How to make sour cream at home. Slavic sauce: sour cream from milk - homemade recipes
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 human body much better than the same cream.
How to prepare 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(With 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.
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, 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 option 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 finished product was 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.
What are the benefits of sour cream? beneficial properties what does she have?
Moderate consumption of high-quality sour cream can bring great benefit the body: improve digestion processes, improve metabolism, improve mood and performance.
This fermented milk product is very quickly and efficiently absorbed by our body, so it can be given to both children and the elderly. Sour cream promotes normalization hormonal levels, has a positive effect on the activity of the brain and reproductive system. It also saturates our body. a huge amount useful substances represented by vitamins, minerals, amino acids and fats.
Calorie content of sour cream
Calorie content of this product directly depends on the level of fat content. So one hundred grams of twenty percent sour cream is a source of two hundred and six calories, one hundred grams of fifteen percent sour cream contains one hundred and fifty eight calories, and low-fat ten percent sour cream contains one hundred and fifteen calories per hundred grams.
Does sour cream have contraindications for use?
Certainly. This is a fatty product. IN large quantities and when taken regularly, it can complicate the functioning of the liver and gallbladder, and also help increase body fat on internal organs.
Conclusion
You know how to prepare sour cream at home, you received the recipe for this. Now all that remains is to repeat it in practice. Sour cream made from quality products, is a great treat for the whole family!
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 ingredients technological principles preparations
Let's first do a little math and compare to come to the correct conclusion about economic feasibility self-cooking sour cream from milk. 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. Very good milk, especially in winter time, there is noticeably more cream and in the same glassware they occupy 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 one good manufacturer does not indicate on the packaging the composition of sour cream, and how much natural milk sealed in plastic bottle with a beautiful label, all that remains is to blindly trust, especially if the buyer has long been unaccustomed to the taste of natural, non-powdered dairy products, or does not even remember it.
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, do it real sour cream impossible without cream. This is the main difficulty of it. homemade.
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. On 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 oil 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 with the old grandfather’s, or rather, grandma'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 - perfect way pasteurization of 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 they will die. beneficial bacteria, 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 taste creamy taste, and from milk, almost skimmed, 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. Good technology We are happy to take it into service. 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 added), transfer the sour cream to sterile jar with a tight-fitting lid and place 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, clean jar for sour cream 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 - valuable product, then goat 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 sour cream from goat milk you need 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 0-6°C.
Sour cream from milk - recipe for home: useful tips and tricks
If you add a little to sour cream fresh milk, then it will not curl up. 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 until it becomes thick and has a stable consistency.
Homemade sour cream, its taste has been known to me since childhood, because I grew up in a village in the south of Ukraine and my parents always kept a cow to feed big family in Khrushchev's times. Mom always made sour milk, warmed it in a Russian stove in clay jugs, and then strained it through cheesecloth.
What kind of cottage cheese it was!!! Nowadays you rarely see one like this even on the market. So, before sending the jugs into the oven, they always removed the top layer that formed in the jugs - this was real homemade sour cream. Tender, with a slight sourness and unique taste.
Now, you go to the market and ask for sour cream, and they offer you cream skimmed from fresh milk. And in supermarkets it’s generally a disaster, there is almost no natural sour cream, everything is powdered or with the addition of Yeshek.
For Easter baking, needed natural sour cream, homemade, so that the cake is tender and tasty. In urban conditions, sour cream can be made from cream, homemade milk with natural starters.
Today I offer several ways to make homemade sour cream:
Homemade sour cream with cream and kefir
We need:
- 300 -350 ml cream 20%
- 100 g kefir (yogurt without sugar or additives)
Preparation:
1.Pour the cream into a jar, add kefir to it, stir until smooth and leave in a warm place for 12 hours.
If you do this in the evening, the sour cream will be ready in the morning. Place the sour cream in the refrigerator.
Homemade sour cream with fresh milk cream
1st option
This method requires a lot of milk, at least 3 liters of peasant milk.
We need:
- 3 liters of homemade milk
- 100 g peasant sour cream, for sourdough (Some recipes give the following proportion: 1 tbsp sour cream for every 250 ml of milk)
Preparation:
1. Peasant milk should be selected with high fat content. We make sure that there is a clear division in the container where milk is sold into cream and milk. The thicker the ball of cream, the fattier the milk.
2. Sour cream for sourdough is initially needed, peasant sour cream, store-bought may also be suitable, but you need to read its composition so that it is more natural, without starch.
3. The milk should stand for a while so that the cream rises to the top of the container, and then remove this layer into the jar. Add sour cream to the cream, mix until smooth, and leave in a warm place for 5 hours. Then mix and refrigerate for 12 hours.
4. After we look at the consistency of the sour cream, if it has not thickened too much, mix it again, put it in a warm place, and continue as before. The sour cream preparation cycle is 2 days.
2nd option
We use 1 liter of homemade milk.
We need:
- 1 liter of peasant homemade milk
Preparation:
1. The milk must be strained through cheesecloth and boiled.
2. Pour the boiled milk into a jar, being careful not to crack the jar (insert a spoon into the jar and then remove it). To prevent a film from forming on top, cover the jar with a lid. As the milk cools, condensation will form on it, carefully remove it so that it does not get into the milk.
3. Place the can of milk in the refrigerator overnight. In the morning, take it out and leave it to sour at room temperature. After the milk has soured, remove the top layer - this is sour cream.
Homemade sour cream with Vivo sourdough
Vivo starters are live and beneficial bacteria, dried in a special way, and packaged in jars for better preservation. Once in warm milk, bacteria come to life, live and multiply, increasing in number.
The products obtained as a result of the use of sourdough do not have harmful impurities, are fresh, pleasant taste and thick consistency.
Using Vivo starters, you can prepare yogurt, kefir, sour cream and cottage cheese at home based on milk (cow, goat, almond, soy) and cream.
We need:
1st method: with milk
- 1 liter of high fat milk (6%) or homemade milk up to 4% fat
- 1 bottle of starter for sour cream - VIVO sour cream, with this amount of starter you can ferment up to 3 liters of milk.
Preparation:
1. Homemade or pasteurized milk must be boiled and cooled to 37 - 40 degrees. If we use ultra-pasteurized, just warm it up.
2. If we use 1 liter of milk from a bottle with starter, you need to pour 1/3 of it into a glass, pour in lukewarm milk, mix thoroughly and add to the rest of the milk, also mixing.
3. The resulting mixture can be left in the pan, or you can immediately pour it into a jar, cover with a lid and wrap it in a blanket, warm towel, in general something warm. Place the jar in a warm, draft-free place for 6-8 hours for fermentation.
4. Then, check whether the product has thickened or not; if it has not yet thickened much, leave it under warm for another 2 hours, check again. Store the finished product in the refrigerator for up to 5 days.
The full taste of sour cream will be revealed only after a day of storage in the refrigerator, although you can eat it immediately.
2nd method: with cream
We need:
- 0.5 ml cream 20%
- 1/3 bottle of starter
Preparation: mix the cream with the dissolved starter, mix and place in a warm place, having previously wrapped the jar. We stand for up to 10 hours.
Kefir sour cream
We need:
- 0.5 l - 1 l kefir 2.5%, in a bag
Preparation:
1. Place the kefir packet in the freezer overnight.
2. Prepare a pan, a colander and multi-layer gauze or nylon fabric, it is denser than gauze. After removing the package of kefir from the freezer, cut the package, place the contents in a colander, and leave at room temperature to defrost.
During the melting process, the whey will flow into the bowl, and the sour cream will remain on the gauze. Afterwards, put the sour cream in a bowl. The whey can be used to make yeast-free pies.
Many people love sour cream, but they are in no hurry to make it at home, believing that it is difficult, time-consuming, and why in general if store shelves are bursting with a variety of fermented milk products. But still, it’s unknown what it’s made of. store bought sour cream and how useful it is. And homemade sour cream is not at all difficult to make, but it will be much better, tastier, and certainly healthier.
Ingredients for homemade sour cream
Real village sour cream made from natural fresh milk, cow or goat. Those who have their own cows most often have separators, with the help of which the fatty part is separated, which subsequently becomes sour cream. On an industrial scale, a slightly different technique is used. At home, sour cream can be prepared from natural or store-bought milk and cream. Some recipes add natural yogurt, butter, sour cream, or.
How to make homemade sour cream
Simple recipe
What you need: three liters of natural rustic.
How to cook:
- Leave the natural product at room temperature for a couple of days to sour.
- Carefully remove the cream that has collected on top with a spoon into a container.
- Cover with a lid and put in the refrigerator for 2-3 days.
Recipe with curdled milk
What is needed:
- 5 liters of natural milk;
- 50 ml natural curdled milk.
How to do:
- Carefully remove the cream from homemade milk by placing it in a saucepan.
- Heat them slightly, but do not bring them to a boil.
- Cool to 35-39 degrees, pour in the yogurt and stir for 5 minutes.
- Pour the liquid over glass jars, screw on the lids and store in a dark place overnight. In the morning, put the jars in the refrigerator, and in the evening you can use it.
Creamy sour cream
What you need:
- a couple of spoons of sour cream;
- half a liter at least 10%.
How to cook:
- Mix the ingredients and leave for 1.5 days at room temperature.
- The mixture will acquire the right consistency, then you can put it in the refrigerator for 3-4 hours.
Sour cream with kefir
What you need:
- liter of natural milk;
- 4 spoons of kefir.
How to cook:
- Pour the milk into a saucepan and bring to a boil.
- Cool to approximately 39-40 degrees.
- Pour the milk into a jar, add kefir there, stir, cover with gauze and leave for 8-9 hours.
- Place a colander in a deep cup and place 3-4 layers of gauze in it. Pour the mixture into it, cover with a lid and put in a cool place for 9 hours.
- What remains on the gauze is sour cream; it needs to be collected in a cup and beaten with a mixer.
Delicious sour cream
What you need:
- 200 ml store-bought 3.2% milk;
- 200 g butter;
- 1.5 spoons of sour cream.
How to cook:
- Remove the butter from the refrigerator in advance to soften.
- Mix it with milk and heat until the butter pieces are almost completely dissolved.
- Beat the mixture with a mixer for about 5 minutes. Then add sour cream, mix, close the lid and leave in a warm place for 6 hours.
- Place the almost finished product in the refrigerator for 12 hours.
Goat milk option
What you will need:
- 3 liters of goat milk;
- half a glass of sour milk.
How to do:
- Mix fresh and sour milk, cover with a lid or gauze and leave in a warm place for 3-4 days.
- After a while, sour cream forms on the top layer, which must be carefully collected with a spoon into a cup.
Yogurt sour cream
What is needed:
- a couple of liters of milk;
- 4 spoons of natural without additives.
How to cook:
- Pour natural milk into a jar and leave it in the cold for almost a day. Cream should form on top.
- Remove them with a spoon into another container, pour in the yogurt and leave in a warm place for 8 hours.
- Beat with a mixer and put in the refrigerator for a couple of days.
Sour cream in a slow cooker
What you need:
- a couple of liters of 2.5% milk;
- 300 g each of sour cream and yogurt.
How to cook:
- Using any program, heat the milk in the multicooker to 39-40 degrees.
- Pour in the remaining ingredients and beat with a mixer until smooth.
- Having chosen the heating mode, leave everything for a quarter of an hour. After the signal, without opening the lid, leave the mixture for 9 hours.
- After a while, pour into containers and refrigerate.
Choose impeccable author's recipes for homemade sour cream on the culinary website. Try variations 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, an inch 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 thickens 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.
