How to make sour cream at home: recipes and cooking secrets. Arguments in favor of homemade sour cream - for! Homemade sour cream: homemade recipes

Making homemade sour cream

Sour cream is a fermented milk product, which is cream fermented by lactic acid bacteria. As a result of lactic fermentation, changes occur in milk proteins, therefore 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. The starter culture for making sour cream consists of pure bacterial cultures - lactic acid and cream streptococci, flavor-forming bacteria.

Sour cream is easy to make at home. To do this, you need to add a special starter or good quality sour cream to the cream (it is best to take country fat milk) and let it sit at room temperature. When the cream sours, it must be refrigerated and kept at a temperature of 5-8°C for 24-28 hours, after which the sour cream is ready.

You can make sour cream without “ripening”. To do this, add citric acid and agar or gelatin solution to the chilled cream. The cream will thicken, taste sour, and after cooling will look and taste like sour cream.

It is important not to over-expose the product: as soon as the cream sours (it may remain liquid!) immediately put it in the refrigerator and let it ripen for a day, only then the sour cream is ready.

Usually fresh sour cream is liquid: if you buy it at the village market, you can spill it while you get home, but as soon as it sits in the refrigerator (or basement), it thickens. From separated milk, it sometimes turns out so thick that you practically have to cut it: it looks more like butter than sour cream.

How to recognize good sour cream

Dissolve a teaspoon of sour cream in a glass of hot water. If the product is of high quality, the sour cream will dissolve without sediment. And if there is sediment at the bottom of the glass, all that remains is to ask: “Excuse me, what did you put in there?” They could have added cottage cheese or something not so simple...

Homemade sour cream - another recipe

Ferment is added to the cream at room temperature: yogurt (good quality) or fresh sour cream, preferably homemade, of course.

A tablespoon of sour cream per glass of cream.
The cream will sour, put it on the top shelf of the refrigerator for 1-2 days and warn: just do not interfere.
The sour cream will ripen and become thick, it will be difficult to drain from a spoon.

This sour cream will decorate any dish. It can be combined with mayonnaise, ketchup, milk, if you need to season the soup (it will not curdle in the soup) or gravy.

Natural sour cream and sour cream products in stores

Natural sour cream is becoming less and less common. Under the guise of sour cream, manufacturers are increasingly offering products that look like unfinished mayonnaise. Such products are made faster than real sour cream (you just need to mix the ingredients) and are cheaper for manufacturers.

The ripening process of natural sour cream is complex and lasts 1-2 days, during which the fat hardens and the proteins swell, and the product acquires a typical consistency and taste (by the way, the special sour cream taste is given to the product by aromatic substances that are formed during the ripening of already fermented cream).

Vegetable-creamy paste, fermented sour cream paste, thermalized sour cream paste, pasteurized creamy-vegetable sour cream paste - these products are similar to traditional sour cream in consistency, color and even taste, but do not have the properties of a classic fermented milk product.

How to distinguish sour cream from a sour cream product?

Real sour cream is made only from cream and sourdough. But if among the inscriptions on the container you find vegetable oils and other food additives, then this is a combined product.

Real, “live” sour cream, which has properties beneficial to the body, should not be subjected to high-temperature processing - pasteurization, sterilization, etc. If you see the English abbreviation UHT - Ultra High Temperature - on the packaging, it means that this is a sour cream product that does not contain living microorganisms.

And real natural sour cream also comes in different qualities. Cow's milk comes in different fat contents, therefore, the cream from which sour cream is made can be either thicker or thinner.

In order to bring fat content to a common denominator, cream is “normalized” (i.e. cream that is too fatty is diluted with milk). In this case, the packaging may contain the inscription: “sour cream from normalized cream.” This usually does not affect the taste.

Production using powder (reconstituted cream, dried for future use) can change the taste of sour cream. The result is a “boiled” taste, and the structure becomes, as experts say, “gritty”, coarse, made of grains.

If the surface of the sour cream does not shine (when you buy it in bulk at the market), and instead of a thick “slurry” you see something lumpy, then most likely the production technology has been violated and it is better not to buy such a product.

If the sour cream is too liquid, then it may have been diluted with kefir. If the product, on the contrary, is too thick, it is possible that its shelf life has already expired or that the seller has added cottage cheese. Thick “curd” sour cream can be “exposed”. To do this, dilute a spoonful of the product in hot water. If there are grains left, then there will be cottage cheese.

Interesting, thanks for this article. And we just let the milk ferment, then skimmed off the already sour cream and put it in the cold :)

We have always done this too. :-) And I know that many people in the village do this. But on the market, sour cream is often made from separated milk, very thick and fatty, and cottage cheese is made from the remaining milk, so it is completely light. To get what you need, you have to add sour cream back to such cottage cheese. :-)

By the way, here at the market they now sell non-acidic sour cream more often - sellers say they buy it better. This is the same separated cream, cooled and thick, but not fermented, so it doesn’t have the usual sour cream. True, this is not a problem - you can let this sour cream stand at room temperature for a day, and it will become familiar to the taste.

Store-bought sour cream, in principle, cannot be the same as homemade, since it is made from several (many) batches of milk, different in composition and fat content, which is subsequently normalized, i.e. equalized, incl. and acidity. In common parlance, the process is called “butting” or “de-bodying” if some old sour cream is added, whose acidity is higher than normal and is not suitable for sale, although it is generally edible. Such operations work well in large dairies with large batches of products. Therefore, the smaller the plant, the better the products, because more difficult to butcher and fewer sources of raw materials. In addition, factories have another leaven. Country sour cream is fermented naturally or natural yogurt is added to the cream, and in factories a special bacterial culture is added. Moreover, this starter is not bad in principle, because... when laboratory assistants make sour cream or cheese in small batches and following the technology (for themselves), it turns out very tasty, but in large batches, a mixture of raw materials, spoilage with low-quality products, and inaccuracies in technology play a role. In general, factory-made sour cream is akin to the average temperature in a hospital or the average performance in a class :)), which is why the quality is the same.

It is probably this leaven that gives the characteristic taste. There is nothing wrong with it, it’s just interesting that any store-bought sour cream has it - approximately the same - but not a single homemade one has it. In local shops - from local dairies - the dairy products are really quite good, much better than the jars from supermarkets - those are practically inedible.

I wonder if you use milk with a short shelf life for production - can this affect the speed of preparation? I just usually buy milk from milini, it’s more natural - so I want to try making sour cream using it according to your recipe.

I haven’t tried it from the store, try making a small amount, I’ll wonder what happens. We only have village milk here, and sour cream too, now we don’t even have to make it - the neighbors do it, whoever has a cow.

I’m lucky that everything is homemade) It’s hard to find something like this in Moscow - and you can’t always trust what you find, so I’m content with what the store offers, I try to take one with a short shelf life - somehow there is some confidence that it’s more natural.

By the way, I tried making sour cream with milin, it turned out delicious, I think that the fact that it only affected the fat content - it turned out to be thick, but mine were gobbled up with dumplings with pleasure.

Not only in Moscow is it difficult to trust, I know even in small towns not everyone has good sour cream on the market. And the taste differs from one farmer to another, sometimes quite strongly. It is best to buy from those whose farms are nearby and whom you know personally. :-) But just like that, in the market, I probably wouldn’t risk it. If only for baking, where it will warm up well and then it’s not scary, and even then...
Sour cream should be thick, homemade - so thick that a spoon with it stands firmly, and if it comes from a separator, it’s almost like butter, you almost have to cut it.
There is no good liquid sour cream: it is only liquid when you skim it off; But if it sits overnight in the cold, it hardens, almost like ice cream. :-)

We had a woman selling sour cream, she made it herself, the starch eggs and the couple added more, as they sold the sour cream, people took it

If there is nothing to add, just put it on the windowsill, how long should it stand?

Please give me an answer

Depends on the temperature: the warmer it is, the faster it sours. On average - three days. But it could be two or four.

A day is enough for her to stand.

If you add milk to very thick sour cream to dilute it, will this ruin the taste and quality of the sour cream?

In general, if you need to dilute sour cream, it is better to use kefir, yogurt, or other fermented milk.
Why dilute it? Thick sour cream is very good.

True, theoretically, kefir is sometimes diluted with milk, maybe sour cream can be used too...

Previously, canteens served liquid sour cream, and a glass of sour cream cost 30 kopecks. I would really like to know the recipe for this sour cream.

Is it possible to add potato starch paste to the cream instead of agar or gelatin?

You can try it with a small amount, it should work.
And liquid sour cream from Soviet times - it seems to me that it was diluted with kefir or something similar.

In principle, the technology for making sour cream has not changed since Soviet times - normalized cream and streptococcal culture. Sourdough and aging in the refrigerator. If you don't let it stand for long, it will be liquid sour cream, it will become thicker later.

The lower the fat content, the more liquid the sour cream.

Tell me, when you add sour cream (sourdough) to the cream, do you stir it? And after the cream has soured, don’t stir it and put it in the cold - to - right?

Yes, that's right, it is.

I just separate the milk, it turns out very thick cream, I don’t ferment it with anything. They're flying away

In our village, in the post-war period, they made such “sour cream”: they boiled homemade milk, and to ferment it, they put a crust of homemade rye bread (in milk that had cooled to body temperature). After fermentation, we strained it all through 2-3 layers of gauze. A thick mass remained; the whole thing was hung on a nail so that all the liquid would drain away. The resulting thick mass was diluted with ordinary cow's milk and... it was believed that it was sour cream. Our children really liked the taste of this sour cream, but we didn’t know any other way.

More different recipes

Can you make sour cream from dry cream? If so, how?

They say it seems possible, but I have never tried it.

I’ve been making most of my own fermented milk at home for about five years now, including sour cream; the taste and quality of the finished products, of course, cannot be compared with store-bought ones. For yogurt, kefir and cottage cheese, I buy dry starter cultures on the Bakzdrav website, and for sour cream I buy AIBI from Probiotics. Sour cream is a completely separate matter, if yogurt and kefir are at least somehow similar in consistency to some store-bought ones, then I’ve never seen such thick sour cream, it’s so healthy! And the kids can, thank you for the interesting article and for promoting, so to speak, natural products, with the quality of store-bought products this is the only way to stay healthy.

And if I use natural starters created specifically for fermenting sour cream from cream, then it generally takes me only one night to prepare. I only take Bakzdrav, this dry leaven contains only lactis bacteria, so the sour cream turns out very tasty. It goes great with borscht; children also love to mix it with berries and eat it like yogurt)).

I bought sour cream from different sellers at the market: one tasted like lard, the other had some grains. I wanted to churn the butter, but the buttermilk just wouldn’t separate. Can you explain please? Thank you!

There could be many reasons. It’s rare that anyone on the market has it that’s truly tasty and has the right consistency.
Taste defects in sour cream.
The unexpressed taste is due to low acidity and weak aroma. Occurs when using poor-quality sourdough;
Excessively sour taste is a consequence of delayed cooling after ripening or prolonged ripening;
A bitter taste is formed in raw milk during long-term storage at low temperatures;
A metallic taste appears in products during long-term storage in poorly tinned dishes;
A yeasty taste appears in cottage cheese when it is stored for a long time in tightly packed tubs or not cooled in a timely manner;
Rancidity in sour cream and fatty cottage cheese is formed as a result of the activity of microorganisms that decompose fat;
Consistency defects.
Whey release occurs when the dry matter content is low or when the product is fermented;
The liquid consistency of sour cream is formed as a result of early cooling of the cream or a violation of the ripening regime of sour cream;
The lumpy consistency of sour cream appears as a result of insufficient mixing during the process of ripening and cooling;

Girls, thank you very much for your advice and recommendations. I found this same Bakzdrav. I also tried it with Vivo starters. But they are more expensive, so I returned to the first manufacturer. I store the starters in the refrigerator, the shelf life is crazy - 2 years. I took it out when needed and fermented the cream and sourdough. I don’t go to the store anymore)) Now I want to try their fermented baked milk. Has anyone bought this starter before?

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Sour cream is a fermented milk product, which is cream fermented by lactic acid bacteria. As a result of lactic 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. The starter culture for making sour cream consists of pure bacterial cultures - lactic acid and cream streptococci, flavor-forming bacteria.

Homemade sour cream is undoubtedly much healthier and tastier than store-bought! It’s not at all difficult to make, but you need to know that not all milk is suitable for these purposes. If you want to make real homemade sour cream, then take the time to find milk that has not been factory processed. So, now we will tell you how to prepare healthy and tasty sour cream at home.

Many people refuse to prepare sour cream at home because they consider the process quite complicated and time-consuming. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefits to store-bought options. You can prepare sour cream in different ways; let’s look at the most popular recipes.

How to make homemade sour cream

Homemade sour cream has an expressive taste and excellent organoleptic characteristics. Such a creamy taste is almost never found in industrial dairy products. This is why housewives prefer to make their own sour cream.

Ingredients:

3 liters of village milk

Preparations:

In the old days, sour cream in rural areas 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 every other day.
It should be noted that the sour cream obtained in this way was thick and fatty. Outwardly, it looked very much like butter; you could even cut it with a knife. The remaining yogurt was used to make cottage cheese.
To make real sour cream, you need to buy 3 liters of village milk. Usually this can be done directly from farmers, because they often sell dairy products on their own on city streets. In this case, you should check the availability of certificates and licenses for this type of activity.
The jar filled with milk is placed in the refrigerator. This is necessary to raise 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 overcooking it. In this case, the sour cream turns out to be too sour.
When ready, the cream is placed back in the refrigerator. It is recommended to wait a little more than a day.
Firstly, it is strictly forbidden to stir the cream during the entire souring period, because this will disrupt the natural fermentation process.
The readiness of sour cream is determined as follows: the appearance is assessed for thickness and taste itself.
If you want to get sour cream with a more uniform and delicate consistency, the ripening process should take place in a cool place - not in the refrigerator. Naturally, this process will take a little longer, but the result is worth it.
Quite an interesting recipe for making sour cream using sourdough.
This method differs from the first by the time it takes to ferment the cream. To do this, you need to take cream with 20% fat content 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. If possible, it is worth eliminating the possibility of shaking the cream, otherwise sour cream may not turn out.
After the allotted time has passed, you need to place the jar in the refrigerator to thicken. It is necessary to understand that the degree of thickness depends on the fat content of the cream, that is, the higher the percentage, the denser the final product.
For those who are watching their figure, skim milk is suitable as a base for sour cream. It is poured into a container and left to sour at room temperature. It is not recommended to cover it with a lid, otherwise the taste will spoil.
It is best to cover the jar with a napkin. After waiting for the whey to peel off by ¼ of the total volume, the mixture is passed through gauze. For convenience, a colander is used. The serum should drain over 2-3 hours. At the final stage, the curd mass must be beaten.

Classic sour cream recipe

Ingredients:

3 tbsp. spoons of kefir

Preparations:

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

Cream sour cream

Ingredients:

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

Preparations:

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

Homemade sour cream from milk

Ingredients:

1 liter of milk
4 tbsp. spoons of kefir

Preparations:

Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
Pour the liquid into a 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 should be covered with several layers of gauze. Pour the contents of the jar into a colander, cover the top with a lid and place in the refrigerator for about 8 hours. To ensure that the whey is well separated, it is recommended to stir the mixture periodically;
Place the remaining sour cream on the gauze into a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream into a jar and refrigerate overnight.

Homemade sour cream from store-bought milk

Ingredients:

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

Preparations:

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

Goat milk sour cream recipe

For cooking at home, you can use two methods: with and without a separator. Let's consider both options:

Ingredients:

goat milk fat content 3.2%
butter 8% fat
2.5 tbsp. spoons of sour cream

Cooking with a separator

The milk should first be left at room temperature for some time. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat to 40 degrees.
You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream
Leave the resulting mass in a warm place for a day, and then transfer it to the refrigerator. Once the consistency becomes thick, you can taste it.

Without separator

If you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk.
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. spoons of drinking yogurt

Preparations:

Pour milk into a jar and place it in the refrigerator for 20 hours. After this, a dense layer of cream should form on the surface, which must be carefully skimmed off with a spoon;
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 minimum speed, and then put it in the refrigerator. Keep in mind that the longer the sour cream is in the refrigerator, the thicker the consistency and 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 yoghurt

Preparations:

In a multicooker, heat the milk in any program to 40 degrees. Then add other ingredients to it and use a blender to thoroughly beat everything 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 into jars and put it in the refrigerator.

Sour cream recipe

Ingredients:

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

Preparations:

Mix the cream and kefir, cover with a napkin and leave in a warm place for a day or until it thickens.
The only difference is that if you look closely at the bottom of the jar, fermentation bubbles are already visible.
Place in the refrigerator 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 time, you will see the cream rise to the top.
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 harden, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly.
Then place the container in any warm place and leave for about 6–8 hours. After this, lightly beat the fermented milk product with a mixer at the lowest speed and put it in the refrigerator.
The longer homemade sour cream from cream sits in a cool place, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

store-bought milk – 300 ml;
butter – 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.
Let it sit at room temperature for a while until it softens.
Then pour in the milk, put it 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.
Add store-bought sour cream to the prepared warm cream, mix and pour the mixture into a thermos or a jar, which we wrap in a warm blanket.
Leave this structure in a warm place for about 10 hours. After the time has passed, transfer the sour cream into a container and put it in the refrigerator to mature overnight.
You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in a warm place, the more sour it becomes.
As you can see, making sour cream at home is not at all difficult, the main thing is that you have your desire!

A simple recipe for homemade sour cream

Ingredients:

milk – 3 l.

Preparation:

We take plain store-bought milk - the cheapest. Then pour it into a saucepan, heat it until warm and carefully pour it into a plastic decanter.
We cover it on top with a thick napkin, tie it tightly and put the workpiece in a warm place to sour and settle naturally. Usually this takes 2 days, and in winter, in cold weather - 5 days.
During the souring process, do not shake or stir the drink. After the specified period of time, you will see that the whey will settle at the bottom and fill about a quarter of the jar.
Next, put a colander on a wide plate, line it with thick gauze and pour our risen milk onto it. Let it sit and drain off all the whey.
When it has completely drained, after 1.5 hours, you will see a jelly-like mass. Transfer it to a bowl and beat thoroughly with a blender.
If you want to get watery sour cream as a result, then add a little milk and mix until smooth. Place the whipped sour cream in a container, close the lid and put it in the refrigerator for half an hour.

Homemade sour cream

Ingredients:

cream

Preparations:

So, if you prepare sour cream from cream. To do this you will need to purchase cream. A half-liter pack will be enough, but the fat content of the cream should be from 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 this whole simple composition with an ordinary spoon and then leave it alone for a day, maybe a day and a half. There is no need to put our future sour cream in the refrigerator; just let it stand in your room, at natural temperature, which is exactly what is needed in this case. But after the lactic acid bacteria have done their “work” and this composition has already turned into real sour cream, then you can put it in the refrigerator.
In terms of taste and consistency, sour cream made from cream is not at all inferior to the one you buy in stores. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.
Another important point to remember when you decide to prepare yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your own product as a starter, and not store-bought sour cream.
But in this short video, they will tell you another option for making homemade sour cream.

Homemade sour cream recipe

Ingredients:

fresh homemade milk,
separator,
leaven.

Preparations:

Homemade milk is quite fatty, so you need to understand that the result will be thick and fatty homemade sour cream, which can be added to soups.
To obtain such a product, you must first separate the cream. If there is not a lot of milk, then the cream is skimmed off, leaving the milk to settle.
Pour the milk into a 3-liter jar and put it in the refrigerator so that it does not sour ahead of time. The next day, carefully take it out and use a deep spoon to skim off the cream that floats to the top (also called tops).
On a farm where several cows are kept, it is simply impossible to do without a certain device - a separator. By passing milk through it, the owner can prepare homemade cream, which contains all the fat, and also receives skim milk as a return.
This method is much better and more effective than skimming the tops - because you get more cream. In order to make homemade sour cream from cream in the future, you need to ferment it. To do this, it is not necessary to leave them at warm room temperature.
Cream sours well in the refrigerator, although it takes longer. But there are also advantages. In the second case, the cream does not separate, the sour cream turns out homogeneous.

Homemade sour cream recipe

Ingredients:

homemade milk
leaven

Preparations:

Here's another way to make homemade sour cream. It is suitable just for those who carefully watch their figure and for those who prefer store-bought sour cream.
In this method, the fat content in sour cream is easy to regulate and control - you will know exactly what the proportion of fat is in the milk. Let's get started.
To begin with, to prepare homemade sour cream, you need to pour the milk into a jar and leave it at room temperature for about 2 days (if the room is quite warm, it will turn sour in 1 day). Do not shake the sour cream during the entire souring time, otherwise nothing will work.
When whey appears at the bottom of the jar for about a quarter of the entire 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 into a mixing bowl. Beat well with a whisk. In terms of consistency and taste, such sour cream cannot be distinguished from store-bought sour cream.

Classic homemade sour cream

Ingredients:

1 liter of milk
4 tablespoons of kefir for starter culture

Preparations:

Kefir can be replaced with a special starter, yogurt without additives, a tablespoon of sour cottage cheese, and previously prepared sour cream. You can simply leave fresh milk to sour until it turns into curdled milk. The only thing that will change is the cooking time.
Milk must be natural, full-fat. Cow or goat - it doesn't matter. If you use store-bought, choose unpasteurized one with a short shelf life.
We boil the milk first to neutralize pathogenic bacteria. You can skip this step if you are using a product from one cow (or goat) that you are confident is healthy.
Pour the boiled milk into a jar and cool to 36-40 o C. Without a thermometer, this temperature can be determined by hand as a pleasant warmth.
Add kefir and mix. You can simply close the jar with a tight lid and shake 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 easily come away from the walls. If the whey separates at the same time, that’s also good.
Place a colander on a deep bowl or pan. We line the bottom of the colander with a fairly thick cotton fabric (if thin, then in 2-4 layers). Pour out the infused yogurt.
Cover the colander with a lid and place in the refrigerator for 5-8 hours. From time to time we take it out and stir with a spoon so that the liquid drains away better.
After settling and getting rid of excess liquid, the starter will turn into traditional thick sour cream. You can make it smooth and homogeneous by blending it with a blender.
When preparing sour cream at home, it is easy to adjust its consistency. If you need something thicker, strain it more thoroughly, you can even squeeze it slightly. To get a more liquid one, stop the process earlier or dilute it a little with milk while whipping.

Homemade sour cream

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 time, you will see the cream rise to the top. 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 harden, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly. Then place the container in any warm place and leave for about 6–8 hours. After this, lightly beat the fermented milk product with a mixer at the lowest speed and put it in the refrigerator. The longer homemade sour cream from cream sits in a cool place, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

store-bought 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. Let it sit at room temperature for a while until it softens. Then pour in the milk, put it 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. Add store-bought sour cream to the prepared warm cream, mix and pour the mixture into a thermos or a jar, which we wrap in a warm blanket. Leave this structure in a warm place for about 10 hours. After the time has passed, transfer the sour cream into a container and put it in the refrigerator to mature overnight. You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in a warm place, the more sour it becomes. As you can see, making sour cream at home is not at all difficult, the main thing is that you have your desire!

A simple recipe for homemade sour cream

Ingredients:

milk – 3 l.

Preparation

We take plain store-bought milk - the cheapest. Then pour it into a saucepan, heat it until warm and carefully pour it into a plastic decanter. We cover it on top with a thick napkin, tie it tightly and put the workpiece in a warm place to sour and settle naturally. Usually this takes 2 days, and in winter, in cold weather - 5 days. During the souring process, do not shake or stir the drink. After the specified period of time, you will see that the whey will settle at the bottom and fill about a quarter of the jar. Next, put a colander on a wide plate, line it with thick gauze and pour our risen milk onto it. Let it sit and drain off all the whey. When it has completely drained, after 1.5 hours, you will see a jelly-like mass. Transfer it to a bowl and beat thoroughly with a blender. If you want to get watery sour cream as a result, then add a little milk and mix until smooth. Place the whipped sour cream in 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 recommended to be given even to small children from a fairly early age. However, store-bought products often leave much to be desired, so many housewives are thinking about how to prepare dairy products on their own. In fact, there is nothing complicated about this, you just need to follow a few recommendations. I’ll tell you how to prepare sour cream from milk at home, and I’ll give you proven recipes. At the same time, I will not forget that milk is given not only by cows, but also by goats. 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 cream that has been fermented with special lactic acid bacteria. Lactic acid fermentation leads to changes in milk proteins, which is why sour cream is absorbed by the human body much better than the same cream.

How to make sour cream from cow's milk at home?

Recipe No. 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 ingredients and mix well to obtain a homogeneous mixture. Set this composition aside in a warm place for twenty-four to forty hours. Periodically remove the thickened layer from the walls with a spoon and mix thoroughly.

After waiting the required time, mix the 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 No. 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. Afterwards it needs to be kept in the refrigerator for 24 hours.

Recipe No. 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 tightly so that midges and debris do not get into the milk. Leave the container in a warm place to settle and naturally sour. In summer, this process can take place in one or two days, and in winter it will take about five days. Do not shake or stir the milk while it is souring.

After the product begins to rise a little, place a colander on a wide vessel, line it with thick gauze and pour the sour milk onto it. Leave this structure for a while so that the serum completely drains.

After the whey has been decanted (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. Place the prepared mixture in the refrigerator to cool.

Recipe No. 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. Then pour them into a jar, having previously scalded it with boiling water. Add a couple of tablespoons of fresh sour cream to the cream and mix well. Cover the jar with gauze and secure it with an elastic band. Next, wrap the container well in something warm, for example, a blanket, and leave it alone for nine hours. All this time you do not need to touch the jar, carry it or shake it. After nine hours have passed, remove the jar from the blanket and put it in the refrigerator. The thickness of the finished product depends solely on the fat percentage of the cream used.

How to make sour cream from goat milk at home?

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

Take fresh goat milk and combine it with a small amount of sour goat milk. Leave this composition for four days, covering with gauze or cloth. It is best to place the jar in a warm room. It should not be touched or moved during the entire period of standing. After four days, a layer will form on the surface of the milk. This is goat milk sour cream. Carefully remove it, mix (you can use a blender) and put it in the refrigerator. At the bottom of the jar there will be yogurt, which is also highly beneficial for the body and can be used as a raw material for preparing various dishes, for example, baked goods.

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

There are now so many items in the assortment of sour cream that you can stand at the display case with the product for an hour, but still not fully understand which manufacturer to give an “excellent” rating, even if you already know what the difference is between sour cream and “smetanka”, “smetanova” ” and other similar word creation that hides the composition of the product with an affectionate and respectful inscription on the packaging.

What does sour cream consist of? In fact, half a century ago it would never have occurred to anyone to ask such a question.

Sour cream - from the word “sweep away”. It’s clear what to skim and from what – cream from milk. But after technological progress made a leap forward in the dairy industry, sour cream is not only swept away, but extracted and even invented.

When it’s made from dairy products, it’s not so bad, but when it contains secret components of non-dairy origin, it becomes unsettling - deception is always unpleasant, generates enormous mistrust and causes a defensive reaction.

That’s why people are looking for sour cream from milk - a recipe at home. They are doing the right thing in what they are looking for.

There is a big difference between sour cream and a sour cream product stored in a display case for more than 72 hours. Even if a sour cream product has a pleasant taste and thick consistency, this taste cannot be called milky, and even if you blindfold a person and do not tell him what he is tasting, he will not detect the smell of cream.

Sour cream from milk - a recipe at home with basic technological principles of preparation

Let's first do a little math and compare in order to come to the correct conclusion about the economic feasibility of making sour cream from milk yourself. More on recipes for home use a little later.

950 ml of pasteurized natural milk (3.7%) from a good, well-known manufacturer costs 86.00 rubles. A jar of sour cream (25%), weighing 330 g, from the same manufacturer in the retail network costs 90.00 rubles. Total – 176.00 rubles. But this is only 950 ml of good milk and 330 g of sour cream.

We choose milk at the market. A 3 liter bottle should contain at least 350-400 ml of cream. You just need to choose the right milk. In a glass jar, kept for at least 8 hours, after evening milking, the line of separation of milk and cream is very clearly visible: the cream (the fatty part of the milk) floats to the top and its color is creamy, and the milk remains at the bottom, it is white. 350-400 ml of cream is approximately 1/5 of the bottle. In very good milk, especially in winter, there is noticeably more cream and in the same glass container it takes up 1/3 of the volume, up to 700 ml.

A liter of homemade milk costs on average 60.00 rubles, respectively, 3 liters - 180.00 rubles. That is, for almost the same money you can get more than two liters of good, whole milk, with a fat content of at least 10%, which, if desired, any housewife can dilute with water herself, and not pay money for it. To two liters of milk, as a bonus, comes 700 ml of cream, with a fat content of at least 25% - this practically equals 2 jars of sour cream, 330 g each, at a retail price, made by a good manufacturer of dairy products. And one more thing: even this good manufacturer does not indicate the composition of sour cream on the packaging, and how natural milk is sealed in a plastic bottle with a beautiful label can only be blindly trusted, especially if the buyer has long been unaccustomed to the taste of natural, non-powdered dairy products, or does not even remember his.

Well, how? Does it make sense to make your own sour cream from milk? The recipe at home is very simple. Perhaps someone remembers from childhood in the village how a grandmother uses a spoon to collect the cream from a can of milk that has collected after settling on the surface of the milk. Then this cream will sour on its own, and it will be added to borscht or served with pancakes with cottage cheese.

Later, manual separators appeared, then mechanical ones. Yes, it is impossible to make real sour cream without cream. This is the main difficulty of preparing it at home.

But, remembering the comparative cost of sour cream made from milk, a homemade recipe will immediately seem like a saving grace from the costs of packaging, advertising, transportation, and so on. For this occasion, you can even spend money on a household separator, which will pay for itself in a matter of months, especially if the family loves sour cream, cream, homemade butter and cheese. By the way, with the help of a separator you can adjust the fat content of cream and make sour cream with a fat content of 15%, 20%, 25% and up to 48%.

If you don’t have the money to buy a separator now, then start saving in the old grandfather’s, or rather, grandmother’s way. It’s a little troublesome, but apart from a spoon with a handle bent at an angle of 90 degrees, no equipment is required. Just skim off the settled cream with a spoon and transfer it to another jar, clean and dry.

One can, of course, argue that homemade milk is unsafe to consume, that in addition to beneficial bacteria and vitamins, it is full of pathogenic microorganisms. Yes, if you are not sure about the purchase, then the milk must be pasteurized, especially if it is intended for children. But does pasteurization really cost as much as the product itself, or is there no pot in the house to pasteurize it yourself? Many housewives now use multicookers. This is the ideal way to pasteurize milk. You just need to set the timer for 5-7 minutes and the temperature at 70°C. There is no need to warm it up any more, because the beneficial bacteria will die, and there will be nothing left of the vitamins.

On the Internet you can find many tips on how to make sour cream from milk, the fat content of which is 3.2%. But sour cream should have a sweet and sour creamy taste, and from milk, almost skim, you can only get good sour milk. At least, if you make sour cream from milk, the fat content should be at least 15%. Therefore, we will leave the recipes for yogurt until next time, and how to make sour cream from milk, read below in the recipes for home.

1. Sour cream from milk - recipe. At home we make sour cream in a rustic way (first method)

Compound:

Cow's milk (evening) 3.0 l

Sourdough - sour cream 6 tbsp. l.

Preparation:

We collect the cream from a bottle of fresh, unpasteurized milk. If possible, then place the jar of cream in the multicooker, after pouring a little water into it and laying a mat. Warm up at 35°C. We take out the jar and introduce the starter, at the rate of two tablespoons of previously prepared sour cream for each glass of collected cream. If you are making your own sour cream for the first time, then buy a jar of sour cream at the market, along with milk. You will only have to spend on it once. In the future, leave a few spoons of sour cream for fermenting the next portion.

Mix the added sour cream thoroughly with the cream. It is advisable to mix the mixture with a mixer for a few seconds at low speed to break up the fat globules well and achieve a homogeneous, fluffy consistency. In production, the cream is homogenized by increasing the heating temperature to 60°C for 20-30 seconds. We are happy to adopt good technologies. Just don't overdo it so you don't end up with butter instead of sour cream. After 24 hours of aging at a temperature of 18-23oC (the ripening time also depends on the amount and activity of the starter introduced), transfer the sour cream into a sterile jar with a tight-fitting lid and put it in the refrigerator. You can store it for a week if you don’t eat it during that time.

2. Sour cream from milk - recipe. At home we make sour cream in a rustic way (second method)

Raw materials:

Whole milk, homemade 3 l

Operating procedure:

The easiest way to make country sour cream does not require any preparation. In a bottle of fresh milk, in which the boundary between milk and cream has already been marked, put 5-6 tablespoons of sour cream to speed up the ripening. Preheat the milk together with the jar in a water bath. Place the jar in a warm place, near the stove, radiator, boiler. Wrap it in something warm and wait for it to sour. The jar should be kept slightly open to provide free access of air to the lactic acid bacteria (they also breathe). As soon as you notice that a dense clot has formed at the bottom and the whey has begun to separate, take a spoon, a clean sour cream jar and collect the sour cream from the surface of the curdled milk.

3. Sour cream from milk - recipe. We prepare a dietary product at home

Raw materials:

Homemade skim milk (10%) 1 l

Special starter (mesophilic) 5 g

Dry cream (15%) 200 g

Manufacturing method:

The milk is pasteurized by heating to 70°C, cooled to 40°C and dry cream is added, with active stirring. Leave the resulting normalized milk for 2-3 hours for the dry matter to swell, then heat it again to 60°C, stirring with a mixer at low speeds: the centrifugal force creates pressure, as a result of which the fat globules are destroyed while simultaneously heating, and this contributes to the formation of a uniform texture. Cool the milk to 20-23oC and add mesophilic starter. Stir again. Pour the milk into jars, close them and after 5-6 hours put the milk in the refrigerator.

4. Sour cream from milk - recipe. Making sour cream from goat's milk at home

Raw materials:

Goat's milk, homemade

Preparation:

First, a short introduction. If cow's milk is a valuable product, then goat's milk is healing. It is perfectly absorbed by humans because its composition is suitable for enzymes that are involved in digestion. Goat milk contains antibiotics.

Its fats are smaller in size than cow's milk fats. But precisely because of the structure of proteins and fats, it is impossible to separate cream from goat milk without a separator. Therefore, for full-fat goat milk sour cream, it is necessary to have such a technique.

After separating the cream, it is heated to 45°C, then kept for a day at 23°C and cooled in the refrigerator.

Second way: to obtain sour cream from 2 liters of goat's milk, use homemade sour cream from cow's milk (100 g) or thermophilic starter culture (5% of the total volume). The milk is heated to 30-35 ° C, the starter is introduced and kept until thickened at room temperature, and then stored at 0 -6oC.

Sour cream from milk - recipe for home: useful tips and tricks

If you add a little fresh milk to the sour cream, it will not curdle. This can be successfully used when serving it as a sauce for hot dishes.

If sour cream needs to be whipped, for example, to prepare cream, then add egg white to it so that it becomes thick and acquires a stable consistency.