How to make sour cream in a yogurt maker?

Well, where would you like to move your posts about dough and cream? After all, they will be lost

I also take off the cream from the milk, but I get at least 300 ml, or even 400 ml (such is the responsible cow for the thrush)

I have less than 0.5 liters. from a three-liter can and does not work

and ferment the usual homemade smooth sour cream, 2-3 tbsp. l. 0.5L is enough. It will not ferment at the store, I tried it.

And what kind of sour cream is this ?? And another clarification - do you bring the cream to a boil ??

By the way, today I decided to make sour cream with vivo-sourdough. Let's see what happens. Right now, it’s just fermenting. I'm waiting for the result

I have less than 0.5 liters. from a three-liter can and does not work

Well, this is probably already a record! How do you skim the cream? And then my husband sometimes begs me if there are extra ones
Smooth or assembled, I don't know how they call it otherwise ...
Well, the one that is NOT separator, more liquid and not so oily. Nobody eats my separator, except in cream on the cake.
I never boil cream.

[RybkA]

RybkA

I take the milk at about 15-16 o'clock, only milked and put it on the balcony to stand, and in the morning I remove the settled cream with a spoon. It turns out a half-liter jar. I beat it with a blender or in a food processor, it turns out 150-200 g of butter. Just now I decided to try sour cream. By the way, I didn't really like something from the Vivo-sour cream sourdough. The result is the same yogurt, only fatty. Well, in terms of taste ... It is much easier to add a couple of tablespoons of the mother's yoghurt starter to the cream - it turns out tastier and you don't have to beat a whole liter. Henceforth, this is the only way I will do

A year ago, the VIVO-sour cream starter culture was not yet on sale. But I found the following official information:

"COOKING SOUR CREAM AT HOME CONDITIONS:

At home, sour cream is obtained from slices of 25-30% fat content. The cream is heated to +60 - +63 degrees. C with exposure of 30 minutes or up to +85 degrees. With no endurance. Then it is cooled to +22 degrees. From winter to +18 degrees. Happy summer. The cream is stirred while cooling. The cream is supplemented with the STREPTOSAN (lactic acid streptococcus) starter culture from the Kiev Institute of Milk and Meat. You can also use a ready-made mother starter culture based on streptosan, add 3-4 tbsp. l per 1 liter of cream. In the first 3 hours, the cream is stirred 2-3 times, then left alone until the end of fermentation, determined by acidity (that is, the cream should turn sour, but not thicken). The fermented cream is cooled to +5 - +8 degrees. With, stand for a day, stirring occasionally.
Regarding cream - if you take homemade cream, then they must be sterilized. Shopping is not necessary. And sour cream ripens IN COLD, and not in warmth. "

Then I didn't have streptosan, but right now I have, I'll have to try. And sour cream will come in handy now, because Maslenitsa is going on this week, with which I congratulate everyone. I suggest everyone bake pancakes, add sour cream and show off!

[RybkA]

RybkA
Just now I decided to try sour cream. By the way, I didn't really like something from the Vivo-sour cream sourdough. The result is the same yogurt, only fatty. Well, in terms of taste ... It is much easier to add a couple of tablespoons of the mother's yoghurt starter to the cream - it turns out tastier and you don't have to beat a whole liter. Henceforth, this is the only way I will do

Well, it tastes and color as they say ...
I live in a city and I do not have relatives in the village or people from whom I could take milk and then fearlessly use raw cream, therefore, store-bought cream with a fat content of 10% and above + Vovo Smetana ferment = result for me and next to the store did not stand, it tasted like sour cream, and not just fatty yogurt (after a day of ripening in the refrigerator).
And after the incident when my store sour cream got bogged down (I wrote about this in the yogurt topic) - I don't even look at it now.
By the way, for me, the fat content of 10% is quite normal - well, such a city dweller, like me, is not used to eating fatty village sour cream.
By the way, why bash a whole liter if you don't need to - split the sourdough bottle in about half and go to sour cream.

[RybkA]

RybkA

I take the milk about 15-16 o'clock just milked and put it on the balcony to stand, and in the morning I remove the settled cream with a spoon. It turns out a half-liter jar. I beat it with a blender or in a food processor, it turns out 150-200 g of butter. Just now I decided to try sour cream. By the way, I didn't really like something from the Vivo-sour cream sourdough. The result is the same yogurt, only fatty. Well, in terms of taste ... It is much easier to add a couple of tablespoons of the mother's yogurt starter to the cream - it turns out tastier and you don't need to beat a whole liter. Henceforth, this is the only way I will do

I'm sorry, I didn't understand, but you made sour cream earlier by simply adding a couple of tablespoons of ordinary yogurt to the cream, and you get sour cream? So it turns out that there is no difference, you buy just vivo yogurt or vivo sour cream, can you still make sour cream with this and that?

I'm sorry, I didn't understand, but you made sour cream earlier by simply adding a couple of tablespoons of ordinary yogurt to the cream, and you get sour cream? So it turns out that there is no difference, you buy just vivo yogurt or vivo sour cream, can you still make sour cream with this and that?

We in the same thread with one lady on this occasion broke spears for a long time. Of course, sourdough matters, because there would not be such a variety of dairy products if there were no difference in the original sourdough. If done with yoghurt starter, you get very fatty yogurt, strictly speaking. Not sour cream. Because the composition of their starter cultures is different. However, there is nothing terrible or criminal about using yogurt. You will not notice any huge difference in taste.

If you want sour cream to be strictly, take a good sour cream without additives (or sour cream sourdough) and add it as a sourdough to the cream. Get a great sour cream. At the same time, keep in mind that for my taste, for example, from 10% of cream, we get the usual consistency (similar to the store 20%) sour cream. Out of 20% it is really fat, and out of 30% - you can spread it on a roll with pieces.

We in the same thread with one lady on this occasion broke spears for a long time. Of course, sourdough matters, because there would not be such a variety of dairy products if there were no difference in the original sourdough. If done with yoghurt starter, you get very fatty yogurt, strictly speaking. Not sour cream. Because the composition of their starter cultures is different. However, there is nothing terrible or criminal about using yogurt. You will not notice any huge difference in taste.

If you want sour cream to be strictly, take a good sour cream without additives (or sour cream sourdough) and add it as a sourdough to the cream. Get a great sour cream. At the same time, keep in mind that for my taste, for example, from 10% of cream, we get the usual consistency (similar to the store 20%) sour cream. Out of 20% it is really fat, and out of 30% - you can spread it on a roll with pieces.

yes, perhaps I'll take sour cream vivo and try, compare. I think that 10% will be enough for me too, the higher is already mega-fat for me. And what about the variety of starter cultures, and the fundamental difference in them, then there may not be a difference, another marketing move, and the content is absolutely the same. Which I will not be surprised.
Do I understand correctly that you can ferment again on the same previously fermented sour cream? or is it necessary to open a new sour cream ferment?

I have less than 0.5 liters. from a three-liter can and it does not work

And what kind of sour cream is this ?? And another clarification - do you bring the cream to a boil ??

By the way, today I decided to make sour cream with vivo-sourdough. Let's see what happens. Right now, it’s just fermenting. I'm waiting for the result

Did you like the yogurt sour cream better?
And more ... please teach me how to make butter from home. cream.

yes, perhaps I'll take sour cream vivo and try, compare.I think that 10% will be enough for me too, the higher is already mega-fat for me. And what about the variety of starter cultures, and the fundamental difference in them, then there may not be a difference, another marketing move, and the content is absolutely the same. Which I will not be surprised.
Do I understand correctly that you can ferment again on the same previously fermented sour cream? or is it necessary to open a new sour cream ferment?

I meant the factory (industrial) starter culture for different types of sour milk. In a theoretical sense. There, according to GOST, the composition is different. Different types and combinations of bacteria.

And the composition is written on the Vivo bubbles, you can compare. Of course, this does not guarantee that this is exactly what is in the bubble itself.

Do I understand correctly that you can ferment again on the same previously fermented sour cream? or is it necessary to open a new sour cream ferment?

absolutely correct
for 0.5l of cream, you can put a tablespoon full of your previously fermented sour cream

absolutely correct
for 0.5l of cream, you can put a tablespoon full of your previously fermented sour cream

Oh, how great !!! I already ordered myself a bunch of vivo starter cultures, otherwise it's all narine da narine

Oh, how great !!! I already ordered myself a bunch of vivo starter cultures, otherwise it's all narine da narine

Lesya, well, she did the right thing by ordering. Try something new.

Lesya, well, she did the right thing by ordering. Try something new.

I once made yoghurt vivo, but then we stopped supplying these starters. and now I found where you can get them. But for some reason then I was skeptical about cottage cheese and sour cream-vivo ... I thought that they did not turn out to be real chtoli ... like in the store, by the way, today I bought 10% cream and put a couple of spoons of yogurt sourdough in one jar, it has already fermented, tomorrow I'll look, but it seems to me that it's just fatty yogurt turned out, and not sour cream. Tomorrow I will give the final verdict

[Lesya]

Lesya
in my opinion, too, if you ferment the cream with yogurt, there will be fatty yogurt (well, there is no sourness in it, inherent in sour cream - it is neutral, or something, it turns out), but not sour cream to the taste. But sometimes I do this too, if you need something like sour cream and quickly, or lazily prepare sour cream with sourdough from a bottle (after all, over-sourdough is prepared much faster).

girls and homemade cream skimmed from milk before fermentation with yoghurt starter needs to be boiled? I just tried to do it 2 times, I remove the cream from fresh milk, I boil I put a spoonful of the mother's yoghurt starter culture and put it in the yogurt maker (it does not overheat the yogurt always turns out well) and wait ... 3 hours - it does not thicken, 4 hours - it does not thicken, although in milk during this time, yogurt is already ready. in the end I put it in the refrigerator and then I reveal that the serum is transparent from below somewhere with the thickness of a finger, and all the semblance of sour cream floats at the top and it doesn't work out well ... and what am I doing wrong ... I want sour cream at least yoghurt but his

[Lesya]

Lesya
in my opinion, too, if you ferment the cream with yogurt, there will be fatty yogurt (well, there is no sourness in it, inherent in sour cream - it is neutral, or something, it turns out), but not sour cream to the taste. But sometimes I do this too, if you need something like sour cream and quickly, or lazily prepare sour cream with sourdough from a bottle (after all, over-sourdough is prepared much faster).

Yes, Irina, you're right, the yogurt turned out to be fatty yogurt, it doesn't look like sour cream at all. I'll wait for the sourdough all the same .... Moreover, I was going to cook cabbage soup today, and decided to dissolve a little of the cooked "sour cream" in warm water for the experiment, but it did not dissolve, it remained some kind of grains. Irin, do you all dissolve in liquid? or not? or I will sin on the fact that my yogurt maker is overheating, I need to measure her temperature

girls and homemade cream skimmed from milk before fermentation with yoghurt starter needs to be boiled? I just tried to do it 2 times, I remove the cream from fresh milk, I boil I put a spoonful of the mother's yoghurt starter culture and put it in the yogurt maker (it does not overheat the yogurt always turns out well) and wait ... 3 hours - it does not thicken, 4 hours - it does not thicken, although in milk during this time, yogurt is already ready. in the end I put it in the refrigerator and then I reveal that the serum is transparent from below somewhere with the thickness of a finger, and all the semblance of sour cream floats at the top and it doesn't work out well ... and what am I doing wrong ... I want sour cream at least yoghurt but his

what kind of milk do you take?

fresh homemade milk

fresh homemade milk

and the cow does not feed the calf? otherwise, for the same reason, I did not get yogurt, and then they told me that this could be the reason!

oh, I don't know, but the yogurt turns out to be excellent on the same milk, from which I skimmed the cream ...

Yes, Irina, you're right, the yogurt turned out to be fatty yogurt, it doesn't look like sour cream at all. I'll wait for the sourdough all the same .... Moreover, I was going to cook cabbage soup today, and decided to dissolve a little of the cooked "sour cream" in warm water for the experiment, but it did not dissolve, it remained some kind of grains. Irin, do you all dissolve in liquid? or not? or I will sin on the fact that my yogurt maker is overheating, I need to measure her temperature

Yes, in principle, it dissolves completely, but somehow there were a few lumps, as it were, but without grains. But I am sure that I have no overheating. Maybe it's the cream itself or something else

I make sour cream from milk from a cow, skim the cream on top and put it in a yogurt maker for several hours, and then in the refrigerator.
Kefir is also made from milk from a cow, adding a few tablespoons of purchased kefir (tomorrow I'll go, buy a kefir starter at the pharmacy, I'll try it on it).
And I also made fermented baked milk, cooked fresh milk from a cow for about an hour in a milk cooker, added yogurt and put it in a yogurt maker.
And also, when yogurt does not work out for me, whey peels off, I make cottage cheese from it: I pour everything into a saucepan, heat it without boiling and filter it through cheesecloth. When I wake up in the morning and yogurt upsets me, I improve my mood by making cottage cheese from it, and this cottage cheese turns out a sufficient number of cheesecakes for breakfast and the mood after wandering 100%

I make sour cream from milk from a cow, skim the cream on top and put it in a yogurt maker for several hours, and then in the refrigerator.

Somehow I didn't have any leftover sour cream to put in fresh cream. So I just left the jar of cream near the stove (everything was being prepared there all day) by the evening the cream went in light bubbles. I stirred this business in the refrigerator. By morning, normal, non-liquid sour cream. So if there is nothing to ferment, then you can.

Somehow I didn't have any leftover sour cream to put in fresh cream. So I just left the jar of cream near the stove (everything was being prepared there all day) by the evening the cream went in light bubbles. I stirred this business in the refrigerator. By morning, normal, non-liquid sour cream. So if there is nothing to ferment, then you can.

Someone already wrote that in the village they fermented with a crust of black bread in cream. You can also try if you don't have a sourdough on hand. I wonder if anything will come out of store cream this way?

I don't think it will work, they are too sterilized for full fermentation and souring from one crust

Hello everyone! Tell me, if you take 0.5 liters of 10% cream + 0.5 liters of 20% cream and add to them 2 tablespoons of homemade sour cream (which grandmothers have on the market through a separator), do you think it will turn out fatty sour cream or it makes no sense to use homemade , is 30% enough?

I think it's better to ferment the bazaar.I used to take milk from a milkmaid, so I always fermented it only with homemade sour cream. The store didn't work. And the process, I think, will go faster if the sour cream is collected or smooth, as we say, and not separator.

I think it's better to ferment the bazaar. I used to take milk from a milkmaid, so I always fermented it only with homemade sour cream. The store didn't work. And the process, I think, will go faster if the sour cream is collected or smooth, as we say, and not separator.

Thank you very much for your answer! I'll try! How I will do it, I will write what happened.

I ferment the store. Cream "Prostokvashino" and sour cream "Prostokvashino". Wonderful sour cream comes out. I don't know if there are products of this brand in Ukraine. But I have no choice - we still have to look for milk from under the cow, and finally there is no home sour cream.

yes, Prostokvashino is a concern and, of course, we have it

[Natasha]

Natasha, and what kind of fat do you take? I make sour cream from 33%, I want to try less fatty ones, but I'm afraid it won't work.

I use 20% cream. There is a spoon in the finished product. Made from 10%, but only with the sour cream. It also turns out to be a rather thick product, more dense than in the store. But I only buy "Prostokvashino" - it's just that they are much cheaper from us than "a house in the village". I have not tried it with other manufacturers.

Natasha, are you doing it in a yogurt maker? just kefir-sour cream does not need a temperature higher than 30 grams.

We must try, there is buttermilk cream in the store.

I did it out of 6%, not bad, sour cream is good, thicker than in the store 20%

Olya, yes, I do it in a yogurt maker, immediately in a 0.5 liter jar, then I run around like a chicken, only a dense clot appeared, immediately into the refrigerator. My yogurt maker overheats a lot. But now in the cartoon I have already done it 1 time. She does not overheat, fortunately. Yes, why 30 degrees? It seems 38-40

in the VIVO starter cultures there was an indication at this temperature, but in other, Bulgarian-Italian, in particular, it is possible at 38 g

[Tanyush]

Tanyush, from milk? And fermented with what?

[Tanyush]

Tanyush, from milk? And fermented with what?

From milk, fermented with ordinary sour cream from the store 20%. I make a container for 1.5 liters in Stebik somewhere, I set it to 37-38 degrees, it will stand in the refrigerator for a couple of days. In the same place, in a common container, you will disturb the sour cream, the extra whey comes out, and the sour cream itself becomes such that a spoon is worth it.

and I made sour cream in a yogurt maker, everything works out .... only now, girls, tell me what time gives? I put sour cream for 8 hours, it worked, then I did it with homemade milk and set it for 10 hours, it also worked out .... so how much to put?

there is no specific time, everything must be looked at when ready

there is no specific time, everything must be looked at when ready

but how to determine the final readiness?

if the whey thickens and does not begin to separate

if the whey thickens and does not begin to separate

it is always thick and dense from above to about the middle, and when you mix it, it is thinner below and there is whey ...

it is necessary to spread a napkin or something else on the bottom so that the bottom does not overheat, it just does not heat up evenly

it is necessary to spread a napkin or something else on the bottom so that the bottom does not overheat, it just does not heat up evenly

that is, the fact that it is thinner below is overheating?

overheating is the separation of whey, maybe you just need to stir gently from the bottom for evenness towards the end

overheating is a separation of whey, maybe you just need to stir gently from the bottom for evenness towards the end

OK! Thank you! : rose: I'll know!