How to make sour cream in a yogurt maker?

So I do not impose anything, and from the very beginning of this discussion, which was not started by me. Just from the very beginning I offered my simplified version, which I defend to this day.

This is exactly what you do, commenting on my actions like dancing around the yogurt maker, adding unnecessary ingredients and wasting time "refueling" the yogurt makers. That is, as actions are wrong. I confess. An extra minute to save an hour and a half at the exit is a terrible waste of time. And I forgot to strictly oblige the readers to add a spoonful of milk powder. Left to their discretion - my puncture.

And the very emergence of the discussion concerned only ... the composition of the leaven. But for all other problems, this is your personal initiative, I have absolutely nothing to do with it. Honest pioneer.

And the very emergence of the discussion concerned only ... the composition of the leaven.

.... which it was you who started, questioning the product itself - supposedly it is not sour cream, since it is not fermented with sour cream, is it? Then you were interested in bacteria and microbes, here I could not answer, because I was not an expert, although you insisted.

Are the same groups of bacteria used for the production of sour cream and fermented baked milk? If not, then this is somewhat sour cream. Fermented milk product, but not sour cream. And if yes, then everything is OK

If you add sour cream to the cream, then it's definitely sour cream. In terms of the composition of the leaven, at least. According to the consistency and taste - according to your personal feelings. I have not yet decided to sour the cream, although there are a dime a dozen of them in every store and in the market. I still try to make it from less fatty milk (6%), ferment it with sour cream and get sour cream, but completely low-fat. I'm trying to keep my figure.

Well, God be with you: I have neither the time nor the desire to continue to communicate with you on this topic, since this is a useless argument ...

I tried to sour cream ... with curd cheese (Buko) ...
The idea was born involuntarily, since there was nothing in the refrigerator at all that could be used as a sourdough (there were a lot of things the day before, but the men are not asleep), and the cream has already been warmed up ... I rummaged around and found a jar of curd cheese that had started. I read the composition - it contains lactic acid bacteria. Only then I thought it was a bad idea, since there are likely to be enzymes that curdle milk (which is what cheese needs).
It's good that I loaded not a liter of cream, but a half liter. Everything peeled off, the protein curled up and turned into incredibly fatty curdled milk. But the pancakes on it turned out to be noble.

I tried to sour cream ... with curd cheese (Buko) ...
The idea was born involuntarily, since there was nothing in the refrigerator at all that could be used as a sourdough (there were a lot of things the day before, but the men are not asleep), and the cream has already been warmed up ... I rummaged around and found a jar of curd cheese that had started. I read the composition - it contains lactic acid bacteria. Only then I thought it was a bad idea, since there are likely to be enzymes that curdle milk (which is what cheese needs).
It's good that I loaded not a liter of cream, but a half liter. Everything peeled off, the protein curled up and turned into incredibly fatty curdled milk. But the pancakes on it turned out to be noble.

That's right, the curd cheese contained lactic acid bacteria before the cheese was made from it. Indeed, for the cheese, the semi-finished product had to be thermally processed. And it is clear that practically nothing remained of lactic acid bacteria.

I read the sour cream recipes, of course, but in my country it is economically unprofitable.Our cream costs 20-25% so much that it is cheaper to go to the store and buy a bunch of ready-made sour cream.
By the way, market sour cream is not sour cream in the literal sense of the word, it is the same cream, and then when it hardens and you can't knock out a spoon.
Regarding Kiev sourdoughs, I called directly to their laboratory, for a long time soared the brains of the technologists. I found out that you can twist as much as you like, there is no harm, they say when the taste seems worse to you, then change it. This also applies to their bifivit, which cannot be done again at all, only from powder and that's it. But! only bifidobacteria leave, but all the rest remain fine. Here, as I was told, the approach is as follows, if you have a disease (dysbiosis) then yes, you need 1-2 times and that's all, and if for prevention, then at least how many times.
I will also say that I used to make yogurt from danone sourdough, and so, a fermented milk product made from bifivit and streptosan is many times more useful for the body than canned danone yogurt, I was convinced from my own experience. So take Kiev sourdough comrades, twist them as much as you like, very useful.
The only moment, they can live for 10 days without a refrigerator, in winter it doesn't matter.

By the way, I subtracted the composition of sour cream:
"Sour cream is a fermented milk product, which is a cream fermented by lactic acid bacteria.

As a result of lactic acid fermentation, changes in milk proteins occur, therefore sour cream is absorbed by the human body better than cream. Sour cream starter culture consists of pure bacterial cultures - lactic acid and creamy streptococci, aroma-forming bacteria.

Real sour cream must contain only cream and sourdough. The classic product should not contain any other additives.

Real, "live" sour cream, which has beneficial properties for the body, should not undergo high-temperature processing - pasteurization, sterilization, etc. If you see the English abbreviation UHT - Ultra High Temperature on the package - then you have a sour cream product in front of you, in which there are no live microorganisms.

Shelf life is the best criterion for the naturalness of any food product. Real sour cream without preservatives is stored for no more than one week. "

Is fermented baked milk a sourdough ...? ...

Now I do not live in Russia, so I have to make sour cream myself all the time.
The most so-called "shovel" method of making sour cream, which many of us use, is dripping a few drops of lemon juice into the cream and setting it to ferment. It turns out sour cream, but in my opinion its usefulness (from the point of view of lactic acid bacteria) is somewhat doubtful.
And since it was already said above, you can ferment cream on anything (yogurt, kefir mushroom, lactic acid starter cultures, etc.), as a result, in any case, you get sour cream. The fermentation time depends on the choice of the starter culture.
I make sour cream at Tonus (brought it from Moscow, sold at the Milk Institute).
And I made sour cream from both low-fat cream and fatty ones.

Is fermented baked milk a sourdough ...? ...

Why not? If the fermented baked milk, of course, is natural and all lactic acid bacteria are not killed in it. The main thing is not what product serves for fermentation, but the presence of live bacteria in it.

How to prepare the Caucasian drink "Ayran", what is needed for this? Is it possible to use for its preparation any sourdoughs with satai sourdough? com.

[Dmitro]

Dmitro, I don't know Caucasian, but uzbek ayran click the link ...
Learn to use the search ...

Orange juice, which should not be mixed with? The question is, is it possible to add this juice to yogurt (a fermented milk product), or these are incompatible products and can cause negative consequences.

I think not worth it

But is this necessary for making sour cream or not? taking into account city milk ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=9114.0

[Sour cream]

Eureka!!! Sour cream the real sour cream turned out! Without expecting it, I got very tasty sour cream, the taste is very similar to the House in the village 25%, only tastier: I have Evitalia sourdough from the pharmacy (well, a very cool thing) So if you take 1 liter of milk (I take either Dmitrovskoe or Prostokvashino_7 day ) and boil, add 1 jar of ready-made Evitalia sourdough (already prepared with milk) and 450 g of 20% cream (I have a house in the village) And in a yogurt maker for 5 hours. Super sour cream is ready!

pasta, I'm reading everything here and I don't understand how such a quantity of products can be poured into 7 jars of 150 grams each? Or do you have other containers? I have Moulinex.

[RybkA,]

How did you make sour cream? Cream? And fermented with what?
And I ferment the fermented baked milk with homemade sour cream, but we must not overdo it, otherwise it will be very sour.

RybkA, Yes, I made sour cream with cream, I just tried it, it turned out very tasty and tender, just sweet, like homemade. Fermented 2 table l. store sour cream for 1 liter of cream 20% fat. Husband and son appreciated! In general, my whole family is delighted with everything that I managed to do! And I whipped with a mixer when I made yogurt in order to make it more fluffy and it worked!

I am reporting in more detail: I did it as I described in the post from 19.04., It turned out very tasty! And in terms of money, it is exactly 2 times cheaper than on the market! Cream took 20% "Prostokvashino" and sour cream for sourdough - also "Prostokvashino". I put it overnight, in the morning - in the refrigerator, and when I came home from work .... I made pies and ..... ate them with sour cream! There was nothing left, the sour cream was licked. It's only a pity: I don't want to shift sour cream out of the jars, but I also want to make yogurt ... If only spare jars were sold ...

The fact is that 1 liter of 20% buttermilk cream, as far as I know, costs at least UAH 25 ($ 3.1). 0.5 liters of sour cream 20% costs 11 UAH in the store, respectively, 1 liter of sour cream costs 24 UAH. Where did you see the savings?
And at the expense of jars, you shouldn't bother here, I put everything that was put into the yogurt maker, from nutela, for example, jars, from jacobs coffee, just glasses with different lids are sold at the bazaar, and just put a plastic food vessel, and then seal it with a lid ... close. So it's not a problem, and you shouldn't look for branded banks.

Here are the prices for the cream
🔗
Cream Prostokvashino 20%, 0.2 l - 5.33 UAH!
In here it is written under what conditions sour cream is made and what is used. leaven
🔗
and so, the yogurt maker is not suitable at all, like sour cream for sourdough.

[Dmitro]

Dmitro

And in terms of money, it is exactly 2 times cheaper than on the market!

In the market, half a liter of sour cream costs 20 UAH, and I got a liter for 20 UAH!

If spare cans were sold ...

I don't know what kind of yogurt maker you have, but glass jars of mustard are perfect for moulinex, and since they are slightly higher in height, respectively, the volume is larger - 2 liters of yogurt is obtained instead of 1.4 liters.

[Dmitro!]

Dmitro! I don't know why a yoghurt maker and sour cream (for sourdough) are not suitable, it turned out very tasty for me.

[lesik_l!]

lesik_l! And in time, if you put jars of mustard, for how long should you put it? I also have Moulinex.
Dmitro! Thanks for the tip about jars.

[Natusichka,]

Natusichka, Please describe the technology in detail - I don't have a yogurt maker, I want to make sour cream in MV.
I am wondering - what temperature cream? warmed - not warmed?
and in the yogurt maker (if there is info) - what is the temperature? the same as for yogurt?

Well, maybe in the Zaporizhzhya region and 20 UAH 1 kg of sour cream costs, and in regional Ukrainian centers 1 kg costs 44 UAH at the bazaar. Also, do not compare bazaar sour cream and store sour cream. I don't like bazaar at all, because some kind of butter and not sour cream. Moreover, there is not even sour cream in the bazaar, but just cream (already discussed). Well, what is sour cream, I have already given a link, you can read it. So, just sour cream is sold in the store.And what you are doing is not bazaar sour cream or store sour cream, but just a fermented milk product of some kind that has no name today, so you can safely call it by your own name. Well, the usefulness of this product, including the number of useful substances in it, still needs to be investigated.
In general, we cannot yet compete with factories for the production of sour cream, because at least we do not have a special leaven for that. Well, the volumes of the plant, and its prices, of course, will be lower.

[Ira!]

Ira! The technology is simple, thanks to the girls from the site, I take 1 liter of Prostokvashino cream 20%, heat it up to temp. 39-40 degrees, add 2 tables. l. sour cream "Prostokvashino" (I had 25%), stir well and pour it into jars, put it in a yogurt maker overnight (for about 9 hours). In the morning I let it cool down a bit and in the refrigerator. What teip. in a yogurt maker, I did not measure, the same as for yogurt (my temp. is not set), I just press the toggle switch and go. Honestly, sour cream is delicious!

[Dmitro!]

Dmitro! Well, why are you so aggressive, we are here for this purpose and gathered to learn how to do something at home, including sour cream. Read carefully, I wrote that in the market half liter sour cream costs 20 UAH, not a liter! If you read carefully, then many people here make good sour cream at home and everyone is happy, because the taste is excellent! And as for the usefulness, I will say this: if milk is useful, if the sour cream that is sold is useful, then what we do is also useful! Axiom!

[Dmitro!]

Dmitro!On the market half liter sour cream costs 20 UAH, not a liter! If you read carefully, then many people here make good sour cream at home and everyone is happy, because the taste is excellent! And as for the usefulness, I will say this: if milk is useful, if the sour cream that is sold is useful, then what we do is also useful! Axiom!

I'm not aggressive, I just call things by their proper names.
Well, you get a liter of something there for 20 UAH, and in the store a liter of sour cream also costs 20 UAH, and you don't need to waste electricity, wash, mess around.
I don't know what you get, what the heated cream turns into overnight, what remains and whether it remains. This is probably a topic for another conversation. I will follow the development of the topic. I will try to cook according to your recipe, write about the results in comparison with the same sour cream buttermilk.

Good luck to you! If you are expecting something unusual, then you will be disappointed. It turns out the most ordinary sour cream, but homemade! You will have to spend some electricity, a little tinkering and use detergent to wash the jars! Well, what remains there (as you wrote), I think that you will not find out without carrying out certain analyzes! So it is better to eat the store (it is more useful), at least you firmly believe in what they wrote to you for the store sour cream! It is also an option!

[Dmitro]

Dmitro , I would not be so categorical about what happened there.
There is a well-tested technology for making creamy yogurt, where part of the milk is replaced with cream. It turns out fatty and tasty yogurt. It is fermented with either yoghurt sourdough or Activia / Zhivia, generally yoghurt.
And then the cream is sour cream. Nothing should be there to raise doubts. A temperature of 37 * is optimal for the development of lactic acid bacteria. Sour cream will work. After all, our grandmothers made sour cream in the village just like that. There can only be one question - as a sour cream-leaven. If it is of high quality, then the final product should also be. high quality. It remains to choose a good sour cream with a composition like "cream, sourdough".

There is also an interesting moment about the purchased sour cream - it's interesting to cook it yourself. Bread can also be bought at the store, cheaper than baked, right?
But we bake, bake, bake ... and not only bread. And cakes, and eclairs, and rum women and ... a lot of things.
And we endlessly waste electricity, and tinker with mine, and again in a circle until a victorious stunning result for relatives and friends!
Well, Dmytro, are we going to try? I'm already on fire - I want to indulge in my sour cream. Today I'll buy cream - and go.

No, I just propose to give your product to the trace. laboratory for food. standards and ask them to describe the product. But, also do not forget that you have the sourdough, this is the same store sour cream, you also have store cream, and by analogy, are you sure that the cream is real in the store?

yes no, of course not sure
but I really want to believe!

There is a well-tested technology for making creamy yogurt, where part of the milk is replaced with cream. It turns out fatty and tasty yogurt. It is fermented with either yoghurt sourdough or Activia / Zhivia, generally yoghurt.
After all, our grandmothers made sour cream in the village just like that.
Bread can also be bought at the store, cheaper than baked, right?

Well, now at least some kind of clarity appears, we mean something in between yogurt and something else. Well, what the grandmothers were doing there, you still need to figure it out, because what is sold on the market is sour cream, in my opinion.
You can buy bread, you can also bake it, now there are many private bakeries in stores, they bake many interesting varieties. But if you have a lot of time, in principle you can do it yourself. But, I am not interested in this, since the quality of the bread that I take in the store is not very different from that that is baked at home. + homemade bread is more expensive, + a lot of electricity goes away. But yogurt, yes, the difference is cardinal, including the price. Well, I got interested in sour cream at one time, but after reading the technology, I realized that it is not cooked at 39 degrees, so the yogurt maker is out of work here.

Zarinka, I am very glad that my experience helped you !! I continue to use the thermostat, the result is consistently excellent. And today I made sour cream for the first time !!!!! It turned out delicious, I love it !!!!
I took 800g of 20% cream and 50 grams of mother's starter culture from "Yoghurt" from the "Institute of Milk and Meat". Fermented for 6-7 hours, stood in the refrigerator, super! Thick, homogeneous, absolutely not sour!

Thank you for the sour cream recipe.
I didn’t dare to try, but now this cup will not pass me ...

I took 800g of 20% cream and 50 grams of mother's starter culture from "Yoghurt" from the "Institute of Milk and Meat". Fermented for 6-7 hours, stood in the refrigerator, super! Thick, homogeneous, absolutely not sour!

This is not sour cream, but thick and fatty yogurt

[Dmitro]

Dmitro, no - this is exactly sour cream, fermented cream ...
Yogurt, yogurt is fermented milk ...
Believe me, the former adjuster of the dairy equipment, on which all this was prepared and packed ...

this is exactly sour cream, sour cream ...

Well, if you consider the sour cream sour cream at the bazaar, then I'll pass it.

Actually, yes, sour cream is a cream fermented by lactic acid bacteria.
What do you think is sour cream?

Well, I have already given the link, the fact is that the technology is different, not at 36 degrees and higher, as it were, they do it. But maybe you are right.

"For the production of sour cream, a starter culture is prepared from a combination of cultures of lactic acid bacteria (St.lactis, St.cremoris) and flavoring cultures (St.diacetilactis). Strains with a pleasant taste and aroma are selected, forming a slightly viscous, creamy consistency, without the release of whey. lead at a temperature of 18-20 0 C. Within three hours, the sour cream is stirred every hour and left alone until the end of the fermentation process, which lasts 14-20 hours. "
🔗

[Dmitro]

Dmitro, no - this is exactly sour cream, fermented cream ...
Yogurt, yogurt is fermented milk ...
Believe me, the former adjuster of the dairy equipment, on which all this was prepared and packed ...

Dmitro, after all, is rather right. The question is that different groups and combinations of bacteria are used for the production (fermentation) of different lactic acid products.That is why a few pages ago we fought hard with Olga and so many copies were broken. Therefore, the cream fermented with yoghurt sourdough is, strictly speaking, not sour cream, but fatty yogurt. It is thanks to such "little things" that we have such a variety of lactic acid products. Otherwise they would all have almost the same taste.

For the sake of fairness, it should be noted that for my personal taste, the product obtained by fermenting cream at home with sour cream or yogurt practically does not differ.

[Scarecrow]

Scarecrow, Tusya, I worked many years ago, we even had a word like this - there was no yogurt ...
It does not happen, very fatty yogurt, sour cream remakes the sourdough for themselves and you get high fat sour cream ...
Look - 🔗, in detail about homemade dairy products ...

Where did people in the villages take so many different bacteria and, most importantly, where did they store them? My mother fermented cream with a crust of bread and it tasted like sour cream, not yogurt. It seems to me that on an industrial scale no one will ferment a crust of bread and then catch them, because there are bacteria that are mixed with cream and then we eat them along with sour cream

[Gypsy]

Lactobacillus bulgaricus and Streptococcus thermophilus are used to make yoghurt.

For making sour cream: Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris,
Strepococcus salivarius ssp. thermophilus

Bulgarian sticks are not used in sour cream. At least in production. This is GOST, which has existed since the shaggy Soviet times. And for some reason just for sour cream - one thing, for yogurt another.

Remember the movie "De Ja Vu", it seems:

A waiter in a Soviet restaurant announces the menu:
- Potatoes with a cutlet, and a meatball with rice!
- Can I have a meatball with potatoes, and a cutlet with rice?
- I said: potatoes with a cutlet, and a meatball with rice!
The professor says to a friend:
- Well, you take one, and I another, then we will change.
Waiter:
-Changing is prohibited !!
Gypsy
Yes, I agree, in the village they fermented with what they fermented. And everything was delicious. And in general, this is not so important. Because it tastes exactly like sour cream, if fermented from cream. This I find out just out of curiosity.

Let me also interfere a little in your two-year discussion! because I have a cow, eat milk and earn extra money on sour cream, though on Lebanese sour cream ... and I got used to making ours (Soviet) - just my husband demands, but it didn't work out for a long time ...
first about milk: of course, for confidence it is better to take whole fresh milk from under a cow, from a proven milkmaid and preferably milked with a machine (much cleaner and odorless). and it is clear, 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 ... milk cools down to 40-45 grams ... or as the locals do (in an old-fashioned way) they check it with a finger , count to ten and add sourdough if pleasant sensations.
about leaven: I advise! buy sour cream on the market that you liked and you want to get a similar result (in terms of 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, then you can put it under the battery for 3 hours (during this time, the milk should not cool 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 a container where you will store and mix well with a spoon, almost whipping a couple of times .. ALL, 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)))

And yesterday I had a bad experience of making sour cream in a yogurt maker
Cream 33% 0.5 l. sour cream in composition, sourdough and cream, like real ... After five hours, 2 layers were clearly visible in the jars: at the top, yellowish at the bottom, lighter, thickly when tilted. And then, when stirring, garbage is garbage and is liquid and not sour ..

Wasn't the cream in the initial souring stage? Although who knows, the taste is not sour yet, but the process has already begun.

Or the quality of the cream let down ...

Yes, it seems not ... I always take such cream on the cream, not bad. Maybe a little time has passed, it was necessary to hold it still?

Yes, it seems not ... I always take such cream on the cream, not bad. Maybe a little time has passed, it was necessary to hold it still?

yes no, you obviously have milk fat separated from the rest (yellow layer on top). this should not be so and he will not go anywhere else if he appeared. The process is similar to separating (settling) the cream in milk. Maybe the cream (long-term storage) has stood for a long time and become of an uneven consistency?

And in general, where do you want sour cream 33% ?! Then pick it out of the can with its chisel. From 10% of cream it gives me exactly the same 20% store-bought in consistency.

Natashik, I mistakenly clicked on "edit" Nothing rules!

Gee !!!! so from peasant greed I thought that it would be better this way!
Tomorrow I will try with 10% !!