Homemade sour cream

Homemade sour cream

Category: Sauces

Ingredients
Kefir 3.2%	1 liter

Cooking method

• Put kefir in the freezer. After a day, take out, cut the bag, put cheesecloth in two layers in colo-slag, and place frozen kefir there, after 6 hours methane will remain on the gauze. Very tasty, fast, and original from ryazhenka !!!

Note

Photo by Tatiasha

How interesting, and how much sour cream is obtained in terms of quantity?

... and what is the% fat ?? And why exactly 6 hours ?? How much time is running out ?? While it is draining, put it in the x-k?

a big doubt that this can be called sour cream - rather, cottage cheese

A photo would solve doubts - cottage cheese or sour cream ...

Girls, and this is how I make cottage cheese, though it turns out very tasty. I made all the time from kefir, and now I think I should try from fermented baked milk too.

... and what is the% fat ?? And why exactly 6 hours ?? How much time is running out ?? While it is draining, put it in the x-k?

I don't know about fat content. I do less to drain and not 6 hours so that the thick one does not work out.

How interesting, and how much sour cream is obtained in terms of quantity?

I didn't measure it exactly, but I think somewhere around 450g

A photo would solve doubts - cottage cheese or sour cream ...

There are no pictures, but by the appearance of taste and consistency, sour cream. The staff speaks like sour cream of a house in the village.

Condensed milk, thanks for the answers, but one question remained unanswered: where does it flow? At room temperature or at the withers ??

I confirm, it tastes like light tender whipped sour cream, just airy, it melts in your mouth. But in the internet I found this recipe once under the name "Children's curd".
But in consistency and taste it really looks more like sour cream than cottage cheese, like whipped airy sour cream.

Condensed milk, thanks for the answers, but one question remained unanswered: where does it flow? At room temperature or at the withers ??

Yes, it flows down at room temperature!

I confirm, it tastes like light tender whipped sour cream, just airy, it melts in your mouth. But in the internet I found this recipe once under the name "Children's curd".
But in consistency and taste it really looks more like sour cream than cottage cheese, like whipped airy sour cream.

This recipe was suggested to me in the early 90s, I made it for my one-year-old son from kefir from the dairy kitchen !!!

I once also made sour cream from kefir 1%. Only I did not freeze it, but poured it onto a cotton cloth laid in a colander. I kept it to the consistency I needed. It turned out to be excellent dietary sour cream, it tasted no worse than store-bought sour cream.

This recipe was suggested to me in the early 90s, I made it for my one-year-old son from kefir from the dairy kitchen !!!

I’m not arguing, I’m just telling you where and how I found this recipe sometime.

Condensed milk, I realized ..., just now I pulled out an icy cobblestone and put it on cheesecloth, after the process, I will capture it ...

Start:

Good evening everyone! Cool cobblestones were now it's probably already sour cream !!!

I confirm, it tastes like light tender whipped sour cream, just airy, it melts in your mouth. But in the internet I found this recipe once under the name "Children's curd".
But in consistency and taste it really looks more like sour cream than cottage cheese, like whipped airy sour cream.

In the same way, I constantly make curd for my child. I just put it right now. It's just that this method for curd is more humane and beneficial bacteria do not die like during heat treatment. I make from homemade yogurt on milk mushroom. As for my taste, this is not sour cream, but cottage cheese or more cheese mass.It all depends on the exposure, the more it stays on the sieve, the more moisture will go away and the curd will be denser. Tomorrow I will try to upload my photo

Girls, everything new is well forgotten old!

This is how I made curd for my son (and he is already 24 years old) from kefir from the dairy kitchen, from fermented baked milk, from acidophilus (there was such a healthy dairy product on sale earlier), and now I strain a good non-acidic kefir for fruit and yogurt ice cream.

And freezing, it seems to me, is superfluous, everything is fine and so decant.

Lyusya, I'm also thinking of making ice cream out of such sour cream, only of the type of cream, chocolate ice cream: cheap and pleasant.

I am reporting. In terms of volume: 450 ml of whey and the same amount of sour cream, exactly sour cream, THIS does not look like cottage cheese at all (in my understanding). The color is snow-white, you cannot buy it in a store or market, the taste is the most delicate.

Condensed milk, thank you so much for the recipe. I will repeat it many times, and at the same time save money. With us, such a volume of 20% sour cream costs 40 re, for kefir I paid 24 re, and the whey for baking still turned out. I cooked sour cream for more than 6 hours, because it is not hot at home.

[Tatiasha,]

Lyusya, I'm also thinking of making ice cream out of such sour cream, only of the type of cream, chocolate ice cream: cheap and pleasant.

Tatiasha, I think that ice cream should still be made from cream and milk. This sour cream gives sourness. But I really like the fruit and yoghurt ice cream.

I use frozen strawberry puree with sugar.

I wanted to find this recipe in the "Ice Cream Maker" topic and did not find it.

And it seems to be spreading, it's from the book of recipes for the Klatronic ice cream maker.

Tatiasha Thank you for your kind words! Glad if someone likes it and helps to save money! Bon appetit to everyone !!!

Budget recipe! for those who think calories are good too. You buy kefir, and you get whey for pancakes (bread, pies, etc.) + sour cream for the same pancakes.

the recipe is just wonderful! Especially for us hostesses with children. and how convenient, sometimes the kefir stands and sour in the refrigerator, but here it is removed in the cold and when fresh sour cream is needed. Thank you.

Budget recipe! for those who think calories are good too. You buy kefir, and you get whey for pancakes (bread, pies, etc.) + sour cream for the same pancakes.

Whey bread recipe tell me !!!

[Condensed milk,]

Whey bread recipe tell me !!!

Condensed milk, but you do not need such a recipe! In any bread, replace the water with whey and you will get even more delicious bread!

Whey bread recipe tell me !!!

Luysia has already answered - any (replacing water with whey) And cook pancakes with soda with whey (fishnet turns out)

I just baked a simple white baby bread on whey, for 472g. (at first she poured water in, but remembered about whey in time, s. b.): it turned out delicate, tasty and beautiful, besides !!

[Condensed milk,]

Condensed milk, but you do not need such a recipe! In any bread, replace the water with whey and you will get even more delicious bread!

Thank you, but I didn't even think that the water should be replaced with serum !!! I'll go try

I just baked a simple white baby bread on whey, for 472g. (at first she poured water in, but remembered about whey in time, s. b.): it turned out delicate, tasty and beautiful, besides !!
[im

Very tasty, even in appearance, I will go for a mortgage too !!!

Thank you, but I didn't even think that the water should be replaced with serum !!! I'll go try

Dear ladies, if you visit the Bread Ingredients section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0 and Section Wheat Yeast Bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 , well, at least this bread for a start - you still do not know WHAT THE BREAD IS BAKED FOR !!!

Come in - let's talk

Dear ladies, if you visit the Bread Ingredients section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0 and Section Wheat Yeast Bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 , well, at least this bread for a start - you still do not know WHAT THE BREAD IS BAKED FOR !!!

Come in - let's talk

Thanks for the advice I've already read something !!! A lot of interesting !!!

Condensed milk, good luck !! Do not forget to show.
Admin. And I know, still on the cards. broth is possible, but not yet baked.
And I'll look into that Temka, the whole list is interesting, otherwise I merge a lot, forgetting about the suitability of d / bread.

[Alexandra]

Alexandra also makes from kefir only not sour cream, but cottage cheese.
Truth doesn't freeze.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121857.0

[Alexandra]

Alexandra also makes from kefir only not sour cream, but cottage cheese.
Truth doesn't freeze.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121857.0

So, after all, she takes low-fat kefir for cottage cheese. And for sour cream you need 3.2% fat.

Condensed milk, good luck !! Do not forget to show.
Admin. And I know, still on the cards. broth is possible, but not yet baked.
And I'll look into that Temka, the whole list is interesting, otherwise I merge a lot, forgetting about the suitability of d / bread.

I have many options on potatoes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

Bread girls let's go to bread sections, let's not flood

So, after all, she takes low-fat kefir for cottage cheese. And for sour cream you need 3.2% fat.

There is no difference in quality, but in the amount of fat - yes-ah ...
Alexandra makes cottage cheese-sour cream with a fat content of 0 g, and here - 32 g per liter of kefir

For such homemade sour cream I take 1% kefir, it turns out about 350 g of the finished product, but the fat is only 10 g.

Well, this is for those who do not want to overeat fat or count calories

[Vitalinka,]

So, after all, she takes low-fat kefir for cottage cheese. And for sour cream you need 3.2% fat.

Yeah. Exactly. Vitalinka,
Only I do not understand what is the point of freezing kefir.

By the way, I made from 2.6% kefir and 3.2% kefir, and so, personally my taste sensations - 2.6 - more like the taste of kefir, just thick and less sour than just kefir. And 3.2 is closer to sour cream. You can guess about 0%. So there is a difference in taste for me personally. Do not throw your slippers too hard.

And about why freeze - so in some similar topic here someone also tried to find out, and then took it and tried to do this and that. I remember that the result put everything in its place - there is more whey from the frozen glass and the mass as a result turned out to be thicker and more homogeneous. Somehow it was like that (I don't really hope for my sclerosis).

Ladies, forgive me, what kind of yogurt sour cream? Pure milk protein, i.e. cottage cheese.

Ladies, forgive me, what kind of yogurt sour cream? Pure milk protein, i.e. cottage cheese.

Yes, this is understandable, but I'd rather give a child this "sour cream-cottage cheese" with fruit than no one knows what. All sorts of Danissimo and others are resting

Ladies, forgive me, what kind of yogurt sour cream? Pure milk protein, i.e. cottage cheese.

Goodbye. In fact - cottage cheese, in consistency, in appearance and in taste - is still very close to sour cream than to cottage cheese. And what's the difference, what is it called, this name was given to you, the main thing is that it is tasty and not burdensome for the body.

So I don't mind ... healthy food is what our kids need

[Alexandra]

Alexandra also makes from kefir only not sour cream, but cottage cheese.
Truth doesn't freeze.

[So it must be stirred !!! He doesn't have enough time after work !!! And here I froze and put it in a colander for the night and sour cream in the morning !!!

Bread girls let's go to bread sections, let's not flood
[/ quote] I beg your pardon I will no longer !!!

Only I do not understand what is the point of freezing kefir.
[/ quote] No need to stir !!!

... And what's the difference, what is it called, this name was given to you, the main thing is that it is tasty and not burdensome for the body.
[/ quote] And wallet !!!

[Allegra,]

Allegra, can you tell the humanities about arithmetic ?? How is it obtained sour cream 32% fat from 3.2% fat kefir ??

[Allegra,]

Allegra, can you tell the humanities about arithmetic ?? How is it obtained sour cream 32% fat from 3.2% fat kefir ??

Can
I'm not talking 32%, but 32 gram fat is obtained in the finished product from 1 liter of kefir with a fat content of 3.2% (i.e.3.2 grams of fat in every 100 g of kefir), and the finished product (sour cream = cottage cheese) from 1 liter of kefir turns out 350-400 g (depending on the quality of kefir, sometimes 500 g is).
After all, when the whey from the kefir flows down, not only the protein remains at the top (in the sieve), but all the fat from the whole liter (10 portions of 100 g each, where each portion contains 3.2 g of fat = 32 g).

I will not count the loss of fat in serum, there it is scanty.

And now we count the fat content of sour cream = cottage cheese:
if in 350-400 g of fat = 32 g, then in 100 g = about 8-9 grams, i.e. sour cream = cottage cheese, 8-9% fat content is obtained from kefir with a fat content of 3.2%.

I hope I explained it clearly.

Condensed milk, thanks for the recipe, it turned out sour cream very similar to the store one, only thicker, tastier and, in my case, fatter, because I cooked from homemade kefir in whole milk.