Homemade sour cream

Category: Dairy and egg dishes
Homemade sour cream

Ingredients

homemade milk 0.5 liter
homemade cream 0.5 liter

Cooking method

  • There are several options for making sour cream from milk and cream. I bring my version, which has been worked out and loved by our family.
  • 1. Boil milk and cool to room temperature.
  • 2. Add 0.5 capsules of dry yogurt ("Dr. Goodman", or "Rosell") to the milk
  • 3. Stir the cream with milk and yogurt:
  • Homemade sour cream
  • 4. Put the container with the future sour cream in the yogurt maker for 1 hour. It can be in hot water for 15-20 minutes.
  • 5. After turning off the yogurt maker, leave the sour cream for fermentation. This takes 5 to 7 hours. Most often it takes 5.5-6 hours.
  • Stir the sour cream periodically with a spoon (~ every 1-1.5 hours). When the sour cream thickens and has a subtle sourness (it looks like this:
  • Homemade sour cream ), then you need to put the container in the refrigerator for final cooking.
  • Stir 3-4 times. Then you can leave.
  • Bon Appetit !


luchok
What is dry yogurt ("Dr. Goodman" or "Rosell") and where do they get it?
hachu homemade sour cream
milk is very good to me from the household, you can try to make, but you can take a simple yogurt, ordinary ???
Qween
luchok, dry yogurt capsules are sold in almost any pharmacy.
I did not make sour cream with ready-made yogurt from milk.
prascovia
Can you make sour cream in a slow cooker?
Qween
prascovia, sure you may .
prascovia
But as? put on heating for 15 minutes?
Qween
Yes, put it on heating.
Only it will be necessary to turn it on more than once. It takes more than 15 minutes the first time if the food is cold. And then, after 3-4 hours, turn on the heating again for 10-15 minutes. It will be faster this way.
If you turn on the heating once, then sour cream will cook a little longer.
prascovia
Now I’ll go and put it on, then I’ll report back, I really wanted your honey cake.
Qween
Wow, youyy! And I would eat my honey cake.

I wish you a good, tasty sour cream.
SchuMakher
Anh, but you can't keep it on heating all the time? Can you buy 33% cream?
Qween
Masha, I have never bought cream in a store, so I cannot recommend it.

As for heating without shutting off, I think that the temperature inside the saucepan will be too high for sour cream. Better to periodically turn the heating on and off.
katerix
Thank you so much for the recipe, I don't know what I would have done if not for your site !!! women have never been so friendly as here !!!
with the move to Lebanon, my life has completely turned upside down, I am sure that for the better)))! I have already learned to survive in any conditions ... with the advent of children, I began to think more about a healthy lifestyle and about proper and healthy nutrition ... I even got to the point that I even got a cow recently ... and thanks to this site and YOU, I am learning, learning and learning to cook from milk as well. my husband just loves our "Soviet" sour cream, and it didn't work for me for a long time ... I combined two recipes together (both the Lebanese version and yours) and it turned out very much ... and I am in a hurry to share ...
first about milk: of course, to be sure, it is better to take whole fresh milk from a cow, from a proven milkmaid and preferably milked with a machine (much cleaner and odorless). and it is clear that the fatter the tastier, but for an amateur and the state of health !!! Personally, I do not boil milk, but only bring it to a boil, close the lid and let it steam, in order to finally destroy unnecessary bacteria and preserve vitamins ... the milk cools down to 40-45 grams ...or as the locals do (in the old-fashioned way) they check with a finger, count to ten, and if pleasant sensations add sourdough.
about leaven: I advise! buy sour cream on the market that you liked and you want to get a similar result (in acidity, density, etc., according to your requirements) in prepared milk for 1 liter teaspoon maximum tablespoon (depending on acid) and stir well with milk to dissolve completely. (I personally add a tablespoon for 5 liters). cover the container with a lid and cover it completely with something warm, that is, the bottom of the pan. if you do it in winter, you can put it under the battery for 3 hours (during this time, the milk should not cool down completely). if the milk is curdled, move it into the refrigerator until it cools completely and thickens, then the whey will not separate so much when you start to collect. THE LIVANIANS EAT THIS, they don't do anything else! By the way, children also like to eat so much, it looks like jelly. and so it is easier to teach, I know from myself.
but to get our, dear, you need to continue to work)))
after the refrigerator, strain through a dense cloth, until the desired thickness ... then transfer to the container where you will store and mix well with a spoon, almost whipping a couple of times .. EVERYTHING, DONE !!! For me personally, this method reminds me of that, our, native sour cream ... use and enjoy !!! if you have any questions, I'm always glad! best regards katerix)))
metel_007
katerix, after the refrigerator, strain through a dense cloth until the desired thickness ...
Here in this place it is not very clear
Sour cream - will this be what's left in the fabric?
katerix
metel_007 Sour cream - will it be what's left in the fabric?

yes, of course, what's in the fabric is sour cream), but what's left is serum ...
but they know little about how to use the serum! It is also a wonderful detergent, especially for grease and for glass ... while still living in Ukraine ... I was visiting one village and spied on how the hostess was washing cans for sourdough ... then she just poured boiling water over it and it was ready.
it turns out that our great-great ... they used it ...
the main thing is that it is harmless, especially for those who are allergic to detergents !!!
Crochet
Quote: Qween
Stir the sour cream periodically with a spoon (~ every 1-1.5 hours).

Anya, and why are we mixing?

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