Linadoc
Kate, the first sour cream can (and better) be fermented with a special sourdough, as in the photo is suitable. True, it will ferment for 8-9 hours. And then re-ferment your own for 5-6 hours. The market one may not fit - it is not known what it was fermented with, it would be better then the sour cream of some trusted firms.
Quote: Fotina
But the serum separated a little.
This is normal. I drain the whey for the bread. Not scary.
Quote: Fotina
Was ready in 4 hours both times.
This means that the leaven has a good CFU number, it is very active. You need to put it less, 1-2 tsp. without a slide for 0.5 liters.
Quote: Fotina
can sour cream be made at temperatures below 35?
Below 35 * C mucus will be, I do not advise.
kil
Lina, just in case, you again THANK YOU VERY MUCH THAT YOU WERE US !!!
Linadoc
Irina, I'm glad that you made me make a separate recipe with the whole Arbor, otherwise it would have been lost in messages!
Fotina
Quote: Linadoc
This means that the leaven has a good CFU number, it is very active. You need to put it less, 1-2 tsp. without a slide for 0.5 liters.
Wonderful how. Then I will advertise the factory sour cream, which made a wonderful homemade sour cream.
This is the Vologda region. It is called "Vologzhanka", only I had 22%.
Homemade sour cream
Byaka zakalyaka
Linadoc, thanks a lot for the recipe. Sour cream made from 12% cream, 15% sour cream and literally a pinch of sour cream sourdough (I was not sure about the quality of sour cream). Sooo thick, creamy, no sourness yet. Fseee with the store sour cream I tied up, now I myself can do the new yogurt in 4 hours, not just a beauty, but also a clever girl Take a report
Homemade sour cream

Why do I have so many bukaf in front of the photo? How to remove them? I delete them, the picture disappears
Linadoc
Byaka zakalyaka, Marina, here is a clever girl! Excellent result ! With a new, sour cream life!

And the "letters", probably, from wrong copying. If from a computer, then you need to copy those links that are above the picture.

Lucien
Marina, sour cream is great. Congratulations. Our yogurt maker is smart !!! ...
Lucien
So sour cream has a lower temperature than yogurt?
Linadoc
Quote: Lucienne
is the temperature lower on sour cream than on yogurt?
Yes, streptococci ferment at 35-38 * C, and Bulgarian bacillus at 40-42 * C.
Lucien
Thanks, understood.
Byaka zakalyaka
Girls, do you also need to ferment kefir with store-bought kefir or sourdough, or is it enough to put milk in a yogurt maker to sour? Sorry about sour cream
Linadoc
Marina, no store kefir will fail, there are no fungi. But kefir sourdough is possible, but T = 33-36 * C.
Byaka zakalyaka
OK thanks. I will go to look for leaven
Galas
Linadoc, the sour cream turned out to be very tasty, thanks for the advice to change the cream Homemade sour cream
Linadoc
Galas, excellent result! Yes, now it is difficult to find real components, all around a fake.
Galas
Linadoc, especially tasty when you re-ferment with your sour cream👍
kat-rin-ka
I searched, looked for and found the same shape as Creamy!
On aliexpress search by words:

Silicone Ice Tray Fashion Creative Kitchen Ice Cubes Molds Eco-Friendly Ice Box 15 Grids Ice Cream Molds D382

The only thing I wanted to clarify was how much cream to ferment with one cube?
Sedne
Do you heat the cream to 36 grams? sourdough and ferment in cold cream?
Linadoc
Quote: Galas
especially tasty when you re-ferment with your sour creamмет
Of course, after all, it has its own well-kept and freshest, and therefore, it has the optimal CFU number.
Quote: kat-rin-ka
How much cream to ferment with one cube?
I didn't, but I think we should take the same ratio as in the recipe.
Quote: Sedne
sourdough and ferment in cold cream?
I think it is optimal in cold weather, so that there is no lysis of cells from a sharp change in T.
Angel Tim
Girls! What sour cream did I find for sourdough:
Homemade sour cream
I have been friends with homemade yoghurts for a long time. I will experiment with sour cream today!
Linadoc
Angel. Tim, this might work.
kil
Quote: Linadoc

Irina, I'm glad that you made me make a separate recipe with the whole Arbor, otherwise it would have been lost in messages!
Lina, I'm really looking forward to the promised mozzarella
tatlin
Quote: Byaka zakalyaka
This is the Vologda region. It is called "Vologzhanka", only I had 22%.
Svetlana, what shop did you buy?

Angel Tim
Homemade sour cream
Happened!
Linadoc
Quote: Angel. Tim
Happened!
Angelina, congratulations on my first sour cream! Cook for health and pleasure!
Irina.A
For a long time I have been going to try to make sour cream on my own, everything, I will definitely cook it, thanks!
Linadoc
Irina. A, yes it's simple, but the taste and consistency are better than the store, I am still silent about the benefits!
O_lush_ka
Today I made sour cream again. Thank you very much for teaching me how to cook so tasty and healthy First time I made it from 10% cream, it was delicious, but then I made it from 15% and I liked it even more
Irina.A
Linadoc, yes I even got sourdough leaven for sour cream, but I still can't get myself together, everything is interfering, but now I have apparently matured
Sedne
O_lush_ka, out of 20% try, in general, such a dumb thing.
O_lush_ka
Quote: Sedne

O_lush_ka, out of 20% try, in general, such a numb
I make from our local cream, they are only 15%. 20% only Petmol, but they are 2 times more expensive
Linadoc
Girls, do not be afraid of normal fat content, it will only benefit! 15-20% is optimal! Such sour cream will not add any kilograms, but the benefits - yes.
Irina.A
I don’t think about my kg, I just thought that cream should be at least 30% fat, but we don’t have such in stores, well now 20% have appeared, otherwise only 10%, I decided that nothing would work
marina-mm
Lina, here, for example, it is possible to buy 10 percent cream from local producers, and with a large percentage it is already expensive and quality. Therefore, I am for my own people. Nice sour cream turns out.
Linadoc
Marina, we will proceed from reality! But if others have different realities, then 15-20% is still better.
marina-mm
Lina, agree.
ElenaMK
It always turns out from 10% and from more fatty ones !! Very tasty and healthy! Thank you!:-)
Linadoc
ElenaMK, glad that the recipe came up! To your health and bon appetit!
dandelion
Hello. I'm going to put sour cream in a Panasonic 18 cartoon from Vivo sourdough. I have a liter of 20% cream from Ribbon. How do you advise diluting them with Prostokvashino 3.2 milk or leaving them whole? Will it not be fat? I want to put it overnight, is there enough heating once and then leave it in the water in a closed cartoon?
Linadoc
Quote: dandelion
I have a liter of 20% cream from Ribbon. How do you advise diluting them with Prostokvashino 3.2 milk or leaving them whole?
dandelion, but do not breed them. So ferment.
Quote: dandelion
Is there enough heating once and then leave it in the water in a closed multi?
But I don’t know. If there is a thermometer, then it will be necessary to measure the T water after heating. It is better to heat it to 40 * C, then you can turn it off, wrap it up and leave it overnight.
dandelion
Is it possible to use 1/2 of the dry sourdough, or the rest will be lost? and
Linadoc
Will be lost. Pour everything, mix well. Then re-ferment from here. The first time it is fermented for 10-11 hours, and then 6 hours from this leaven.
dandelion
I decided to put it tomorrow at night. I took a cartoon with yogurt. One more question - indicated in the instructions 1-3 liters of milk (cream) per 1 bottle. sourdough - isn't it too big? That kefir or sour cream is equally good quality, even a liter, at least three liquids?
Linadoc
Yes, 1 liter is enough.
tatista
Linadoc, should plastic containers be closed with lids when they are already in Shebik?
Linadoc
tatista, certainly.
tatista
Linadoc, thank you, I did it, put it on, master Stebik.
dandelion
Thank you +100500 times. I made 20 and 10% cream in half. It turned out super.At first, my husband did not have enough acid, and then he tasted and sentenced half. Since he has excess weight, I put new sour cream from 0.5 liters of 10% cream + 0.2 liters of milk 3.2%. Unsubscribe later.
I read one secret for those who love sour cream. It turns out you need to add raw proteins to sour cream! Has anyone done this already?
tatista
sour cream turned out to be beyond praise, I took milk 3.5% - 1 liter + cream 35% -200.0 + sour cream 15% - 4 tablespoons. thanks for the recipe!
Linadoc
Tatyana, congratulations on my first sour cream! Cook to your health!

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