Homemade sour cream from store-bought milk. Homemade sour cream from cream

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 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 heavy cream(from homemade milk). Combine these ingredients and mix thoroughly 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.

Having endured right 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 gain 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 risen 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 prepare 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 cooking different dishes, for example, baking.

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

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Before talking about sour cream, I’ll give a short excerpt from A.P. Chekhov’s story “Siren”: “...The cabbage soup should be hot, fiery. But the best thing, my benefactor, is beet borscht in the Khokhlatsky style. Serve it with sour cream and fresh parsley with dill. As soon as you have eaten borscht or soup, now order fish, benefactor (...) Of the dumb fish, the best is his. fried crucian carp in sour cream; just so that it does not smell like mud and has a subtlety, you need to keep it alive in milk for a whole day." Or remember, as in Gogol: "... Then Vakula noticed that there were neither dumplings nor a tub in front of him; but instead there were two wooden bowls on the floor: one was filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily turned to these dishes. “We’ll see,” he said to himself, “how Patsyuk will eat the dumplings. He probably won’t want to bend over to slurp them like dumplings, but he can’t: you need to dip the dumplings in sour cream first.”
As soon as he had time to think this, Patsyuk opened his mouth, looked at the dumplings and opened his mouth even more. At this time, the dumpling splashed out of the bowl, plopped into the sour cream, turned over to the other side, jumped up and just landed in his mouth. Patsyuk ate it and opened his mouth again, and the dumpling went out again in the same order. He only took upon himself the labor of chewing and swallowing." Yes, who can imagine a Russian or Ukrainian cuisine without this product. Shchi, borscht, dumplings, dumplings, pancakes - one of the main decorations of these dishes is sour cream.

Previously, sour cream in villages was made in the following way. WITH sour milk high fat content or cream, after settling, the top layer was removed. In the factory, to prepare sour cream, they take pasteurized, natural or reconstituted cream and ferment it pure culture lactic acid bacteria(streptococci), which give sour cream its characteristic taste and aroma and leave it to mature. When the mass reaches the desired acidity, it is cooled to 5-8 degrees, and then - after about a day - it ripens, becomes thick and acquires the real taste of sour cream.

To speed up the production process and increase shelf life, careless manufacturers use officially unauthorized additives, such as starch and thickeners, which add density to sour cream. The trouble is that they don’t write about this on the labels, hiding this information from customers. After all, if such inscriptions appear, it will be impossible to produce this product under the name sour cream. Such products should be called sour cream product. You probably often see packs on store shelves where there is no name, sour cream, but they are simply called Smetanka, Smetanovna or Smetanka Smetanovna, etc. Such names are prohibited, but they are still used. I do not recommend choosing such products and I myself walk a mile away from shelves with names such as kefir or sour cream product. We will not find anything in them except chemistry.

Sour cream in different countries

Our sour cream is popular not only in Russia, but throughout the world. So, in Belarus (“confused”), Ukraine, Finland (“smetana” and “crème fraîche”). In Germany, sour cream is called schmetten or schmand (in Yiddish - shmetana), in Slovenia - kisla smetana, in Poland - śmietana, in Bulgaria - kysaná smetana, in Slovakia - smotana, in the Czech Republic - zakysaná smetana, in Romania - smântână. In France, England, Spain, Italy, Denmark, the Benelux countries - derivatives from "crème fraîche", in Hungary - tejföl or tejfel, in Estonia - hapukoor, in Lithuania - grietinė, in Latvia - skābs krējums, in Serbia and Macedonia - pavlaka or mileram, in Bosnia - povlaka, in Croatia - kiselo vrhnje.

Sour cream in Russia

According to GOST P 52092 of 2008, sour cream is fermented milk product, made from normalized/reconstituted/recombined cream or mixtures thereof. Depending on the mass fraction of fat, sour cream can be low-fat, low-fat, classic, fatty and high-fat. Sour cream should be a homogeneous, thick mass with a glossy surface, with a sour milk smell, without any foreign flavors. For products made from recombined cream, the taste of baked milk is allowed. The color of sour cream should be white with a creamy tint, uniform throughout the mass. Classic sour cream can be recognized by the composition indicated on the package - it is made only from cream and sourdough.

How to choose the right and healthy sour cream

To do this, you must carefully study the composition of the product indicated on the label. Real sour cream is made only from cream and sourdough. The addition of any product, including milk, spoils the taste of the product, which differs significantly from the classic concept - sour cream.
According to GOST, the labeling of any sour cream package must contain the following information:

Product name;
- norm of mass fraction of fat content in percent (for a product made from natural milk, the mass fraction of fat is indicated “From...to...”);
- name and location of the manufacturer (legal address, including the country, and, if it does not coincide with the legal address, the address of the enterprise) and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);
- trademark (if available);
- net weight (g or kg);
- information about the composition of the product (information about the raw milk used is indicated after the words: “Composition: made from...”). Starters or bacterial concentrates are indicated after the words “using”;
- nutritional value(content of proteins, fats, carbohydrates, calorie content per 100 g of product);
- quantity lactic acid microorganisms at the end of the product’s shelf life, at least 1x10 to the seventh power CFU/g;
- storage conditions;
- date of manufacture;
- best before date;
- designation of this standard;
- information about product certification.

Speaking of packaging. If possible, buy sour cream at glass containers. If not, choose an airtight container. Sour cream that is not sealed, that is, not sealed, has more quality risks and, as a rule, has a shorter shelf life. Today, the most common type of container for sour cream is a plastic glass with an aluminum foil lid and an additional transparent lid. It is this container that preserves all the qualities of sour cream and increases its shelf life. The plastic must be of high quality, rigid and free of cracks.
As we have already written, the color of sour cream should be white with light creamy shade. The presence of any lumps, unevenness or dullness is not allowed - the surface must be absolutely smooth, glossy and shiny.
As for the lumps. You've probably noticed more than once that sometimes sour cream comes with grains. This is a defect that is associated with incorrect temperature conditions for storing sour cream in the store. Usually sour cream is stored at a temperature of 2 to 6 degrees. But sellers are playing it safe and storing it at lower temperatures. As a result, the water freezes and destroys the structure of sour cream, resulting in the appearance of grains. It is better to avoid consuming such sour cream.

How to make sour cream at home

You can buy sour cream in the store, or you can make it yourself. In urban conditions, in order to make sour cream at home, you will need full fat milk(shelf life no more than 3 days!) 1 liter, it is best to buy homemade at the market or from dairy farms. Pour the milk into 3 liter jar and leave to sour room temperature for 2-4 days, covering with a napkin on top. When the milk has risen and increased in volume by 2-3 times, forming whey at the bottom at 1/4 of the height of the jar, you can begin preparing sour cream.
Place cheesecloth in a colander, pass the mixture with the whey through a sieve, and let it drain for 1-2 hours. Place the jelly-like mass into a blender and blend. Chill in the refrigerator for about an hour. Homemade sour cream ready. If you want to reduce cooking time, add 2-3 tbsp to the milk. l. kefir

How to store sour cream

Sour cream belongs to the series perishable products, so store it for a long time do not do it. There is sour cream on sale with a shelf life of up to a month; it is better to avoid purchasing such a product - choose sour cream that has a shelf life of about 5-7 days. Sour cream should be stored in a glass container in the refrigerator at a temperature of -2 to +8 °C. Now sour cream is sold in plastic cups, I advise you to pour it into glass jar or clay pot with lid. I remember my grandmother putting a piece of refined sugar in sour cream - that way it stayed fresh much longer.

Fermented milk products are good for human body, they are given even to small children. Sour cream can be put in borscht, in a salad, in a casserole, eaten with cottage cheese or just like that. But the products in stores are not very good good quality. Make your own sour cream at home, there is nothing complicated about it.

Making sour cream at home from whole milk

In this recipe we will use one ingredient - homemade milk. Buy milk at the market from villagers. It has a natural fat content, and many villagers sell it as soon as the cow is milked. Pour 3 liters of milk into a clean plastic bottle or glass jar. Cover with a white cloth and tie the lid with an elastic band or string. Send to a warm place for 2 days. If the apartment is cold, it will take about 5 days to sour. Do not stir the milk or shake the bottle. You will see whey at the bottom of the jar - the product has turned sour.

• securely secure the colander over a large bowl or saucepan;
• place 3-4 layers of gauze on top of the colander;
• pour the sour milk through a colander with gauze into a bowl. Wait until the liquid drains into the bowl. This takes more than one hour;
• collect the entire mass from the colander, remaining after all the whey has drained.

Place the mixture in another bowl and beat with a blender. Add milk to get the right consistency sour cream. Place the product in a jar, cover with a lid and place in the refrigerator for an hour and a half.

Making sour cream from cream at home

Take:

• 1 liter of milk;
• 2 tbsp. l. ready-made sour cream. Can buy full fat sour cream in the shop;
• 1 tbsp. l. 35% cream.

You can make cream from whole milk. Place the container with milk in the refrigerator for 18-20 hours. They will rise up in the jar. Carefully remove them with a spoon into a plate. Now you have two options for making sour cream:

• Transfer the skimmed cream into a jar and place in the refrigerator. The frozen cream will become sour cream;
• add sour cream from the store to the cream and mix thoroughly. No milk is used here. Place the vessel in a warm place for 6-7 hours. Beat the product a little with a mixer at low speed and place in the refrigerator. The thickness of the finished product depends on the time spent in the cold.

Making sour cream at home from store-bought milk

Buy in store fresh milk. Look at the label, the product should have a short shelf life. Prepare:

• 300 ml milk;
• 3 tbsp. spoons of sour cream from the store;
• 300 g butter.

Cut the butter in small pieces and place in a saucepan. Leave it in the room to soften. Pour milk into the butter, place it on the stove and melt it in the milk. Stir all the time. Your next steps are as follows:

• pour the resulting mixture into a blender and turn on the device for 3 minutes at full power;
• add sour cream from the store to the warm whipped cream and stir;
• Pour the mixture into a jar and find a warm place for it. You can wrap yourself in a warm blanket. The more time the product is warm, the more sour it will be.

Leave the sour cream to rise for 10 hours. Then transfer to another bowl and place in the refrigerator overnight. Adjust the fat content of the finished product by proportions of the ingredients in the recipe.

Making sour cream at home - other methods

There are other ways to prepare sour cream:

• leaven. Add starter or two tablespoons of kefir to 400 g of heavy cream. Sour milk will also do. They will sour quickly in a warm place. Place the resulting sour cream in the refrigerator and use as needed;
• lemon acid. This method does not require souring of the product. Add a little citric acid and dissolved gelatin to the cream. Place the product in the refrigerator overnight. You will receive sour cream with a pleasant sour taste and good thickness;
• separator distillation. If you have a separator, distill homemade milk on it until you get cream. After distillation, cool the cream and get rich sour cream.

Try to put the above recipes into practice. You will make it homemade delicious sour cream, prepared from quality products. Follow the cooking technology and you will do an excellent job with this simple kitchen job.

Choose impeccable author's recipes for homemade sour cream on the culinary website. Try variations made from homemade whole milk, kefir and cream, with or without special sourdough. Adjust the fat content of sour cream yourself!

Sour cream is one of the oldest dairy products. In the past, the tip was collected from fermented milk. IN modern conditions Methods for producing sour cream have improved. The most important role in the preparation of sour cream is played by the main raw material - milk. Therefore, you need to buy whole milk. It is advisable to do this in a market where the natural fat content reaches 30%. The second required ingredient is sourdough, the choice of which is quite large. Be sure to pay attention to the expiration date and composition of the raw materials.

The five most commonly used ingredients in homemade sour cream recipes are:

Interesting recipe:
1. Boil homemade whole milk in a saucepan.
2. Cool to 40°.
3. In a small volume warm milk dilute the starter.
4. Pour the solution into the bulk. Stir thoroughly.
5. Pour into a container and wrap well. Place in a warm place, or use a yogurt maker.
6. After time (7-9 hours), check the sour cream for readiness. If it has thickened enough, cool it in the refrigerator for several hours.

Five of the most nutritious recipes for homemade sour cream:

Helpful Tips:
. The most common reason for failure in making sour cream is non-compliance temperature regime. Optimal temperature cooking 35°-40°.
. Sour cream can be fermented in any convenient way. The main goal is to obtain valuable organic lactic acids that benefit the body.
. To make sour cream, you can use cream of any fat content.

Making homemade sour cream

Sour cream is a fermented milk product, which is cream fermented with lactic acid bacteria. As a result lactic acid 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 to the chilled cream citric acid and agar or gelatin solution. 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 liquid: 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 others nutritional supplements, then this is a combination 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 you are looking at a sour cream product that does not contain living microorganisms.

And real natural sour cream also comes in different quality. 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-butting” if some kind of old sour cream, 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 products, because more difficult to butcher and fewer sources of raw materials. In addition, factories have another leaven. Village sour cream it is fermented naturally or natural yogurt is added to the cream, and in factories there is a special bacterial culture. 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, decomposition 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 to make 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 a market good sour cream. 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 also be used...

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.
A liquid sour cream 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 and it turns out great heavy 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 milk. rye bread(into milk that has 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 the usual cow's milk and... they thought 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 the fermented milk at home for about five years now, including sour cream, taste and quality 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 this thick sour cream I’ve never seen it before, it’s so useful! 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 when long-term storage 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;
Rancid in sour cream and fatty cottage cheese 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;
Liquid consistency sour cream is formed as a result of early cooling of cream or violation of the sour cream ripening regime;
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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