Homemade sour cream

[Anna1957]

Anna1957and I have to try it out of milk. Anya, thank you

[Anna1957]

Next time I will buy 10%, but now if I only try from these two, I'm far from the stores.

Added Wednesday 15 Feb 2017 04:13 PM

Anna1957, I just have Clover, yesterday in Lenta 124r. 500 ml.

[| Alexandra |]

| Alexandra |, the higher the fat content, the thicker it will turn out.

[| Alexandra |]

| Alexandra |, this is not the first time I am writing, but I am very pleased with the taste of my sour cream. I buy sour cream every two months "House in the Village" 20% (2 tbsp. l), and cream 500 ml. Petmol 11% .. I make sour cream 2 times a week. Fermentation time 6 hours, then immediately for ripening in the cold.

[$ vetLana]

$ vetLana, GuGu, thanks, I will definitely try. And where did I look before that I did not see about this sour cream ...

[| Alexandra |]

| Alexandra |, 35% - it will be sooooo cool, chop with an ax only, it is superfluous. Moreover, the cream "for whipping" is often not pure, but with carrageenan. Best of all 20% and 10% in half.

There is carrageenan there, so don't you? I thought I would dilute them with 10% ...

[| Alexandra |]

| Alexandra |, no, it's better to do it cleanly by 10%. It will turn out like 20% store-bought.

So is this carrageenan harmful? It's made of seaweed ... And where do I need this pack now? I've never done anything like that.

[| Alexandra |]

| Alexandra |, well, no big harm. Although there is such data:

According to research by the US NCI Institute, it has been proven that a certain type of carrageenan - degraded carrageenan - can lead to diseases of the gastrointestinal tract, including bowel cancer. The degraded type of carrageenan is not commonly used in food, and only the non-degraded type of carrageenan has been recognized as safe for human consumption and approved for use in food. The harm of carrageenan is due to the fact that it can cause inflammation in the body. This effect is so obvious that some researchers at the University of Illinois use this supplement to induce inflammation in scientific experiments. Carrageenan, during the breakdown of foods in the stomach, releases hazardous substances that are the basis of more than 100 diseases, including rheumatoid arthritis, atherosclerosis and inflammatory bowel disease.

It's just that he is not needed in homemade sour cream, he will create lumps in it and the heterogeneity of the structure. It is itself of a good strong structure, without carrageenan. And use such cream for its intended purpose - whip it on the cake

I was reading this just in the morning, but probably - "dehydrated"?

Added Thursday, Feb 16, 2017 2:53 PM

Well, I haven't whipped cream for 1000 years, I have a blender - a brake mixer. And in December, I had not yet mastered the two Bosch combines that appeared for whipping, I am ashamed to admit, but there was no time. I got one that was not new, I mastered it for the ham, I bought the other - because I looked after it before receiving the donated one, and I can't figure out how to put on this disc ... We can still sour cream, come what may ...

[Linochka]

Throw it out unambiguously.

Linochka, that is, you strongly discourage the use of starter cultures _{even if they were stored according to all the rules} expired?

For the back desk, can you tell us in a nutshell what this threatens?

And sour cream - a spoon with a mountain, or just measured?

[Sasha]

Sasha, I put the usual st. spoon with a small slide .. as it scoops up, it is thick ..

Tomorrow I will be in St. Petersburg, I will buy other cream.

[Inna]

Inna, if the leavens were stored just in the refrigerator for a year, then there is nothing but harm in them

And sour cream - a spoon with a mountain, or just measured?

Yes, I just scoop it up with a tablespoon and put it in cream

buy other cream.

This is the right decision

[Linadoc]

Linadoc, Linochka, thank you for the sour cream!
I cooked from a mixture of milk, cream and sour cream, in Orson 5005 on the "yogurt" program, put cans up to the shoulders in water, included 3 500 ml jars, gorgeous sour cream, I'll see how long it will stand in the fridge!
Here are the pancakes, I drank them, and in a jar ...

[Ksyusha]

Ksyusha, excellent sour cream, well done! I am glad that everything turned out quickly and immediately Prepare for health!

Today, once again, I made sour cream, squeaked the cartoon, open it ... and I see an "oil painting" on top of yellow oil droplets

Did anyone have this?
the cream was only Ashanovskie 20%, and I bought the second box in a local store 15%, when I poured them out, there were clots in them, about a teaspoon with a slide, I was so surprised, I thought we sat down probably ..
but now I think either it is true that such heavy cream was caught, or butter was added to milk and sold for cream ..
local manufacturer, the products seem to be of high quality, I used to always buy their sour cream, I really liked
it will cool down now, put it in the refrigerator, see what happens next

[Svetlana]

Svetlana, I did not have. How long did you keep?

Svetlana, as usual, 5 hours, I have been doing sour cream like this once a week for 3 months already.

[Svetlana]

Svetlana, I always cook from only one package, I do not mix different manufacturers.

I also usually do it on Ashanovsky cream, but now I have the flu, it's a long way to go to Ashan,
there was one pack of 200 ml in the refrigerator, this is not enough, so I bought it in a local store ((

[Svetlana]

Svetlana, maybe it turned out well?

Get well

[Svetlana]

Svetlana, Thank you
I put it in the refrigerator, I'll see what happens by the evening

[Linadoc]

Linadoc, Lina, thank you for the recipe! I made sour cream on it - I really liked it!

[Arina_Sm]

Arina_Sm, I'm glad that the recipe suited you too! Cook for health
Marina22, bolder, everything will turn out delicious!

To all lovers of homemade sour cream! I have been buying Petmol 11% cream - 500 ml in Auchan for a month now. for only 57 rubles, in other stores less than 100 rubles. and never met Ideal for sour cream

Help please, I'm going to make sour cream in a panasonic -SR -TMH -10 multicooker, it's old, but it serves faithfully and perfectly, what mode should I turn on so that the temperature is 40, is it normal on heating?

[Zoya]

Zoya, heated in multicooker, usually 70 degrees. It seems to me that you can't make sour cream in this slow cooker.

gala 10, Galina - thank you for your quick answer, I'll put it on the battery and I'll wait!

[Linadoc]

Linadoc, put sour cream, although the milk was 6%, I read the branch, though not all selectively, but I realized that it is possible with such milk. I put it in Shtebik at 36 degrees for 4 hours. Fermented with farm sour cream. While back and forth, I looked - and the temperature was already 72 degrees. I pulled out the jar - measured the temperature in the jar -70 ran. I poured water from the bowl, poured it over again, now I think - either what happened to Shtebik, or I messed up with my head full of holes. So I think, what to do with this can now?

what to do with this can now?

You can perfectly bake bread on it, focaccia, or simply cool to 36-38 *, add a new portion of sour cream and incubate for 6 hours.

temperature as much as 72 degrees

You forgot to set the T or select "on". Bet 38 * is better. And at least 6 hours.

milk was 6%

In vain, you need normal cream, 10-20%. This milk fat will not affect the figure in any way, if only for the better.

This I tell you as a specialist. Already a cloud of research has confirmed that increases in body mass index are directly proportional to the amount of margarine and hydrogenated fats from processed foods and baked goods. But the reasonable use of butter, cream and sour cream, on the contrary, is inversely proportional. Here I have no other sour cream, only my own 15-20% and constantly. Height 170cm, weight 52 kg

[Linadoc]

Linadoc,: rose: it's soooo cold today - I don't even want to think about the store. Everything is all right with Shteb - apparently I was in such a hurry ... I got the jar cold - over-acidified - there will be a sampler tomorrow I will buy cream and do it as expected - right in anticipation. The original photo is so delicious - not even to say that sour cream.




And if you tighten the lid tightly in the jar during cooking, will you then keep it in the refrigerator for a longer time? I think if tomorrow you get to the market, they sell cream in 2l bottles, if you pour 0.5 jars in 0.5 bottles, ferment. Just 4 jars will stand up.And how long will the cans stand in the refrigerator? And then we constantly, but eat little sour cream.

No, you don't need to twist it tightly, streptococci need oxygen. 2L sour cream is cool. I think it's better to take regular 0.2-0.5 sterilized cream for the first time. Sour cream in the refrigerator is normal for 2-3 weeks. And then you will determine, for the lope you ate this portion and you need to lope in the future.

And you need to walk every day, regardless of the weather

And you need to walk every day, regardless of the weather

What are you doing? In a snowdrift to the very top?

[Linadoc]

Linadoc, report on my sour cream. The first (milk) is not quite uniform, but this is only the appearance, it tastes smooth and satin. Apparently overheating affected, but apparently I pulled it out in time. The second jar is already with cream, I could not resist yesterday - I went for a walk in the night, and what to do - I want more than bondage, the first jar tastes sour (maybe from overheating?), But the second is very tasty. So I'll leave the leaven from her. It was not prepared for a long time - 5 hours (Apparently the sour cream for fermentation was not bad) - it means that the time from its fermentation will be a little less. True, I diluted 10% of the cream a little with milk - there was little left, I added it well to the sour cream. In terms of density, one and the second jar turned out perfectly, the second is slightly denser (creamy). Thank you very much for the recipe - now I will make sour cream myself





I put another 15% 10% + 20% today, although there was a desire to put it separately. Now I will think about what to feed with this sour cream
Ps - I understand correctly that the sterilization of the inventory and the heating of the cream itself to 80 * before adding the sourdough so that the cocci can freely multiply in a space free of all (well, the further taste and period of standing in the refrigerator)

[Marina]

Marina, oooooo, super! The consistency is excellent! What you need. And sour cream is everywhere - season salad, for cheesecakes, for vegetable pancakes, for dumplings, for cottage cheese casserole, for pancakes, for baked potatoes ...

I understand correctly that sterilization of equipment and heating the cream itself to 80 * before adding the starter culture

I have been making this sour cream almost every other day for two years now, pouring boiling water over a jar, a whisk and a spoon, but I don't heat the cream and pour it out of the box right away.

I pour boiling water over a jar, a whisk and a spoon, but I don't heat the cream and pour it out of the box right away.

Yes, I practically do the same. I only sterilize the jar in a micron at full power for 1 minute, pouring 2 ml of water. I don’t heat cream, I just pour it. But the packaging of the cream before opening is mine.

[Linadoc]

Linadoc, I run and run with my already human sour cream. The jar was turned over - everything is in place. Delicious. I took in half 10 and 20%. This is 15%, right? She stood in Štebik for exactly 4 hours, although after 3 hours it was already well compacted - the pump checked every 15 minutes so that the serum did not start to leave. Wow, often I poured the remains of kefir into the milk - it turned out kefir, also a spoonful of sour cream in the baked milk and on the window (but apparently I was lucky with the temperature), but I didn't even think about sour cream. ... now we will heal !!!
s



Thanks again

It's good when a person feels so good!

This is 15%, right?

That's right, 15%

now we will heal !!!

Aha! So many people already live on the forum

Tell me if I understood the process correctly!
Glass floor 1 liter jar, put 400 ml. cream, add 2 tbsp. l sour cream, stir with a fork, do not cover, put in the multicooker bowl in water, close the lid of the mv and incl. mule mode cook pro at 40 ° for 8 hours.
Do not interfere with the process. Then in the refrigerator for a day (probably)?
Questions:
Homemade cream, how to determine their fat content or how is it by its thickness? Sell ​​such as butter, thick. Can I dilute them (with what and how?)
Does the mass not increase in size during acidification? That is, for half a liter you can have such a can, won't it run away? And don't cover it with a lid? How to check its readiness? We need to try what should be, a little slightly sour and then it comes in the cold? Do not interfere in the process?
How much water to pour into the water.bath, to the middle of the bank? Or what would it be all in the water?
How much to keep in the refrigerator until tender? And what is its shelf life? What would ferment the next portion, you can just leave it in a jar and then add a new portion of cream there?
And if the sour cream turns out to be bad, inactive and the process drags on ... in general, what can be done with it?

[Igor]

IgorHave you read the recipe carefully? Everything is clearly scheduled there in terms of time and temperature. The temperature is preferably below 40 *. And the time is 6-8 hours. Who has an option with only 40 * and gets sour cream after 5 hours. But it's better all the same T below. And 2 tbsp. l. with a slide of good sour cream for 400 ml of cream.
Do you have a yogurt maker? It seems like it should be, is it you who are forcing the table with hypoacid gastritis 5?

You have a strange gastroenterologist. Can't explain that gastritis is not treated with a "table". And if he was so far behind the qualifications, then at least he explained what was possible and what was not with this "table" earlier, when he was appointed.

Easier to put in a suitable jar in a yogurt maker. Only place napkins or cardboard to lower the T.
If not, then it is possible in the multi, especially if you can accurately set T. If only 40 *, then it is also possible. You can dry it, just put something again. But better in water for even heating. Water about 2/3 of the height of the jar. Cover with a lid, but not tightly, since streptococci need oxygen. And do not keep for more than 6 hours at 40 * or 8 hours at a lower T.
It is better to take normalized store sterilized cream. Everything is sterile and you know the% fat for sure. And at home, the fat content is usually high 20-30% and they are definitely not sterile. In the refrigerator, it ripens for 5-6 hours, but here it is better to close it tightly so as not to contaminate with flora from the refrigerator.
For starter, it is better to postpone 2-3 tbsp. l. fresh sour cream in a sterilized jar and close tightly. To reduce the possibility of contamination with unnecessary flora. Once the fermented sour cream ends, rinse and sterilize the jar and lid. And only then it is possible to ferment it again with that postponed leaven.
Unsuccessful sour cream can be used in cooking - in bread, in pancakes, darkening chicken breasts in it, for meat in béchamel sauce, pour stuffed peppers ...

[Linadoc]

Linadoc, I, I grind out ... and the diet is half the success, the doctor prescribed everything for a month every day, a bunch of pills.
I still do not understand if sour cream grows, will not run away, which jar to take? I tested the modes ... 30 ° in nature, 28, I set it to 40 ° C, it keeps exactly 36. The "yogurt" mode is 40, but in fact it keeps a little less, 36 ° C.
I have already bought homemade cream for testing, thick as butter. Yes, and the day before yesterday 6 pieces of different "vivo" starter cultures, sour cream is still in store, this will not work, I already understood.

Sour cream does not grow. It just ferments. If 36 *, then excellent, 8 hours. The store can go if it is fresh and with a short period of time. Just in case, you can put 3 spoons if the activity is low at the store.

[Linadoc]

Linadoc, nope, I looked at the expiration date ... until March 28)), the cartoon is busy right now, in the morning I put the milk on sour and then I'll try, after sweating, the curds.
I look closely at the bread maker, a 2-liter bottle fits well without a bucket, 0.5 liters will fit into the bucket. glass. jar ... can I play in it? On the water. bath. It has a yogurt mode, but the temperature is high, 46-48 ° С is real.



Does the cream thicken when sour or vice versa? I read that they just put a jar on the battery and it self-acidifies ... so not to add, what kind of sour cream - is everything better than nothing? Well, is it logical? I would email. I would use the oven, but there it is from 50 ° C or less, I tested it.

I looked at the expiration date ... until March 28

So, fresh, you can. Normal sour cream costs 3 weeks normally.

in the morning I put the milk on souring and then I will try, after sweating, the curds.

You can sour milk simply at room temperature or on a battery. There is no need to borrow a cartoon. In general, everything is simpler. 2 liters of milk + 1 liter of kefir + 1 ampoule of calcium chloride (option) and for languishing for 1-2 hours. Fold in a colander and weigh. All!

Here I read that they just put a can on the battery and it self-acidifies

Yes, you get sour cream like sour cream, but sour. Because they are fermented with wild spores, not streptococci. And if you ferment with sour cream or sour cream sourdough, you get sweet, not sour, sour cream.

[Linadoc]

Linadoc,

In general, everything is simpler. 2l milk + 1l ...

Zdaste. Since you yourself, as the author of the topic, touched on the topic of cottage cheese, then I will ask, otherwise in the topics below two days of ignore ((
Sour, or rather otvorodilos in the cartoon, BUT, bitter bitter serum. And a little bit it gave in to cottage cheese. Is it from milk? The shopping bags began to stretch out in the refrigerator and I poured them all onto curdled milk.
I thought for the first time to make processed cheese from it, but it also became grains, the cheese did not melt.