How to make sour cream in a yogurt maker. Simple recipes for making yogurt in a yogurt maker, multicooker, thermos and jar at home: yogurts made from milk, starter culture and sour cream, sweet yogurts with berries and fruits. Recipe for sour cream in a yogurt maker made from milk.

Tasty, thick and healthy homemade sour cream with a pleasant creamy taste.

Ingredients:
1 bottle of dry starter (we used VIVO "Sour Cream" starter)
1 liter of sterilized or ultra-pasteurized cream (fat content optional, 10% is possible)

Preparation:

1. Heat the cream to 30-32 degrees (or to room temperature). It is very important not to overheat - in this regard, it is better not to overheat.

2. Open the bottle of starter, fill it halfway with cream, milk or boiled water at room temperature, close the cap and shake until the starter is completely dissolved.

3. Add the dissolved starter into the cream and stir thoroughly.

4. Pour the resulting mixture into glasses, close them with lids and place in a yogurt maker. Cover the yogurt maker with a lid, turn it on and leave for 4 hours. If you cook during the day, it is better to cover the yogurt maker with a towel, because... Bacteria are sensitive to light and reproduce better in the dark.

5. 4 hours after the start of preparation, turn off the yogurt maker and, without opening the lid, leave the cups with the product inside to ferment for another 4-6 hours.

6. After the cooking time has passed, tilt the yogurt maker slightly to make sure the product has become thick. If not, wait another 30-60 minutes, then check again, etc.

7. Place the finished product in the refrigerator. After cooling, the product will be ready for use. Ideally, you need to keep the sour cream in the refrigerator for a day to get a pleasant creamy taste.

Comments:

1. The resulting sour cream from dry sourdough is called mother sour cream. It can be stored in the refrigerator for up to 2 weeks. During this time, you can ferment new sour cream from it.

2. New batches of sour cream should be prepared only from the mother’s starter, and not re-fermented each time from the last one obtained. The fact is that in unsterile kitchen conditions this is fraught with the development of pathogenic and other “bad” microflora. The mother starter is concentrated enough to prevent the growth and development of pathogenic microflora. In a secondary fermented product, the “bad” microflora does not have time to develop, but it is already there, and if you use it as a starter, you will not be cultivating what is necessary.

The resulting product for consumption, unlike the mother starter, should be stored for 2 days.

3. You cannot use store-bought sour cream for fermentation: there is a high probability that undesirable microflora will develop from it and, during the fermentation process, substances that adversely affect the body will begin to be produced, i.e. lead to poisoning.

Owners of such a device as a yogurt maker often think about what else can be prepared in this device. Some housewives do not know that they use it to make delicious homemade sour cream, fermented baked milk, cheese, cottage cheese and other fermented milk products.

Many consumers are attracted by the fact that these products are completely natural and have excellent taste. If you're wondering how to make sour cream in a yogurt maker, it's a fairly simple process.

What is needed for this

Sour cream is made from cream that has undergone lactic acid fermentation. There are many recipes for making sour cream from cream or full-fat milk at home. A yogurt maker is best suited for this purpose. In this device, you can prepare this product by simply mixing the ingredients and leaving them inside the bowl for several hours.

The operating principle of the yogurt maker is that it maintains the set temperature for the required time. Cream, being warm, under the influence of bacteria, begins to sour and turns into sour cream.

The advantage of a yogurt making machine is that by varying the recipe, you can achieve the thickness of sour cream and other products you need. The consistency is affected by the fat content of the initial product. The fattier the cream, the thicker the sour cream.

If you have the opportunity, use natural homemade cream. Then the final product will be thick and very tasty. The fresh raw product will need to be pre-boiled and then cooled to approximately 35-40 degrees. Pasteurized cream from the store does not need to be boiled.
The second component is the starter. You can use the following as a starter for making sour cream:

special lactic acid dry starter,
four percent fermented baked milk,
natural homemade yogurt.

If you are cooking using dry sourdough, it must be diluted in cream according to the instructions. The dry product is sold in pharmacies or the dairy departments of grocery stores.

In order to make sour cream in a yogurt maker, you can use another fermented milk product. It could be fermented baked milk or bifidok. Since these products are produced by fermenting milk, they contain live lactic acid bacteria.

If you are making homemade yogurt, put some in a separate jar and put it in the refrigerator. It can be used as a starter for making other fermented milk products in a yogurt maker (cottage cheese, cheese, kefir, etc.). Use yogurt within the first two days after preparing it.

Before you start cooking, it is advisable to clean the yogurt maker. The jars are sterilized in the microwave. If you have a large container, you can simply pour boiling water over it. This is done in order to disinfect the dishes from germs.
Cooking recipes

To create medium-thick sour cream, take a liter of cream 10-15%. If they are pasteurized, they need to be warmed up a little in a saucepan. Make sure that the liquid does not boil. Pour half a bottle of dry sourdough into the warm cream and stir.

The powder should completely dissolve. It is better to first dilute it in a small amount of cream, and then pour the mixture into the rest, so you will achieve a uniform consistency. Make sure there are no lumps and pour the liquid into the yogurt maker.

If your appliance has a function for making sour cream, set this mode. If it is not available, use the instructions on the package with the starter. Typically, the specified time is 7–8 hours. Place the finished product in the refrigerator for about an hour. After this, you can try the sour cream.

In order to get thick, fatty sour cream, prepare 30 percent cream or take a fresh homemade product. Heat the cream and mix with fermented baked milk or homemade yogurt. You can whisk the mixture for even distribution.

Then, pour the mixture into yogurt maker cups or bowls. If there is no appropriate mode, set the timer for seven hours. After the device turns off, remove the jars, close the lids and put them in the refrigerator. After an hour, the product can be eaten.

Now you know how to make sour cream yourself using a yogurt maker. You can store homemade product in the refrigerator for no more than one week. It is better to use it for food in the first days after preparation.

The yogurt maker is a modern and quite versatile unit.

In addition to the yogurt itself, you can use cottage cheese and even sour cream, as in our recipe today.

Homemade sour cream in a yogurt maker is a natural, thick fermented milk product, as you can see in the photo, and incredibly tasty.

Lovers of healthy food, which can hardly be bought in our stores, should definitely take note of this recipe for making sour cream in a yogurt maker.

Ingredients:

1 liter of cream 25-30%
500 ml 4% fermented baked milk
or the same amount of ready-made lactic acid starter 2.5%

This starter is sold in bottles in the dairy departments of grocery stores.

How to make sour cream in a Mulinex yogurt maker

1. Mix cream and fermented baked milk (or sourdough) in a bowl. Lightly beat it to ensure uniform mass with a regular whisk; no need to use a mixer.

2. Pour the mixture into previously prepared, clean and dry yogurt maker jars to the top. You should end up with 7 full jars and a little left at the bottom.

3. Place them in the yogurt maker, close the lid of the device, set the timer for 7 hours.

4. After the set time has passed, remove the lid from the yogurt maker, remove the jars, screw on the plastic lids and refrigerate for at least 1 hour.

We take 1 liter of cream TM "For Health" (18%, 24% or 30%), and as a starter - 500 ml of either 4% fermented baked milk (no matter what manufacturer), or 500 ml of ready-made lactic acid starter(usually 2.5% fat):

Mix the products in one bowl, beat lightly by hand so that the mass is uniform, we also have jars from the yogurt maker on hand to pour the resulting mixture into:

Pour the mixture of cream and fermented baked milk (sourdough) into the yogurt maker jars to the top.
You will get seven full jars (in the Mulinex yogurt maker) and a little will remain at the bottom (half a ladle).
Place the jars with the mixture in the yogurt maker:
We cover the jars with the lid of the yogurt maker, set the timer (or reminder) for 7 or 7.5 hours, but if you “miss” the time (this is important for those who have yogurt makers with a mechanical timer), it’s okay: the sour cream will not curdle even after 8.5 hours:

Then we go about our business, and in the meantime, the future sour cream, thanks to beneficial lactic acid bacteria, will “breathe” in the yogurt maker, which will become noticeable very soon:

After the specified time has passed, remove the lid from the yogurt maker, take out the jars, close them with lids and put them in the refrigerator for at least 1 hour:

After an hour or more, you can remove the sour cream from the refrigerator and start eating it. In taste, color, consistency and other organoleptic properties - this is real homemade sour cream of the highest quality

But about cottage cheese.

I found this recipe.

But then - bad luck! My yogurt maker model has a large (3.5 l) bowl for cottage cheese, with a lid. But there are no devices for drainage - neither in the bowl nor in the cups. Well, at least that's what it seems at first glance. Yes, and on the second one too.
Next. Jars must not be closed with lids during cooking. What about the cup? I haven’t found it anywhere (yet), and nothing is written in the instructions either.

In general, while further studying publications on cottage cheese, I realized that people act this way. Milk is fermented in a yogurt maker. And then - according to the usual scheme for preparing homemade cottage cheese. That is, put it in a water bath (a saucepan with milk in a saucepan with water) and heat it to 60-65 degrees. As soon as the mixture has reached this temperature, remove both pans from the heat and, without dismantling the bath, leave for 30-40 minutes. After this, cool the mixture for 10-20 minutes, curd flakes should form on top, and whey should separate from the bottom. Suspend the product in gauze until the desired consistency is achieved.

Many people are dissatisfied with the taste of store-bought sour cream, so they strive to prepare this dairy product at home. It can be prepared using various methods, which result in an appetizing and high-quality product. You can also take various products as a basis, for example, cook from milk or cream.

How to make sour cream from cream?

This option is considered typical. It has one more advantage - the probability of saving approximately 30-40% of the cost of sour cream. For this recipe you should take 0.5 liters of cream with a fat content of 10% or more, tea, it all depends on what kind of product you want to get as a result, and another 50 g of sour cream.

Add sour cream to the cream and stir. It is best to do this in a jar, which must be left alone for at least 24 hours.

You should not put the container in the refrigerator, because at room temperature the product will ferment faster. Stir the mixture periodically. When you get the desired consistency, you can put the jar in the refrigerator. Ready-made sour cream is in no way inferior in taste to products found in the store.

How to make sour cream from milk?

Although this option is not traditional, the result is delicious sour cream, which is suitable as a dressing for salads, dumplings and desserts.

To cook at home, you only need 2 ingredients each: 1 liter of milk and 4 tbsp. spoons of kefir. When choosing milk, it is recommended to give preference to the market or store version with a short shelf life.

Preparation steps:

Pour the milk into a saucepan, place on low heat and bring to a boil. Later it must be left to cool a little - to a temperature of 36-40 degrees. Your hand should be slightly warm. If you have a thermometer, then use it for accuracy. To make the process go faster, pour the milk into a glass jar;

Add kefir to the jar, close the lid and shake everything well. After this, wrap the jar with a towel or blanket to preserve heat and leave for 5-8 hours. As a result, when the container is tilted, the fermented milk should hardly come away from the walls. If whey and protein are obtained from the milk, you should not worry that sour cream will still come out;

Take a large bowl and place a colander on it, and cover the top with a cotton cloth, which is best folded in 2 layers. Pour the fermented milk inside, close the lid on top and place the entire structure in the refrigerator;

After 8 hours, check what happened, since during this time the whey should separate. If the consistency is not satisfactory and you want to make the sour cream thicker, then just stir it thoroughly and put it back in the refrigerator for a couple of hours;

Place the mixture remaining in the fabric into a blender and beat it to achieve a homogeneous consistency. All that remains is to transfer everything into a jar and leave it in the refrigerator overnight. If you plan to prepare sour cream again, set aside 2-3 tbsp. spoons for later.

How to make sour cream in a yogurt maker?

If you have a yogurt maker, then with its help you can easily prepare delicious sour cream, which is suitable for sauces, as well as in various dessert recipes.

Everything is prepared extremely primitively and again from 2 ingredients: 1 liter of cream 10% and 0.5 packets of sourdough.

You need to do this:

Pour the cream into the saucepan, place on low heat and heat to 40 degrees. Use a thermometer to monitor the temperature;

Pour a small amount of cream into, say, a glass and add half of the starter there, dividing the bag. Mix well so that there are no lumps. Pour everything into the other cream and mix carefully so that no foam arises;

Distribute the mass into jars and place them in the yogurt maker for 8-10 hours. An important condition is not to move the equipment, because the bacteria need rest. The temperature in the yogurt maker should be no more than 40 degrees. After the time has passed, close the jars with lids, cool the containers and place in the refrigerator. The finished fermented milk product must be eaten within 7 days. One jar can be used for future use. In general, you can repeat the procedure 5 times, and after that you will have to take a new share of dry starter.

How to make sour cream in a slow cooker?

You can also prepare an appetizing fermented milk product in a slow cooker. This technique is very famous and can be found in the kitchens of many housewives today. It is important that there is a “Yogurt” program in it. The result will be approximately 2 shares. As for calorie content, 100 g contains approximately 115 kcal. For this recipe you should take 500 ml of cream 10-30%, and another 50-75 g of sour cream or 0.5 sachet of sourdough. It is best to use the 2nd option, as a result of which you can end up with a high-quality product.

You need to do this:

Pour the cream into the bowl and select the "Multi-cook" mode. Set the temperature to 40 degrees and the time to 10 minutes. This is another advantage of using a multicooker - the ability to control the temperature and not measure it with a thermometer. If this program is not available, then you will have to do everything the old fashioned way, heating it on the stove;

Take jars, which should be thoroughly washed and scalded with boiling water. Distribute the starter into them and pour in the cream. Pour boiling water over the multicooker bowl, where you then place the containers;

Select the “Yoghurt” program on the display and set the time to 10 hours. After the sound signal, close the lids, cool the containers and put them in the refrigerator.

How to make sour cream without milk?

This is an analogue of the usual fermented milk product, one that is not thick and can be used during fasting. It turns out appetizing and is included in recipes for making sauces and desserts. From the presented number of ingredients you will get 4 shares. This substitute has a significant advantage - you will have to spend no more than 15 minutes on cooking.

Take the following products: 185 ml of water, 70 g of peeled sunflower seeds, 2 tbsp. spoons of lemon juice and 0.5 teaspoons of salt.

You need to prepare it like this:

Using a blender, mill or coffee grinder, grind the seeds together with salt. Dilute the resulting mass with water and add lemon juice;

Take the blender again and beat everything for 5 minutes. As a result, you should get a homogeneous mass. If you are not satisfied with the thickness of the consistency, then continue whisking. That's all, the sour cream analogue is ready. You can store it in the refrigerator for no more than 2 days.

How to make sour cream thick?

Natural premium sour cream is moderately thick, without unnecessary odors and with a slight sourness. It has a uniform consistency and a white glossy color.

If the prepared fermented milk product turns out to be too liquid, it can be easily made thick using several methods:

Let's start with the most famous method, which was used in ancient times. Take a colander and line it with several layers of gauze. Place it in a saucepan and pour the sour cream into a colander. Place the entire structure in the refrigerator for 4 hours. During this time, excess liquid will end up in the pan, and the gauze will contain more thick fermented milk product;

To achieve a thick consistency, add a little sifted and pre-dried flour to the mixture. Stir to achieve the desired consistency;

Another option is to use lemon juice, which will make the consistency viscous. Add a couple of drops of juice, stir and wait a couple of minutes. If after this the consistency is still unsatisfactorily thick, then add more juice;

There is a method used by dishonest traders of fermented milk products at the market - adding starch diluted in water. As a result, the taste of sour cream will change, but to improve the situation, add powdered sugar or vanilla sugar.

Now you know how to make a delicious fermented milk product from milk and cream at home using various methods.

We are confident that once you have tried a homemade product, you will not want to go back to store-bought products.