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How to make sour cream? Video instruction
If you process large quantities of milk every day, you probably have a separator on your farm. To prepare sour cream using this device, it is enough to study the instructions for use. But what if you love a homemade fermented milk product, but do not see the point in purchasing an expensive household appliance? Delicious sour cream can be made without special devices, it is enough to study some recipes of experienced housewives.
Sour cream from curdled milk at home
To prepare the base for homemade sour cream – a delicious, thick curdled milk, purchase fresh whole milk from farmers or at the market from a reliable seller. Warm the raw material a little (but do not make it hot!) In an enamel saucepan, then cover the container with a tightly stretched white cloth – cotton or linen. You can use 2 layers of gauze. Place the pot in a warm place overnight and you should have a great fermented milk product by morning. Do not shake the pot!
For the preparation of yogurt with sourdough, you can use whole pasteurized milk with a fat content of 3-4%. Examine the label carefully – the product should have a short shelf life (3-4 days)
Line a colander with two layers of clean, ironed gauze and pour the yogurt over it. If it falls in large lumps, then you will have a wonderful sour cream! Let the whey drain completely, then beat the remaining jelly-like mass with a mixer (2-3 minutes is enough). Add a small amount of granulated sugar if necessary. Put the finished product in a glass container and keep it in the refrigerator until it solidifies.
If you are not sure about the safety of village milk, first bring it to a boil and cool to a temperature of + 40 ° C. After that, mix with sourdough (warm fermented baked milk or kefir, store sour cream) at the rate of 100 ml per 1 liter of milk, cover the dishes with a linen cloth and wrap them in a blanket. For 1-2 days, the fermented milk product should reach readiness. Whisk it well and refrigerate. If the sour cream turns out to be a liquid consistency, buy a special thickener based on sugar and starch. Mix it with a fermented milk product (1 sachet for 600 ml of homemade sour cream), beat again and refrigerate.
Sterilized milk with a long shelf life will not naturally ferment, it will only deteriorate in the heat and acquire an unpleasant odor
How to make sour cream with cream and yogurt
Delicious homemade sour cream is made from natural yogurt (no fruit additives) and heavy cream. The ideal fermented milk product is one prepared at home in your own yogurt maker. However, you can also purchase a pack of quality natural yoghurt from the store. Carefully study the information on the package – the shelf life of the product should not be more than 35 days, the number of bifidobacteria – not less than 10 * 6-10 * 7 CFU / g (the number of colony forming units in 1 g of the product is indicated).
For a simple recipe for delicious sour cream, you need:
– 1 glass of cream 35%; – 2 tbsp. yogurt.
Pour the cream into a glass jar, add yogurt to it and mix everything thoroughly. Keep the container in a warm place (you can just on the table in the kitchen) for 6-8 hours. After that, beat the fermented milk product with a broom and refrigerate. The longer your delicacy stays cool, the thicker and tastier it will be.