Homemade sour cream

As I found this recipe, I immediately decided to cook it. Thank you very much for the recipe! The sour cream turned out to be very thick, but with grains. I have already read that I overexposed, most likely, because I cooked in a multicooker, and my temperature is not set. Cream I have Petmol 20%, sour cream Gorki Belorusskaya 20%. For 400 ml of cream, 4 liters of sour cream.

[Marina]

Marina, most likely stirred badly (or sour cream with the addition of palm oil to increase the fat content). And just put the cardboard on the bottom. Too much sour cream for sourdough, you need a little less. Nothing, next time it will be better. But this sour cream is also excellent.

[Linadoc]

Linadoc, Thank you !!!! Everything worked out - the spoon is worth it)))) only a little the consistency resembles powdered sour cream, it turned out not so smooth, because of what this can happen or should it be so?

not so smooth it turned out, because of what can this happen or should it be so?

There should not be small grains, but simply a heterogeneous structure can be. This is always the case with thermostatic sour cream. If you stir it well, it will become homogeneous, but more liquid.

Thank you HUGE, really mixed and it became smooth

Added on Tuesday, 22 Mar 2016 07:23

Added on Tuesday 22 Mar 2016 11:36 am

Dear ladies, of course, making the sour cream or yogurt itself is very cool, especially if it worked out, BUT I asked myself this question - why? After all, the initial products are purchased anyway, therefore, sour cream / yoghurt is not entirely of its own production))) It would be interesting to know who thinks about this and of course why are you doing this, for what reasons?

If you look at us, you can buy good products from farms .. then the sour cream will turn out to be homemade ... besides, I also take farm milk for yogurt ... but from the store products it is still tastier for my taste .. and if you think about it that in the store at each stage they add chemistry, then there is much less of it at home) especially on repeated orders)

[Vassia]

Why are you doing this, for what reasons?

VassiaI, for one, am not very concerned with the problem of additives in purchased products. Well, that is, of course I want to eat natural food, but I’m not ready to start a cow and grow grass for her without fertilizers.
And home-made sour cream does not win at the price - cream is not a cheap product.
In taste - yes, there is a win, if you do not overexpose, the sour cream turns out to be tender, not sour. But I don’t eat it myself, I don’t like it, and my men picked up a purchased one to their liking.
So I'm just COOL!

And home-made sour cream does not win at the price - cream is not a cheap product.

For the price, homemade bread does not win either. But we know WHAT we put there and no preservatives and flavor enhancers, etc.

[Albina]

Albina, I agree about bread, we know what we put ... ... since we don't put anything that may contain store-bought chemicals)))) BUT with the ingredients for making sour cream / yogurt, another story turns out 😜

[Vassia]

Vassia, yes the same! In store sour cream, what is not added - and palm oil, and starch, and carrageenan, and antibiotics, and stabilizers, even flavoring (this is called "sour cream"). And we just have to find natural cream and that's it. And about the activity and the number of CFU in store sour cream, I generally keep quiet, if there is, then the minimum. And its own - active and useful, CFU is 10-100 times more! So draw a conclusion.

[Linadoc]

Linadoc, And where do you get this very natural cream, give a tip, please .......and we also put a spoonful of sour cream initially from the store with the additives that you listed ((((during cooking, do they evaporate?)))))

I take the cream from a trusted farmer friend. Of course, we put a spoonful of store sour cream with all the additives, but the concentration of additives in our sour cream immediately in its first sour cream drops tenfold (based on the physics of volume distribution), and when over-sourdough "evaporates" in the second and subsequent sour cream.

[Linadoc]

Linadoc, We'll have to urgently start a farmer))))

[Vassia]

Vassia, I also dream of a farmer. But for now I am content with store cream. Anyway, there is less chemistry in home sour cream than in the purchased one.

I want to say thank you for the idea .. I tried it with purchased cream 20% fermented half a liter with a tablespoon No.)) sour cream (it is the only one that looks like sour cream) kept in the oven at 40 degrees along with yogurt - at the exit I got an amazing thick sour cream, with moderate sour and much tastier than what we usually eat.

If you take real cream from a farmer, then the sour cream will be golden, at a loss the farmer does not work. And almost all farmers do chemistry. You just reassure yourself that you buy from the farmer.

[Lamox]

Lamox, Lena, I'm glad that everything worked out right away. But I think it's cheaper to do in a yogurt maker.

And almost all farmers do chemistry. You just reassure yourself that you buy from the farmer.

This is yes. I was not convinced of this until I found one decent farmer and switched to regular purchased cream.

Girls! Tell me pliz. And if you ferment the cream with your yogurt, then something similar to sour cream can turn out?
I recently bought myself a new yogurt maker and tried it out. Such a cool yoghurt turned out, without a hint of "snotty". Now I want to try to ferment them with 20% cream.

[Vika]

Vika, there will be creamy yogurt. Still, sour cream has a different taste, I made sour cream and yogurt from the same cream almost at the same time, they differ, yogurt with sourness.

[Marina]

Marina, look like: girl-th: Thanks for the warning!

[Vika]

Vika, yes, Marina wrote correctly, it will be yogurt. Because you will ferment it with a Bulgarian stick, and for sour cream you need streptococcus. I also make sour cream in a yogurt maker all the time, on a cardboard, it turns out well. If you haven't found the sourdough, you can try souring the cream in this way, naturally. Put the cream in a jar with the lid open on a cardboard box in a yogurt maker and leave for 10-12 hours. They themselves must ferment. Then you will use it as a leaven. If the T in the yogurt maker changes, then put 35-36 * C.

[Linadoc]

Linadoc, and the cream is also long-lasting ... do they ferment themselves?

[Vika]

Vika, of course, will ferment. Streptococcus from the air. Only they will ferment for a long time, but the farmers are faster.

[Linadoc]

Linadoc, Linochka, thank you very much! : rose: I'll try it today!

oh girls, I like making this sour cream so much .. I really feel like a sorceress !!!

[Zhenya]

Zhenya, I want to be a sorceress too!

I also want to be a sorceress!

Want it and you will !!!

[Zhenya]

Zhenya,

and we will write it down ... I wrote ...
waiting for the report !!!

[Zhenya]

Zhenya, Vika, yeah, got involved in this magical business! It’s not difficult to become a wizard and it’s sooooo interesting, but how easy it is and tasteful!

key word - VKUSNOOO !!!!

Well .. getting real sour cream with local products probably won't work.
20% cream of sour cream with Greek yogurt and persuade myself that I'm getting sour cream. : pard: It's delicious anyway!
Thanks again to Lina!

I sour Greek yogurt and persuade myself that I'm getting sour cream.

Do they ferment themselves? No yogurt? Should. You need to get the leaven once and it will last for a long time. Can a small volume still be left for self-priming in a warm place for 12 hours?
Vo, I have 2 fresh ideas.
1. Buy milk from the market, unpasteurized, and let it turn into yogurt just at room temperature. This will be the sour cream leaven.Then add it to the cream and ferment the sour cream.
2. to buy hard, not very mature cheese, but not pickled. Take a small piece from its center and put it in cream, also in a small amount, ferment with scab 8. There are the same bacteria as in sour cream. But in pickled cheeses and cheeses with a high production temperature - others.

[Linadoc]

Linadoc, Linochka! I tried to self-ferment the cream, but didn't want to ...
ohh, that's about unpasteurized milk, a cool idea! In our market, farmers sell directly from under the cow.
I apologize for the stupid question nuuu, after all, in the beginning you need to boil it down?
Cheese can ferment the cream ???? this is yeah ... never would have even dug. Young Gouda will do?

Nuuu, after all, you need to boil it up in the beginning?

If they have a veterinary certificate, then not necessarily. Only it is better to take milk that is not very young - 12 hours is good. But if in doubt, it is better to pasteurize, that is, bring to 72-73 * C and let cool. Then leave a glass or jar of such milk on the table, you can cover it with gauze.

Young Gouda will do?

great, what you need.

[Linadoc]

Linadoc, Linochka! Thank you so much!!!! : rose: I will try

[Linochka]

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.

Linochka, and how much sour cream per day an adult can use without looking back at extra pounds. fear of adding too much?

[Inna]

Inna, 100g is calm, and 150g is not calm, but acceptable. There is not a lot of milk fat, and almost all of it will split, it will be absorbed quite a bit and it will all go to the processes of synthesis of hormones and fat-containing structures necessary for the body (skin, lungs, nervous system). This will release a lot of energy that can be used for peaceful purposes.

[Linochka]

but 150g is not calm

Linochka, I immediately forgot to clarify, I was interested in 10% sour cream) ...

I don't remember where I read that 150 gr. 10% of sour cream a day can be eaten without fear of gaining weight, I did not believe it, but I believe you !!!

I will give it to my girls, mom and daughter), let them eat 100 grams each. and don't worry ...

Thank you so much !!!

I was interested in 10% sour cream)

And 10% sour cream 150g is absolutely safe, I don't do this. Only 15% and 20%, and all the same all of the "model type" (dystrophies). It's not about sour cream, I'm telling you as a specialist

[Tus]

And 10% sour cream 150g is absolutely safe

Gorgeous !!! So that I eat like that !!!

I though dystrophic model type, but for some reason I'm afraid of sour cream ...

It's not about sour cream

What is it, doc ?!

Added Thursday, 09 Jun 2016, 14:52

You will get the product, the starter of which was used. Regardless of fat content.

Tus, that is, it turns out if I ferment milk of, say, standard fat content, 3.2%, with dry sour cream ferment, then I will get sour cream 3.2% fat ?!

I don’t understand anything ... well, there is no such fat sour cream ... or does it happen ?!

Here you probably need to try, tomorrow in the morning I'll probably ferment milk with a bacterial leaven for sour cream, let's see what comes of it ...

[Crochet]

Knock Knock.
Crochet waiting for an answer to the question that was added today.

If I ferment milk of, say, standard fat content, 3.2%, dry leaven for sour cream, I will get sour cream 3.2% fat

Exactly! Only this yogurt will work out, because yogurt and sour cream are fermented by similar streptococci, the current in sour cream is still milk fat, so there will be another subspecies that multiplies in milk fat, but it will hardly be in yogurt due to the absence of milk fat.

that is, it turns out that if I ferment milk of, say, standard fat content, 3.2%, with dry sour cream ferment, will I get sour cream 3.2% fat?

Without going into details, I fermented 6% milk (though not with dry sourdough, but 10% sour cream) and got exactly sour cream, similar to 10% store-bought. After all, taste is important to us, not the name, isn't it?

if I ferment milk of, say, standard fat content, 3.2%, dry leaven for sour cream, will I get sour cream 3.2% fat ?!

Of course not) You will get 3.2% curdled milk.
Sour cream is made from cream.

Linochka, I have such a problem ... The sour cream turned out to be bitter.What does that mean? I sterilized the jars, the original sourdough was normal, the cream, it seemed, was also normal ... Why the bitterness? And what to do with this sour cream - can it be consumed or is it better to throw it away? (I ate while I was alive)

[Elena]

Elena, there is bitterness from cream. It happens that the cream goes rancid, or rather, the milk fat in the cream goes rancid. This is not scary, but unpleasant and it is better not to leave such sour cream for sourdough.

And what to do with this sour cream - can it be consumed or is it better to throw it away?

I would heat it - in baked goods, in sauces, for example.

[Taichka]

Taichka, honey, thank you very much for helping to raise the topic !!!

Linochka, Anya, Irishechka, thanks for the science, girls !!!

[Linadoc]

Linadoc, Anna1957, Thank you!