Home economical sour cream

Home economical sour cream

Category: Dairy and egg dishes

Ingredients
homemade milk	1 l
homemade sour cream	1 l or 0.5 l

Cooking method

• There is no cow. All dairy products from the market. I have not taken store milk for a long time, I myself can dilute milk powder, it comes out cheaper and more convenient - milk powder takes up little space.
• I mix milk and sour cream. It is more convenient for me in liter or half liter glass jars. I don't boil milk, the market is official and not big, the same people have been standing for years. Moreover, market sour cream and cream are made from raw milk.
• Further or cold ripening, longer, up to 3 days.
• Some milks are very resistant to souring.
• Or warm fermentation - in water, like yogurt, in summer, and on batteries during the heating season, there are no more than a day in jars.
• So that the cans do not overheat on the batteries, I put them in an oval low plastic bowl, just 2 liter or half-liter cans are included, to keep the heat around the cans I cover them with either a thick terry towel or, more recently, silicone molds for cakes
• I once bought a couple of shares, they came in handy as covers, a liter can closes to the bottom
• Often the sour cream heats up quite well, above 40 *, whey forms at the bottom, it is not a hindrance, I move the dense sour cream clot away from the wall with a long knife, drain the whey. I use it for quicker fermentation of milk into sour milk.
• Well, that's all - sour cream for ripening in the refrigerator.
• A liter per liter, of course, tastes fatter and sour creamier.
• But a liter per half liter is also very tasty, the taste of yogurt is a little more palpable, for a soup it is very good.
• From baked milk - the same proportions, the same cooking method. Melon sour cream is very tasty.
• Market sour cream can be taken from curdled milk, it is less fatty, but also cheaper. Or sour cream made from fermented separator cream, more expensive, but the fat content is also higher.
• Shop sour cream is usually 15% or 20% fat.
• After breeding homemade sour cream, and its fat content is clearly more than 30-40%, I get homemade lightweight sour cream with milk.

Note

My method is not new. Many people do that. For me, proportions are convenient - and sour cream remains homemade, natural, and it turns out cheaper.

Photo gawala

Irish, thank you for sharing your experience! Yesterday I crawled out to the market a bit late and was left without milk, now experiments are postponed until next Saturday, because I don't know where you can buy homemade milk in the middle of the week. In the meantime, I'll make it out of factory cream and homemade sour cream.

We sell 20% drinking cream, the neighboring grodok is a dairy plant. I bought them for several years, along with home market ones. They were relatively inexpensive, tasty and there was no palm kernel oil aftertaste. Once I came to a shop selling the products of that dairy, and the boxes are only yesterday's, but cheaper. Well I, I took this last couple. The saleswoman warned that they can turn sour quickly. Yeah .. let them turn sour. And left it on the table. As a result, the cream turned out to be tender smentana, it was in the summer. By winter, the heating battery was activated.
And the last 2 years and this dairy has switched, apparently, from raw milk to dry. Cream has become with an aftertaste of vegetable oils, the same as the expensive types for whipping.
So this breeding of homemade milk with homemade sour cream was invented.

I just remembered - somehow I managed to put a half-liter jar with a smaller amount of sour cream = a quarter of the jar I had sour cream left, poured milk

it stood for almost 2 days in a warm place, after the refrigerator - the same dense curd, whey as usual, on the bottom and a little, tasty and still sour cream, sour cream is not yet

good thickness, low fat content, and without thickeners and improvers

I made a liter of milk for 0.5 liters of sour cream according to your recipe. Everything is homemade, fresh, milk only from milking. I kept it warm for 24 hours (on a warm bathroom floor). Then a few hours in the refrigerator. It turned out something in between sour cream and thick yogurt (below). Above, about a quarter of the can, thick cream settled. Next time I'll try liter per liter. Such sour cream is just a godsend for okroshka in summer. Thanks a lot for the idea!

[Svetlana]

it's good that I liked the way, I'm glad
my husband also appreciated this method, immediately noticed that tender sour cream turns out
you have your own cow

Svetlana, your jar was just on the floor, not covered?
try to make her * a cap *, like a woman on a kettle, so that the warm air not only warms the jar from below, but from all sides, then the cream will not have time to collect at the top, but will ferment throughout the volume, a little whey is formed below, this is also good, right away excess liquid is removed

we have batteries of this type in our kitchen, only horizontally laid

I wanted to change them all, they were ugly and wide, they seemed to get in the way, and in the first winter, as I saw their convenience, the width allows you to put something, and there is no direct contact directly with the pipes, very hot in winter

cats are also always happy with a wide * bed *

No, our "cow" is three cats and a dog. A year ago we moved to the village, so here all the neighbors twist their fingers to their temples when they find out that we are not even going to have chickens. They ask - why then live in the village? But there are a lot of cows around, the neighbor brings milk herself. Milk immediately after milking, warm, beauty))) Cottage cheese, feta cheese are all the freshest. But sour cream is not good for everything. When it is brought in, it is liquid, but after standing it turns almost into butter. I smear it on bread - well, just like butter with the smell of sour cream. And often you need a more liquid and delicate one. Therefore, your method is simply salvation for me. I'm surprised that I didn't think of this myself.
Not only did I wrap the jar with a towel, I also put on a knitted hat with a thick lining on top. But the whey was never formed, just the bottom tastes more like curdled milk. And cream on top. This morning I mixed everything, it turned out sour cream with an obvious sourness, similar to the store, but old, from childhood. When palm oil was not used yet.
Underfloor heating is ideal for this, it barely warms, while the bathroom is very warm, like in summer heat. I ferment milk on it and grow seedlings. And the cats are lying there all winter, like on the beach, since the bathroom is huge, everyone has enough

But the serum never formed

very good milk you wear, as they say dense

I somehow took milk, for 3-4 days the jar stood in the refrigerator, the cream did not form, but the milk itself poured so thickly, the mother-in-law had a cow, she also gave this type of ground, steady, sweet
as I read later, such milk has a high percentage of protein

I got an addition

at the request of her husband, after settling in the refrigerator, she began to weigh sour cream, serum is released, he does not like

yeah, I weigh it in a bag made of organza, the drained whey then at least drink it, even for dough, I rinse the bag in hot water, everything leaves the organza in a moment, sour cream water is also for any dough

Ira, I was making your sour cream, but I didn't put a photo. Correcting .. C Thank you for the recipe.

glad that the recipe came in handy, thanks for the photo !!!

[Irsha]

Irsha, Irina, do you mind if I throw you a photo in this recipe? The recipe is practical, it's a pity to lose ... Or you can take a photo of Galina.

[Ilmirushka]

Ilmirushka, Ilmira, thank you - Gali has already put a photo to me, thanks to her, too, huge.
Sour cream, yes. very edible

[Irsha]

Irsha, Irina, Well! So go for all the recipes and ... beauty!