How to make sour cream in a yogurt maker?

Hello!
I bought a yogurt maker Mulinex, I can make yogurt, but I can't make sour cream.

First, I took 0.5 liters of 10% cream, added 150 grams of Narine yogurt there, after 5 hours I got something sour. Then I put 2 tbsp in 0.5 liters of milk. tablespoons of sour cream, got sour in 8 hours, ate it successfully, but it's not sour cream. Then I added 2 tbsp to 0.5 liters of 10% cream. tablespoons of sour cream, did not receive anything at all after 8 hours, smells like and smells, I'm going to use pancakes.
How to make sour cream in a yogurt maker?

Just like making kefir in it. I took kefir from the dairy children's kitchen, it seems that something worked out, but somehow weak, I don’t know what will come of it the second time.

Also tell me, what else can you cook cool in a yogurt maker?
Just indicate the exact recipe, how much of what and how many hours to ferment.

I dare to suggest that to get sour cream 10% fat content may not be enough ...
I made from 30% cream, fermented with sourdough (from a dairy) turned out well, but for a long time, on the second day, but I don't have a yogurt maker.

I'm 1 yr. milk added 2 tbsp. l. 30% sour cream (before putting in, you need to try so that it is not sour). Sour cream must be real, leavened. After 8 hours, a very decent sour cream was obtained, but the fat content is not enough. If made with cream, it will be better.

I'm in 1 yr. milk added 2 tbsp. l. 30% sour cream (before putting in, you need to try so that it is not sour). Sour cream must be real, leavened. After 8 hours, a very decent sour cream was obtained, but the fat content is not enough. If made with cream, it will be better.

Hmm, all this is strange. The yoghurt maker keeps the temperature from 43 to 45 degrees, I checked. I took a liter of 2.5% milk, added 2 tablespoons of the freshest market sour cream, its color was not even white but fatty, in general, you know how homemade sour cream looks. After 10 hours, I got not sour cream, but sour, which I ate without problems, but it was not sour cream. In theory, what is being sold on the market in this case, not with sourdough or something?
Then I poured 2 spoons into the cream of 10% of the already store company, the president didn’t get anything at all. And how can you only cook sour cream in a yogurt maker.
Now at the expense of using 30% cream, comrades, it's going to go bankrupt! In this case, it is 3 times cheaper to go to the store or to the market and buy sour cream. We have here 0.5 liters of 10% cream costs 1.3 US $.

I took a liter of 2.5% milk, added 2 tablespoons of the freshest market sour cream, its color was not even white but fatty, in general, you know how homemade sour cream looks. After 10 hours, I received not sour cream, but sour, which I ate without problems, but it was not sour cream. In theory, what is being sold on the market in this case, not with sourdough or something?

In general, market (homemade) sour cream is cream that is formed during the separation of homemade milk. It turns out reverse and cream. They should not contain any leaven. This cream becomes very thick after a few hours.

Hello!
I bought a yogurt maker Moulinex, I can make yogurt, but I can't make sour cream.

First, I took 0.5 liters of 10% cream, added 150 grams of Narine yogurt there, after 5 hours I got something sour. Then I put 2 tbsp in 0.5 liters of milk. tablespoons of sour cream, got sour in 8 hours, ate it successfully, but it's not sour cream. Then I added 2 tbsp to 0.5 liters of 10% cream. tablespoons of sour cream, did not receive anything at all after 8 hours, smells like and smells, I'm going to use pancakes.
How to make sour cream in a yogurt maker?

Just like making kefir in it. I took kefir from the dairy children's kitchen, it seems that something worked out, but somehow weak, I don’t know what will come of it the second time.

Dmitro,
sour cream is just sour cream. I think you took sterilized store cream, maybe the problem is in them: they "kill" all living things and they cannot ferment themselves even in warmth, they need an addition of live bacteria from the same sour cream, also "live".
In the village, to get sour cream, they skim the cream from whole milk and leave it warm overnight (for example, a cooling bath).
In urban conditions, if you have already reached the market for "real" milk, then why not immediately buy homemade sour cream there.

And kefir is obtained not by adding kefir to milk, but produced by a special kefir fungus. By simply adding kefir to milk, you get cottage cheese.

IMHO - make your own yogurt, and it's better to buy another sour milk ready-made.

Dmitro,
sour cream is just sour cream. I think you took sterilized store cream, maybe the problem is in them: they "kill" all living things and they cannot ferment themselves even in warmth, they need an addition of live bacteria from the same sour cream, also "live".
In the village, to get sour cream, they skim the cream from whole milk and leave it warm overnight (for example, a cooling bath).
In urban conditions, if you have already reached the market for "real" milk, then why not immediately buy homemade sour cream there.

I don’t take real milk, I don’t like it, the cow stinks and it’s a bit greasy. I would like to make sour cream at home, perhaps it will be cheaper and better than in the store.
Where can I get live sour cream in that case, if it's not sour cream on the market, but cream. In general, if anyone has made or is making sour cream at home in a yogurt maker, I would like to hear the recipe. I see that no one does.

And kefir is obtained not by adding kefir to milk, but produced by a special kefir fungus. By simply adding kefir to milk, you get cottage cheese.
IMHO - make your own yogurt, and it is better to buy another sour milk ready-made.

Surprisingly, for now, I get something very similar to the kefir that I added there. But when I add sour cream to milk, I get sour milk, not smatanu.
Why should you buy another sour milk? I also want to drink fresh kefir, you can't buy it in a store, I can't go to the dairy kitchen. I also want to eat sour cream, the market one is too greasy for me, the manufacturer is not clear, there are no guarantees for sterility.
In general, what's the difference, if there is an opportunity to make sour cream in a yogurt maker, then why not make it.

By the way, where to get the kefir fungus, is it in pharmacies, or only in production facilities it remains to beg.

When buying sour cream in the store, pay attention to its composition. And you will understand everything. It's like store-bought yogurt - it can be live, but there is one name. It's important to buy the right sour cream.

[HOW TO FIND QUALITY SOUR CREAM IN THE STORE]

HOW TO FIND QUALITY SOUR CREAM IN THE STORE

Sour cream has always been considered a very healthy and nutritious product. It is no coincidence that sour cream is recommended for people weakened and emaciated. True, this is about the sour cream that is prepared in the classical way - from cream and sourdough. Unfortunately, this does not apply to many products that are sold in our stores under the name "sour cream".

The first thing you should pay attention to when choosing sour cream is the shelf life. The larger it is, the less benefit the product will bring to your body. If the packaging says that sour cream can be stored for several months, then, most likely, the manufacturer has subjected it to high-temperature processing, in which lactic acid bacteria die in the product.

Natural sour cream, it should have a pure sour milk taste and a relatively short shelf life. If we have a shelf life of more than seven days, then we should think about how natural it is.Because at present some manufacturers use stabilizers, as well as other technologies that allow producing sour cream (which, by the way, can no longer be called sour cream - it can be "sour cream" or "sour cream product"), which has a longer shelf life.

When choosing sour cream, keep in mind that the use of modern technologies makes it possible to produce a product from vegetable cream, soy protein and stabilizers, which in taste and appearance almost does not differ from natural sour cream. But this is not sour cream. When buying sour cream, pay attention to its consistency - low fat sour cream cannot be as thick as classic. Often, when making low-fat sour cream, manufacturers use various stabilizers to give the product a thicker consistency.

Natural sour cream, if prepared according to traditional technology, should have a thick consistency. Of course, its density is determined by the fat content. Everyone knows that the fatter the product, the thicker, pasty consistency. Sour cream has less fatty, lighter consistency, but still pasty and a little acid, of course, it feels stronger, but this is not a defect if the product is natural and fresh.

Let's try to conduct an experiment with purchased sour cream. Apply the product in a thin layer to the glass and see what happens when the sour cream dries. Real sour cream forms an even white layer, and poor-quality sour cream will give stains that are easily visible in the light.

And now we will try to bring unscrupulous manufacturers, as they say, "to clean water." One way to test the quality of sour cream at home is to dissolve a teaspoon of the product in a glass of hot water. Good quality sour cream dissolves immediately, and falsified cream settles to the bottom.

When buying sour cream at the supermarket, try to choose the product from the back of the refrigerator counter. The temperature regime is better preserved there, and therefore there is less chance of buying a spoiled product.

Our summary:
• Read the label carefully - real sour cream consists only of cream and sourdough.
• High quality sour cream is homogeneous, without lumps and small grains.
• Dissolved in a glass of hot water, natural sour cream does not sediment.
🔗

When buying sour cream in the store, pay attention to its composition. And you will understand everything. It's like store-bought yogurt - it can be live, but there is one name. It's important to buy the right sour cream.

In this case, in our city there is no correct sour cream, I took the best, proven in the store. It is also not clear to me why everyone thinks that if you add sour cream to milk, you get sour cream. After all, this is the purest recipe for sour milk, but not sour cream.
Tovarischi! Let everyone who has yogurt makers experiment, try and make sour cream yourself.

Well, finally, there is a good advice. In this case, I am 100% sure that I will not find real sour cream in my city.
Also, I still do not understand why market sour cream is not sour cream.

Also, it is not clear to me why yogurt can be made from yogurt, but kefir cannot be made from kefir. Some nonsense.

[Kefir]

Kefir
Kefir is a pleasant and refreshing drink. It normalizes intestinal activity, stimulates appetite, its use has a beneficial effect on gastrointestinal activity. Whole or skim milk serves as the basis for making kefir. Boiled milk must be cooled to 20 - 25 ° C. Then it is poured into sterile containers. Sourdough - kefir fungus is added to the prepared milk. It contains lactic acid sticks, lactic acid streptococci and yeast. During fermentation, two types of fermentation occur - lactic acid, caused by lactic acid sticks and streptococci, and alcoholic, occurring under the influence of yeast. Ripening of kefir should take place at a temperature of 14-16 ° C.At the stage of maturation, alcoholic fermentation takes place, as a result of which alcohol and carbon dioxide, which give it freshness, appear in the kefir composition.

There is almost no alcohol in weak kefir. But in two-three-day kefir stored at 8-10 ° C, the strength increases.

You can not only buy kefir in the store, but also cook it at home. For this you need kefir fungi.

First, you must take a suitable clean sieve, rinse with it the kefir fungi with boiled water at room temperature, place them in a clean glass container. Boil and cool milk to room temperature. Then pour it into a suitable glass container, adding kefir fungi (66 g of milk per 1 g of fungi). Cover the top of the container with a clean, breathable cloth. During the day, keep the fermented milk at room temperature, shaking the liquid after 8-12 hours.

If the next day the milk does not ferment (the ferment does not appear on the surface of the milk), then you will have to ferment the milk again. Probably your starter was of poor quality.

After the milk is fermented, strain it through a sieve. Wash the unstrained starter culture with warm boiled water and ferment the milk with it again as described above. Put fermented milk in a cold place for a day. In the future, you will use this milk as a ferment to make kefir. But it is only suitable for use within two weeks of preparation. Store it in the refrigerator.

Next, you need to prepare milk for making kefir. Boil it and then cool it to room temperature. Add 2-3 tsp to the milk prepared in this way. sourdough. In a day, kefir is ready. Before its formation, fermented milk should be stored at a temperature slightly below room temperature.

When adding starter culture, you need to take into account that the more you add it to milk, the sooner you get kefir, but the content of carbon dioxide and alcohol in it will be slightly higher. The resulting kefir is stored in a cool place.

In the case of making kefir using dry starter culture, proceed as follows. Dry kefir fungi must be washed with warm boiled water, placed in a glass, add the same water and, covered with gauze, leave for a day at room temperature. During the day, change the water in a glass to fresh 3-4 times, then carefully drain it and add warm pasteurized milk instead of water. When the sourdough appears on the surface of the milk, it can be considered ready to produce kefir, suitable for several fermentation. For the best preservation of the starter culture, rinse it with cooled boiled water twice a week.

You can cook kefir without kefir fungi. In this case, kefir itself is suitable as a leaven. Boil milk (or use pasteurized milk) and cool to room temperature. Ferment this milk: two teaspoons of sourdough per glass of milk. Glasses with milk should be kept in a warm place during fermentation. After the milk is fermented, you can use it to make homemade kefir. After ten days, the leaven should be renewed.

[How to cook yogurt, kefir, sour cream]

How to cook yogurt, kefir, sour cream at home
Fermented milk is very beneficial for digestion. Here are simple recipes for its preparation.

Curdled milk recipe
Heat the milk to a boil, and then cool to 40-50 °. After that, add a special ferment to it (2-3 teaspoons per liter of milk), close the lid and put in a warm place. After 10-12 hours the milk is curdled into curdled milk. It is cooled in cold water and kept at a temperature not higher than 8 ° for 8-10 hours.

In the future, you can use 2-3 tablespoons of ready-made yogurt for sourdough. They are taken by first removing the top layer of yogurt.

Recipe for curdled milk with sour cream
Boil the milk, cool it to a temperature of -30 ° C, add sour cream at the rate of 0.5 cups per 1 liter of milk, mix well, cover the dishes with a lid and put in warm water for 6-8 hours, while the water temperature should be constant. Cool the finished yogurt to 10 ° C.

You need to ferment pasteurized, sterilized or boiled milk with sour cream (1 teaspoon per glass of milk), kefir or special ferments.

The abundance of lactic acid bacteria introduced into milk will inhibit the development of other microbes.

How to ferment milk
At room temperature, milk turns sour within 10-12 hours. For quick sour milk, you can put a crust of bread in fresh milk, or pour a little vinegar or lemon juice and warm it up.

Ryazhenka prepared in the same way as yogurt, but from baked milk. Ferment warm baked milk (35-37 ° С) with sour cream at the rate of 1 glass per 1 liter of baked milk and stand in a water bath for 3-5 hours. Cool the finished fermented baked milk.

How to cook kefir
To prepare kefir, the milk must be boiled, let it cool and add ferment (1-2 tablespoons of kefir per glass of milk).

How to make sour cream at home
Sour cream can be made at home. To do this, add a special sourdough or good quality sour cream to the cream and let it stand at room temperature. When the cream turns sour, it must be put in the cold and kept at a temperature of 5-8 ° C for 24-28 hours, after which the sour cream is ready.

You can make sour cream at home and without "ripening". To do this, add citric acid and agar or gelatin solution to the chilled cream. The cream will thicken, become sour in taste and, after cooling, will look and taste like sour cream.

A source: 🔗


Z. Y. Dmitro read the Yoghurt Maker topic, you will find there many interesting recipes and tips for making yoghurt and other fermented milk products

In general, how many people have so many opinions. A bunch of recipes for making sour cream and kefir and all different. People! Thanks for the recipes, of course, I'll study them, but someone himself tried to make something worthwhile in terms of sour cream or kefir + yogurt maker. Recipes are recipes, but these are not proven recipes and it is not always clear what is meant.
In general, I went to the forum to find people who themselves have already prepared something and know exactly what is needed and where to put it.

[Dmitro]

Z. Y. Dmitro read the Yoghurt Maker topic, you will find there many interesting recipes and tips for making yoghurt and other fermented milk products

Yes, I read this topic a month ago, there are a lot of opinions on how to prepare yogurt in different ways, there is nothing at all about sour cream, about kefir too. Rather, there is 1 untested recipe for sour cream, I didn't succeed with it.

I'm in 1 yr. milk added 2 tbsp. l. 30% sour cream (before putting in, you need to try so that it is not sour). Sour cream must be real, leavened. After 8 hours, a very decent sour cream was obtained, but the fat content is not enough. If made with cream, it will be better.

I was making sour cream. And even wrote how. And the sour cream came out not sour at all, only the fat content (since milk is 3.5%) was dietary (for sour cream). If it didn't work out for you, then choose the right milk and live sour cream. And how else can you make it in a yogurt maker?

Which manufacturer's milk and sour cream did you use?

Sour cream 30%

Ingredients: normalized cream, sourdough. No preservatives.

Milk House in the village (it is better to take 6%)

The comrade's astonishing reluctance to understand what has already sounded here in several posts: sour cream is the sour cream of cow's milk. Making sour cream in a yogurt maker will not work, and not cheaper, but, on the contrary, more expensive. Purchased cream is more expensive in itself than purchased sour cream. Plus the spent e. energy, plus water for washing dishes for cooking.

Sour cream 30%
Ingredients: normalized cream, sourdough. No preservatives.
Milk House in the village (it is better to take 6%)

Do you live in Kremenchug?
Strange, we don't have milk and such sour cream for fat content on sale. Milk I saw a maximum of 3.5%. I will try to plump sour cream of buttermilk production one more time, I will probably plump in 10% cream. I'll let you know the result.

to the question of sour cream. today made yoghurt entirely from 10% cream, no milk or sugar added. in short, yogurt (activia) + cream 10% = sour cream! the cooking technology has not changed - mix, heat and in a thermos for 5 hours. the product is great! take into service

I tried to ferment with sour cream - the output is also sour cream ... any fat content, does not matter much. and add sugar - the resulting sour cream will be a little sweet
I did it with sour cream in a thermos, in principle, the result is good, but it's not really yogurt

If you want something natural, go to the market for a permanent thrush. For 1 liter of good milk 2-3 tbsp. l. sour cream, and get a natural product. Just pay attention, when milk is fermented for more than 8 hours in the open air, "bad" bacteria begin to develop. Therefore, it is better to ferment in a yogurt maker (or thermos) where a favorable environment, a constant pace, is created. 40 deg. heat, and the milk ferments in 6-8 hours, then it cools down for an hour and is removed in the cold.

Everyone succeeds, including me.
All recipes use the principle: boil and cool milk in a saucepan, add sourdough, keep at a certain temperature 35-40 ^about C, (this is done by the yogurt maker) chill in the refrigerator for several hours. The product is ready to use. What else is there to think? does not work with milk - take natural cream.

The comrade's astonishing reluctance to understand what has already sounded here in several posts: sour cream is the sour cream of cow's milk. Making sour cream in a yogurt maker will not work, and not cheaper, but, on the contrary, more expensive. Purchased cream is more expensive in itself than purchased sour cream. Plus the spent e. energy, plus water for washing dishes for cooking.

Hmm, I am personally more surprised by your unwillingness to understand what is now being written about store sour cream. You read it yourself and understand that there is no sour cream in the store now, no. And what is, is the same quality as store-bought yogurt. The question is, why should I make high-quality yogurt, and buy "sour cream" in a store, if theoretically and kind of like and practically it can be made in a yogurt maker?

Lenusya! What recipe did you actually use? I tried the same for these recipes, I didn't get sour cream.

Do you live in Kremenchug?
Strange, we don't have milk and such sour cream for fat content on sale. Milk I saw a maximum of 3.5%. I will try to plump sour cream of buttermilk production one more time, I will probably plump in 10% cream. I'll let you know the result.

If you look at my profile, you will see that in Moscow.

Lenusya! What recipe did you actually use? I tried the same for these recipes, I didn't get sour cream.

Activia (natural) + cream 10% = sour cream
Cream + sour cream (I will not list sour cream produced by local dairies, although I really like sour cream, although not greasy, from the Pyatigorsk dairy, I also took a Cow from Korenovka, Prostokvashino, etc.) = sour cream
Milk 6% (Biomach, House in the village) + sour cream = sour cream
Everything worked out great.
For 1 liter of milk or cream - 2-3 tablespoons of real sour cream or 1 jar of Natural Activation yogurt (without additives) in a green box.

You read it yourself and understand that there is no sour cream in the store now, no.

Well, I don’t know, maybe you don’t, but we find here such a composition of sour cream: normalized cream, sourdough, and we also focus on newspaper articles about local dairies, (some of them are part of the agro-industrial complex (agro-industrial complexes where there is farm and dairy), reviews of friends and acquaintances, forum experience

PS I do not boil sterilized milk or sterilized cream. I take room temperature from a freshly opened bag

Hmm, I am personally more surprised by your unwillingness to understand what is now being written about store sour cream. You read it yourself and understand that there is no sour cream in the store now, no. And what is, is the same quality as store-bought yogurt. The question is, why should I make high-quality yogurt, and buy "sour cream" in a store, if theoretically and kind of like and practically it can be made in a yogurt maker?

I don't know what they write about store sour cream. When I lived in those parts, sour cream was sour cream. What you sell there in the markets, as I understand it, you also do not like because of the natural smells. Are you sure that the cream in the store is not the same as the sour cream that they write about?

Activia (natural) + cream 10% = sour cream
Cream + sour cream (I will not list sour cream produced by local dairies, although I really like sour cream, although not greasy, from the Pyatigorsk dairy, I also took a Cow from Korenovka, Prostokvashino, etc.) = sour cream
Milk 6% (Biomach, House in the village) + sour cream = sour cream
Everything worked out great.
For 1 liter of milk or cream - 2-3 tablespoons of real sour cream or 1 jar of Natural Activation yogurt (without additives) in a green box.

Well, I'm generally glad for you. I still can't do anything with sour cream. Perhaps our milk is bad, sour cream too, cream.

It turns out interesting, it means only one of me does not get sour cream. Hmm.

Or maybe the dog is buried in another. I get sour when I forget about yogurt and I have it for a long time in the yogurt maker.
Option 1
put sour cream in the afternoon, as it thickens - immediately in the refrigerator, do not wait 6-8 hours.
I got sour cream on the first day from the refrigerator - to taste - yogurt, on the second day - already sour cream.

About 10% cream. I am from Moscow, we have them in blue packs of 0.2 liters, so with them my yogurt constantly sour. True, I did not boil them.

Try to take full-fat milk, add 2 tablespoons of milk powder. spoons to increase the fat content (just read too, so that it was made from whole milk) and there 125 grams of sour cream.
It's just that if it's acidic, microorganisms from the surrounding area have been added. air and sour cream leaven did not work, it is very delicate, and any mold in the air is an aggressive and stable thing.
You can also sterilize the dishes in the microwave, in my opinion 30 seconds are enough, but I don't.

That is, boil 6% milk, remove the foam, cool to 40 degrees, 125 ml of sour cream there, stir with a mixer and in jars into a yogurt maker. The temperature in your yogurt maker is high, put 2 layers of paper towels on the bottom, the temperature will be about 38-40 degrees.
And watch, after 3-4 hours it thickens - immediately close the lids and refrigerate for 12-24 hours.
Write what happened. Good luck!

[Elena bo]

What kind of milk do you take sterilized or pasteurized? Pasteurized must be boiled.
Try the simplest recipe: everyone succeeds, without exception:

1 green box of natural activity (live yogurt without additives) + 1 liter of milk 2.5 - 3.2% (I make a House in the village from milk).
Pour boiling water over the jars (be careful not to burst),
Mix yogurt and milk in a clean, scalded dish with boiling water
Pour into jars and put in a yogurt maker
after a while (everyone has it differently: 3-8 hours), if fermented, put it in the refrigerator for at least 2 hours.
It will taste like fat-free sour cream (if it stinks, then greasy)

Elena bo, used your photo for clarity

What kind of milk do you take sterilized or pasteurized? Pasteurized must be boiled.
Try the simplest recipe: everyone succeeds, without exception:
1 green box of natural activity (live yogurt without additives) + 1 liter of milk 2.5 - 3.2% (I make a House in the village from milk).
Pour boiling water over the jars (be careful not to burst),
Mix yogurt and milk in a clean, scalded dish with boiling water
Pour into jars and put in a yogurt maker
after some time (everyone has it differently: 3-8 hours), if fermented, put it in the refrigerator for at least 2 hours.
It will taste like fat-free sour cream (if it stinks, then greasy)

Okay, I'll try with activation, although I started my yoghurt narine instead. Although wait, if you do according to your recipe, you will not get sour cream, you will get just the most ordinary yogurt.

Try to take full-fat milk, add 2 tablespoons of milk powder. spoons to increase the fat content (just read too, so that it was made from whole milk) and there 125 grams of sour cream.
That is, boil 6% milk, remove the foam, cool to 40 degrees, 125 ml of sour cream there, stir with a mixer and in jars into a yogurt maker. The temperature in your yogurt maker is high, put 2 layers of paper towels on the bottom, the temperature will be about 38-40 degrees.

We do not sell 6% milk. Why the temperature is high, I read that 43-45 is quite normal for yogurt. I have one. Yes, you can put towels.

but say that you have read the whole topic about yogurt makers
all this was discussed there several times

Yes, I forgot, of course, in front of the refrigerator to close the jars with clean lids
do not forget to write what happened

Although wait, if you do according to your recipe, you will not get sour cream, you will get just the most ordinary yogurt.

Well, you can't please you: the cream is not the same, then the milk, then the sour cream.
Try to get natural yogurt, then you will experiment with your sour cream.
Did you know that in many salads and dishes, natural yoghurt can be replaced with sour cream?

but say that you have read the whole topic about yogurt makers
all this was discussed there several times
Yes, I forgot, of course, in front of the refrigerator to close the jars with clean lids
do not forget to write what happened
Well, you can't please you: the cream is not the same, then the milk, then the sour cream.
Try to get natural yogurt, then you will experiment with your sour cream.

Give flies separately, cutlets separately. I did not write that I have problems with yoghurt, I make it from Narine bags that I bought at the pharmacy and everything works out great for me. The question is about sour cream, and you are offering me to make yogurt, but for some reason you call it sour cream. As I understand it, you made a mistake somewhere in the text, so correct it.
And in general, I do not need a substitute for sour cream, but sour cream itself! In yogurt and sour cream, I think the bacteria are different.

[How to make sour cream at home]

How to make sour cream at home
Sour cream can be made at home. To do this, add a special sourdough or good quality sour cream to the cream and let it stand at room temperature. When the cream turns sour, it must be put in the cold and kept at a temperature of 5-8 ° C for 24-28 hours, after which the sour cream is ready.

You can make sour cream at home and without "ripening". To do this, add citric acid and an agar or gelatin solution to the chilled cream. The cream will thicken, become sour in taste and, after cooling, will look and taste like sour cream.

A source: 🔗

Sour cream is so named because it is swept away - as opposed to cream that is drained. This is a primordially Russian national product, familiar for a long time only to the inhabitants of our country. It penetrated abroad only after the Second World War. In some countries, sour cream is called 'Russian cream'.

Sour cream is a spontaneous product. Our ancestors made it simply: they put sour milk and then removed the sour cream from above. The milk was defended for several days. It was believed that the longer the milk is allowed to settle, the more sour cream will form on top.

Now sour cream is made from cream, which, according to the standards, must have a 32% fat content.This fat content of the cream is provided taking into account the introduction of a 5% bacterial starter culture prepared on skim milk. The starter culture includes pure bacterial cultures: lactic acid and creamy streptococci, as well as aromatizing bacteria.

Sour cream is produced in different fat contents: from 10% (dietary) to 20, 25, 30, 36 and 40% (amateur). It is widely used in natural nutrition, in cooking. At home, when used for culinary purposes, it is whipped better if you add a little raw egg white to it. Sour cream improves the nutritional value and taste of various dishes, especially gravies, sauces, seasonings. It is also used in medical nutrition. Its digestibility is better than cream. This is due to certain changes in milk proteins during fermentation. This is why doctors recommend sour cream for people with poor appetite and poor digestion.

Sour cream is a high-calorie product containing a high percentage of fat. This must be borne in mind by those who have a weakness for her and are able to eat a lot. A good sour cream should be thick, fat, without grains and not very sour. Real genuine sour cream is made from cream alone, in contrast to the sour cream that is often found on sale and contains a lot of cottage cheese. Such sour cream, although thick, but not greasy, does not disperse well in cabbage soup, contains small lumps that are felt on the tongue. Finally, such sour cream is not suitable for some purposes, for example, for churning, making cakes, etc.

The rules and conditions for making sour cream are the same as for yogurt. Sour cream is prepared either with samokvass, or with the help of sourdough, which is either old sour cream or yogurt. The usual method of making sour cream, practiced everywhere in villages and estates, is as follows. Pots of milk are taken out to the sludge and kept until the settled cream turns sour and forms sour cream. It must be added that for sour cream, the pots must be kept in a place warmer than those pots in which the milk is settled. It is even better to keep it right in the kitchen (and in winter it is necessary), and when the cream has soured, put it out in the cold. A day later, when the sour cream has grown stronger, it is removed from the top, and at the bottom there is a skinny yogurt, which is used to boil cottage cheese. This method is the simplest, but inconvenient for making sour cream in large quantities and more or less homogeneous. It is much more convenient to prepare sour cream from cream previously removed from milk.

The cream for sour cream can be skimmed either in the usual way, or on the separator. But the methods of making sour cream from this or that cream are different. This difference is that the cream obtained by settling can be used to make sour cream immediately after it has been removed. Cream from the separator must not be immediately put into operation. They need to be kept in the cold for some time. If you want the sour cream to sour more quickly, you can preheat the cream to 25-30 degrees; such sour cream is more likely to form, but it will be slightly sour than the first. Some, wanting to get a smoother sour cream, have the habit of stirring the cream from time to time with a spatula until they begin to thicken, then only they are left alone and taken out into the cold. But this method cannot be particularly recommended. First, because any movement, any jolts interfere with the correct souring of the cream and release a part of the whey; secondly, the mold and, in general, the fermenting principles that collect on the surface of the sour cream, thus, will be introduced into the mass of the sour cream, which makes it less durable and of high quality. When the sour cream is finally ripe, then only you can interfere.

When buying sour cream in stores or on the market, remember:

- if the shelf life of sour cream is increased or it contains components of non-dairy origin, then this product is not sour cream !;
- good sour cream should have an even, thick consistency and a high content of milk fat;
- if there are lumps in the diluted sour cream, it means that she was 'married' with cottage cheese, previously diluted with kefir;
- low fat sour cream is suitable only for dressing salads or soups, but it is not suitable for cooking hot dishes, such as julienne. The high temperature curdles the low-fat sour cream, releasing whey.

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Sour cream preparation

Method 1. Take cream of 25-30% fat content, heat to 60-63 ° C and keep at this temperature for 30 minutes. Then cool, stirring constantly, to room temperature, add the leaven and leave to ferment. In the first 3 hours, the cream is stirred 2-3 times. The end of fermentation is determined by acidity. The fermented sour cream is placed in the cellar for a day at a temperature of 5-8 ° C, stirring occasionally.
Store sour cream can be used as a starter culture. It should be taken about 5% of the volume of the prepared sour cream (this is about 2 tablespoons of sour cream per 1 liter of cream).
For example, in this way you can prepare "Amateur", "Peasant", "Acedophilic" sour cream, etc.

Method 2. In an open jar with cream, add the previously purchased sour cream at the rate of 5% by volume, mix thoroughly and leave in a warm place at room temperature for 8-12 hours (usually overnight). The resulting product is placed for a day in a refrigerator for maturation. The density depends on the fat content of the cream: the fatter the cream, the thicker the sour cream.
If there is no sourdough, then you can use a slice of black bread with a crust, which is taken out before placing the sour cream in the refrigerator.

It is better to store sour cream in glassware for no more than 3 days in a dark place at a temperature of 0-7 ° C.

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Good luck!

Lenusya! You have already killed me. Every hour you publish more and more new recipes for sour cream. All recipes differ radically from each other.

Let's summarize. According to your words:
1. You don't have natural sour cream.
2. Natural milk from the market - it stinks.
3. Natural cream from the store is expensive.
4. You again do not have 6% milk and do not want to search
5. Everything is cooked in a yogurt maker - these recipes don't suit you
6. How the market sour cream is prepared is also not the same.
7. As they prepared it before - again they did not please you.
8. How it is done at a dairy - they bring in mol-acid bacteria and aromatizing bacteria - not that
9. how you can cook at home without a yogurt maker - not what you would like.

Do you know what you want?

Do you know what you want?

I know. Your original recipes suit me, and I want to understand why you get sour cream, but I can't

[Dmitro]

Dmitro, I'm afraid sour cream will not work in a yogurt maker, at best you will get a fatty yoghurt-like product, not sour cream. My opinion.

[Dmitro]

Dmitro, I'm afraid sour cream will not work in a yoghurt maker, at best you will get a fatty yoghurt-like product, not sour cream. My opinion.

I already understood that. Sour cream would be sour cream if it was obtained by fermenting milk and sour cream, and here cream + yogurt = pseudo sour cream.

I fermented the cream with sour cream and I got sour cream. Only very expensive sour cream is obtained this way ... Not profitable.

But not powder. You can read the composition of inexpensive sour cream, in Moscow only one type of sour cream is made from the cream itself - Ostankinskaya in a "trough" with a blue foil lid. This is from domestic, bourgeois all bite at a price.

Cream + yogurt is not equal to sour cream, but = fatty yogurt.
If sour cream could be made in a yogurt maker, then adding sour cream to milk would give sour cream. I tried it, nothing works.

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How to make sour cream at home
Sour cream can be made at home. To do this, you need to add a special leaven or sour cream of good quality to the cream and let it stand at room temperature. When the cream turns sour, it must be put in the cold and kept at a temperature of 5-8 ° C for 24-28 hours, after which the sour cream is ready.
You can make sour cream at home and without "ripening". To do this, add citric acid and agar or gelatin solution to the chilled cream. The cream will thicken, become sour in taste and, after cooling, will look and taste like sour cream.

This is a Russian national product. For many years they knew how to cook it only in our country. After the Second World War, its production began to be engaged in other countries, but in limited quantities - only for salads. In the USA and Argentina, for example, sour cream is called "Russian cream".
Sour cream is a fermented milk product produced under industrial conditions from pasteurized cream by fermenting them with sourdough prepared on pure cultures of lactic acid and aromatic bacteria. Sour cream is not just sour cream, but ripened. If you just ferment the cream, you get not sour cream, but liquid sour cream, unpleasant to the taste. Sour cream ripens within 1-2 days at a temperature of 5-6 ° C. The essence of ripening is that the fat contained in sour cream partially solidifies and crystallizes, and the protein swells. Due to this, sour cream acquires a thick consistency. In the process of maturation, the development of aromatic streptococci continues, aromatic substances accumulate, giving the sour cream a characteristic taste and aroma.
Sour cream can also be made at home. To do this, add a special leaven to the cream at room temperature. As a starter, you can use good quality yogurt or fresh sour cream. After the cream becomes sour, it must be taken out in the cold or placed on the top shelf of the refrigerator and kept at a temperature of 5-8 ° C without stirring for 24-48 hours.During this time, the sour cream will become thick (ripen), it will be difficult to drain from the spoon , will acquire a characteristic sour cream taste.
At the enterprises of the dairy industry, sour cream is currently produced with a fat content of 10% - dietary, 20 and 25% - table. In addition, there is a technology for the production of ordinary sour cream of 30 and 36% fat content and amateur - 40% fat content. The latter can be used to make sandwiches.
In addition to fat, sour cream with 30% fat content contains 2.6% protein, 2.8% carbohydrates. The calorie content of 1 kg of such sour cream is 2930 kcal.
Sour cream should have a clean taste without foreign tastes and odors, its consistency should be uniform without grains of fat and protein, glossy in appearance.
Sour cream noticeably improves the taste of cabbage soup, borscht, sauces, seasonings. She is good in herself.

[without adding any starter cultures]

Now I have made inquiries with the milkmaid on how to make sour cream at home

Cream is skimmed from milk, fermented in air without adding any starter cultures, then poured onto a sieve onto several layers of gauze (fabric) to drain off excess liquid. Everything - the whole cycle.

Now I'll go do it myself, for the sake of experiment. But for this, of course, you need to have natural milk with a high fat content, i.e. cream.

At one time I tried to ferment sour cream in a yogurt maker. I took cream in a bag (even 10%), added a little yogurt (kefir) and put the jars in a yogurt maker for 6-8 hours, it turned out to be sour cream to the taste and quite thick. For 1 liter of cream, about 100-150 grams of curdled milk is not sour.

I haven't done this for a long time, whether it will work out now or not - I can't say.

But not powder.

Are you firmly convinced of this? Are you sure that the cream sold in the supermarket is not made from powder? Personally, I'm not sure ...

adding sour cream to milk, would give sour cream

Not into milk, but into cream

At one time I tried to ferment sour cream in a yogurt maker. I took cream in a bag (even 10%), added a little yogurt (kefir) and put the jars in a yogurt maker for 6-8 hours, it turned out to be sour cream to the taste and quite thick. For 1 liter of cream, about 100-150 grams of curdled milk is not sour.

We don't seem to sell yogurt.

Not into milk, but into cream

He added sour cream to the cream, then poured it out immediately, the result was zero.

We don't seem to sell yogurt.

Must be in the store. It's easy to make yogurt at home by yourself.