Homemade sour cream

Damn! I have been making yoghurt for a long time, but it never crossed my mind about sour cream! I reread the whole topic, got a little numb I bought cream and live sour cream, put it on, waiting for the result. I'm afraid a stack of paper towels will not save me from overheating, with yogurt I still have those dances!

I want to buy a new Brand 100 on paycheck, a theme with it, too, from cover to cover

a stack of paper towels won't keep you from overheating

I'm saving 2 napkins, each folded in half. You can lay a non-stick mat.

Oh, I didn't have time to put it on, it's already so hot there! I threw out the napkins, poured cold water into the yogurt maker (as I do with yogurt). It's already 40 degrees in the jars! With water cooled to 37. Boom on duty

[Julia]

Boom on duty

Julia, everything is difficult for you! You then turn it on and off or something, say, 30 minutes heats, 1 hour break.

[Linadoc]

Apparently, it will have to))

Added Wednesday 15 Jun 2016 03:54

I am reporting. Sour cream is ready in 6 hours, like my yogurt is fermented. Also with cold water in a yogurt maker.

Noble sour cream! Cream 10%, short shelf life sour cream, all local, from the store.
The sour cream regiment has arrived!
Linadoc, for inspiration!

The site, for some reason, turns the photo over.

Can you please tell me, will the ultra-pasteurized cream "White City" 30% do?

cream "White City" 30%

And what is the composition?
10% is safe for sour cream, however, I have never done it on UHT.

And what is the composition?
10% is easy for sour cream, however, I have never done it on UHT.

I did it with whipping cream But in a yogurt maker Orsyusha

I did it with whipping cream But in a yogurt maker Orsyusha

How did it come about?

[Ksenia46]

Ksenia46, horror is not cream. Do on real ones.
"Creamy product", even though they began to write the truth.

[Ksenia46]

Ksenia46, horror is not cream. Do on real ones.
"Creamy product", even though they began to write the truth.

And where to get the real ones? I thought they were real? Just now I noticed !!!

And where to get the real ones?

In the same place where they are not real) in the store.
They have 10% cream (White City), they contain only standardized cream.
I always make sour cream on cream with a short shelf life, which is 7-10 days (Avida, for example). From 10% cream, sour cream is very thick.

In the same place where they are not real) in the store.
They have 10% cream (White City), they contain only standardized cream.
I always make sour cream on cream with a short shelf life, which is 7-10 days (Avida, for example). From 10% cream, sour cream is very thick.

Thank you very much! And now it would be NAVARGANIL !!!

[Ksenia]

Ksenia, you are welcome!
Always read the composition and shelf life, and production date, of course. The fresher the product, the tastier and safer.
Dairy products should not contain anything superfluous, moreover, no additives, improvers.
The shorter the shelf life, the more likely it is that there are no preservatives.
And you don't need to take too fatty milk, the fatter, the more additives it contains. Cows do not give such fat milk, usually about 3.2%.
Start from this, why should we eat it is not clear what?

[Ksenia]

Ksenia, you are welcome!
Always read the composition and shelf life, and production date, of course. The fresher the product, the tastier and safer.
Dairy products should not contain anything superfluous, moreover, no additives, improvers.
The shorter the shelf life, the more likely it is that there are no preservatives.
And you don't need to take too fatty milk, the fatter, the more additives it contains. Cows do not give such fat milk, usually about 3.2%.
Start from this, why should we eat it is not clear what?

I make from what is. We don't have much choice. It turns out More or less without preservatives. But we have long lost the habit of eating sour cream. Give them mayonnaise. Thank God, I began to make mayonnaise myself.

UHT cream "White City" 30% will do?

They will do. Only this will be sooo cool sour cream.

10% is safe for sour cream, however, I have never done it on UHT.

That's right, Irina says, 10% will be okay. And I always use UHT, everything always turns out great!

Added Sunday 26 Jun 2016 07:43 PM

Dairy products should not contain anything superfluous, moreover, no additives, improvers.

Absolutely right!

Curly sour cream will work! $$
Are you ready to cut the ax? My mom is 13% unhappy - she is too thick, she says.

Are you ready to cut the ax?

In-in, and I'm about the same!

And I always use UHT, everything always turns out great!

Oh thanks! Now I will calmly make of them when the fresh ones run out, otherwise I somehow doubted)))
Although, which I doubted ... I make kefir / yogurt from UP milk.

[Linadoc]

Linadoc, Lina! Did you advise me to use young cheese to get the right starter? for a glass of, say, cream, how many must you take cheese? well, about .. and leave it so easy on the table or put in a yogurt maker?

[Linochka]

And I always use UHT

Linochka, but what kind of sour cream is more useful, in the one that is cooked in ultra-pasteurized cream, or in the one that is on cream with a short shelf life?

Or is it the same story with sour cream as with yogurt, that is, before fermentation, it is better to beat all living things in cream?

Good brandyusha-100, good!
Now no dancing around, I put 36 by 6, a couple of cloth napkins on the bottom - and the perfect sour cream! This is the third time I have fermented my own. Not sour, pleasant.

[Inna]

for a glass of, say, cream, how many must you take cheese? well, about .. and leave it so easy on the table or put in a yogurt maker?

Vika, yes there is a little need, well, a tablespoon or two per 200 ml. Ferment in a yogurt maker.

is there any benefit in which sour cream is more useful, in the one that is cooked on UHT cream, or in the one on cream with a short shelf life?

Inna, is the same. All the benefits are in fermented sour cream. And it doesn't matter, from this point of view, from what kind of cream the sour cream is made - from pasteurized or sterilized. But sterilized ones are safer - nothing extra will grow during fermentation and there is nothing extra in the cream (which is often the case in pasteurized ones).

I put 36 to 6, a couple of cloth napkins on the bottom - and the perfect sour cream!

Julia, I just bought an unidentified maid in China yogurt maker in Ashan 2 years ago for 490 rubles. without a hint of a timer or temperature controller. I put napkins and that's it. The main thing is to remember in time that you have put something. Everything turns out great - sour cream, yogurt, fermented baked milk, and yogurt (here I put it without napkins).

[Linadoc]

Linadoc, well, my old one is also maid in, but it overheats, stsuko, zhoska! What napkins are there ...

well, a tablespoon or two per 200ml

nope .. Linochka! How much cheese do you need to take to grow the leaven?

[Vika]

Vika, I'm talking about cheese. Just grate it and stir it well. But it may take 10-11 hours to incubate in a yogurt maker. How will it go

[Linadoc]

Linadoc, aaaaa .. a tablespoon of grated cheese ... now I get it. I'll put in the night

[Linadoc]

Linadoc, Lina, I am again to you for advice
I grew the leaven with the help of cheese, for 12 hours it was all in a yogurt maker, overnight in the refrigerator, "sour cream" is a liquid leaven, not like water, of course.
Well, I want to try to send her back to the yogurt maker, does it make sense?

[Vika]

Vika, now this starter in the next cream and for 8-9 hours, should become much thicker.

Good evening! Here I am with the report of my first sour cream! I was afraid that it would not work!
I was waiting for the fermenter, did not wait and put it in a cartoon! Here's what happened !!!




And now what to do next? Now ferment the cream only with your own sour cream?
How much should you save and how to store?

Thank you very much for the recipe !!!

[Ksenia]

Here's what happened !!!

Ksenia, well, beauty turned out! With your first sour cream!

Now ferment the cream only with your own sour cream?
How much should you save and how to store?

Ferment the cream with your own sour cream. You can immediately set aside the required number of spoons, based on the planned volume of cream in a container with a lid, and store in the refrigerator. Can be frozen. I do not put aside anything, just when there is about as much sour cream left as I need for the next sourdough, I transfer it to a prepared container and pour cream over it. And ferment the next batch. Ready-made sour cream for 2 weeks (I had 3-4) calmly stands in the refrigerator.

Thank you very much!!! Let's do it!
I did it by 10% !!!

I did it by 10% !!!

Well, okay! Tasty, simple and nothing more!

[Linochka]

Ready-made sour cream for 2 weeks (I had 3-4) calmly stands in the refrigerator.

Linochka, I'm ashamed to ask, is it possible to store sour cream for so long?

I bought a dry bacterial starter culture for sour cream, as it says on the package store the finished product in the refrigerator for no more than 5 days ...

[Linochka]

Linochka, I'm ashamed to ask, is it possible to store sour cream for so long?

I bought a dry bacterial starter culture for sour cream, as it says on the package store the finished product in the refrigerator for no more than 5 days ...

Now you can boldly crush your leaven. ... store for 5 days.

I hate all these expensive chemicals ..

And this sour cream is stored for a long time, does not taste bitter, does not become coated, does not emit an unpleasant odor ... Only the whey is settled. I either pour it into a separate jar for bread, or just stir the sour cream.
Lina is a monument to you for this recipe during her lifetime. I don't remember when I bought sour cream ...

but how can you keep sour cream for so long?

Once I bought 33% cream for whipping on a cake, and my husband thought - he opened it, I took it away, but on the same day I never used it, well, I told my husband - yes, eat it, drain your coffee, he, apparently , I didn't quite understand, I never ate it, but I thought I ate it. Yeah, so this box stood in the refrigerator for a month and a half. Self-acidified after all, no preservatives could stand it. And the clot turned out to be a brick, it fell out of the box, almost whole, there was not much serum.
So - the source material means a lot.

[Irishechka]

I hate all these expensive chemicals

Irishechka, I can’t catch up with something, but what scary is the bacterial starter not good?

Please enlighten ...

Having read horror stories (article under the spoiler) about fermenting milk with purchased yoghurts and other fermented milk products, has long switched to dry bacterial starter cultures) ...

source material means a lot

I totally agree with this !!!

Alas, not everyone has the opportunity to buy real homemade cream, so we are content with what we have, that is, store-bought ...

[Inna]

I hate all these expensive chemicals ..

How long have bacterial starters been used in chemistry?
I make sour cream (and kefir / yogurt / yogurt, etc.) only with sourdough. Very tasty and healthy.

once bought 33% whipping cream

Read the composition of this "cream", it doesn't even smell like them ... sheer preservatives and thickeners.
Once it was enough for me to read the composition in the store .... I don't even look in their direction.
Cream cannot be 33%.

but how long can you keep sour cream?

Innaas I understand it, the shelf life of the bacterial pier. products are indicated taking into account the presence of living bacteria there.
That is, after a certain period of storage, their number becomes less and less.
And the sour cream itself, however much it does not deteriorate, can stand as much. as I understand it
The same is with yogurt, kefir and tydy.

Ie.after 5 days there are live bacteria yok (no longer), but the sour cream will not turn sour during this time.

Read the composition of this "cream", it doesn't even smell like ... solid preservatives and thickeners

clear pepper, they were not taken for food, for decorating the cake, a lot of things zhrems I rarely take this
so she wrote that they are so conserved that they self-acidified, in the refrigerator, however, very soon

the taste, however, was so neutral - not sour, freshish, sour whey
sent the curd curd to the casserole

Cream cannot be 33%.

there may be more cream, natural, which I mostly take, count half butter, and homemade sour cream is also thick

[Linadoc]

Linadoc, Linochka! I managed!!!! : yahoo: Thank you very much !!!!
Delicious and thick sour cream!
but what about the future sour cream? Can this one turn out to be a leaven for a new one? or always grow the sourdough of cream and cheese separately?

We leave a couple of tablespoons from our sour cream and ferment the next portion

The recipe says it!

[Elena]

Elena, I have a special version of sour cream, we don't have short-lived sour cream on sale at all, and on Lina's advice I grew sour cream, maybe in this case it is necessary to act differently.

[Vika]

Vika, Linados at the dacha, will answer later.

cream can be more

These and more% are no longer cream. I mean the naturalness of the product.

I was wrong, I will improve (c)

These and more% are no longer cream.

just natural separated cream can have a fat content of up to 45%

for making sour cream - yes, cream is needed no more than 20%, which Lina told about

just natural separated cream can have a fat content of up to 45%

Yes, I have already reported with milk I apologize

And I did more than once with 33% cream, which is for whipping. The truth is in the yogurt maker.

[Irsha]

Irsha, Ir, and we have sour cream on sale only 33%. Does this mean not sour cream? in translation it sounds like "sour cream", sort of like sour cream is called.