Homemade sour cream

[Palych]

Palych, of course, the curd is bitter because of the milk fermented by wild spores. It's not scary, it's just not tasty. Well I wrote how best. And how was the cheese melted? At 82-88 *?

[Linadoc]

Linadocas in the subject of fused amber. I added soda as expected (without aging), butter in pieces, an egg, spices and salt in it, mixed everything and water. bath, hot water from the previous cottage cheese. The temperature is 90 (extinguishing), I covered the lid of the mv, I could steam like that ... or overexposed, did not interfere well .... everything seemed to melt at once, and then crystallized, grains.

Ahhhh, I don’t do that. I do without butter and eggs, real. like this... You can just use it with soda, without lemon. But a swelling period is required. But with eggs and oil with gallstone disease is impossible.

[Linadoc]

Linadoc, yes, yes ... I know that no more than 1 egg ... and there is a lot of butter in that recipe, but I'm not alone in the family, and I just wanted to add bitter cottage cheese, I don't like it by myself ((( , but processed cheese yum yum))), is it possible?

You can melt cheese from your own cottage cheese without butter, then the fat content is low. But! Processed cheese holds the record for calcium content, so if you are taking calcium antagonists

(for pressure and antiarrhythmic - verapamil (corinfar), nifedipine, amlodipine (norvasc), verapamil (isoptin) and their analogues)

, then you need to eat less processed cheese.

[Linadoc]

Linadoc,

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!

What is the temperature?

[Linadoc]

Linadoc, no, the pressure is normal. I looked at your recipe earlier, confused the manipulations of soda / acid, then mix everything separately and wait for something .. alchemy) ... also look for hard cheese, rub, and what was stuffed in that store cheese., Xs ... And in your recipe typo like.

[Marina]

Marina, 80-90*

[Linadoc]

Linadoc, thanks, I have another question - with sour cream of what fat content is it better to make a cream. Yesterday I made a cream with sour cream (almost 20% - I poured quite a bit of milk to a full can of 0.75 g) with sugar. My sour cream didn't whip up, it turned out a little thin, the cake, of course, missed, but probably you need sour cream with a higher fat content?



I forgot one more thing - the serum with the chloride try-on can I use it further or for throwing away?

with sour cream of what fat content is it better to make a cream

With the fattest -30-33%. And any sour cream liquefies when whipping.

serum with chlorine testing can I continue to use

I always use, everywhere.

[Linadoc]

Linadoc, I still have a question open ... with preliminary boiling of milk. It should be from the market, but how does this affect the process? Somewhere I met that boiled milk sours badly or for a long time, something is wrong with it with cottage cheese, etc. And even after boiling and settling, the cream is collected from above, more than from not boiled? Or how to collect them.

[Palych]

Palych, in general, these are all questions in the profile topics. I can tell how I am doing and justify my actions, but this may differ from the opinion of the authors of the recipes about cottage cheese.
I do not boil milk again when it is immediately used for cooking dairy products.

From my point of view, this is impractical because:
1. During the preparation of, for example, cottage cheese, a mixture of milk and kefir or fermented milk is heated above pasteurization T 70 *, which ensures its sterilization;
2. Each heating of milk above 55 * causes coagulation of albumin, which is deposited on the walls and bottom of the bowl, causing burning, the taste of milk deteriorates, its protein value decreases, the possibility of allergization to milk increases;
3.When heated above 55 *, a foam is formed, consisting of fats, minerals and casein milk protein, slightly changed in chemical composition. In milk, the amount of ionic molecular calcium decreases (by 11-50%), which impairs the ability of milk to rennet. In addition, calcium and phosphorus pass into insoluble compounds that are not assimilated by the human body. That is why it is necessary to add calcium chloride when making cottage cheese from pasteurized milk.
4.boiling causes protein coagulation and destroys heat-sensitive vitamin C, B vitamins.
5. Fats pass from the state of fine dispersion into the form of fatty conglomerates floating to the surface. When heated above 61 ° C, cream sediment decreases as a result of denaturation of a part of the proteins of the membranes of fat globules and the destruction of the plasma protein of euglobulin. In practice, fat globules do not destabilize, but they lose their ability to stick together (agglutinate), and the cream sediment slows down.
6. Taste and visual deficiencies occur, the nutritional value of milk decreases and the activity of almost all "good" enzymes is lost. Enzymes that have retained their activity can cause undesirable biochemical processes in milk and dairy products, as a result of which the quality, taste and nutritional value of the products decrease. The most dangerous are lipases and proteinases of bacterial origin: lipases contribute to the rancidity of dairy products.
7. Sterilization of milk also degrades lactose. Lactose interacts with free amino groups to form fructosolysin. The formation of fructosolysin reduces the biological value of dairy products, since it is not broken down by digestive enzymes and is not absorbed by the human body.

And I take the cream sterilized in the store. And I do not take them off when making dairy products.

[Linadoc]

Linadoc, so the third day they hang there, the answers to them and operational are important to me. Thank you. I read it.

[Palych]

Palych, to your health! Glad I helped!

Linochka, thanks! Everything worked out! Thick! Maybe it stood a little, because I felt sourness in the warm. I haven't tasted the cold one yet.

[Arka]

Arka, Natacertainly not scary! Just everything, just try and everything turns out right away! Cook for health!

The cold one sour too. I overexposed it, right? I put it cold in shtebin's cups, the water was already warmed up, on the timer 6:50. I went to check it 25 minutes before the end. Grabbed a "stone". My version: cooked in 5 hours, and then acidified in the heat. What do you think?
P. S. The density is impressive !!!

Yes, most likely it did. But that's okay.

[Linadoc]

prepared in 5 hours

I always put on 5 o'clock, it turns out great, I've been eating my sour cream for a year now
LinadocThanks again for the recipe

[sveta-Lana]

sveta-Lana, to your health! Glad it came to life!

[Linadoc]

Linadoc, I made sour cream many times, but I was constantly not satisfied with its density, it turned out to be somewhat watery, it seemed to be tasty, but not that. I decided to try it according to your recipe and got exactly what I wanted, thick, tasty sour cream, I am absolutely delighted, the family too Thank you very much. I really liked that you can take the cream straight from the fridge. I cooked it in a yogurt maker, it took five hours. Photo later.

[Tatyana1103]

Tatyana1103, Tatyana, I'm very glad that the recipe came up! Cook for health!

[Linadoc]

Linadoc, here is the promised photo.

She turned the yoghurt cup onto a plate, and the sour cream remained standing like a house. What a delicious one. I will do it many times, remembering you with a kind word

[Tatyana1103]

Tatyana1103, Tatyana, oooooo, cool! Cook for health!

Me on "you", I'm very young at heart

I'm sad, Redik stopped making me sour cream
Apparently the Yogurt program got lost, I tried it several times, but as a result, after 5 hours the same warm cream with sour cream, in the same consistency
at first I sinned on sour cream and cream, I thought that the manufacturers began to cheat, but the last time, I extended the program for another 5 hours, well, I just didn't know what to do
as a result, something similar to sour cream turned out, but the whey and sour cream had already started to separate a little and tasted sour ... that's when I thought that something had happened to the program
today I decided to make the Multipovar program and this is the question, the recipe needs a temperature of 36-38 *
I set it to 35 *, since step 5 * will be enough or is it better to set it to 40 *?

[Svetlana]

Svetlana, and in a small Fillet you do not? On Yoghurt.

[$ vetLana]

$ vetLana, Svetlana, I do it in a bowl or in a pot, so as not to shift it later, but they don't go into little Filia, I like to cook cottage cheese in it, baked milk, different cereals and cook cocoa
and Redik cooks soups for me, heats up ready-made dishes and makes sour cream with yogurt, and now he began to cheat on yogurt, the rest of the programs seem to work fine
In general, 35 * sour cream was prepared normally, I will now cook on Multipovar

[sveta-Lana]

sveta-Lana, that's right, 35 * is better, just 6-7 hours are needed. And so it will work out fine.

[Linadoc]

Linadoc, yes, I also realized that 5 hours was not enough, next time I will keep it longer.

Can you ferment yogurt in a bread maker?

[Igor]

Igorprobably you can. Here, after all, the temperature just needs a certain one. Although I have HP for bread and there is no such function, I think it should work.

Lina, I haven't brought you sour cream for a long time, I was just running around. I'll bring you tomorrow
I put it in the night at Shteba.



Made from 32% pasteurized cream. For some reason, it came out liquid and sour. Apparently, the sour cream turned out to be rather weak. So, nothing to brag about yet.



Lina, everything is fine with sour cream. And the liquid top layer turned out to be melted fat collected from above. The acid is straightened after the refrigerator, the taste is closer to the store. I overexposed it again, that's the answer. Confused by the liquid look.

Belgorod cream and sour cream Avida (20%), fermented in an old Mulinex yogurt maker, at the bottom a couple of sheets of paper from a candy box, aging for 6 hours
It turned out great
Lina, thanks

Sour milk cottage cheese in Stebe is made, also according to your recommendations

[Katko]

Katko, Katya, as always clever! Excellent sour cream turned out. Cream 20%?

Yeah Lin, and cream and sour cream 20%

Liiiiiiinaaaa! Urrraaa!
I got a gorgeous 10% sour cream! Thick sweet - a dream, in general! I made 6 hours in shtebin glasses from buttermilk cream and Minsk sour cream.
Tomorrow I will take a photo in the light of day, I will bring the fast

[Nata]

Nata, I also fermented this 10% cream of mine

gorgeous 10% sour cream! Thick sweet - a dream, in general!

Well, thank God! Now, if you do it according to the recipe and from normal raw materials, then everything works out!

I also fermented this 10% cream of mine

Praaaaalna!

although I still respect, love and appreciate 15% more

[Linadoc]

Linadoc, yes, I would love them too, but the stars formed, that there was cream of 10 and 20% on the shelf and there was a skid for 10)

And I generally love 30%
But this time we will eat 10%.
Here she is, darling.

0.5 l cream 10% + 200 g 20% ​​+ 15% sour cream
Thanks, Lina




Cream and sour cream Avida (Belgorod)

[Katyusha]

Katyusha, as always, a super-result!

Lina, so who taught
We ate with curd from fermented milk and zucchini delicious according to your own recipe

according to your own recipe

on what?

[Arka]

Arka,

Vegetable jam "Healthy yummy" (Linadoc)

Your own sourdough, this time other cream: 500 ml of 10% and 250 20% and a couple of tablespoons on top of your own sour cream
We wait)

Oursson Yoghurt Fermenter

Aren't you bringing sour cream?

Lina,

Aren't you bringing sour cream?

eat

[Lelka]

Lelka, sharpening in one person
What if someone else has not seen this topic, you need to raise it periodically