Sour cream with Lactina sourdough in the "dry" way (multicooker-pressure cooker Brand 6051)

[1.]

Sour cream with Lactina sourdough in the "dry" way (multicooker-pressure cooker Brand 6051)

Category: Healthy eating

Ingredients
Cream (I have 10% m.f.)	1-3 liters
Dry sourdough sour cream from Lactina	1 sachet

Cooking method

• In this topic I will tell you how I have been making sour cream in the Brand 6051 multicooker-pressure cooker lately.

• 1. I prepare everything you need: cream, a sachet of sourdough, dishes. I will make sour cream in two clay pots, each with a volume of 0.5 liters. Total 1 liter. (But this leaven can ferment up to 3 liters. Also, two (or even three) 0.7 liter jars can easily fit into the bowl of the Brand 6051 multicooker-pressure cooker). I treat all dishes that will come into contact with the cream with boiling water.
  2. I thoroughly mix the cream (immediately from the refrigerator) with the dry sourdough. It is convenient for me to do this with a small whisk.
  3. I pour the leaven into containers in which the fermentation will take place.
  4. I put an ordinary paper napkin in the bowl of the pressure cooker. I put pots (jars) on it. I cover them with lids (you can not do this, it is more convenient for me). I don’t pour water!
  5. I close the lid of the pressure cooker. Install MANUAL mode EPAT 1 TEMPERATURE 35 * S TIME 10 hours (according to the instructions, 8-12 hours are required at a temperature of + 32- + 36 * С)
  6. After the signal (sometimes earlier), I take out the containers with ready-made sour cream and put them in the refrigerator for cooling. The surface of the sour cream is completely smooth, shiny, static when tilted.
  7. After 3-4 hours, sour cream can be served. Thick, spoon is like a glove. The clot is dense. If mixed, it becomes only slightly thinner. Does not stretch or snot.

• Delicious! One such pot is enough for us for 2 days.

The dish is designed for

1-3 liters

Time for preparing:

8-12 hours

Cooking program:

Manual mode

Thanks for the idea, Ksyusha. I'll put it on, a paper napkin? I have the same dry leaven. Do you re-raise it later, or do you use a new leaven every time?

[Irina]

Irina, yes, the most ordinary paper napkin (already finished).

do you re-raise it later, or do you use a new leaven every time?

I can re-ferment. Once. Then the taste is not the same, empty. But more often I try to shove more cans. I have 720 ml jars. Included in them in real life is 2 liters of 250 ml. That's how I put it.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, I also make sour cream like that: girl-yes: Only I have a Redmond multicooker. True, I'm laying a silicone mat. Oh, delicious! And I also make three 700-gram jars at once. I leave one for re-starter, we eat the rest with pleasure.

[Natasha]

Natasha, straight the whole jar for re-food? I don't have so much left withfatThey eat everything clean, it's worth a little gape. They're her spoons ... spoons ...

[Ksenia]

Ksenia, 10% ppm - How's that?

[Alyona]

Alyona, this is 10% mass fraction of fat. That is, cream with a fat content of 10%.

[Ksenia]

Ksenia, here I am a crow ... a chemist, they say, thanks. Have you tried out of the larger%?

[Alyona]

Alyona, tried from 20% cream. But to reduce my calorie intake, I often do it by 10%. The fat content of the cream does not affect the density of homemade sour cream, unlike store sour cream.

Thank you, I'll try out of 10%, otherwise I always do it in half 33 and 10%. I thought that 10% would be liquid!