Homemade sour cream made from fat milk. Cooking with a separator

Sour cream is a fermented milk product, which is cream fermented with lactic acid bacteria. As a result of lactic acid fermentation, changes in milk proteins occur, so sour cream is absorbed by the human body better than cream. It is believed that of all dairy products, sour cream is the most beneficial. Starter culture for making sour cream consists of pure bacterial cultures - lactic acid and creamy streptococci, aroma-forming bacteria.

Homemade sour cream, undoubtedly, turns out to be much healthier and tastier than the purchased one! It is not at all difficult to make it, but you need to know that not all milk is far from suitable for these purposes. If you want to make real homemade sour cream, then do not be too lazy to find milk that has not been processed at the factory. So, now we will tell you how to cook healthy and delicious sour cream at home.

Many people refuse to cook sour cream at home, because they consider the process to be rather complicated and lengthy. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefit to store options. You can cook sour cream different ways, consider the most popular recipes.

How to make homemade sour cream

Homemade sour cream has an expressive taste and excellent organoleptic characteristics. Like creamy taste almost never occurs in industrial dairy products. That is why housewives prefer to make sour cream on their own.

Ingredients:

3 liters of country milk

Preparation:

In the old days, sour cream in the countryside was made by fermenting milk in a warm place until the cream thickened. Then the pot with the contents was taken out to a cool place, where the product reached the desired condition. Sour cream could be eaten in a day.
It should be noted that sour cream obtained in this way was distinguished by its thickness and fat content. Outwardly, it looked very much like butter, it was even cut with a knife. The remaining yogurt was used to make cottage cheese.
To make real sour cream, you need to buy 3 liters of country milk. Usually, this can be done directly with farmers, because they often sell dairy products on their own on the streets of cities. In this case, you should check the availability of certificates and licenses for this type of activity.
A jar filled with milk is placed in the refrigerator. This is necessary to bring the cream to the surface. After 24 hours, they are removed with a tablespoon and left to sour on the table at room temperature.
It is necessary to monitor the condition of the cream, as there is a risk of overexposing it. In this case, the sour cream is too sour.
When ready, the cream is placed back in the refrigerator. It is recommended to stand for a little more than a day.
Firstly, it is strictly forbidden to stir the cream during the entire souring period, because this will violate natural process fermentation.
Sour cream readiness is determined as follows: appearance on the density and directly taste.
If there is a desire to get sour cream of a more uniform and delicate consistency, the ripening process should take place in cool place- not in the refrigerator. Naturally, such a process will take a little longer, but the result is worth it.
The recipe for making sour cream using sourdough is quite interesting.
This method differs from the first in the time of fermentation of the cream. To do this, you need to take cream with 20% fat and heat it to body temperature.
After pouring the mixture into a jar previously scalded with boiling water, add 2 tablespoons of high-quality sour cream and mix well. Then the jar is wrapped in a warm cloth and left for 7-9 hours. It is worth, if possible, to eliminate the possibility of shaking the cream, otherwise sour cream may not work.
After the allotted time, you need to place the jar in the refrigerator to thicken. It must be understood that the degree of density depends on the fat content of the cream, that is, the higher the percentage, the denser the final product.
For those who follow the figure, as a basis for sour cream is suitable skimmed milk... It is poured into a container, left to sour at room temperature. In this case, it is not recommended to close the lid, otherwise the taste will deteriorate.
It is best to cover the jar with a napkin. After waiting for the serum to peel off by ¼ of the total volume, the mixture is passed through cheesecloth. For convenience, a colander is used. The serum should drain within 2-3 hours. At the final stage, the curd mass must be whipped.

Classic sour cream recipe

Ingredients:

3 tbsp. spoons of kefir

Preparation:

Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into plastic bottle or a decanter, cover with a thick napkin, tie and leave in a warm place.
On average, it takes 2 days for milk to sour, but if the weather is cold outside, it may take 5 days. Throughout the entire time, it is forbidden to stir and shake the liquid in any way;
Place a colander over a saucepan or bowl, cover it in several layers with cheesecloth and tip the contents of the plastic container. Leave it on for a while until all the liquid has drained off. On average, this process can take about 1.5 hours;
Put the remaining jelly-like mass in a bowl and, using a blender, beat it well. The desired consistency can be obtained by adding milk. Put the mass in a jar, close the lid and send to the refrigerator for half an hour.

Cream sour cream

Ingredients:

cream (0.5 l), then their fat content should be at least 10%, otherwise nothing will work.
2 tbsp. spoons of ready-made sour cream

Preparation:

Combine the prepared ingredients and mix everything, you can use a regular spoon. Leave for 36 hours at room temperature;
During this time, the mass should acquire the required consistency. After that, put everything in the refrigerator and after a few hours you can use

Homemade sour cream from milk

Ingredients:

1 liter of milk
4 tbsp. spoons of kefir

Preparation:

Pour the milk into a saucepan and bring it to a boil. Then turn off the fire and refrigerate to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
Pour the liquid into liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
Take any deep container and place a colander over it, which you want to cover in several layers of gauze. Pour the contents of the jar into a colander, cover with a lid on top and send to the refrigerator for about 8 hours. In order for the serum to separate well, it is recommended to stir the mass periodically;
Put the sour cream remaining on the gauze in a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream to a jar and refrigerate overnight.

Homemade sour cream from store milk

Ingredients:

315 ml of milk with a fat content of 3.2%
300 g butter, 8% fat
2.5 tbsp. sour cream spoons

Preparation:

Cut the butter into small pieces and leave in the kitchen to soften. Then add milk to it, put on fire and heat, stirring occasionally, to melt butter. Turn off the gas before all the cubes melt, as they will disperse in warm liquid;
Pour everything into a blender and beat for 3 minutes. at full power. As a result, you get delicious homemade cream, which is necessary for further cooking;
Pour everything into a blender, add sour cream and mix well. Cover the lid, wrap it in a blanket and leave in a warm place for 6 hours. In some cases, to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why you need to periodically look under the lid and look at the readiness of the product. After that, put the sour cream in the refrigerator overnight.

Goat milk sour cream recipe

There are two methods for home cooking: with and without a separator. Let's consider both options:

Ingredients:

goat milk with a fat content of 3.2%
oil with fat content of 8%
2.5 tbsp. sour cream spoons

Cooking with a separator

The milk should first be left at room temperature for a while. It is important to cover the jar with gauze, but not a lid. Pour it into a saucepan and heat to 40 degrees.
First pass through the separator warm water and then pour milk into it. Set the toggle switch so that ready-made sour cream flowed out in a thin stream
Leave the resulting mass warm for a day, and then move it to the refrigerator. After the consistency becomes thick, you can taste it.

Without separator

If there is no separator for sour cream from goat milk at home, you need to fresh milk add a little sour.
Leave everything in the kitchen for 4 days, after covering the jar with gauze.
During this time, a layer should appear on the surface, and this is sour cream.

Homemade yogurt sour cream

Ingredients:

1 liter of milk
2 tbsp. tablespoons of drinking yoghurt

Preparation:

Pour milk into a jar and put it in the refrigerator for 20 hours. After that, a dense layer of cream should form on the surface, which must be carefully removed with a false one;
Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at low speed, and then send it to the refrigerator. Keep in mind that the longer the sour cream stays in the refrigerator, the thicker the consistency and the better the taste.

Homemade sour cream in a slow cooker

Ingredients:

1 liter of milk 2.5%,
150 g sour cream 20% and the same amount of natural yogurt

Preparation:

In a multicooker, heat milk to 40 degrees in any program. Then send the other ingredients to her and use a blender to beat everything well until smooth;
Select the "Heating" mode, and set the timer to 15 minutes. After the beep, leave everything for 8 hours without opening the lid. After that, put everything in jars and send to the refrigerator.

Sour cream recipe

Ingredients:

Natural or pasteurized cream, 15% fat, 500 ml.
3 tbsp. spoons of kefir

Preparation:

Combine cream and kefir, cover with a napkin and leave in a warm place for 24 hours or until thickened.
The only difference is that if you look closely at the bottom of the can, you can already see the fermentation bubbles.
Refrigerate for another day. Ready!

Homemade sour cream

Ingredients:

cream 35% - 1 tbsp.;
milk - 1 l;
drinking yogurt - 2 tbsp. spoons.

Preparation:

If you don't have cream, take a can of milk and put it in the refrigerator for about 20 hours. After the time has passed, you will see how the cream rises up.
Carefully remove them with a spoon and place them in a separate bowl. Your further actions will depend on what kind of sour cream you want to get as a result.
You can simply put the cream in the refrigerator and it will solidify, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly.
Then we put the container in any warm place and leave it for about 6-8 hours. After that, lightly beat the fermented milk product with a mixer at the lowest speed and put in the refrigerator.
The longer the homemade sour cream from cream will stand in the cool, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

store milk - 300 ml;
butter - 300 g;
sour cream - 3 tbsp. spoons.

Preparation:

For making sour cream at home, we take butter, cut it into pieces and put it in a saucepan.
We leave it to stand at room temperature for a while so that it softens.
Then pour in milk, put on medium fire and, stirring constantly, melt the butter. Now pour the mixture into the blender bowl and turn it on at full power for 3 minutes.
Put in ready-made warm cream shop sour cream, mix and pour the mixture into a thermos or into a jar, which we wrap with a warm blanket.
We leave this structure in a warm place for about 10 hours. After the time has elapsed, put the sour cream in a container and put it in the refrigerator for ripening overnight.
You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in the warmth, the sour it becomes.
As you can see, making sour cream at home is not at all difficult, the main thing is that there is your desire!

A simple recipe for homemade sour cream

Ingredients:

milk - 3 l.

Preparation:

We take simple store milk - the cheapest. Then pour it into a saucepan, heat it until warm and pour it gently into a plastic decanter.
We close it on top with a thick napkin, tie it tightly and put the workpiece in a warm place, sour and settle naturally. Usually it takes 2 days, and in winter, in cold weather - 5 days.
In the process of souring, the drink is not shaken or stirred. After the specified period of time, you will see that the whey will settle down and fill about a quarter of the jar.
Next, put a colander on a wide plate, line it with thick gauze and pour our milk that came up on it. Let it settle and drain all the whey.
When it is completely drained, after 1.5 hours, you will see a jelly-like mass. We transfer it to a bowl and beat well with a blender.
If you want to get a liquid sour cream as a result, then add a little milk and mix until smooth. Put the whipped sour cream into a container, close the lid and put it in the refrigerator for half an hour.

Homemade sour cream

Ingredients:

cream

Preparation:

So, if you are preparing sour cream from cream. To do this, you will need to purchase cream. A half-liter pack will be quite enough, but the fat content of the cream should be at least 10 percent. The fat content may be higher, but 10% is the lowest level.
Next, you will need to add two tablespoons of ordinary sour cream to the cream. You mix all this simple composition with an ordinary spoon and after that you leave it alone for a day, maybe for a day and a half. It is not necessary to put our future sour cream in the refrigerator, let it just stand in your room, at natural temperature, which is exactly what you need in this case. But after the lactic acid bacteria do their "job" and this composition has already turned into real sour cream, then you can already put it in the refrigerator.
Sour cream made from cream is not inferior to the one that you buy in stores in terms of its taste and consistency. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.
Another important point, which should be remembered when you decide to make yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your product as a sourdough, and not store sour cream.
But in this short video, you will be told another option for making homemade sour cream.

Sour cream at home recipe

Ingredients:

fresh homemade milk,
separator,
leaven.

Preparation:

Homemade milk is quite fatty, so you need to understand that the result will be a thick and fatty homemade sour cream, which can be added to soups.
To get such a product, you first need to separate the cream. If there is not very much milk, then the cream is skimmed, defending the milk.
Pour milk into a 3 liter jar and refrigerate so that it does not sour ahead of time. The next day, gently take it out and skim the cream with a deep spoon, which will float up (also called vershoks).
In a farm in which several cows are kept, it is simply impossible to do without a certain device - a separator. By driving milk through it, the owner can make homemade cream, which takes up all the fat, and also receives skim milk.
This method is much better and more effective than skimming - because you get more cream. In order to make homemade sour cream from cream in the future, you need to put them to ferment. You don't have to leave them at warm room temperature to do this.
The cream also sours well in the refrigerator, although it takes more time. But there are also advantages. In the second case, the cream does not stratify, the sour cream turns out to be homogeneous.

Homemade sour cream recipe

Ingredients:

homemade milk
leaven

Preparation:

Here's another way to make homemade sour cream. It is suitable just for those who carefully follow the figure and for those who prefer store sour cream more.
In this method, the fat content in sour cream is easy to regulate and control - you will know exactly what is the proportion of fat in milk. Let's get started.
To begin with, to make homemade sour cream, you need to pour the milk into a jar and leave at room temperature for about 2 days (if the room is warm enough, it will turn sour in 1 day). Do not shake the sour cream during the entire souring time, otherwise nothing will work.
When serum appears at the bottom of the jar for about a quarter of the total volume of the jar, carefully pour the contents into a colander with small holes or a sieve.
Allow the whey to drain for 2-3 hours. Transfer the curd mass to a bowl for beating. Whisk well. In terms of consistency and taste, such sour cream, in principle, cannot be distinguished from the store one.

Classic homemade sour cream

Ingredients:

1 liter of milk
4 tablespoons of yogurt for sourdough

Preparation:

Kefir can be replaced with a special ferment, yogurt without additives, a tablespoon sour curd previously cooked sour cream. You can just put fresh milk to sour to the state of sour milk. The only thing that will change is the cooking time.
Milk needs natural, fatty. Cow or goat - it doesn't matter. If using a store, choose unpasteurized, with a short shelf life.
Boil milk beforehand to neutralize pathogenic bacteria. This step can be skipped if you are using a product from one cow (or goat) whose health you are sure of.
Pouring over boiled milk into a jar and cool to 36-40 o C. Without a thermometer, this temperature can be defined by hand as pleasant warmth.
Add kefir and mix. You can simply close the jar with a tight lid and shake it several times. Read more:
Wrap the mixture warmly and leave for 6-8 hours. It is important that you get curdled milk with clots that do not come off well from the walls. If the serum has separated during this, this is also fine.
Place a colander in a deep bowl or saucepan. We line the bottom of the colander with a fairly dense cotton cloth (if thin, then in 2-4 layers). Pour out the present curdled milk.
We cover the colander with a lid and send it to the refrigerator for 5-8 hours. From time to time we take it out and stir it with a spoon so that the liquid goes away better.
After settling and getting rid of excess liquid, the leaven will turn into a traditional thick sour cream... You can make it smooth and homogeneous by whisking with a blender.
When making sour cream at home, it is easy to adjust its consistency. Need a thicker one - strain more thoroughly, you can even squeeze slightly. To get a thinner one - stop the process earlier or dilute a little with milk at the time of whipping.

Do you remember the taste of real homemade sour cream, which you ate at your grandmother's in the village as a child? Unforgettable taste pure cream. And the density was such that the spoon just stood in it. Of course, such sour cream cannot be compared with a product from a store. And from what to make sour cream at home? We will talk about this today.

Rustic way

Usually in the villages sour cream was prepared very in a simple way: keeping the pots of milk warm until the cream thickens. Then they were taken out to a cold place where the cream was ripening. A day later, the sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out to be very thick, like butter, and could be cut with a knife. And from the remaining fat-free yogurt they made excellent cottage cheese... This is how our great-grandmothers used to make sour cream.

Sour cream, especially homemade, is very useful product... After all, the human body digests it much better than do-it-yourself sour cream turns out to be very tasty. Recipes for cooking such home product not that difficult. So let's roll up our sleeves and get started.

homemade sour cream

Housewives often wonder how to make homemade sour cream. The recipe is pretty simple.

1. Buy real cow's milk not from the store, but from the grocery market. Place a 3 liter jar in the refrigerator to allow the cream to settle and rise to the top of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them "tops").

2. Leave the chilled cream to sour at room temperature. But do not overexpose in the heat, otherwise the sour cream will turn out to be too sour. Once the cream is ready, immediately put it in a cold place or in the refrigerator to ripen. Soak 24 hours or more. An important addition: if you want the sour cream to be homogeneous and not stratified, then leave the cream to sour in a cool place. This is a longer process, but not by much, and sour cream will turn out to be tastier and better. You cannot stir the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream is ripe and thickened, then the sour cream is ready. Try and remember the long-forgotten taste from childhood!

In villages where there is a cow in almost every yard, a separator is used to make cream. Milk, passed through such a device, is layered into heavy cream and with this method the final product is obtained more than with the method of removing "tops".

Recipe for making sour cream using sourdough

Quite often, housewives ask: "What can you use to make sour cream quickly?" And there is a recipe for this case.

If you need to make sour cream quickly, use a sourdough starter. Take ready-made cream, preferably 20 percent, and heat it to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it for 7-9 hours. Try not to shake or touch the jar until it is completely cool. When the time is up, move the jar to the refrigerator to thicken the sour cream. The fatter the cream, the thicker and sour cream will come out. If, on the other hand, you prefer a low-fat product, then use low-fat or non-fat milk for cooking.

Tender sour cream recipe

If you follow your figure, then from what to make sour cream in this case? The way out is pretty simple. Take skim milk as a starting material. The sour cream will turn out to be not so high-calorie, although no less tasty.

1. Pour milk into a jar and leave to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will spoil. Better cover it with gauze or paper towel. This will allow air to enter the jar and prevent the milk from going rancid. If the room is cool, then it will take off in a couple of days, and if it is warm, then one is enough. Never stir up sour milk.

2. Wait until the bottom of the whey peels off by one quarter of the volume of the jar. Then prepare a colander by placing two layers of clean cheesecloth on the bottom. Without stirring, gently pour the sour milk into a colander with gauze and set it for 2-3 hours until all the whey is drained.

3. Transfer the resulting curd mass to another dish and whisk thoroughly. The result is a delicate, airy sour cream - an excellent dressing for salads and desserts!

How to make sour cream instantly

This recipe is for the impatient cooks. If you don't have enough desire to wait for the cream to turn sour, then just put a little citric acid and a gelatin (or agar) solution. The citric acid will give them the flavor they want, and the gelatin will help the cream thicken. Everything, sour cream is ready. Now it remains to bake lush pancakes and enjoy them with freshly made sour cream.

As you can see, there are a lot of recipes. Therefore, you should not have any more questions about what to make sour cream from. Bon Appetit!

Fermented milk products are present in the diet of every person, they are the source of many nutrients, they are advised to be given even to small children from a fairly early age. However, store products often leave much to be desired, so many housewives think about how to prepare dairy products on their own. In fact, there is nothing difficult in this, you should only adhere to a few recommendations. I will tell you how to make sour cream from milk at home, I will give you proven recipes. At the same time, I will not forget that milk is provided not only by a cow, but also by a goat. This means that we will prepare sour cream from the milk of both animals.

Sour cream is one of the most popular fermented milk products, and is a cream that has been fermented with special fermented milk bacteria. Lactic acid fermentation leads to a change in milk proteins, due to which sour cream is absorbed human body much better than the same cream.

How is sour cream made from cow's milk at home?

Recipe number 1

To prepare such a fermented milk product, you will need two hundred grams of yogurt or sour cream, four hundred grams heavy cream(With homemade milk). Combine these components and mix well so that you get a homogeneous mixture. Set aside such a compound in a warm place for twenty-four to forty hours. Periodically remove the thickened layer from the walls with a spoon and mix thoroughly.

Having endured the right time, Stir such a dairy product again, cover with plastic wrap, and put it in the refrigerator for one day. After this time, the sour cream can be considered ready.

Recipe number 2

Some housewives claim that sour cream can be prepared without prolonged souring. Prepare the cream, add a little citric acid to it, as well as dissolved agar-agar or gelatin. The resulting composition will acquire sour taste and pleasant density. After that, it must be kept in the refrigerator for 24 hours.

Recipe number 3

To prepare this version of homemade sour cream, you can even use store-bought milk, but it should have a short shelf life. First of all, warm it up and pour it into a jar or other suitable container. Cover the opening of the container with thick gauze or a linen napkin, tying it tighter so that midges and debris do not get into the milk. Leave the container in a warm place for settling and natural souring. In summer, this process can take one or two days, and in winter it will take about five days. Do not shake and stir the milk during souring.

After the product begins to come up a little, place a colander on a wide bowl, line it with thick gauze and pour the sour milk that has come up on it. Leave this construction for a while so that the serum is completely glass.

After the serum has drained (after about a couple of hours), you will be left with a jelly-like mass. Beat it with a blender, adjusting the consistency yourself. To make the finished product more liquid, add a little milk to it. Put the prepared composition in the refrigerator to cool.

Recipe number 4

To prepare this version of sour cream, you need to prepare one glass of heavy cream and a couple of tablespoons of sour cream. Heat a glass of cream to a temperature of forty degrees. Pour them then into a jar, pre-scalding it with boiling water. Add a couple tablespoons of fresh sour cream to the cream and mix well. Cover the jar with gauze, securing it with an elastic band. Next, wrap the container well in something warm, such as a blanket, and leave it alone for nine hours. All this time, you do not need to touch the can, carry it or shake it. After nine hours have passed, remove the can from the blanket and put it in the refrigerator. Density finished product depends solely on the percentage of fat content of the cream used.

How is goat milk sour cream made at home?

It is believed that sour cream from goat milk is more difficult to prepare than from cow's milk, it contains more fat, but is also easily absorbed by the stomach.

Take fresh goat milk and combine it with a little sour goat milk. Leave this composition for four days, covered with gauze or cloth. It is best to place the jar in a warm room. All the time it stands, it should not be touched or carried. After four days, a layer will form on the surface of the milk. It is she who is sour cream made from goat milk. Carefully remove it, mix (you can use a blender) and put it in the refrigerator. Sour milk will remain in the bottom of the jar, which is also highly beneficial for the body and can be used as a raw material for cooking different dishes for example baked goods.

What is sour cream useful for? beneficial features what does she have?

Moderate consumption of high-quality sour cream can bring huge benefit body: to establish digestion processes, improve metabolism, improve mood and performance.

Such a fermented milk product is very quickly and efficiently absorbed by our body, so it can be given to both children and the elderly. Sour cream helps to normalize hormonal background, has a positive effect on the activity of the brain and the reproductive system. It also saturates our body huge amount useful substances represented by vitamins, minerals, amino acids and fats.

Calorie content of sour cream

Calorie content of this product directly depends on the level of its fat content. So one hundred grams of twenty percent sour cream is a source of two hundred and six calories, one hundred grams of fifteen percent sour cream contains one hundred fifty-eight calories, and low-fat ten percent sour cream contains one hundred and fifteen calories per hundred grams.

Does sour cream have contraindications for use?

Certainly. It is a fatty product. V a large number and when taken regularly, it can complicate the liver and gallbladder function, as well as help increase body fat on the internal organs.

Conclusion

You know how to make sour cream at home, you have received a recipe for this. Now it remains to repeat it in practice. Sour cream made from quality products, is a great treat for the whole family!

Sour cream from cream at home

Ingredients:

cream 35% - 1 tbsp.;
milk - 1 l;
drinking - 2 tbsp. spoons.

Preparation

If you don't have cream, take a can of milk and put it in the refrigerator for about 20 hours. After the time has passed, you will see how the cream rises up. Carefully remove them with a spoon and place them in a separate bowl. Your further actions will depend on what kind of sour cream you want to get as a result. You can simply put the cream in the refrigerator and it will solidify, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly. Then we put the container in any warm place and leave it for about 6-8 hours. After that, lightly beat the fermented milk product with a mixer at the lowest speed and put in the refrigerator. The longer the homemade sour cream from cream will stand in the cool, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

store milk - 300 ml;
- 300 g;
sour cream - 3 tbsp. spoons.

Preparation

To make sour cream at home, take butter, cut it into pieces and put it in a saucepan. We leave it to stand at room temperature for a while so that it softens. Then pour in the milk, put on medium heat and, stirring constantly, melt the butter. Now pour the mixture into the blender bowl and turn it on at full power for 3 minutes. Put store sour cream into ready-made warm cream, mix and pour the mixture into a thermos or into a jar, which we wrap with a warm blanket. We leave this structure in a warm place for about 10 hours. After the time has elapsed, put the sour cream in a container and put it in the refrigerator for ripening overnight. You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in the warmth, the sour it becomes. As you can see, making sour cream at home is not at all difficult, the main thing is that there is your desire!

A simple recipe for homemade sour cream

Ingredients:

milk - 3 l.

Preparation

We take simple store milk - the cheapest. Then pour it into a saucepan, heat it until warm and pour it gently into a plastic decanter. We close it on top with a thick napkin, tie it tightly and put the workpiece in a warm place, sour and settle naturally. Usually it takes 2 days, and in winter, in cold weather - 5 days. In the process of souring, the drink is not shaken or stirred. After the specified period of time, you will see that the whey will settle down and fill about a quarter of the jar. Next, put a colander on a wide plate, line it with thick gauze and pour our milk that came up on it. Let it settle and drain all the whey. When it is completely drained, after 1.5 hours, you will see a jelly-like mass. We transfer it to a bowl and beat well with a blender. If you want to get a liquid sour cream as a result, then add a little milk and mix until smooth. Put the whipped sour cream into a container, close the lid and put it in the refrigerator for half an hour.

Fermented milk products are present in the diet of every person, they are a source of many useful substances, they are advised to be given even to young children from a fairly early age. However, store products often leave much to be desired, so many housewives think about how to prepare dairy products on their own. In fact, there is nothing difficult in this, you should only adhere to a few recommendations. I will tell you how to make sour cream from milk at home, I will give you proven recipes. At the same time, I will not forget that milk is provided not only by a cow, but also by a goat. This means that we will prepare sour cream from the milk of both animals.

How is cow's milk sour cream made at home?

Recipe number 1

To prepare such a fermented milk product, you will need two hundred grams of yogurt or sour cream, four hundred grams of heavy cream (from homemade milk). Combine these components and mix well so that you get a homogeneous mixture. Set aside such a compound in a warm place for twenty-four to forty hours. Periodically remove the thickened layer from the walls with a spoon and mix thoroughly.

Having sustained the right time, mix such a dairy product again, cover with plastic wrap, and put it in the refrigerator for one day. After this time, the sour cream can be considered ready.

Recipe number 2

Some housewives claim that sour cream can be prepared without prolonged souring. Prepare the cream, add a little citric acid to it, as well as dissolved agar-agar or gelatin. The resulting composition will acquire a sour taste and pleasant thickness. After that, it must be kept in the refrigerator for 24 hours.

Recipe number 3

Recipe number 4

To prepare this version of sour cream, you need to prepare one glass of heavy cream and a couple of tablespoons of sour cream. Heat a glass of cream to a temperature of forty degrees. Pour them then into a jar, pre-scalding it with boiling water. Add a couple tablespoons of fresh sour cream to the cream and mix well. Cover the jar with gauze, securing it with an elastic band. Next, wrap the container well in something warm, such as a blanket, and leave it alone for nine hours. All this time, you do not need to touch the can, carry it or shake it. After nine hours have passed, remove the can from the blanket and put it in the refrigerator. The thickness of the finished product depends solely on the percentage of fat content of the cream used.

How is goat milk sour cream made at home?

It is believed that sour cream from goat milk is more difficult to prepare than from cow's milk, it contains more fat, but is also easily absorbed by the stomach.

Take fresh goat milk and combine it with a little sour goat milk. Leave this composition for four days, covered with gauze or cloth. It is best to place the jar in a warm room. All the time it stands, it should not be touched or carried. After four days, a layer will form on the surface of the milk. It is she who is sour cream made from goat milk. Carefully remove it, mix (you can use a blender) and put it in the refrigerator. Sour milk will remain in the bottom of the jar, which is also highly beneficial for the body and can be used as raw material for preparing various dishes, for example, baking.

How to make sour cream yourself? Making delicious homemade sour cream yourself