsequent times I took the sour cream from the can, froze it and fermented it the next time. And each time the grains were at first, and then disappeared.

Hello! I made sour cream twice, the first time stretched a little, and the second tastes bitter. I fermented it with different sour cream in a stem 37 degrees, 5 hours. Where is the mistake? I really want to achieve a good result. Can the temperature be reduced?

Bitter, most likely due to milk. Can stretch a little.

Lina! Thanks for the answer! This time it did not last, good consistency, made with cream, like the last time, I was surprised when I felt bitterness, can you sour cream with this sour cream?

I think you can only change the milk.

Okay I will try)))

[Galas]

Galas, and the container, which was sterilized for sour cream? A lid, a spoon, a whisk?

Fantik, sterilized in the microwave, poured boiling water on a spoon! Maybe you need to boil it?

[Galas]

Galas, no, I do that too.

Hello! I read your topic and was very impressed. I want to ask if anyone has used a leaven like this:

Is it worth using dry sourdough at all if it is possible to buy market sour cream by weight and use it for sourdough? What is the best way to proceed?

I made sour cream twice, the first time from 10% cream with a short shelf life. The second time Petmol cream 22% was diluted in half with UHT whole milk. The sour cream came out good in both cases. But the serum separated a little. Although I kept it at 36C in Shteba, without a lid, on a napkin. Was ready in 4 hours both times. Steba's temperature was 34-37, a thermometer in water gave a maximum of 35.
So 35-38 is the maximum temperature? And can you make sour cream at temperatures below 35?
So that there was no serum.
Or have I shifted the sour cream? 0.5 liters - 3 full rounded tablespoons. More than 60g, it turns out.