Creamy sour cream made with a central heating battery

Our cream is more expensive than sour cream. Much.

And our cream is more expensive than sour cream

In Pyaterochka, cream The red price is generally 17 rubles! True, I did not try to make sour cream from them.

[Super Tanya]

Super Tanya, cream of what fat content?

I'm sorry ... I'm lost. Happy New Year!
Last time I made sour cream from cream "Romashkino" Udmurtia ... did not like the cream ... the sour cream is a little stringy. Cream 10%. Today I'll go for the cream ... I'll tell you which ones I constantly take ... can you imagine ... for was the name!

Last time I made sour cream from cream "Romashkino" Udmurtia ... did not like the cream ... the sour cream is a little stringy.

Thanks for the information!
It can be seen that this cream is not very natural.
I'll keep it on mind.

Sour cream from 23% Parmalat cream.
Preparing to be part of the ice cream ...

[Elena]

Elena, alba et atra, it turned out sour cream
Only for a long time it warmed up with me, and the batteries were hot so as not to freeze. Almost a day.
Cream 20% Belarusian "Svitlogorye"

My grandmother had a cow in the village, her name was Malinka.
Here's how the cream was skimmed remember.
I remember knocking down the butter in a decanter.
But how my grandmother made sour cream, it was not postponed.

My grandmother also had a cow - Zhdanka. Beauty, brown. It was a long time ago, really ...
Grandmother collected cream from chilled and settled milk. And if the milk soured (by itself), then the top layer in the jar was removed (it was just fermented cream, or sour cream), and my grandmother called her "vershok". The remaining sour milk - yogurt - was warmed up and the curd was heated from it.
And then I also had a memory ... The collected "vershok" was somehow languished in the oven, and the finished product was just called sour cream. And from this melted sour cream, the grandmother in a three-liter jar churned butter. The butter was amazingly aromatic and tasty!

, it turned out sour cream

Cream 20% Belarusian "Svitlogorye"

Hurrah!!!
Thanks Olga!
Is it thick?

And from this melted sour cream, the grandmother in a three-liter jar churned butter. The butter was amazingly aromatic and tasty!

How interesting!
Lena, was the baked sour cream creamy, like baked milk?

Is it thick?

Yes, thick. Even freshly removed from the battery did not blur. And from the refrigerator - already cut with a knife

Lena, was the baked sour cream creamy, like baked milk?

Yes, the colors are probably more ivory, with a juicy brown fragrant crust! We all loved this crust very much!

But that's just now I don’t understand why the sour cream was not curdled when heated? And there is no longer any way to ask.

If you put some fresh live sour cream in a bag of cream, then the result should come out even better. I did "Activia" in the likeness. After drinking, he poured milk from a tetrapak into the bottle and threw a towel on top of the battery. One to one in the morning. After 3-5 consecutive starter cultures, the taste has already changed.

If you put some fresh live sour cream in a bag of cream, then the result should come out even better.

How much better ?!
Sour cream is already thick and sweet.

And the point is precisely to get a new product without adding anything.

Yes, thick. Even freshly removed from the battery did not blur. And from the refrigerator - already cut with a knife

I really love this sour cream for this property.
It's painfully convenient to make ice cream with her.
Thank you, Olya!

Girls. Oh, it's good that I came across a Temko. I tried to make mascarpone cheese with cream. I took 30% of cream (near our house exit cow barrel) 500 gr. added 2 tablespoons of lime juice, heated up to 80 gr., let stand. And I got sour cream, but not like cheese. And why it didn't work out, I don't know.

I put 10% cream on the battery twice and both forgot about them. They lay for almost a day. And the batteries are so hot in your hands. Opened and saw a clot and serum. I put it on cheesecloth and after draining the whey, it turned out to be a very delicate product - you can't call it sour cream or cottage cheese. It looks like a delicate curd cheese. I liked it.

I put 10% cream on the battery twice and both forgot about them. They lay for almost a day. And the batteries are so hot in your hands. Opened and saw a clot and serum. I put it on cheesecloth and after draining the whey, it turned out to be a very delicate product - you can't call it sour cream or cottage cheese. It looks like a delicate curd cheese. I liked it.

Thank you Tatiana!
How interesting!
Probably the cream cheese turned out.
Tatyan, and what kind of cream, who is the manufacturer, I will also try to make such a cheese.

I ran into Temka to find out the cooking technology. So far I use the fermitator myself.

I ran into Temka to find out the cooking technology. So far I use the fermitator myself.

Albina, technology is nowhere easier!
We put a packet of cream on the radiator and forgot it for several hours.
And the device can be occupied with something else. Kvass, wine, yogurt ...
I often use 23% cream, in my opinion the most optimal percentage.

[alba et atra]

alba et atra, Elena, I have this creamy or curd cheese accidentally came out, I just forgot about the bag of cream on the battery both times. Producer CJSC KASKAD, Voronezh region, Khokholsky district, village Novogremyachenskoe.

I think the final product will vary depending on 1. manufacturer, 2. battery temperature (I don't have a thermometer), 3. holding time.

Producer CJSC KASKAD, Voronezh region, Khokholsky district, village Novogremyachenskoe.

Thank you Tatiana!

I've been waiting for sour cream here for three days
I touch it - it splashes. I'll put it on again. This is how the cream splashed for three days, but then everything worked out.

I bought 10% cream Kubanskaya Burenka for the New Year, add it to cottage cheese and coffee. And then my hands did not reach the cream, and they stood sealed, opened, and the smell is sour. I poured it into a glass, closed the lid and onto the battery, it just fit, for 350 ml, and the rest in another glass I just left on the table. In the morning, a low-fat homogeneous sour cream turned out. From a battery with sourness, and sweet on the table.

That is, if the battery is hot, is it not ice?

[Anya]

Anya, the glass probably heats up more, it took probably six hours in total, but I had 10 hours. I wrote that the cream had a sour smell, but the taste of the acid was not yet felt.

That is, if the battery is hot, is it not ice?

Anya, my battery, where the cream usually lies, is 61 °.
I specially measured the temperature to know for sure.

I wrote that the cream had a sour smell, but the taste of the acid was not yet felt.

The cream was already "rolled" turns out.
Fresh sour cream is always sweet.

Hello everyone! How did I miss the sour cream? Lenochka, I’ll get to the store, I’ll be sure to fill up with cream. I understand that you use Parmalat 23%? Thank you dear! I often try not to go to the store and not send the child, with this epidemic, it is better to have fewer contacts ...

Lenochka, I’ll get to the store, I’ll be sure to fill up with cream. I understand that you use Parmalat 23%?

Rita, do it, you won't regret it!
Yes, I always take exactly 23% Parmalat, 33% a bit fat, in my opinion.
Thank you for your attention to the recipe!

Here I am with sour cream


Only overexposed on the battery a little. For this a little sour. But still very tasty. Thick - the spoon is worth it.
And here's another thing I think, my batteries do not constantly heat up, but they turn on and off. Maybe it influenced the sourness?

Here I am with sour cream


Only overexposed on the battery a little. For this a little sour. But still very tasty. Thick - the spoon is worth it.
And here's another thing I think, my batteries do not constantly heat up, but they turn on and off. Maybe it influenced the sourness?

Natasha, you cannot overexpose it, the extra time on the battery does not change the result.
Usually very sweet, no sourness at all.
And what was the cream?

Our cream, local. 30%, Korovkin. With a 72 hour shelf life. The date of production is fresh. True, I did not open it, maybe they were already sour. I do not know



And the fact that the heating is not constant? My batteries heat up to a certain temperature, and then they cool down all the time.

And the fact that the heating is not constant? My batteries heat up to a certain temperature, and then they cool down all the time.

Also not scary.
Apparently it's the cream.

Apparently it's the cream.

I'll try to take others next time
It's not a troublesome way, why not do it. It seems like the hostess, a smart girl, made homemade sour cream, but she didn't seem to strain at the same time

I'll try to take others next time

Natasha, can you try it from the cream of long storage?
Sweet sour cream is guaranteed.

[Elena]

Elena, no, all the same with these experiment I will continue (I think all the same sour cream has already been). If it turns out the same way, then I'll go to Parmalat. It's just that Parmalat costs exorbitant money with us

Made again from the same cream. I checked the date, it was the freshest. This time, the sour cream turned out to be what we need. Not sour at all!
Thick! Thanks for the easy way to make sour cream

Made again from the same cream. I checked the date, it was the freshest. This time, the sour cream turned out to be what we need. Not sour at all!
Thick! Thanks for the easy way to make sour cream

Natasha, I am very glad that everything worked out!