Home Family and home Recipes Sour cream at home

Many people love sour cream, but they are in no hurry to make it at home, believing that it is difficult, long, and indeed why, if store shelves are bursting with a variety of fermented milk products. But, nevertheless, it is not known what the store sour cream is made of and how useful it is. And homemade sour cream is not at all difficult to make, but it will be much better, tastier, and certainly healthier.

Ingredients for homemade sour cream ab664c9d616f1fbea661cb6a41da6d2e

Real country 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 from milk the fatty part is separated, which subsequently becomes sour cream. On an industrial scale, they use a slightly different technique. At home, sour cream can be made from natural or store milk, cream. Some recipes add natural yogurt, yogurt, butter, sour cream, or kefir.

How to make homemade sour cream c477d45031cfc2786cabff571c5b7941

Simple recipe

What you need: three liters of natural rustic milk.

How to cook:

  1. Leave the natural product at room temperature for a couple of days to sour.
  2. Carefully remove the cream that has collected on top with a spoon into a container.
  3. Close the lid and refrigerate for 2-3 days.

Recipe with curdled milk

What is necessary:

  • 5 liters of natural milk;
  • 50 ml of natural curdled milk.

How to do:

  1. Gently remove the cream from homemade milk by placing it in a saucepan.
  2. Heat them slightly, but do not bring them to a boil.
  3. Cool to 35-39 degrees, pour curdled milk and stir for 5 minutes.
  4. Pour the liquid into glass jars, screw the lids on and put in a dark place overnight. In the morning, put the jars in the refrigerator, and in the evening you can already use it.

Creamy sour cream

What do you need:

  • a couple of tablespoons of sour cream;
  • half liter cream not less than 10%.

How to cook:

  1. Mix the ingredients, leaving for 1.5 days at room temperature.
  2. The mixture will acquire the desired consistency, then it can be rearranged in the refrigerator for 3-4 hours.

Sour cream on kefir domashnjaja_smetana

What do you need:

  • liter of natural milk;
  • 4 tablespoons of kefir.

How to cook:

  1. Pour milk into a saucepan, bring to a boil.
  2. Cool to about 39-40 degrees.
  3. Pour milk into a jar, send kefir there, mix, cover with gauze and leave for 8-9 hours.
  4. Place a colander in a deep cup, put 3-4 layers of gauze in it. Pour the mixture into it, cover with a lid and put in a cold place for 9 hours.
  5. What remains on the gauze is sour cream, it must be collected in a cup and whipped with a mixer.

Delicious sour cream

What do you need:

  • 200 ml of store-bought 3.2% milk;
  • 200 g butter;
  • 1.5 tablespoons of sour cream.

How to cook:

  1. Remove the oil from the refrigerator in advance to soften.
  2. Mix it with milk and heat until the oily pieces are almost completely dissolved.
  3. Beat the mixture with a mixer for about 5 minutes. Then add sour cream, mix, cover and leave warm for 6 hours.
  4. Put the almost finished product in the refrigerator for 12 hours.

Goat milk option

What you need:

  • 3 liters of goat milk;
  • half a glass of sour milk.

How to do:

  1. Mix fresh and sour milk, cover with a lid or gauze and leave warm for 3-4 days.
  2. After a while, sour cream forms on the top layer, which must be carefully collected with a spoon in a cup.

Yoghurt sour cream

What is necessary:

  • a couple of liters of milk;
  • 4 spoons of natural yoghurt without additives.

How to cook:

  1. Pour natural milk into a jar and remove for almost a day in the cold. Cream should form at the top.
  2. Spoon them into another container, add yogurt and leave warm for 8 hours.
  3. Beat with a mixer and refrigerate for a couple of days.

Sour cream in a slow cooker

What do you need:

  • a couple of liters of 2.5% milk;
  • 300 g of sour cream and yogurt.

How to cook:

  1. On any program, heat milk in a multicooker to 39-40 degrees.
  2. Pour the remaining ingredients and beat with a mixer until smooth.
  3. After choosing the heating mode, leave everything for a quarter of an hour. After the beep, without opening the lid, leave the mixture for 9 hours.
  4. After a while, pour into containers and put in the cold.
1 reply to this post
  1. To make homemade sour cream, you cannot use yogurt as a starter culture, since this product is created using a certain set of bacteria. For example, if the yogurt is natural, then there is necessarily a Bulgarian stick, which is never used to make sour cream. For her, special streptococci are suitable, for example, as in the Bakzdrav ferments. 1 I mix a stick of such a leaven with cream and put it in a warm place, it turns out very tasty and healthy. And yet, depending on the ambient temperature, the cooking time of the product may be different, I usually follow the recommendations that are in the instructions for the sourdough.

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