Homemade sour cream in Oursson fermenter

Category: Dairy and egg dishes
Homemade sour cream in Oursson fermenter

Ingredients

Cream 10% 1 liter
Shop sour cream (as a sourdough) 5 tbsp. l.

Cooking method

  • I made homemade sour cream in my grasshopper .... fermenter e Oursson.
  • Cream 10%, fermented with store sour cream 15%. Cooked for 8 hours (looked after 5 hours, was not ready)
  • Homemade sour cream in Oursson fermenter
  • Tasty, not sour. Tomorrow it will be generally thick, it will be possible to cut it with a knife.
  • Homemade sour cream in Oursson fermenter

Time for preparing:

8 ocloc'k

Cooking program:

FERMENTATION

Kokoschka
Tanyulya, and what did you do?

In the evening, pour the wine and put on the sour cream!
Tanyulya
Quote: Kokoschka

Tanyulya, and what did you do?
In a fermenter.
Now the next step is to deliver kvass.
Kokoschka
I mean in what container?
Tanyulya
I have a plastic can, I do it in pressure cookers, about 1 liter 300. So I got up so comfortably. Today, in general, it is thickening !!!
Kokoschka
Tanyulyais it sealed?
I didn’t know that you can do something in a pressure cooker using a plastic can?
Florichka
This is not sour cream, but a song! I did the same for 100 g of cream 10%, 1 tsp. sour cream 15% Rostagroprom. Thick and can be cut with a knife. Now you will not forget the recipe and it is more convenient to measure with tablespoons if you need about 1 liter of sour cream. After all, then fermented baked milk can be made. Stop milk and ferment with your sour cream, for 1 liter 2 tbsp. l. I did it in Shteba, but it will be tastier in Orsik.
Tanyulya
Lily, well, is relatively tight, the lid is closed, but not tight. I do sooo much in plastic in pressure cookers. And sour cream and yogurt, scrambled eggs. Of course plastic that can be heated.
Irina, delicious sour cream turns out, I like the same Orsusha.
Kokoschka
Tanyulya, Tanya has already done it in awe !!!

I will post a review in the fermenter topic here
... The girls made sour cream in the first program, put it in a half liter ordinary glass jar for 8 hours, sterilized it beforehand, with a screw cap. I took sour cream for Izbenka sourdough 25% and cream from them 10% 450 ml.
I put it overnight, the result in the morning the spoon is super! And the color is better than theirs 25%.
I twisted the little chick in the refrigerator!
vernisag
Quote: Kokoschka
pre-sterilized, with end cap
Liiel, what's that interesting for you? At what point does it end?
Kokoschka
Quote: vernisag

Liiel, what's that interesting for you? At what point does it end?
Oh, this tablet ..... constantly twists words ......
Sneg6
Quote: vernisag

Liiel, what's that interesting for you? At what point does it end?
Kokoschka
Fixed
Esvt
Kokoschka, Lily! Good day! Can you please tell me, did you put a jar with cream and sour cream without a lid in the fermenter and closed the lid only after 8 hours (when the sour cream was ready) or did you immediately put the jar, closing it with a lid?
Tanyulya
I immediately closed the lid in the fermenter.
Esvt
Tanyulya, Tatyana! Thank you so much. Doesn't condensation form on the lid?
vernisag
I read in the book for the "Galaxy" yogurt maker that the lid of the jar itself needs to be closed after cooking, and now I do it. I think it works better, although the fermenter lid is fogging up.
Esvt
vernisag, Irina! I, too, when making yoghurts, do not close the lids (but there is a lot of condensation on the lid of the yoghurt maker). But sour cream is probably denser and you can try to close it (it will be more sterile, since the fermenter is used not only for milk) IMHO
vernisag
Quote: Esvt
But sour cream is probably denser
What is denser and less whey is then formed in sour cream and yogurt.
Lilida
Girls, be careful with the lids when closing, otherwise I closed it and apparently it turned out very tightly. And then she opened it with great difficulty, and since the can is fragile, it is very problematic to pry it with a knife. He heated it up, and then faked it with a plastic knife. Only after that I was able to open it.
Esvt
Tanyulya, Tatyana! Good day! Made sour cream according to your recipe in a fermenter. Everything worked out and very tasty. Thanks for the recipe!

And this is the result: Cream - 10% (500 grams), sour cream -10% (2 full spoons)

Homemade sour cream in Oursson fermenter
Ekaterina2
And I got sour cream, tasty and plump! Tomorrow I'll try to find 6 percent milk and try to make it with my own sourdough, I've already saved three tablespoons of sour cream in a special jar.
Mist
Tanya, thanks for the recipe
Here is my sour cream, did 6 hours
Homemade sour cream in Oursson fermenter
fedot2202
Girls! Help! He categorically does not want to get sour cream! I bought a fermenter, put it on farm sour cream, but not weighed out - in the morning it just came out with flakes like curdled milk ((((sour and nasty (I put it on weighed sour cream the next day, but I suspect it was not sour cream, but thick cream) - the result: just liquid mass, as set ((((((

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