Homemade sour cream

Homemade sour cream

Category: Dairy and egg dishes

Ingredients
cream	600g
sour cream	3 tbsp. l.

Cooking method

• 
• This is not so much a recipe as a way of cooking. I have already described it several times in other topics, but it kept getting lost and, due to numerous requests, I decided to issue it with a recipe. It's very simple, but after making your own sour cream, you will no longer be able to eat the purchased one. Use any container that will fit in your multicooker or yogurt maker. I have a 700g plastic container with a lid. Before using it, I sterilize it by pouring 1 cm of water in the microwave at full power for 2 minutes. We take the cream of the fat percentage that you want to get sour cream. So for sour cream 20% fat, we take 20% cream, for 15% - 50/50 10% and 20% cream, for 10% - 10% cream. Stir well 1 tbsp in cream. l. good country, farm, own or store bought (with a short shelf life) for every 200ml of cream. We set to incubate at 36-38 * C for 5-8 hours, depending on the activity of sour cream and temperature. I cook in Shteba's multicooker in a bowl of water and in a yogurt maker (I put several folded napkins or a cardboard in it to lower the temperature somewhat):
• 
• Then we immediately put it in the refrigerator. The sour cream is not sour at all and can be cut with a knife. I did not specifically write about 30% fat cream. Sour cream from such cream can already be cut with an ax. In the photo I have 15% sour cream, I cut it into cubes.
• We leave a couple of tablespoons from our sour cream and ferment the next portion. Bon Appetit!

Note

SMETANA is a sour milk product obtained by fermenting pasteurized, natural or reconstituted cream with lactic acid bacteria. Sour cream is produced with 10- "20-, 25- and 30% fat content. Table sour cream (20% fat) and dietary (10% fat) are produced for people who are not allowed to eat fatty foods. Produced, also amateur sour cream 40% fat. 100 g of sweets contain 2.4-3 g of protein, 2.6-3.2 g of carbohydrates, vitamins A, E, B1, Br, PP and C; energy value ranges from 116 (10% fat) to 382 (40% fat) kcal.

Sour cream is used in salads, soups, main courses, used for sauces, cooking various sweet dishes and dough products, and also as an independent dish.

Sour cream can be made at home. To do this, add 1 tablespoon of sourdough (sour cream or yogurt) to 0.5 l of cream at room temperature. After the cream turns sour, refrigerate for 24-48 hours without stirring. Sour cream is a nutritious product. Recommended for anemic and malnourished patients, with poor appetite and digestion. Store sour cream in a dark place at temperatures from 0 ° to 6 ° C.

[Linadoc]

Linadoc,

[Natalia]

Natalia, do it, it's simple and delicious! I haven't eaten for 12 years.

[Linadoc]

Linadoc, this is sour cream! From the picture I thought that ice cream would have passed by
Cool ! What kind of cream do you prefer?

Lenochka, thanks! let it be the recipe!

What kind of cream do you prefer?

I take the usual sterilized ones - "Every day", "Prostokvashino", "Fine line" ... It's easy with sterilized ones.

[Lina]

Lina, what a cool sour cream it turned out, like mascarpone cheese it turned out very cool!

Thank you !

Linochka, thanks for the recipe! Now let's not bother you!

[Tatyana]

Tatyana, Tanya, yes, I already wrote about 5 times exactly how it is done, but something is lost. It is also possible from special starter cultures, such as Lactin, but then the first starter culture can stand for up to 11 hours, and then 6-7 hours is enough.

Now let's not pester you

You will, you will! Something else will not be clear!

Natalia, do it, it's simple and delicious! I haven't eaten for 12 years.

I've been doing this for a month now !!! : girl_claping: Thank you for teaching

Ooooh, what a beauty! Thanks for the recipe, I will definitely do it.

[Linadoc]

Linadoc, Lina you are a true Friend! Thank you stop once. Just the recipe for me! (I forget how to do it) Is it different to do for the village sour cream? I remove the cream from the settled milk (3 liter cans) and ferment it with sour cream. So?

Is it different for village sour cream to do?

No, Tonya, exactly the same. Now you still have income from sour cream.

I have a Yogurt Bread Maker, can I make sour cream in it? The program temperature is 36 degrees.

Thank you, my girl, otherwise we take out your brains every time.

and now cheese! Otherwise I look for this page every time

but having made your own sour cream, you will no longer be able to eat the purchased

I love it when recipes start with words like this. I immediately want to do it and no longer run around the shops looking for good tasty milk. Thanks for the recipe, Lina. And for some reason I bought a dry leaven for sour cream, it turns out everything is so simple. I will definitely try. And I fermented the heavy cream with yogurt to get a crème fraiche. Maybe this option will be an alternative, it will be interesting to try.

I saw the photo and thought of Turkish delight. I never would have thought that sour cream could be cut like that Lina, thanks for the recipe.

The program temperature is 36 degrees.

It's great to do at this temperature, it only takes about 8 hours, and everything else is the same.

otherwise every time we take out your brains

Aha, with a magic wand!

And for some reason I bought a dry leaven for sour cream

Dry sourdough will do just fine too. First, you dilute it in cream, mix it well and set the clock to 10-11, and then use your fermented sour cream for further use. This can be done 8-10 times until it begins to sour. And then you use dry sourdough again. But yogurt will not work for sour cream, because sour cream is fermented with streptococcus, and yogurt - with a Bulgarian stick. "Sour cream" on yogurt will not have a "sour cream taste" and will sour, it is just creamy yogurt, but not sour cream. Sour cream on streptococci is not at all sour, but sweet, with a pronounced "sour cream taste".

[Linadoc]

Linadoc, and you put a jar in a bowl with warm water? Do you warm up the cream?

[Natalia]

Natalia, I put room T with water and room T cream, too. In the Shteba at 38 * C, it often takes me 7 hours to reach the desired consistency. But here you need to look at the activity of sour cream-leaven. If there are few CFU (colony-forming units) in it, then you need to keep it longer. Someone did it with Brestlitovskaya sour cream, it was somehow inactive, so he kept it in Shteba for 9 hours.

[Linadoc]

Linadoc, great recipe! Thank you for completing
I will definitely fix it at the Headquarters these days!

[Tatyana]

Tatyana, Tanya, yes, I already wrote about 5 times exactly how it is done, but something is lost. It is also possible from special starter cultures, such as Lactin, but then the first starter culture can stand for up to 11 hours, and then 6-7 hours is enough.

And I five more times, but they still ask again and again))). Somewhere all this is lying around the forum))). In my opinion, in the topic about Varenets, I don't remember already.

I also advise everyone to make homemade sour cream from 15% maximum. It is very thick and tastes sooo fat. 30% can be spread on a roll as butter.

First you dilute it in cream, mix well and set the clock to 10-11

Lina, thanks for the detailed instructions, otherwise I have not even studied how to use dry starter culture yet. And what, it ripens longer, it turns out, than with the addition of ready-made sour cream? Is the temperature the same?

[Linadoc]

Linadoc, and what kind of sour cream do you take for sourdough?

[Linadoc]

Linadoc, and can the resulting sour cream then be used as a leaven? So that you don't buy because of 2 spoons

And I have 40 gr. exactly exposed
Can't I see sour cream?
ready to learn

does it ripen longer, it turns out, than with the addition of ready-made sour cream? Is the temperature the same?

This is the first time it takes longer to ferment from dry matter, and then you leave a couple of spoons and ferment them the next time. The temperature is the same.

What kind of sour cream do you take for the leaven?

I used to like Rosagroprom more, then Prostokvashino ... And then I bought Laktin 10 pieces, I re-ferment 8-10 times from one time, so it’s enough for a long time, it’s still not over.

Can you use the resulting sour cream as a leaven?

Naturally, this is how it should be done, I wrote about this at the end of the recipe. You can re-acidify until it starts to sour. This is about 8-10 times.

And I have 40 gr. exactly exposed

Where? In the cartoon? Then there are 2 options: do it dry (without water and on a cardboard) or spit on it and do it at 40 * C. Someone already did, wrote that after 5 hours everything was leavened. So there will be sour cream!

[Linadoc,]

Linadoc, I will try. Thanks for the recipe

Please tell me how you determine that the sour cream is ready to be sent to the refrigerator? Only consistency or taste / smell? By the readiness of the yogurt in the yogurt maker, I've already got the hang of it, but sour cream is another matter

[Linadoc]

Wow !!! Yes, I have as many as 2 options
Linadoc,: friends: a true friend !!! Thank you

how do you determine that sour cream is ready to be sent to the refrigerator?

Yes, just like for yoghurt - without moving - ready!

[Linadoc]

Linadoc, Lina, thanks for the recipe !. I usually did it in a yogurt maker, but I added fermented baked milk to the cream ... it turned out delicious ... I will definitely try it according to your recipe ...

Will Savushkin go? Belarusian.
I buy it or Rostagro ..))

but added fermented baked milk to the cream.

They have the same streptococci, so you can ferment with fermented baked milk, it turns out thinner.

Will Savushkin go? Belarusian.

Savushkin has not tried it, but the sour cream with a short shelf life goes better. Take this one.

[Linadoc]

Linadoc, Lina, thanks. How did you open the topic in time.

you can also ferment fermented baked milk, it turns out thinner.

And I still did not understand that a spoon in a yogurt jar is so bad so badly? but it's all about sour cream !.
Linochka, thank you !.

A-BAL-CHILD !!! This is a recipe! ... And most importantly - how easy it is, falling ...
I had come across recipes for sour cream before, but there were such dances with tambourines that I crossed myself, Schaub did not fall into this paganism!
And then there is no fuss at all, which means - "my size"!
Linusik, thanks!

[Elena Tim]

Someone did it with Brestlitovskaya sour cream, it was somehow inactive, so he kept it in Shteba for 9 hours.

I, I did it. And then I bought Rosagroexport, fresh, super-duper sour cream turned out! Thank you, Linochka. Since then, I've only been cracking homemade sour cream. It turns out very, very tasty!
Elena Tim,
Lenok, after you make this sour cream, you will love your Stebian even more.

[AlenKa]

How did you open the topic in time.

Svetlana, it could have been earlier, but somehow I didn't consider it a recipe.

but it's all about sour cream !.

AlenKa, you need to pick up a good sour cream for the first sourdough, then everything will go further without problems.

And then there is no fuss at all, which means - "my size"!

And I always talked about it! And in the topic of Shtebochka I already wrote a couple of times, but until you make a recipe .... I generally have most of these recipes, because there is a lot to do, but there is no time.
Alexandra, that's for sure! These sour cream have a long shelf life, apparently with preservatives, which then prevent our sour cream from fermenting. Therefore, it is necessary to take local and with a short shelf life. I also love Rosagroexport.

Lenok, after you make this sour cream, you will love your Stebian even more.

N-dya? .. Well, I'll do it!

[Linadoc]

Linadoc, Linochka, thanks for the recipe!
Now I can't wait for the morning to drive to the store for cream and sour cream for sourdough, I only have our Piskarevskaya now. We must see if we can and it will do. Now I will make my own sour cream for my grandson, and he is our main sour cream eater.

Sour cream is a complete mortality. I will do it at the first opportunity. Thanks for the recipe.

[Lina]

Lina, that's great to have a separate recipe. Bookmark so as not to lose.

I also want my sour cream. Linochka, thanks for the separately laid out recipe

[Lina]

Lina, the cubes shook! I use skimmed cream, it’s clear what’s worth, but I didn’t think that 15% would have the same effect! thanks, I will try to tighten about 15% and cook

you need to pick up good sour cream for the first sourdough, then everything will go further without problems. And I always talked about it!

Exactly! That is why it is better to use dry sourdough for the first leaven. And then if the purchased sour cream turns out to be sour, then the result will be a pity to translate the cream

Well, I'll do it!

Well, now it's all right! Once Lenusik Tim does, then the whole forum is in the subject!

I only have our Piskarevskaya now.

Anna, you have to look at the expiration date - the shorter the better!

Sour cream - complete mortality

Sveta, when you try, then you will definitely understand that there is a complete loss!

that's great to have a separate recipe.

Yes, Marin, the magic wand is working again

I also want my sour cream.

Come on, Ol, there is nothing complicated here!

Lina, the cubes have been shaken!

Natalie, the cubes start to turn out from 15% to infinity. Just 15% is somehow more dietary.

That is why it is better to use dry sourdough for the first leaven.

Absolutely right! But I got dry sourdough not so long ago, and others may not have it, and in the future I still ferment with my sour cream. So the principle is the same, but you can buy the leaven afterwards. But I confirm - if you start with the right sourdough, the sour cream is sooooooo delicious!

Lena, bon appetit!