How to make sour cream in a yogurt maker?

Must be in the store. It's easy to make yogurt at home by yourself.

So you only made curdled milk or added kefir, what fat content.

So you only made curdled milk or added kefir, what fat content.

For making sour cream, the best option is to buy good sour cream on the market from milkmaids, since it is made by natural fermentation without adding any sourdoughs (see my post above)
Sour cream means that it is a fatty product, the base is heavy cream. And curdled milk is needed only to speed up the leavening process; fat content is not needed here.
Sour cream is fermented cream.

You can try two more options.
The first one is to buy high-quality cream (not powdered), pour it into jars (or in the same dish) and leave it on the table or warm for fermentation for a couple of days. I did it in a yogurt maker for 6-8 hours, it turned out worthy sour cream.

The second is to add a little sour milk to the same high-quality cream and then do everything in the same way.

But, it must be borne in mind that fermentation of sour cream from purchased cream is a very risky business, and is fraught with poisoning with dairy products.
It is easier with milk and curdled milk (yogurt).

Go for it!

Here I took information from the site of Kuraev.

Try it like this:
Sour cream.

What is sour cream?
Sour cream is fermented cream: Add fresh (you can store) sour cream 5-10% to warm cream, and leave it warm (or at room temperature) for 10-15 hours. After fermenting, refrigerate to thicken.
The main thing in the production of homemade sour cream is to get the cream. There are three ways to mine:

1 way. Buy pure cream in the store.

Method 2.
It is known that if milk is left for several hours (especially in a cool place), then the cream rises to the top. This can be seen if you take a close look at a plastic milk jar on the market, for example. It remains only to buy it, bring it home, put it in the refrigerator, and as soon as the cream has risen up, carefully drain it.
If you buy from a random, unknown seller, then it is better to pasteurize milk beforehand.
After the cream is drained, skim milk is left (this is what kefir is usually made from in factories).
It can be fermented with sour cream or kefir (at room temperature) - you get kefir, yogurt - you get drinking yogurt.

3 way is exclusive.
It's called "leftovers are always sweet".
Suitable for those who sell state farm milk from tanks nearby (with krantik).
The essence of the method is that, as we already know, the cream rises up during settling. We just have to go to this cistern at a time when almost all the milk has already been sold out, and only the uppermost part (which is now already below) remains in the barrel. If you're lucky, they'll sell you pure cream. In this case, do not hesitate, you can buy as much as you bring.
The method works best during the cold season.

For making sour cream, the best option is to buy good sour cream on the market from milkmaids, since it is made by natural fermentation without adding any sourdoughs (see my post above)
Sour cream means that it is a fatty product, the base is heavy cream. And curdled milk is needed only to speed up the leavening process; fat content is not needed here.
Sour cream is fermented cream.

It is easier with milk and curdled milk (yogurt).

Sour cream is not sold on the market, what is called sour cream on the market is actually heavy cream.

Sour cream is fermented cream: Add fresh (you can store) sour cream 5-10% to warm cream, and leave it warm (or at room temperature) for 10-15 hours. After fermenting, refrigerate to thicken.
The main thing in the production of homemade sour cream is to get the cream.

I tried to add store sour cream to the shops, nothing came of it.
In general, sour cream in the house. conditions, it's a dreary business, it's easier to buy in a store, cheaper.
Yogurt is cheaper to make yourself. + your yogurt is live bacteria. By the way, here you can get various yoghurts with lactulose, bifivit, streptozan, symbilact, which you will never buy in a store. And it is sour cream and sour cream in Africa. You can't do it yourself.
Now, if I could learn to make kefir at home, but where to get the fungus and how to keep it alive ...

[Dmitro]

Dmitro, and where are you geographically located? If in Moscow - that is, there are a bunch of sites where you can buy it, if in another city - try asking around from your friends, especially those who have grandmothers, you will find it. It is very easy to grow it, kefir is provided every day, and it is tasty and not sour.
I also want to ask about sour cream - many wrote in this thread that sour cream is fermented cream under normal conditions without the addition of any bacteria. It’s very strange for me to hear this, I remember when I first came to this site, everyone was actively discussing the fermented milk topic, that drinking ordinary homemade yogurt, fermented naturally without adding fermented milk bacteria, is at least harmful, and you can also get seriously poisoned. I remember that a dairy production technologist (I don't remember exactly who) explained that homemade yogurt is a putrid fermentation, and drinking such a product is extremely harmful, and yogurt with sourdough is already lactic acid (it is precisely those bacteria that multiply that heal the digestive tract). Everyone seemed to agree, since then I have learned that yogurt is harmful (which I always assumed), but here I look at the whole topic, they advise to ferment cream in a natural way and use it under the guise of sour cream. So this is sour, rotten cream, is it possible to get poisoned?

I am in Donetsk geographically.
For myself, I closed the topic of sour cream in a yogurt maker, I think this business is unpromising in urban conditions.
You get sour in a yogurt maker, add sour cream to milk and ferment it in a yogurt maker, you get sour. But I don’t cook it either, because the sense from it (yoghurts are healthier).

Try to type in the search engine "Donetsk kefir fungus" - there will be a lot of sites to study. Here is an example where a girl advertised 🔗 , try to contact her. You can buy a newspaper with free advertisements from individuals - look there, ask around on the forums for kefir fungus, just ask around from friends. I think you will soon have it, the main thing is to want it.

And it's not dumb like that, it's not clear who to take the fungus from. Maybe he got sick with something or is not grown in those conditions. This I mean, what can be more correct in a dairy children's kitchen to somehow try to negotiate or a dairy.

And it's not dumb like this, it's unclear who to take the fungus from. Maybe he got sick with something or is not grown in those conditions. This I mean that it might be more correct to somehow try to negotiate in a dairy children's kitchen or a dairy.

If you first make a request in the internet of this fungus and see how it should look, then you will be ready to buy.

There you can also find information on how to take care of it, and you can buy it by and-no.

Just make a request

My yoghurt maker is already about a year old. I like it, quickly, efficiently. But sweet yoghurts are not our favorites. Now we make dressings from homemade yogurt for salads, fish, meatballs. With dill, garlic. Children put it on everything that they usually eat with sour cream. I cook yoghurt with Narine or sour cream and almost always with 6% milk.

Has anyone tried making sour cream? So how? I want to try everything, but my hands do not reach.Forgive me if someone has already reported something about this - there is no way to read everything ...

Scarecrow has a topic on how to make sour cream in a yogurt maker, here is the link: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3767.0

This link does not work for me

Try this one:
https://Mcooker-enn.tomathouse.com/in...ic=3767.0

Thank you, the second link has opened ...

The people completely disagreed, some succeeded, some did not. You still have to try it yourself. I'll try it today. Buy 20% cream and go.

I noticed that yoghurts are different. The texture is good, it keeps its shape well, but periodically there is some "pulling", that is, you pull a spoon out of the yogurt, and behind it the "thread" stretches, similar to the "thread" of condensed milk, only less viscous, naturally. As far as I understood, this is Narine's influence, a specific structure is formed. Or not?

I got sour cream the first time. Recently I bought a yogurt maker "Mulinex" and now I'm experimenting.

Sour cream came out in two ways.

The first method: in 1 liter of cream 30% fat (in my case - TM "On health") pour half a liter of fermented baked milk 4% fat (in my case - TM "Slavyanochka"), stir, pour into jars and leave in a yogurt maker on 7-8 hours. After the specified time, take out the jars with ready-made sour cream, close, refrigerate for at least 2 hours.

The second way: the same thing, only put the jar or jars not in the yogurt maker, but leave it to sour at room temperature; during the natural souring process, the mixture can be stirred 2-3 times. As soon as the contents turn sour, refrigerate for several hours.

Both sour cream options turned out to be the same in taste. And sour cream - well, very tasty: real, fatty, soft, thick in consistency. Super.

Inspired by the result, I will continue to experiment. I am planning to cook cottage cheese in a yogurt maker with a special sourdough - I bought it in our (Kiev) institute of milk and meat. If interested, it's here: 🔗
Bacterial starter cultures are sold in glass ampoules as dry powders. Starter cultures for the preparation of yoghurts, cottage cheese and other fermented milk products. There (on the website) there are instructions for preparing fermented milk products at home (not only in a yogurt maker).

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 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 fat milk (6%), ferment with sour cream and get sour cream, but completely low-fat. I'm trying to keep my figure.

🔗
Starter cultures for making curd

Something I did not find on this site curd sourdough in ampoules.

You need to go to the product prices section.

Something I did not find on this site curd sourdough in ampoules.

Strange, it is very difficult not to find the curd sourdough on the main page on the left under the heading "Products" - the 5th word is "Curd", under "Acidophilic milk" and over "Vitalakt". Well, on a few more pages of this site:
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According to the consistency and taste - according to your personal feelings. I have not yet gathered to sour the cream.

Try it, and you will know for sure whether it is my or your personal feelings. Only by personally preparing a product, it is more likely to judge about it, what it tastes and consistency.

Are the same groups of bacteria used for the production of sour cream and fermented baked milk?

No idea. And, to be honest, I don't care what bacteria are in sour cream and fermented baked milk, I'm not a chemist or a biologist, the main thing for me is the result.

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.

Yes, for God's sake, I, for example, don't eat sour cream at all (I don't like it), I cook it for my husband. So far, I like to "play" with a new toy - the yogurt maker - and experiment. And sour cream below 10% (out of 6% milk) has not yet been encountered in nature, this product can hardly be called sour cream, but, again, I'm not an expert, who knows ...

Maybe I'm also wrong, because I'm not an expert, but as far as I understand, the final product depends on the type (composition) of the starter culture (i.e., the type of bacteria, fungus). Therefore, fermented milk products differ from one another. In this regard, I asked what the fermented baked milk is made on. I'm not talking about taste and consistency. This is the personal perception of everyone, which I wrote about. The yogurt tastes like sour cream, but not fatty. But this is not sour cream. I'm on the composition, which is a purely speculative question. I like the taste of sour milk from a yogurt maker (I don't even know what it is as a result), fermented with sour cream, yogurt, kefir and whatever, the main thing is sour milk. The only thing that I didn’t like at one time was on some kind of dietary live product, the name of which began with “bifido ...” and then is very long. Here the nastiness was rare in taste.
Therefore, having cooked at least ten times myself, I just do not know the composition of the fermented baked milk.
Here, I found:
"Ryazhenka is a fermented milk product made on the basis of baked milk and fermented with thermophilic lactic acid streptococci and acidophilus bacillus. Fermented fermented milk lasts for 3-6 hours."

"Starter culture for making sour cream consists of pure bacterial cultures - lactic acid and creamy streptococci, aroma-forming bacteria." Under normal conditions, sour cream was prepared with samokvass, on old sour cream or yogurt.
It turns out that there is no acidophilus bacillus in the sour cream, so what? What are flavoring bacteria? Maybe someone knows?

While someone is looking for information about sticks and bacteria in encyclopedias, others are already finishing eating delicious 100% sour cream.

Try to make a product (if, of course, you are really interested in the result, and not just a discussion), try for yourself what will or will not work. Are the sticks really so important or the letter-by-letter composition of fermented baked milk? Personally, I don't care what to call the resulting product: fermented baked milk or something else, all the same for me it is a real sour cream.

I am also for science, but I always check it on my own experience, otherwise I cannot gain it (experience). Although, it's your business, sorry, I can't keep you company for a scientific argument or discussion about bacteria in sour cream and fermented baked milk - there is not enough knowledge and time to prepare. It's easier for me to cook and taste. And I don’t forget that “how many people - so many opinions” ...

If you don't care what to call the resulting product, then why did you dub it sour cream? Due to the high percentage of fat? Yes, I'm interested in theory, and I'm used to using terms precisely. A quirk associated with the profession. And for some reason you perceive this as nit-picking. I didn't even think. And I'm not going to impose my point of view on you.

I fermented a lot on what I only found in the store, since I have had a yogurt maker for a long time. Including fermented baked milk, baked milk, etc. Thirst for experimentation. Therefore, there is a lot of experience in taste of finished products. I have time between readings of encyclopedias.
I just did not take cream, which differ from milk only in percentage of fat, as you know. I don't like fat.

[cream]

If you don't care what to call the resulting product, then why did you dub it sour cream? Due to the high percentage of fat?

No, of course, not because of the fat content, I already wrote about this. I was talking exclusively about taste and consistency. By the way, this is where any examination begins, and only then the product is sent to the laboratory for chemical analysis.Well, the product was "christened" by me sour cream exclusively not by its fat content, which I did not measure, since I do not have a lactometer, but exclusively by the description by experts in this field of the technology for making sour cream at home (see below).

I just did not take cream, which differ from milk only in percentage of fat, as you know. I don't like fat.

Sour cream is closer to cream in composition than milk. Sour cream below 10% fat is not yet released. Sour cream is not made from milk, it is made from cream (see below).


Well, and finally, from literature:

"How to make sour cream at home

Sour cream can be made at home. For this in cream you need to add a special sourdough or sour cream of good quality and let it stand at room temperature. When the cream turns sour, it must be put in the cold and kept at a temperature of 5-8 ° C for 24-28 hours, after which the sour cream is ready.
You can make sour cream at home and without "ripening". To do this, add citric acid and agar or gelatin solution to the chilled cream. The cream will thicken, become sour in taste and, after cooling, will look and taste like sour cream.

At the enterprises of the dairy industry currently sour cream is produced with a fat content of 10% - dietary, 20 and 25% - table. Besides, there is a technology for the manufacture of ordinary sour cream of 30 and 36% fat and amateur - 40% fat... The latter can be used to make sandwiches. In addition to fat, sour cream with 30% fat content contains 2.6% protein, 2.8% carbohydrates. The calorie content of 1 kg of such sour cream is 2930 kcal. Sour cream should have a clean taste without foreign tastes and odors, its consistency should be uniform without grains of fat and protein, glossy in appearance. Sour cream noticeably improves the taste of cabbage soup, borscht, sauces, seasonings. She is good in herself.

Source: Panfilova N.E. Milk and health. - Minsk, "Urajay". - 1998. "

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So, for sour cream you need cream and it is cream, not milk, and plus, of course, sourdough. Yesterday I again made sour cream on cream with the addition of sourdough ("Sourdough" from TM "Yagotinskaya"). And again, I got the real and "scientifically proven" sour cream:

"Sour cream

COOKING SOUR CREAM AT HOME CONDITIONS

At home, sour cream is obtained from cream of 25-30% fat.
The cream is heated to +60 + 63C with an exposure time of 30 minutes or to + 85C without exposure. Then it is cooled to + 22C in winter and to + 18C in summer. The cream is stirred while cooling. 5% is added to the cream leaven, and in its absence - 2 tbsp. tablespoons of sour cream for 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.
The fermented cream is cooled to +5 + 8C, kept for a day, stirring occasionally. "

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P.S. I already regretted that I had shared my result, to be honest, I did not expect such a reaction - after all, I did not open a dairy plant, where I prepare dubious products and force everyone to buy them. Most of all I don't want to prove anything to anyone, honestly, I absolutely don't need it. Thank you for the lesson...

P.S. I already regretted that I had shared my result, to be honest, I did not expect such a reaction - after all, I did not open a dairy plant, where I prepare dubious products and force everyone to buy them. Most of all I don't want to prove anything to anyone, honestly, I absolutely don't need it. Thank you for the lesson...

Absolutely no need to regret it, but just like the grandmothers from the market make this sour cream, just like that, the separation method separates the CREAM from the rest of the liquid and is already fermented .. this is only one of the methods.
And I believe: if a person says that it turns out sour cream, then why not it, lead not the first time in your life you have tried real sour cream.
And the discussion turned out to be interesting

I am aware that sour cream is made from cream, which is why it is sour cream. This was just not the subject of discussion ... The subject was "special leaven".

Olya, yes, I'm sure that you get it very tasty. I know what sour milk from a yogurt maker is. I wanted to find out if the product you got is sour cream in the strict sense of the word. Maybe the printed text turns out to be drier and coarser than it really is, or my manner of presentation let down, but honestly, I didn't want to offend you with any nagging.

If you are not interested in this question, we simply will not delve into it with you.
The main thing is, let's not be offended and friend!

I made the second sour cream with 18% cream (TM "On health") and sourdough (TM "Yagotinskaya Sourdough"): 1 liter of cream and 4 tablespoons of sourdough, although, according to the theory, 2 tablespoons are enough. Maybe someone will come in handy.

If you follow the specialist authors of smart books, then sour cream is a product made from cream and sourdough (We are talking about homemade sour cream, of course, taking into account the fact that firstly someone makes cream for us from milk, and we take it ready-made). And on the store sour cream it is written (for example, TM "President"): cream, leaven, lactic acid bacteria. So the formula "cream + sourdough" (ready-made sourdough, fermented baked milk, curdled milk, sour cream, etc. can act as a sourdough) should result in sour cream. Remember the thought that I quoted in the previous message: “You can make sour cream at home and without“ ripening. ”To do this, add lemon juice to the chilled cream. acid and an agar or gelatin solution. The cream will thicken, become sour taste and after cooling will be similar in appearance and taste to sour cream. "That is, you can use any fermented milk product. Moreover, this has happened in practice, and more than once. It seems to me that this is quite scientific.

Do not forget that we are talking about home-made sour cream: we will never succeed in the same way as at the factory, and, in my opinion, we do it even much better.

... Do not forget that we are talking about home-made sour cream: we will never succeed in the same way as at the factory, and, in my opinion, we do it even much better.

In factories, the process was somewhat different. The milk was separated, milk fat was separated - cream and skim milk - return,
were pasteurized separately.
Cream of high fat content, about 60%, was poured into a cream bath, fermented with sour cream sourdough, ripened at a temperature
35-40 degrees, with stirring, then normalized back to 32%, or what fat content is needed and went to the filling machine in jars.
Then immediately into the refrigerator, where the ripening ended.
Also, cream of 60% fat was bottled without fermentation - kaymak.
The volume of a standard cream-ripening bath held up to 2.5 tons ...

[Olga]

P.S. I already regretted sharing my result

Olga, no need to regret anything! Better show a photo of your delicious sour cream.

[Olga]

Olga, no need to regret anything! Better show a photo of your delicious sour cream.

Now I am preparing sour cream from 35% cream (TM "President") and sourdough (TM "Yagotinskaya sourdough" 2.5% fat), tomorrow I will take a picture and show it. But, unfortunately, you will not taste it. But my relatives, whom I treated with my sour cream, said: "What a delicious market sour cream!", While I did not tell them that I made the sour cream myself in a yogurt maker. I revealed the secret to them later and already received the order. Tomorrow I will cook sour cream from 24% cream ("To health") and "Yagotinskaya sourdough". I myself did not expect everything to work out.

Strange, it is very difficult not to find the curd sourdough on the main page on the left under the heading "Products" - the 5th word is "Curd", under "Acidophilic milk" and over "Vitalakt". Well, on a few more pages of this site:

In general, I drew attention to their following leavens:
1. Bifivit - Alba.
2. Yogurt - Alba with lactulose.
3. Streptosan.
4. Simbilact - Alba with lactulose.
5. Acidophilus bacillus.

The question is, judging by what they write, a finished product made from their powder can only be stored for 2-3 days. But that's half the trouble. As I understand it, the finished product cannot be used as a secondary culture. Or am I wrong, if not right then how many times it can be used.
The price of these powders is decent, + they want min. batch of the order of 10 bottles, consider $ 20.
All this I mean is that when you make yogur, then the finished product can be kept in the refrigerator for at least 7 days and 7 times can be used as a leaven, but here ...

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"A product prepared directly from a bottle can be used as a ferment for 7 days. For 1 liter of milk, 20-30 milliliters of product are used. The product prepared in this way is not used for re-fermentation."

Unfortunately, the finished product can only be used as a starter once

Unfortunately, the finished product can only be used as a starter for 1 time.

Yes, I just think that you never know what is written there. When you take yogurt danon in a store, it doesn't say at all that you can make yogurt 7 more times from it, but people do it. That's why I'm trying to find out from those who take these leavens how it is. It turns out expensively otherwise. $ 2 per liter + milk cost = $ 3.5 per liter, somehow decent. Taking into account the fact that all this is not close at hand, but it is necessary to specially go to the bank, pay, pay a commission, then pay for the services of an autolux. There are a lot of problems.

Most likely, manufacturers and doctors are insured.
When I visited a gastroenterologist with my child, who advised me to make yoghurt from pharmacy lactobacterin or narine (unfortunately, we don't have such starter cultures as on the starter culture website), I was told that every time for the production of yogurt a new ampoule should be taken, otherwise, they say, grow up there is not known what - then you have to treat. As a last resort, use only once for the sourdough.
She scared me then great (the child was small).
I still use it as a leaven for 1 time, I'm afraid

This is why the forum exists to exchange experience, including clinical

Unfortunately, I was not able to immediately answer and place a photo of sour cream, alas, for objective reasons beyond my control. If this topic still interests someone, I post a photo of sour cream cooked in a yogurt maker.

Liquid cream (24% fat) with sourdough (fermented baked milk 4% fat) is poured into jars:





After 7.5 hours in a yogurt maker:





After spending 1 hour in the refrigerator after removing from the yogurt maker:







On the plate there is a lump laid out from a spoon, it does not blur:



When the jar is tilted, a spoonful of sour cream does not fall out:





When the spoon is "lightly launched" into a jar of sour cream, the spoon does not sink deeper:

[can]

The question is, judging by what they write, a finished product made from their powder can only be stored for 2-3 days. But that's half the trouble. As I understand it, the finished product cannot be used as a secondary culture. Or am I wrong, if not right then how many times it can be used.
The price of these powders is decent, + they want min. batch of the order of 10 bottles, consider $ 20.
All this I mean is that when you make yogur, you can store the finished product in the refrigerator for at least 7 days and use it as a leaven for 7 days, but here ...

I reuse the starter cultures up to 3 times, everything is fine so far. Maybe you can't do that, but I like it that way. We do not store ready-made yogurt in the refrigerator for more than 2 days.

And on their website, the instructions say:

"The product prepared directly from the bottle can be used as a ferment for 7 days. For 1 liter of milk, 20-30 milliliters of product are used. The product prepared in this way is not used for re-fermentation."

That is, yogurt prepared with dry sourdough can use for making new yoghurt, but no later than 7 days after making the first yoghurt. Their proportions are indicated.

[Olga @]

Olga @,
sour cream - super,
this is a good example for all doubters - you can and should make sour cream in a yogurt maker

Thank you, Lenusya!

The most amazing thing is that everything is so: how many times I made sour cream in a yogurt maker, so many times it turned out, so far there has not been a single problem and failure (pah-pah-pah). It turns out that everything is very simple.

[Olya]

Olya, and what is the fat content of your sour cream? In appearance 30% or more. And the taste?

[Olya]

Olya, and what is the fat content of your sour cream? In appearance 30% or more. And the taste?

Yanochka, no idea. It looks and tastes very greasy. For an amateur.

Olya!
Sour cream is wonderful!
I immediately wanted to make one.
I never tire of being surprised at our needlewomen!

Thank you, Kosha... Only my "handicraft" is not enough here: I poured, stirred, poured into jars, put them in a yogurt maker, took out the jars and closed them with lids.

And here is another sour cream photo (this is 30% cream + 4% fermented baked milk):

I forget to show everything. I've already cooked sour cream many times in a yogurt maker

🔗

Neither the manufacturing process nor the eating is difficult. It’s so simple that it’s just some kind of disgrace.

A liter of cream (20%), two tablespoons of sour cream. If you want - a tablespoon of powdered milk. What it affects (what's in yogurt, what's in sour cream) - I still can't understand, but sometimes I put it. All. The technology is the same as for making yoghurt.
Heat the cream a little (I heat it in the microwave), mix it with sour cream, pour it into cans and put it in a yogurt maker. I put it overnight, then the jars in the refrigerator.

For me - very bold. Store sour cream of the same fat content seems less fatty than cream. But children eat with great pleasure. Let them eat. When I cook on some dairy product as a fermentor, I will report if there are any differences. If you ferment with sour cream, there are no differences from the usual sour cream (a characteristic aroma and aftertaste are present), except for a very thick consistency and a well-felt fat content.

If you want - a tablespoon of powdered milk. What it affects (what's in yogurt, what's in sour cream) - I still can't understand, but sometimes I put it.

Why dry milk? For density, or what? I get a very thick mass without artificial thickeners.

Warm up the cream a little (I heat it up in the microwave)

I never (neither when making sour cream, nor when making yogurt) preheat anything, and everything always works out with a bang. It seems to me that this (heating and maintaining the desired temperature) is exactly the task of the yogurt maker.

If you ferment with sour cream, there are no differences from the usual sour cream (a characteristic aroma and aftertaste are present), except for a very thick consistency and a well-felt fat content.

And also if you ferment with non-store sour cream (with starches and thickeners), or fermented baked milk, or sourdough - taste, consistency, smell, aftertaste, etc. - will be (100% guaranteed) real sour cream. Sour cream, as practice and experience shows, is not the only and exclusive sourdough for making sour cream. Proven dozens of times.

More sour cream photos (for everyone who still doubts that sour cream can be prepared in a yogurt maker):







here attention - on the spoon:

[Olga @]

Olga @

Powdered milk is recommended by the yogurt maker to improve texture. And the mass will be thick in any case, it is affected by fat content, and not milk powder. I didn't notice much difference, to be honest, with him and without him. What I wrote about.

Reheated to shorten the vision time of the product. No time is wasted on warming the mass in a yogurt maker to operating temperature, fermentation begins very quickly. Also recommended by the yogurt maker manufacturer. There is a difference. An hour or two. Sometimes this is critical, and heating up a liter of cream is one minute, a yogurt maker will spend much more time on it.

I don't buy sour cream with starches and thickeners. We have a farm nearby.Therefore, making sour cream in a yogurt maker is not an urgent necessity for me, but pure pampering and curiosity.

I already understood your point of view on this matter for a long time. I would like to try it myself on different starters and evaluate the final product.

Powdered milk is recommended by the yogurt maker to improve texture. And the mass will be thick in any case, it is affected by fat content, and not milk powder. I didn't notice much difference, to be honest, with him and without him. What I wrote about.

Reheated to shorten the vision time of the product. No time is wasted on warming the mass in a yogurt maker to operating temperature, fermentation begins very quickly. Also recommended by the yogurt maker manufacturer. There is a difference. An hour or two. Sometimes this is critical, and to heat up a liter of cream is one minute, a yogurt maker will spend much more time on it.

That is, this (milk powder and heating) is absolutely not necessary, and this moment is important for those who do not want to dance in the kitchen for a long time before finally loading the yogurt maker and being smart with unnecessary components. I just poured it into jars and put it in a yogurt maker. And then - a matter of technology. Time savings are tangible.

I don't buy sour cream with starches and thickeners. We have a farm nearby. Therefore, making sour cream in a yogurt maker is not an urgent need for me, but pure pampering and curiosity.

I already understood your point of view on this matter for a long time. I would like to try it myself on different starter cultures and evaluate the final product.

Well, wonderful!

More about milk powder: in the "Yoghurt Maker" topic, many say that milk powder spoils the taste of yogurt (I don't like the taste and sensation). I don’t know about sour cream, because I haven’t tried it and I don’t intend to (like when making yogurt). I try not to complicate, but on the contrary, to facilitate every cooking process. So it's also a matter of taste: some people like powdered milk, while others don't.

I described the process, how I do it and my understanding of certain operations. She explained why I was doing this and not otherwise. Those interested in the topic are free to use my thoughts, ignore them, adjust the process to their tastes / reasons / amount of time, etc.

[Olya]

here attention - on the spoon:

Olya, well, you are a magician !!!

Congratulations on such a successful sour cream recipe!

My husband was once again so shocked that he was even speechless!

[Olya]

I described the process, how I do it and my understanding of certain operations. She explained why I was doing this and not otherwise. Those interested in the topic are free to use my thoughts, ignore them, adjust the process to their tastes / reasons / amount of time, etc.

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.

Olya, well, you are a magician !!!

Congratulations on such a successful sour cream recipe!

My husband was once again so shocked that he was even speechless!

Yana, thank you very much!