How to make sour cream from milk. Slavic sauce: sour cream from milk - homemade recipes

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.

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 fermented milk product mixer at the lowest speed and place 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 prepare sour cream at home, take butter, cut it into pieces and put it in a pan. Let it stand for a while room temperature so that it becomes soft. Then pour in the milk, set 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 with a thick napkin on top, 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 stir until smooth. Place the whipped sour cream in a container, close the lid and put it in the refrigerator for half an hour.

Products in our stores continue to gradually increase in price. And what you could easily afford to buy before is no longer so affordable today. Dairy products, like everyone else, are also not lagging behind in this “price race,” although they have never been particularly cheap. But dairy products are the main ones for many. Today we will talk about sour cream, or rather about how you can make homemade sour cream. It is clear that it cannot be made from water. It should also be based on milk, or another product, but again made from milk. We will make our homemade sour cream from cream.

We make homemade sour cream from cream. Simple recipe

So, if you prepare sour cream from cream, then in the end you can also save about 30 - 40 percent of the cost of this delicious fermented milk product. 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 do their “work” and this composition has already turned into real sour cream, then you can put it in the refrigerator.

In 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, which you should remember when you decide to prepare your next portion 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. Here they already make it from milk. Let's see.

Starting from infancy, a person becomes familiar with milk and all its derivatives. First it is mother's milk. Closer to one year, the child begins to be fed, and a little later he tries fermented milk products. And having become an adult, a person becomes almost omnivorous. And milk is thoroughly included in his diet. Kefir, fermented baked milk, Varenets and, of course, sour cream. There are times when you want to prepare a product yourself. For example, there are recipes for making sour cream from milk at home; many housewives use them.

It should be noted that lactic acid bacteria, which are part of natural sour cream, have a beneficial effect on the intestines, populating it with their microflora.

Homemade sour cream contains vitamins such as E, C, A, PP, B vitamins and minerals such as fluorine, copper, iron, zinc, manganese, iodine. And fatty and organic acids - beta-carotene, protein, carbohydrates and natural sugar- a storehouse for the body.

This product is well absorbed. Along with yogurt, kefir, fermented baked milk, it is recommended for people with a sick stomach and poor digestion. Prepared at home, sour cream improves metabolism in the body. From her undoubted benefit for brain function. The productivity of nerve cells increases. It is also believed that sour cream has a positive effect on male potency.

Sour cream is also used in home cosmetology. Masks based on it make the skin more elastic and improve tone. With their help, the skin is less susceptible to environmental influences. IN home medicine there is a place for sour cream too. It fights sunburn well. Sour cream nourishes and moisturizes the skin well. And for those who have prolonged depression, sour cream is simply a godsend. A few spoons with honey, berries and fruits - and there will be no trace of fatigue left.

Do you know that sour cream has less cholesterol than butter? This is true. If your doctor has excluded butter from your diet, you can safely replace it with sour cream. It is included in strict diets prescribed by the doctor. After all, sour cream restores appetite after illness, helps in the fight against constipation and in the general improvement of the intestines.

All this is worth trying to make sour cream from cream, milk or other ingredients that you can find in the house.

Inclusion in children's diet

Sour cream is recommended primarily for children, because it is the main supplier of calcium to the growing body. And as you know, the baby’s bones, cartilage, and teeth are made of calcium. It is better not to give this product to a child under one and a half years old.

If your baby is allergic to lactose, it is better to give sour cream with up to 30% fat content. It’s good if it’s included in soups and desserts. Then the benefit will be enormous. During the peak of viral diseases, many mothers feed their babies a salad of grated carrots and sour cream. And this is correct, because the sick child’s condition is alleviated, and the risk of becoming infected again decreases significantly.

How to make sour cream at home so that your baby gets the maximum benefit from consuming it?

Recipes for making homemade sour cream

Many people believe that making sour cream on their own is a complex and painstaking process. But that's not true. There are many in various ways her preparations.

The classic recipe for sour cream at home from milk is quite simple. For this we need 3 liters cow's milk. Milk bought in the village is best suited for this. But if you don’t have one, then take it from the store.

The milk should be poured into a saucepan and heated, but not brought to a boil. Then it should be poured into a jar, wrapped in a towel and placed in a warm place.
It takes an average of two days for milk to sour. But if it’s winter outside, sometimes it can take up to five days. It is not recommended to stir the milk or do anything else during souring.
The sour product should be poured through a colander. Make sure there are at least three layers of gauze. Allow excess liquid to drain.
What remains on the gauze must be placed in a cup and whisked with a whisk or blender. You can add milk to the desired consistency.
Place the resulting mass in a jar and refrigerate for an hour. And you can start eating.

As you can see, making sour cream is not that difficult.

Cream sour cream

One of the advantages of homemade fermented milk is the ability to prepare one product from others. The main thing is the presence of bacteria necessary for fermentation. For example, you can use cream. For 0.5 liters of cream (their fat content should be more than 10%), you need 2 tablespoons of ready-made sour cream.

How is sour cream made this way?

remember, that home product It deteriorates quickly, so try to use it within a short period of time.

other methods

In addition to these two, there are several more ways to make sour cream from milk and more.

Let's start with the same milk. The manufacturing technology is simple. For this we need following products: 320 g of milk with 3.2% fat content, 300 g of butter with 8% fat content and two and a half spoons of sour cream.

The butter needs to be cut into small pieces. Let it sit until it softens.
Mix butter and milk, put on the stove and heat. Stir.
Once the butter has melted, pour into a blender and blend at full power. This will take 3 minutes. You will get cream.
You need to pour everything from the blender into a deep container, add sour cream and mix thoroughly. Then cover tightly with a lid and wrap in something warm.
Leave in a warm place for at least 6 hours. From time to time you should look under the lid to see if any food is cooked.
Place the sour cream in the refrigerator. After cooling, it is ready to eat.

Eat wonderful recipe, how to make homemade sour cream based on yogurt. For this you need a liter of milk and two tablespoons of ready-made drinking yogurt.

Pour the milk into a deep container and place it in a cool place for 20 hours. A layer of cream should form on the surface.
Carefully remove the resulting layer. Then you need to add yogurt, stir well and put the container in a warm place for 7 hours.
Slowly beat the mixture and place in the refrigerator. It is better if the sour cream sits longer at a low temperature. Then the taste and consistency will be better.

Whatever method you use, your sour cream will be the best. After all, you made it with your own hands. Bon appetit!

Sour cream from milk at home: Video

Sour cream is a fermented milk product, which is cream fermented with lactic acid bacteria. As a result lactic fermentation changes occur in milk proteins, 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.

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 make sour cream 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. Like creamy taste 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 natural process fermentation.
The readiness of sour cream is determined as follows: assessed appearance for thickness and immediate taste.
If you want to get sour cream with a more uniform and delicate consistency, the ripening process should take place in 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, it is suitable as a base for sour cream. skimmed milk. 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 plastic bottle or decanter, cover with a thick napkin, tie and leave in a warm place.
On average, it takes 2 days for milk to sour, but if the weather 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 liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
Take any deep container and place a colander over it, which you need to cover 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's 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.
First pass through the separator warm water and then pour milk into it. Set the toggle switch so that ready-made sour cream flowed out in a thin stream
Leave the resulting mass 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 there is no separator for sour cream from goat milk at home, then you need to fresh milk add a little sour.
Leave everything in the kitchen for 4 days, after covering the jar with gauze.
During this time, a layer should appear on the surface, and this is sour cream.

Homemade yogurt sour cream

Ingredients:

1 liter of milk
2 tbsp. 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 natural yogurt

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 from 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 with a thick napkin on top, 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 stir 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 from 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 bowl for whipping. 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 sour cottage cheese, 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 over boiled milk into a jar and cool to 36-40 o C. Without a thermometer, this temperature can be determined by hand as 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 sourdough will turn into a traditional one. 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.

If you overwork daily a large number of milk, you probably have a separator on your farm. To prepare sour cream using this device, just study the instructions for use. But what if you love homemade fermented milk product, but don’t see the point in purchasing an expensive household appliance? Delicious sour cream can be made without special devices, just study some recipes from experienced housewives.

Homemade yogurt sour cream

To prepare the base for homemade sour cream - tasty, thick yogurt, purchase fresh whole milk from farmers or at the market from a reliable seller. Warm the raw material slightly (but do not make it hot!) in enamel pan, then cover the container with a tightly stretched white cloth - cotton or linen. You can use 2 layers of gauze. Place the pan in a warm place overnight and by morning you should have an excellent fermented milk product. Do not shake the pan!

To prepare sour milk with sourdough, you can use whole pasteurized milk with a fat content of 3–4%. Carefully examine the label - the product should have a short shelf life (3-4 days)

Line a colander with two layers of clean, ironed gauze and pour the curdled milk onto it. If it falls in large lumps, then you will have wonderful sour cream! Let the whey drain completely, then beat the remaining jelly-like mass with a mixer (2-3 minutes is enough). Add a small amount if necessary granulated sugar. Finished product place in a glass container and keep in the refrigerator until hardened.

If you are not sure about the safety of village milk, first bring it to a boil and cool it to a temperature of +40°C. After this, mix with sourdough (warm fermented baked milk or kefir, store-bought sour cream) at the rate of 100 ml per 1 liter of milk, cover the dishes with linen cloth and wrap them in a blanket. In 1–2 days, the fermented milk product should be ready. Beat it well and cool. If the sour cream works out liquid consistency, buy a special thickener based on sugar and starch. Mix it with a fermented milk product (1 sachet per 600 ml of homemade sour cream), beat again and cool.

Sterilized milk with a long shelf life will not ferment naturally, it will only spoil in heat and acquire an unpleasant odor

How to make sour cream from cream and yogurt

Very tasty homemade sour cream is made from natural yogurt (without fruit additives) and heavy cream. The ideal fermented milk product is one that is prepared at home in your own yogurt maker. However, you can also buy a pack of high-quality natural yogurt in the store. Carefully study the information on the packaging - the shelf life of the product should not be more than 35 days, the number of bifidobacteria should not be less than 10*6–10*7 CFU/g (the number of colony forming units in 1 g of product is indicated).

For simple recipe delicious sour cream you need:

1 cup cream 35%; - 2 tbsp. yogurt.

Pour the cream into glass jar, add yogurt to them and mix everything thoroughly. Keep the container in a warm place (you can just sit on the kitchen counter) for 6–8 hours. After this, beat the fermented milk product with a broom and put it in the refrigerator. The longer your delicacy sits in a cool place, the thicker and tastier it will be.