Homemade sour cream
Many people love sour cream, but they are in no hurry to make it at home, believing that it is difficult, time-consuming, and why in general if store shelves are bursting with a variety of fermented milk products. But, still, it is unknown what store-bought sour cream is made of and how healthy it is. And homemade sour cream is not at all difficult to make, but it will be much better, tastier, and certainly healthier.
Contents
Ingredients for homemade sour cream 
Real village sour cream is made from natural fresh milk, cow or goat. Those who have their own cows most often have separators, with the help of which milk The fatty part is separated, which subsequently becomes sour cream. On an industrial scale, a slightly different technique is used. At home, sour cream can be prepared from natural or store-bought milk and cream. Some recipes add natural yogurt, curdled milk, butter, sour cream, or kefir.
How to make homemade sour cream 
Simple recipe
What you need: three liters of natural rustic milk.
How to cook:
- Leave the natural product at room temperature for a couple of days to sour.
- Carefully remove the cream that has collected on top with a spoon into a container.
- Cover with a lid and put in the refrigerator for 2-3 days.
Recipe with curdled milk
What is needed:
- 5 liters of natural milk;
- 50 ml natural curdled milk.
How to do:
- Carefully remove the cream from homemade milk by placing it in a saucepan.
- Heat them slightly, but do not bring them to a boil.
- Cool to 35-39 degrees, pour in the yogurt and stir for 5 minutes.
- Pour the liquid into glass jars, screw on the lids and store in a dark place overnight. In the morning, put the jars in the refrigerator, and in the evening you can use it.
Creamy sour cream
What you need:
- a couple of spoons of sour cream;
- half a liter cream at least 10%.
How to cook:
- Mix the ingredients and leave for 1.5 days at room temperature.
- The mixture will acquire the desired consistency, then it can be placed in the refrigerator for 3-4 hours.
Sour cream with kefir 
What you need:
- liter of natural milk;
- 4 spoons of kefir.
How to cook:
- Pour the milk into a saucepan and bring to a boil.
- Cool to approximately 39-40 degrees.
- Pour the milk into a jar, add kefir there, stir, cover with gauze and leave for 8-9 hours.
- Place a colander in a deep cup and place 3-4 layers of gauze in it. Pour the mixture into it, cover with a lid and put in a cool place for 9 hours.
- What remains on the gauze is sour cream; it needs to be collected in a cup and beaten with a mixer.
Delicious sour cream
What you need:
- 200 ml store-bought 3.2% milk;
- 200 g butter;
- 1.5 spoons of sour cream.
How to cook:
- Remove the butter from the refrigerator in advance to soften.
- Mix it with milk and heat until the butter pieces are almost completely dissolved.
- Beat the mixture with a mixer for about 5 minutes. Then add sour cream, mix, close the lid and leave in a warm place for 6 hours.
- Place the almost finished product in the refrigerator for 12 hours.
Goat milk option
What you will need:
- 3 liters of goat milk;
- half a glass of sour milk.
How to do:
- Mix fresh and sour milk, cover with a lid or gauze and leave in a warm place for 3-4 days.
- After a while, sour cream forms on the top layer, which must be carefully collected with a spoon into a cup.
Yogurt sour cream
What is needed:
- a couple of liters of milk;
- 4 spoons natural yogurt no additives.
How to cook:
- Pour natural milk into a jar and leave it in the cold for almost a day. Cream should form on top.
- Remove them with a spoon into another container, pour in the yogurt and leave in a warm place for 8 hours.
- Beat with a mixer and put in the refrigerator for a couple of days.
Sour cream in a slow cooker
What you need:
- a couple of liters of 2.5% milk;
- 300 g each of sour cream and yogurt.
How to cook:
- Using any program, heat the milk in the multicooker to 39-40 degrees.
- Pour in the remaining ingredients and beat with a mixer until smooth.
- Having chosen the heating mode, leave everything for a quarter of an hour. After the signal, without opening the lid, leave the mixture for 9 hours.
- After a while, pour into containers and refrigerate.
To make homemade sour cream, you cannot use yogurt as a starter, since this product is created using a certain set of bacteria. For example, if the yogurt is natural, then there is always a Bulgarian stick, which is never used to make sour cream. Special streptococci are suitable for it, for example, as in Bakzdrav starter cultures. I mix 1 stick of this starter with cream and put it in a warm place, it turns out very tasty and healthy. And also, depending on the ambient temperature, the cooking time of the product may vary; I usually follow the recommendations that are in the instructions for the sourdough.