Sour cream in a multicooker Redmond RMC-M70

Sour cream in a multicooker Redmond RMC-M70

Category: Yeast bread

Ingredients
Cream	- 1 liter
Ryazhenka	- 0.5 l

Cooking method

• Stir the cream with fermented baked milk, pour into glasses (jars), put a silicone mat on the bottom of the bowl, pour a little water to cover the bottom of the bowl by a couple of centimeters, put the glasses, close them with lids. Close the lid of the multicooker, set the MULTIPOOK program with a temperature of 35% for 10 hours. Refrigerate.
• In the photo, sour cream one hour after cooking.
• I didn’t cover one glass with a lid and now I’m sure that the glasses should be closed. Sour cream from an uncovered glass on a spoon.

In Panasonic, you probably need to put on heating?

And what is the fat content? and WHAT RYAZHENKA?

In Panasonic, you probably need to put on heating?

The temperature should be 35-40 degrees.

In Panasonic, you probably need to put on heating?

it will be too hot on heating. IMHO.

And what is the fat content? and WHAT RYAZHENKA?

added to the recipe.

Does anyone know what the fat content of the cream skimmed from the village milk? vershok, the so-called ...
and should they be pasteurized / boiled before fermentation?

I think that 30 percent (I read somewhere), and I always boil them in order to avoid negative consequences, and I made sour cream from such cream, only we do not boil milk and cream at my grandmother in the village.

it will be too hot on heating. IMHO.

So it's not destiny for me to indulge in sour cream?

So it's not destiny for me to indulge in sour cream?

why? if there is a desire, a solution can be found.
Many people make yogurt in a multicooker / pressure cooker that does not have such a regime.
Just heat the water to the desired temperature and put the jars / cups in a water bath. Close the lid. The multicooker works like a thermos, the temperature drops slowly. After a couple of hours, you can turn on the heating for 3-4 minutes to warm up the water and so on until you win.
In words - it is difficult, in deeds - there would be a desire.

in the same way, without a multi-cook, I made yogurt, I just put the jars on a rag and added water to 40 degrees, closed the lid and into the disabled cartoon for the whole night. everything is ready in the morning !!!! I must try and make sour cream, my peasants really love her

I make yoghurt all the time, but you really need to experiment with sour cream.

added to the recipe.

sorry, but I don't see percentages in the recipe. probably not added.
So what is the percentage and. if I understand correctly, the components must be natural.
Thanks for the recipe. I want to make sour cream everything, but nowhere in stores can I find sour cream sourdough, but you can try yours.

[2dar]

2dar, I support. I'm also waiting for the percentage of fat!

v Cream "Prostokvashino" 11% - 1 liter
Ryazhenka "Prostokvashino" 4% - 0.5 l
this is how I took

Thank you!
But, I have already experimented myself and I can tell anyone interested. Cream, of course, you need to take fatter - 20-22% (it can't be fatter, don't look at this confectionery by 30% - a completely different product). And I added fermented baked milk, yes 4%. does not happen anymore.
It turns out very well with an original ryazhenka flavor! Fat content according to calculations should be approximately 16-17%

You can also add 2 tablespoons of sour cream (good, natural) to a liter of milk, and if the sour cream is 20% -30% fat, you will get a rather fatty and dense product with a neutral sour cream taste. But, I like this less.

You can also add "Prostokvashino sourdough" also 2 times less than cream.

Thank you! It is difficult to buy cream of higher fat content from us, but if I see it, I will definitely try it.

I have a Moulinex CE500E32, it has a "Yogurt" mode (8 hours, 38 degrees) - will it work?

[ICQ]

ICQ, it turns out, set it for six hours.

Thanks for the great experience with the lids! I was just thinking about, "maybe you shouldn't cover up"

[Nellia Alec]

Nellia Alec, and what does water give?

Thank you so much for the recipe!
I cooked in a multicooker Redmond RMC-90.
Cream 20%, fermented baked milk 3.2%. Only I did not cook in portions, but in a bowl, the final product did not suffer from this
After cooking, I put it in glasses and put it in the refrigerator.
A magic recipe, everything worked out. I took it to the bookmarks, I will cook again and experiment with lower fat products.