Homemade sour cream

[Linadoc]

Linadoc, from me too many thanks! I made sour cream twice already, it turned out very tasty. I want to leave some of my sour cream for sourdough. It can be frozen, as I understand it. How do you do and - take the right amount into small dishes in the freezer? How is it more convenient?
And I also have a question - how much sour cream can be stored in the refrigerator?

[MomAnya]

MomAnya, I leave part of the sour cream and ferment the next portion with it in a sterilized container. I keep it in the refrigerator for 2 weeks calmly, there have been more, but still I do not recommend it.

[Linadoc]

Linadoc, Lina, help with advice!
The sour cream turned a little over sour and turned out to be "sparkling". She stood still, became even more sparkling, with bubbles. Is it possible to ferment a new jar with such sour cream? Or better not?

Yes! And thank you, Linochka, for your recipes, advice, and in particular - for this sour cream! Very tasty and thick

[Elena]

Is it possible to ferment a new jar with such sour cream? Or better not?

Elena, no, normal sour cream should not bubble. It is your fungal (yeast) flora that got into sour cream and fermented. In principle, such sour cream will go into food, it will be great for fruit yeast for the pre-enzyme period, in bread and pancakes, for making pancakes, stewing something in it ... But you should not over-ferment it. The container must be well rinsed and sterilized, rinse the spoon and pour over boiling water before using sour cream for sourdough. Close the container with a sterilized lid or film during fermentation. You will have to make a new starter culture. Good luck, everything will work out!

[Linadoc]

Linadoc, Lina, I understood everything, thanks!

well .. during the day I studied both topics .. and sour cream and cheese ..
I have not lived until now .. but now .. it’s as if without hands .. without Shteba ... will have to study the topic ..
I sat there studying about sour cream
it turned out that I was like Guzel, lacking in technical equipment .. or low-tech .. in general, so that I could be satisfied .. kitchen equipment is not enough ..
HP without yogurt function, no yogurt maker .. mule -Parasenok Panasonic ... with functions not suitable for making sour cream
on the way home .. bought the cream "Istok", and sour cream "Istok" fresh 7 days shelf life only ..
I sterilized everything .. I mixed it and put it in a mule, bringing the water to 38 * C .. Well, what can I do, I will go on guard ..

Zhen, I put it to the battery, everything works out, don't worry about the equipment!

and Guzel's

[Zena]

Zena, Zhen, is it not clear what you sterilized? Dishes? And our girls make sour cream on the radiator during the heating season. You can put a wrapped jar next to the battery. but periodically you need to turn the other side.
But Shtebochka is the Thing!

and Guzel's

as??? already ???
Adnaaaaa yayayayaya Attstaliy Iliment ...

it's not clear what you sterilized? Dishes?

Nuuu .. cans, spoon, lids ..

[Zhenya]

Zhenya, get ready already

[Zhen]

Zhen, buy the simplest yogurt maker. She is needed in life. I have Severin about 16 years old, I have already forgotten how many, and has been working every other day all these years.

there is an immense topic about Shteba ... now read more about the yogurt maker ... mommyiiiii ...
the staff was interested in the fact that sour cream and cheese and cottage cheese can be made in it ...

the staff was interested in the fact that sour cream and cheese and cottage cheese can be made in it ...

and ham, and sausages, and meat sous-vide, and fish sous-vide, and jellied meat in 1.5 hours ...

and jellied meat in 1.5 hours ...

jellyfish !!! mmmmmmmmmmmm ...

[Zena]

Zena, Zhen, if you like jellied meat, then buy only DD2 XL. I, having DD1, bought DD2 XL because of the jellied meat, as well as many of our devuli.

Well, here I came with a report.
owners of the Panasonic 18 multicooker I think it will be interesting ..
in it you can easily cook sour cream .. I have already done it three times ..
the first thing to do is to remove the valve and put cellophane and put on the valve again .. (this way we keep the heat and get almost a thermos)
the second .. for example, for a volume of 800 ml (I count sour cream and cream together) you need 2 half liter jars .. and pour a little more than 2 liters of water into the bowl ..
cans are also sterilized in microwaves .. and leave them there for now ..
pour the required amount of cream into the saucepan (pour boiling water over the saucepan) add sour cream .. and heat it to 38 ° C .. I measured the temperature with a mechanical thermometer .. at the same time .. turn on the "Steam cooking" mode and measure the temperature there. . that would be 38 * С ..
pour the cream with sour cream into warm jars .. put it in a multicooker bowl with water .. close it and forget for 3 hours .. then again heat the water up to 40 * C .. (the cans inside the same have cooled down a bit) .. and again on Forgot 3 o'clock .. all the sour cream is ready!
in general, I wrote longer than doing all this ..
I do all three stages at the same time .. and the cans are sterilized and the water is heated and the cream is heated .. all this is business for 5 minutes ..

In general .. Lina thank you so much for the sour cream !!! : nyam: delicious ..

[Zhenya]

Zhenya, well, super report! Concrete, clear and helpful! Clever girl! No wonder your mom is proud of you

The whole family is proud of this girl!

[Linadoc]

Linadoc, elena kadiewa, Thank you!
Well, it was so impatient .. I want it the same way .. and from the available means only Parasenok
hunting is worse than bondage!

the whole family is proud!

Aha, I confirm!

What family? Besedenskoe?

Uh-huh.

[Linadoc]

Linadoc, please tell me, how many times can you re-ferment your sour cream? And more ... How does this sour cream behave when whipping with sugar, I want to make a cake. Is it thick or liquid? Thank you

[Marina]

Marina, I re-ferment more than 10 times until it starts to sour. It becomes thinner when whisking, but generally fine if 20 and then refrigerate.

OK. Thank you

Girls! Help! He categorically does not want to get sour cream! I bought a fermenter, put it on farm sour cream, but not weighed out - in the morning it just came out with flakes like curdled milk ((((sour and nasty (the next day I put it on weighed sour cream, but I suspect it was not sour cream, but thick cream) - the result: just liquid mass, as set ((((((

[fedot2202]

fedot2202, and you read the composition of the sour cream you will ferment. There there should be nothing but cream and sourdough... Then it's guaranteed to work out.

put on loose sour cream, but I suspect it was not sour cream, but heavy cream

I also sometimes ferment with loose sour cream. But is she in something? The one I buy is in large plastic buckets. I ask the seller for permission to read what is written on the label glued to the bucket. Sellers do not refuse this request.

[fedot2202]

fedot2202, 3 conditions are needed: cream, active starter culture and the required temperature. Hope the T is correct (36-38 * C) in your fermenter. Then sourdough - buy regular sour cream in the store, but with a short shelf life and some decent company, live, with CFU of at least 10⁷.

[Linadoc]

Linadoc I came with my thanks. I did, I really don't know how fat my sour cream turned out to be. Here is a photo report.


I had 750gr -10% cream Prostokvashino
1 liter -2.5% milk
5 tbsp. l-sour cream 15% Prostokvashino
I wanted low-fat sour cream.
All products from the refrigerator, I forgot to warm up the milk.
I did it in a dryer, set it to 35 degrees. The temperature measured in the process was approximately 38-39. It stood for 8 hours, then in the refrigerator.
The liquid started to cut off after a while already in the refrigerator. But sour cream is still worth it and the spoon does not fall in it (the most important thing is that it worked out at all)
Is that how it should be? Or have I overexposed?
Thanks in advance for your reply.

[Linadoc]

Linadoc, here I am arrogant .... I thought that I had already reported on your topic ... And today I suddenly realized that I have never thanked you for the recipe. I've been making sour cream recently - about a month. Always cool. I don’t buy the store anymore. Only the first time I bought it for fermentation. Thank you very much . I am very pleased .
I make it in a yogurt maker.

[Volume]

Volume, Zoya, I'm very glad, girls, that the recipe came up and the sour cream went! Cook for health!

The liquid began to cut off after a while already in the refrigerator.

A thermostatic sour cream always has a little serum, this is normal. But 8 hours is good for the first time, and over-fermenting, you can reduce the time.

3 conditions are needed: cream, active starter culture and the right temperature. Hope the T is correct (36-38 * C) in your fermenter.

cream 10% Volgozhanka took and 10% Krasnodar farm - the cream was good, took different sour cream and it seems to correspond to what you are talking about! Fermenter ... most of all, I suspect it and overheating, but I look at the girls at once or twice they put sour cream in it, really with my jamb ((((((((((((

[Linadoc]

Linadoc, I want to ask .... Very often my sour cream ferments in 5 hours, but already a couple of times it has happened that the sour cream is thick and does not move in a bucket, I put it in the refrigerator, and in the morning it turns out that the sour cream is not uniformly thick, but with in large layers of liquid cream, what can this depend on? Not enough time (you still need to hold it for an hour in a yogurt maker)? Or badly mixed cream with sour cream ???

[Byaka zakalyaka]

Byaka zakalyaka, I also did it once, I think that I did not mix the sour cream in the cream badly, and, perhaps, did not hold it. Since then I have been stirring more thoroughly and am in no hurry to remove the jar from the fermenter or multi.

[Tatyana]

what can it depend on?

And from the fact that she stirred it badly, and from the fact that there was not enough time for the entire volume of cream. Stir well, I usually pour about half of the cream, add sour cream, stir, add the other half of the cream and stir again. And less than 6 hours, I think, is not worth doing.
Here, Tatyana answered correctly, thanks!

Good afternoon, I calculated and was very interested in making such a wonderful sour cream! My ingredients: 200ml cream 10% chamomile, 1st boat of sour cream rostagroexport 20%, mixed everything with a blender, everything at room temperature. I am cooking in a Redmond multicooker in the 40t multiplar mode, I put the carton on the bottom. I put it at 5 o'clock. In the process, she could not resist, she looked, 1-27 minutes remained before the program was stopped, but the liquid mass in the jar, thickened and does not smell, measured the t of this liquid with a probe - it is equal to 41? I put another piece of cardboard, but och I'm worried that I won't be able to feed the homemade sour cream. Please tell me what to do? Wait 5 hours, extend the time? Or something else???((((

To begin with, you needed 2 tbsp. l. sour cream, but even now you can still add and simply stir with a spoon, because at 41 * C, streptococci could already die. Now turn off the cartoon, cover with a towel and leave for 3-4 more hours. Then you can take out the cardboard and, if it does not harden, leave it for another 3 hours.

Sour cream always turns out. I take 10% cream, preferably Ultra-pasteurized. For every 100 g of cream I add 1 tsp. with a slide of sour cream. I put it in the fermenter for 6 hours, don't put the cardboard. I leave it in the turned off device for 1-2 hours and put it in the refrigerator. serum or not or very little. Like Lina, I first pour half the cream, then sour cream, stir in some more cream and even slightly stir it with a plastic black mixer with my hand.

: lol: why 2? You have 600-3 in your recipe .... Or has something changed?

This is with a good active sour cream. And if you are doing it for the first time and do not know how active your starter is, then it is better to play it safe and put 2 spoons for every 200ml. My, active sour cream, with a high CFU number, I generally put 2 tbsp. l. for 700 ml. And everything is fine.

Thank you, I put the sour cream, turned it off and covered it with a towel, now I will look forward to 3-4 hours))))

Thank you very much for such a recipe, I have been using it from the very beginning as you published it regularly every week! :-) and the result is always good ... if the cream is good. Unfortunately, the stores are mostly nasty. Having tried almost everything that we sell, and I always take 10% cream, I got yogurt a few times ... as if there was not enough fat, I settled on cream from the Fine life metro station. They always make excellent thick sour cream!

[Elena]

Elena, I'm glad the recipe came up. I often do it on Ashanovskys ("every day" which) and on Avida, too, everything works out.

I also cook sour cream regularly since this recipe appeared. I took absolutely different cream, and the cheapest, and more expensive, I did not see the difference, so I take the cheapest.

[Linadoc]

Linadoc, this time withstood the sour cream for 6 hours, stirred it very well ..... Vsetana came out not smooth, but how would you start curdling cream and sour cream the same as usual. What is that overexposed?

[Marina]

Marinaseems to have overexposed. Or the leaven is outdated, too sour.

Here is my report on what I did or didn’t succeed)))) ((((of course I didn’t wait 4 hours in a towel, 3 hours passed and I decided to turn on the multicooker again for another hour, then put 3 hours in the refrigerator , now I tried it - well, it doesn't smell like sour cream at all, it’s yogurt to taste and consistency)))) so the first pancake is lumpy, I don’t even know whether to start the experiment again, sour cream and cream remained from the first ..... what would you advise and with what portions and time? Thank you in advance))))

Re-install, of course. You do not need to whip with a mixer, just stir well, immediately on a cardboard or 2 and for 6-8 hours, and in order not to climb, it is better at night. Then put it in the refrigerator for 6 hours.

And what proportions for 200 g of cream - 1 or 2 sour cream? And everything is at room temperature?

Try the first time 2 tbsp. l. 200ml, better than room T.