Homemade sour cream

Does this mean not sour cream?

you can ferment cream of any fat content, the dairy product will turn sour

sour cream - from the word sweep away, sweep away the risen and already sour cream from the milk, and such cream is never fat

sour cream

fatty of course, yeah - rather cream is

we are now in stores too * creams * we buy natural sour cream only from private traders and you will buy

[cream was obtained by draining the settled milk]

sour cream - to sweep away from the word, sweep the risen and already sour cream from the milk, and such cream is never fat

Cream is a dairy product obtained from whole milk by separating the fat fraction.

Before the invention of separators cream was obtained by draining the settled milk in special containers with a tap at the bottom, hence the name "cream". In general, cream and sour cream is the top layer of settled milk, differing only in the method of obtaining, the ancient Slavs had the same name "vershok".

Cream is a product obtained by separating (settling) whole milk.
Sour cream is a fermented milk product made from cream by adding sourdough to it.

If you collect cream from real, country milk, then tomorrow they will already become thick, tasty sour cream
But such milk in the daytime with fire now.

[Irishka]

but how long can you store sour cream

It is possible, but not necessary. Better to eat Since it is naturally fermented milk, this in itself is a preservation of the product. But it is not eternal, this conservation. Therefore, a week or two can be calm.

And this sour cream can be stored for a long time, does not taste bitter, does not become coated, does not emit an unpleasant smell ..

That's right Irishka is talking!

shelf life of bacterial pier. products are indicated taking into account the presence of living bacteria there.
That is, after a certain period of storage, their quantity becomes less and less.

Yes, that's right! This is exactly the bactericidal effect of lactic acid. But its own sour cream ferments perfectly after 2 weeks. We have a lot of CFU in sour cream.

I managed!!!!

Hurray, Vikus! We finished it off all the same! Our sour cream will break through to Belgium

Can this one turn out to be a leaven for a new one?

Of course it can. You leave a few spoons and ferment the next portion. And so 10 times. I advise you to freeze some of this sour cream. Then, when the sour cream begins to sour from over-fermentation, you can use this frozen one as a new ferment.

I have already reported with milk

Irina, here I am too. I explain, I explain that sour cream from milk should not be made and from 33% cream too. Make it normal and edible.

on 33% cream, which is for whipping.

They are with carrageenan to keep the shape. Why is it necessary in its normal sour cream. She keeps her shape perfectly.

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.

This is sour cream. Only it is not thermostatic, but bunker. There is not much CFU in it, but there is. In principle, it can also be used as a leaven.

Linochka, thanks! Very tasty sour cream, tomorrow I will do it for the second time. While there is nothing to photograph.

In general, cream and sour cream is the top layer of settled milk, differing only in the method of obtaining, the ancient Slavs had the same name "vershok".

in general - sour cream = this is fermented cream, obtained from milk in any way and of any fat content

[baba nata]

baba nata, glad that the recipe came up! Cook for health!

Girls, does anyone have snotty in such sour cream. When I made yoghurts, there was also snotty, more or less, but it is always present, I don't like it at all, it is unpleasant to eat, I read that I need to heat it to room temperature, and then only put it on the heating for fermentation, but it doesn't help me. Really no one has such a thing, I read the topic, maybe not all, I did not see this. That is why I don’t make yoghurts or sour cream, I don’t like the consistency. Although it turned out too thick, as in the photo from 10% cream. By the way, both by fermenting with store-bought yogurt and bacterial leaven - the result is the same - snotty is present.
And in general I love milk, but the purchased one is tastier !! What to do.

[Hemul]

Hemul, I also had snotty in yoghurts, Clever people suggested to handle the dishes so that unnecessary bacteria did not grow.
And in sour cream there was never a hint, but I also process everything.

I have snotty in yoghurts when not fat milk.

[Hemul]

HemulAccording to this recipe, there was never any snotty, always gorgeous sour cream turns out.

And in general I love milk, but the purchased one is tastier !! What to do.

There is a purchased one. My husband also loves everything purchased. These are the echoes of his childhood. Homemade eats of course, but the store always tastes better.

[Hemul]

Hemul, after I began to properly process containers for yogurt and sour cream (I sterilize for 7-10 minutes with lids in a micron), spoons (I scald or boil in a saucepan), with which I stir cream with sourdough, how I began to strictly adhere to the required temperature for sour cream and how I bought Vivo's starter cultures (this is not an advertisement, just a statement of fact), even after 3-5 re-fermentation there is no snotty! Sour cream is awesome. It cannot be compared with a store one. I make from cream House in the village 10% or from milk House in the village selected.
Even my husband, who is sooo cool about sour cream and sour milk, respects homemade sour cream very much.
To be honest, I can't even imagine how homemade sour cream can lose to the taste of the store ... the store is not so thick, it sour regularly, or even there are lumps ...
But men, at times, give out special reactions ... mine, for example, does not eat my homemade sausage - not like a store sausage.

[Mirabel]

Mirabel, mowgli, Enchantress, Elena Bo, Tricia, thanks a lot for the comments.

I warmed up the dishes in the micr, maybe a little, a minute or two. It's interesting for me to make homemade, so that you can always buy a store-bought one, so I'll try again.

To my taste it seemed that this sour cream is not sour cream, but more to taste yogurt. Fermented with my favorite sour cream (Ruzskaya, we have a plant nearby). So the result tasted different from the original, probably it depends on the cream, you should try to make it with their own cream. BUT: EXPENSIVE it turns out, is there any savings here, or just for the sake of taste?

And another question, here is the House in the village, he knows what figs are made of, or Petmol and so on. What is the meaning of homeness?

Posted Thursday, 11 Aug 2016 11:20 AM

Tricia, I will try to buy Vivo, thanks. Tell me more pliz, strictly adhere to the temperature for sour cream, which means in this case:
- take everything at room temperature, and
- cook at 38 *?
or something else?
I have 40 degrees for yogurt in the multitool, I put a towel down and 4 pieces of jars climbed into the bowl from kenwood, maybe it's too hot for them, don't close the lid to the end?

[Hemul]

by fermenting with store-bought yogurt, and bacterial leaven - the result is the same - snotty is present.

Hemul, if you ferment cream with yogurt, you get creamy yogurt, not sour cream. And the bacterial starter must be taken specifically for sour cream, and not for yogurt. The author of the recipe explained this to us many times. Maybe, in addition to observing sterility and temperature conditions, you also need to take the right ferment?

And another question, here is the House in the village, he knows what figs are made of, or Petmol and so on. What is the meaning of homeness?

You know, if you don't have your own cow, for which you mow hay with your own hands in protected forest glades, and you buy milk and cream in the store, then the meaning of homework is only in taste and interest in doing something with your own hands. At a price your own sour cream is more expensive than store
And taste is also in many ways a matter of habit. I still haven't managed to make homemade sausage tastier than store-bought sausage. My men like homemade sour cream only from 20% cream, they don't eat less fatty cream, although it turns out to be thick.
It's just fun for me, that's all!
Yes, I have forgotten about the benefits. Its sour cream is obtained with live bacteria, which is beneficial for the intestines and immunity. Even from store-bought cream.

[SvetaI]

SvetaI, of course, I take sour cream or sour cream sourdough for sour cream, not yogurt, what's the point And the taste is still some kind of yogurt

My main question is snotty, but I will try again, as advised, to warm up the dishes and even spoons in boiling water for a longer time in the microscope to exclude foreign bacteria.

Added Thursday, August 11, 2016 12:10 PM

I completely agree about interest, this is in the first place.

Added Thursday, 11 Aug 2016 12:12 PM

Yes, and I wrote about yogurt for a heap, not about sour cream, but in general, all the sour milk that I tried to make turns out to be viscous. This sour cream, and yogurt and fermented baked milk, did nothing else.

[Hemul]

Hemul, I do not that often make this sour cream, but I have never got it viscous. I don't really bother with sterility when I boil jars in the microwave, when I am lazy. It does not affect the result (but I never re-ferment with my sour cream - I'll do it, eat it and that's it, they won't eat it a second time, I have to take a break). I always ferment with Rosagroexport store sour cream. Sold in such plastic cups.
I try to observe the temperature regime of fermentation, for sour cream 36 degrees, she does not like overheating. Maybe because of this there may be snotty. And yoghurts in general, in my opinion, are prone to snotty, you have to try different leavens, all manufacturers have different manifestations of this.

Rosagroexport sour cream is not bad, we also bought it before, but now I am hooked on Ruzskaya, in my opinion ideal, especially in bulk I like it, we have a dacha near Ruza there is their brand shop, but it is much more expensive.

I also need to try Ruzskaya, as if I saw her in our store. And what is its shelf life, is it suitable for sourdough?

I think she has 7 days. It is very tasty in itself, and when fermented, it turned out so-so, the taste was different, and therefore asked all sorts of questions here.

That is, we ate all the fermented, it is not bad, but not that .. I put stuffed in peppers and wherever I could. That's how straight this sour cream, which I made in the cartoon, I don't want to eat by itself, and I love this business - instead of yogurt, sour cream for breakfast.

At Rosagroexport, I also get a slightly different taste than the store one, but the taste is good, sour cream. If I manage to buy a Russian one, I'll try and write what happened.

Added Thursday 11 Aug 2016 1:57 PM

I once bought some farmhouse, so everything was written on the jar, and the sour cream turned out to be tasteless, sour, with lumps. And by itself it was so and fermented is also no better

[fig knows what it is made of]

And another question, here is the House in the village, it is fig knows what it is made of, or Petmol, etc. What is the meaning of homework

That is, you want to say that, by analogy with store-bought sausage, a cloud of surrogates is mixed in such cream? And there is no milk, but there are chemical substitutes? And are these substitutes worse than those that are added to store sour cream to thicken, to preserve the product for at least a month, or worse than the pathogenic microflora that is regularly found in store sour cream?

For me personally (I do not pretend to be the ultimate truth), sterilized cream, even if it is powdered, + the correct sourdough, will still be more useful than store sour cream that is chemically stored for months.
And further. The quality of store milk, since I am not a chemist or a chemist.laboratories, I test with sourdough. Damn, and that bacteria are and do not want to ferment. Buttermilk didn't suit them, and some of our local brands of cream and milk didn't suit them. About draft milk - I generally keep quiet. About the farm - I hate its cow smell - I never take it. And my body does not accept fresh milk - I am poisoned with two sips.

And at the junction of all these factors + some financial difficulties + unwillingness to eat chemotic, unknowingly unstable store sour cream, pre-bacterial store pseudoogurt, I choose home-made sour cream and yogurt, where there are definitely the necessary live bacteria that are useful for the body, albeit on powder or reconstituted milk / cream - such milk / cream seems to me the lesser evil.

PS By prices: I track discount cream in hypermarkets. I take it in stock. I believe that a liter of sane sour cream made from cream is 10% for 110-120 rubles / kg or 1 liter of yogurt for 50 rubles. with live bacteria in the store can not be bought.
All this is IMHO.

RULE: a-kiss: and I am grateful for the recipe. made out of the house. cream.% I don't know. but if 5min. knock down the butter (the ice cream is so spoiled - knocked down and bam * JOKINGLY * butter) only I am in a water bath with a thermometer (well, I don't have a multi) sour cream: girl_dance: a dream come true. capricious children liked amplifier victims30 years old children * JOKINGLY * now on Saturday to the beloved grandpa at the market for cream. Thanks from colleagues, they have everything ok. pleased as cats. LINCHIK has already gotten caught with the recipe

[Tricia]

Tricia, I just wanted to say that the House does not deteriorate for a long time, and that's it. We also drink this or something similar, where to go, there are no cows, and maybe we would also not like it from under a cow, we are not used to fresh.
The motives are just interesting, for me, for example, my priority is rather (1) the interest "will it work out", in second place is probably (2) benefit, and (3) saving is like a plus if there is.
In our local store, there is an apparatus there for draft milk, you just take an empty bottle and pour yourself, you will have to try to make it out of it.

[Tricia]

Tricia, Nastya, thanks for thinking aloud, very to the point and right!
Aunt Asya, to your health and bon appetit! I'm glad the kids liked the sour cream

And I got 2 in 1. Soslepu bought 20% cream "Svitlogorye". At Globus, they are on a par with 10%. I put sour cream out of them on cream, at the exit I got wonderful sour cream and a nice piece of lightly ghee


Thanks a lot for the recipe!

Wow! Cool! It turned out great!

Girls, who knows, how many times can you re-ferment from the sourdough leaven? The store said that you can ferment again and that's it. It turns out to be expensive, the sourdough costs 80 rubles. And my daughter did not succeed from the store sour cream. My daughter and I did 3-4 times with this dry leaven that time, what if it’s impossible?

[baba nata]

from the sour cream leaven how many times can you re-ferment?

baba nata, I re-ferment up to 10 times, until it begins to sour. Moreover, each time I reduce the culture time by 30-60 minutes, since it is "thermonuclear" - a lot of CFU.

Linochka, thank you, we will do so!

[Linadoc]

Linadoc, Today I tried to do it. I know that the yogurt maker is overheating and put 2 silicone mats, but the temperature has not dropped, then the cardboard will not lower the temperature either? what do you think? It was 42 degrees. Probably sour cream will not work. 5 hours stood. The spoon is worth it. Will it be sour cream?

Soslepu bought 20% Svitlogorye cream. At Globus, they are on a par with 10%. I put sour cream out of them on the cream

Anh, 20% on the cream? and whipped?

Will it be sour cream?

and delicious!

[Tumanchik]

Tumanchik, I tried a little, it turned out a little bit with grains. but the sour cream in the withers has not cooled yet. Sour cream taste.
Thanks to the author for the recipe!

Tumanchik, I tried it a little, it turned out a little with grains. but the sour cream in the withers has not cooled yet. Sour cream taste.

I don't bother with the temperature at all.and in general it seems to me that it depends more on the preparation of the dishes and ingredients. I always take the same brand of sour cream and cream. no punctures.
once forgot about her for a day! my mom, it was exfoliated and looked like sour in the picture on the can, but in fact it turned out to be delicious.

Oh, thanks for the support. I here specially ordered another yogurt maker specifically for sour cream. I will do it.

Oh, thanks for the support. I here specially ordered another yogurt maker specifically for sour cream. I will do it.

I had three of them: a yogurt maker, a bread maker and a cartoon. class!

my slow cooker is ancient, the temperature is not regulated, there is no such function in the bread maker either ... I love sour cream

[Natul]

specially ordered another yogurt maker

Which one, Natul ?!

I the other day third received !!!

I love sour cream

So pop big spoon to your health !!!

Lina writes that sour cream is healthier than yogurt ...

Lina writes that sour cream is healthier than yogurt

Yes? And where?

While I didn't have any devices, I fermented sour cream in the oven with the light on. I put it in the refrigerator overnight and in the morning. Smatana ferments well and does not overheat.

While I didn't have any devices, I fermented sour cream in the oven with the light on. I put it in the refrigerator overnight and in the morning. Smatana ferments well and does not overheat.

and it is right! my mother’s neighbor turns out to be like that all her life. on the windowsill. She has a sunny side.

it turns out that she did it all her life. on the windowsill. She has a sunny side.

Well, yes) and in the summer, in the heat, you can simply leave it on the table for several hours. Many people do this at their dachas.

And what, Natul ?!

Yes, like Smile, only Travola. And such Kvorson has not seen, how cool!

[Irish]

Yes? And where?

Irish, offhand, I don’t even remember ...

Perhaps in this thread ...

Or some other ...

And maybe even in personal correspondence ...

It was about the fact that sour cream is fatter than yogurt, and these very sour cream fats seem to be how much our body needs) ... sort of something like that ...

I am inclined to believe that it was I who tortured our doctor in the PM)) ...

It was about the fact that sour cream is fatter than yogurt, and these very sour cream fats, it seems, how much our body needs) ... like something like this

Your body definitely needs it. And for the bulk of overweight organisms, they will only create problems.

For the majority of overweight organisms, they will only create problems.

Don’t come up with it! Do all these organisms eat sour cream in kilograms? No, 50 grams is good if eaten a day. And the calorie content of 10% sour cream is 115 kcal per 100g, and 15% sour cream is 158 kcal. Accordingly, 50 g is half of this. But 1 banana contains 90 kcal, that is, more than sour cream. But sour cream, in addition to improving the intestinal microbiocenosis and assimilation of fat-soluble vitamins from vegetables, with which it goes most often, contains vitamins A, PP, D, E, B1, B5, B2, B6, B12, B9, H, C and choline. And the list of chemical elements is represented by calcium, sodium, magnesium, potassium, chlorine, phosphorus, zinc, iron, iodine, selenium, copper, fluorine, manganese, molybdenum and cobalt. More than a banana. In addition, animal fats, including milk, are simply necessary for the body for the normal synthesis of sex hormones and stress hormones, the synthesis of the myelin sheath of the neuron in the brain, as well as for the normal state of the skin, nails and hair.

[Linadoc]

Linadoc, why not. I can make a pound of homemade sour cream in a day. Hefty delicious because.

[Linadoc]

Linadoc, Lina, that's how you paint everything
I also read that sour cream instead of mizim is good for a couple of spoons after overeating

[Natasha]

I can make a pound of homemade sour cream in a day

Natashawhat, every day? I doubt it. Well, maybe there are such days, but not often.

sour cream instead of mizim is good for a couple of spoons after overeating

Tatyana, yes, any fermented milk product works this way. And sour cream has the advantage of stimulating the release of bile, which facilitates digestion.