Homemade sour cream

[Linadoc]

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.

Linadocwhat a cool post
I tried to read the whole topic, but so far I'm marking time on the first pages. But, I'm already making sour cream, however, it looks like from powdered milk (because there are lumps in it)

Added Saturday 05 Nov 2016 11:38 PM

And sour cream has the advantage of stimulating the release of bile, which facilitates digestion.

This is really cool!

Added Saturday 05 Nov 2016 11:38 PM

Linadoc,

Are you a medic?

[Svetlana]

looks like powdered milk (because there are lumps in it)

Svetlana, this can be if the sour cream is badly stirred, and even if in milk, and not in cream, then it is poorly distributed throughout the volume and lumps are formed. Make with cream and stir well and everything will be uniform.

Yeah,

[Linadoc]

Linadoc, Lina, firstly, on "you", and secondly - I will not argue. Harm and benefit - categories are relative and different in different situations. For those who need to lose weight or maintain what they have achieved with difficulty, it is harmful. The rest is useful. I rarely, rarely allow myself sour cream from 6% milk - it turns out like 10% store-bought. And for 3 years of Sibarit, the condition of my skin, nails and hair (you can see it) has not worsened.

[Linadoc]

Linadoc, I make with cream. Valio has 10% and Belarusian 15%. Stirred with a silicone spatula.

Lina, you can ask in PM about GI

[Anna]

Anna, animal fats in such an amount, and even much more, do not add weight. A huge number of studies around the world unequivocally prove this, but sugar and other sugar-containing foods - yes. And the need for animal fats for the normal functioning of the human body cannot be underestimated. Now there are studies proving the negative effect of reducing the intake of animal fats in the body. In particular, this contributes to the development of Alzheimer's disease and other demyelinating pathologies of the central nervous system, disorders of sexual orientation, and oncology. But everyone chooses for himself. If the centuries-old experience of using sour cream in Russian cuisine without any hint of the subsequent development of obesity among its lovers does not say anything, then there is actually nothing to discuss.

[Linochka]

Now there are studies proving the negative effect of reducing the intake of animal fats in the body.

Linochka, and what is the average daily intake of animal fats for an adult?

[Inna]

Inna, about 50g per day of pure fat (both animal and vegetable) per adult. 100g of 10% sour cream contains 10g of fat. That is, 100g of sour cream per day is normal. And another 40g of other fats is needed

And in this case, I listen exclusively to my needs - I want to, I don't want to. The organism, he himself knows what he needs and what does not. Now, if liquid sour cream does not fit me, I will never eat it. And a fat, homemade one - with pleasure!

The organism, he himself knows what he needs and what does not.

Absolutely right ! The body only wants to benefit from everything. However, there is an exception - products with drug properties, including alcohol, chocolate and sugar.

Girls, tell me, if you store the leaven in the refrigerator, how long will it last?

The body only wants to benefit

Linochka, and if mine capricethe body hates cottage cheese. From the word in general. And I need it according to the doctor's prescription. Does it mean to rape?
And I love sour cream))))) BUT I don't allow myself a lot.

Absolutely right ! The body only wants to benefit from everything. However, there is an exception - products with drug properties, including alcohol, chocolate and sugar.

Lina, right? Then I am lost! I can't imagine life without a chocolate! Although, somehow, after a recent operation that ruled out all that - coffee, chocolate, spicy-spicy - quite easily jumped off this needle! Then again ...

A huge number of studies around the world unequivocally prove this, but sugar and other sugar-containing foods - yes.

All fast carbohydrates are naturally excluded. And animal fats in the diet are present in the form of egg yolks, fish, fat, which is present even in the leanest meat. So the violation of sexual orientation, I hope, I am not in danger. And Alzheimer's disease, in contrast to atherosclerotic dementia, is rarely diagnosed. In fact, no one just understands, even in Israel, where my classmates work as doctors. But this topic is not for such battles. The sour cream is excellent.

But what about the harm of animal fats? Cholesterol?

I do it with cream. Valio has 10% and Belarusian 15%.

And I have the most delicious sour cream with Petmol cream 11%

And I have the most delicious sour cream with Petmol cream 11%

Thanks, I'll try.

[Linochka]

And another 40g of other fats is needed

Oh ... how everything is running for me ...

Thank you very much for the answer Linochka !!!

Actually food for thought there is something to think about ...

The body only wants to benefit

Yeah), it turns out if my trained the body does not want fats, so they are to him we don't need nafik are not required at all ?!

Linochka, I have another question ...

Yesterday I found sourdough in the refrigerator Sour cream expired ...

The delay is not very big, 2-3 months) ...

It can be used or paint and throw away throw it away without regret?

[Tatyana]

If the leaven is stored in the refrigerator, how long will it be stored?

Tatyana, as much as sour cream - 10-14 days easily. And the leaven can be frozen. And I just leave a couple of tablespoons of sour cream and ferment a new one with them, I don't put aside anything.

Added Sunday, Nov 06, 2016 7:11 PM

found in the refrigerator a sour cream leaven with an expired shelf life

Inna, if dry sourdough, then everything is fine, it will work. It's just that its activity is not great, you will have to hold it for 10-11 hours and it will gain strength at the re-sourdough. But if it's ready, then throw it away.

the body hates cottage cheese

Irishkin, can’t, don’t push it. There are a lot of substitutes - yogurt, fermented baked milk, kefir + bran + your own jam. And protein can be obtained from lean meat.

harm to animal fats? Cholesterol?

Svetlana, and so I am trying to convey to you that all the studies of recent years have refuted this delusion. It all depends on the dose of this very animal fat, and cholesterol, it is different and useful as well.

[Linadoc]

Linadoc, thank you very much for the method of making homemade sour cream. I took half a liter of cream 10% and 2.5 tbsp. l sour cream (with a short shelf life). I cooked in a yogurt maker for a little over 5 hours.

store purchased (with a short shelf life)

I always thought that it was natural with a short shelf life. They bought me sour cream Rosagroexport 20% composition, normalized cream and sourdough .. I decided to check it using the subtracted method from the Internet, dissolve art in a glass of very hot water. a spoonful of sour cream. If the water becomes milky and the sour cream dissolves, then the sour cream is good. If the sour cream rises in flakes, and the water is almost transparent, then this sour cream with additives (stabilizers, thickeners, flavors ...)
I tried to dissolve, but nothing happened. White large and small flakes almost immediately rose up a couple of cm above the clear (slightly cloudy) water.
I didn't ferment sour cream with it.
Not every sour cream comes out and with a short shelf life is suitable for sourdough.

[GTI Tatiana]

GTI TatianaWhen I first made sour cream it was Rosagrexport and used it. And sour cream turned out. Recently, I don’t believe everything that is written and shown on the Internet.

[Venera007]

Venera007, Tatyan, but I did not say that it will not work) It's about naturalness.
I checked my own in the same way. The water was milky. As if the milk is not diluted a lot with water.
When a thickener is mixed into sour cream, not many will feel it. As well as a flavoring agent.

[Lagri]

Lagri, Maria, smart girl! Excellent sour cream came out! Cook for health

I do not believe everything that they write and show on the Internet

So I also pass all the information through the filter of the brain. And in general, the Internet is not the ultimate truth, anyone writes there and about anything without any reason or special knowledge, and they also write on the fence. Therefore, I always analyze everything from the point of view of common sense and other knowledge, otherwise they will write something like this So from the point of view of common sense, sour cream in hot water should float in flakes due to the fact that it contains milk fat, which means it is lighter than water, and like any fermented milk product when heated breaks down into flakes

Good to you girls. Forgive the lazy person for not reviewing all the discussions and the possible repetition of the question, but ... Is it possible to use loose cream or just shop pasteurized?

[TATA]

TATA, can be weighed out, but from a trusted manufacturer. No need to pasteurize.

can't, don't shove it in. There are a lot of substitutes - yogurt, fermented baked milk, kefir + bran + your own jam. And protein can be obtained from lean meat.

Linochka, I'm also trying to switch to a healthy diet, I read that you need to eat cottage cheese, but I can't eat it, although I love all the milk, especially milk, I can drink three liters or more a day, though I don't drink it now, for some reason- then I get fat from him, I switched to sour milk. That is, if the cottage cheese does not fit, you can not eat it?

[Ludmila]

Ludmila, of course. Kefir contains 3.2% protein and calcium as much as in cottage cheese. And you just don't know how to cook cottage cheese, you need to beat it with your sour cream and add additives - you won't come off. You can use sweet additives - fruit, jam, jam, raisins, grated carrots, cardamom, vanillin. Can be salted - herbs, ham (I put my sous vide), grated cucumber or sun-dried tomatoes, salt, pepper, basil.

And I got grains, and the consistency of the curd. Made from cream of short shelf life and homemade sour cream in Shteba at 36 degrees for 8 hours. Where is the mistake? Maybe go through her blender?

[Evgeniya]

Evgeniya, most likely the cream turned sour and curdled when heated. It's okay, use it like homemade cheese. Next time, make with sterilized cream and stir well when setting. And maybe 6 hours will be enough. Another option is imitated cream, i.e. milk + palm fat. Then it is not fermented and remains as grains in the fermented milk.

Lina, the cream seems to be natural. They have a shelf life of 10 days. Avida Belgorod. I'll try them sterilized next time. I would now have a recipe where you can dispose of half a liter of what I got))) otherwise they refuse to eat. Although I got some pancakes today

[Evgeniya]

Evgeniya, exactly, add to bread, salad, you can put something in it, well, pancakes are great too.

And in Staff DD1 - you can't do it, right?

And in Staff DD1 - you can't do it, right?

Why not do it? In the "Heating" mode, you can set the required temperature and time.

Isn't it on DD2? Or I forgot that I can.

[| Alexandra |]

| Alexandra |, sure you may. Right Lena writes I have just DD1, on "Heating" 36 * C you put it and that's it. I do it in water, so it warms up more evenly. But the girls did it without water.

Tell me please. I cooked sour cream in a slow cooker on the Yogurt 40 degrees mode for 7 hours.In one glass I mixed 30% cream and milk, in two other glasses - just milk. Sourdough - Danone sour cream 20%. The milk was fermented to the state of yoghurt (it’s like an analogue of mazioni), it’s delicious, I do it all the time, I like it more than usual yogurt, and I ferment it at least 15 times, then I take a new starter culture. But the sour cream from cream and milk did not turn out thick, just liquid. Should you keep it longer? In such a situation, it is worth putting it for another 6 hours (the night is just already). The higher the fat content, the longer it takes to ferment? The bacteria do not die at 40 degrees, but it is with sour cream that I have problems. I would like to master the technology of making homemade sour cream.

[Linadoc]

Linadoc, Pavlena, thanks, I didn't have to use this temperature - so it turned out to be forgotten, I put cottage cheese on languor. I will definitely try both sour cream and cheese.

Sourdough - Danone sour cream 20%.

I could be wrong, but it can be pasteurized, that is, a "killed" product. It is necessary that there should be at least 10 CFU ⁷... And a short shelf life is better.

The milk was fermented to the state of yogurt (it seems like an analogue of mazioni is obtained)

It turns out yogurt. If Danone is "killed", then all the same, the milk will ferment during incubation in such conditions. Out of thin air, just by itself, that's why it is "curdled". And yogurt is obtained by fermenting condensed milk with a Bulgarian stick.

But the sour cream from cream and milk did not turn out thick, just liquid.

Streptococci from live sourdoughs work at T below 40 *, at 35-38 * C, and at T above 40 * (and the vast majority of gadzhits overheat above 40 *, which is good for Bulgarian bacillus when fermenting yogurt) they die and cannot sour sour cream ...
Enough 6-8 hours at T = 36-38 * to ferment sour cream. Try using a thermal mat or just a stack of tissues to lower T. With a reduced T and a good live leaven, everything should work out.

Thank you very much for your reply. It seems to me that this sour cream with very strong bacteria ferments well, I like it even more dry sourdough from the Bulgarian stick, it turns out tastier. I will follow your advice, I hope everything will work out.

Girls, what if I forgot the sour cream in the refrigerator a year ago? At one time I was carried away. Then somehow I stopped doing it. Throw them out?

[Linadoc]

Linadoc, but if you do it right in the bowl, can you? And about the cream - are they all now either sterilized or ultra-pasteurized, are they any good?

a year ago I forgot the sour cream in the fridge

Throw it out unambiguously. What is the problem to buy normal live sour cream 100g and use it as a fresh starter culture?

but if you do it right in the bowl, can you?

It is possible, but when shifted, it will break and give a large amount of whey, the structure will not be very good and the possibility of seeding with yeast increases many times. I would not. You can always find a suitable container with a lid or buy a new one specially for sour cream. They are not expensive now.

Thank you! I already threw it out. And she made sour cream. Not very first time. Serum was released from the refrigerator. A decent amount. Made in a yogurt maker with Thermostat, but I don't know if she's alive. Thanks for the advice.

Serum is released after the refrigerator

This is normal and it should be. Whey can be put into bread, it turns out excellent bread, fluffy.

Thank you! I am just learning how to make bread. The small stove stood for 2 years. All hands did not reach. Just starting to learn. So far, the experiments are negative. The first time I threw it out altogether. But I keep trying. I hope with your help girls, to learn.

Posted Monday 13 Feb 2017 9:53 PM

Linadoc, can you please clarify, is the sourdough worth buying? Does sour cream work better with her? Please advise which one.

is the sourdough worth buying?

You can buy a special one for sour cream, and then re-ferment 10 times.But you can just sour cream 15-20% of the short shelf life of good companies. And also re-ferment. I also took sourdough before, but then it seemed to me easier to just take a little good sour cream once a trimester.

Thank you!

[Linadoc]

Linadoc, I bought everything, for sour cream and cheese, even containers made in Moscow. I just don't know if the cream will work - I have UHT 35% for whipping, I can add 100g of 10% sterilized to them to match the recipe. Or is that not good?

[| Alexandra |]

| Alexandra |, Sasha, I make only 10% cream. It turns out great. Delicious sour cream.
Thanks again to Lina.
You can't buy normal sour cream in a store 10%. I used to buy Valio. Homemade tastes better

[Sasha]

Sasha, I did it from "Clover", it worked fine. And then from 6% milk - it turned out like 10% store.