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 prepare sour cream in different ways; let’s look at the most popular recipes.
Classic sour cream recipe
Let's start with the simplest option, which requires only one ingredient - 3 liters of milk. It is best to use a homemade product to obtain a thick paste. If it is unavailable, the store-bought option will also work.
Ingredients:
- Milk - 3 liters.
Cooking method:
How to make sour cream from cream?
Another advantage of homemade fermented milk products that is worth mentioning is savings.
Ingredients:
- Cream at least 10% - 0.5 l.;
- Sour cream - 2 tbsp. spoons.
Cooking method:
Homemade sour cream made from natural milk
The advantages of homemade fermented milk products are naturalness, unsurpassed taste and low fat content. Everything is prepared very quickly.
Ingredients:
- 1 liter of milk;
- 4 tbsp. spoons of kefir.
Cooking method:
How to make sour cream from store-bought milk?
It’s easy to prepare a fermented milk product from store-bought milk; the main thing is to follow the technology. This recipe will yield sour cream with a fat content of 42% in an amount of 600 g. We are sure that its taste will certainly delight and pleasantly surprise everyone.
Ingredients:
- 315 ml milk with 3.2% fat content;
- 300 g butter with 8% fat content;
- 2.5 tbsp. spoons of sour cream.
Cooking method:
Goat milk sour cream recipe
For cooking at home, you can use two methods: with and without a separator. Let's consider both options:
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. You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows 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 you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk. 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.
Yogurt sour cream recipe
To prepare a popular fermented milk product, you can use drinking yogurt without additives, which you can also make yourself.
Ingredients:
- 1 liter of milk;
- 2 tbsp. spoons of drinking yogurt.
Cooking method:
Homemade sour cream in a slow cooker
Many people have been using this technique for a long time to prepare various dishes. It is also suitable for making homemade fermented milk products.
Ingredients:
Cooking method:
- 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.
Now you know that sour cream can be made at home from readily available ingredients. In addition, if you follow the technology and these instructions, everyone can cope with cooking. Bon appetit!
Do you remember the taste of real homemade sour cream that you ate at your grandmother’s in the village as a child? The unforgettable taste of pure cream. And it was so thick that the spoon just stood there. Of course, such sour cream cannot be compared with a store-bought product. What can you use to make sour cream at home? We'll talk about this today.
Country way
Usually in villages they prepared sour cream in a very simple way: by keeping pots of milk warm until the cream thickened. Then they were taken to a cold place where the cream ripened. And a day later the sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out to be very thick, like butter, and you could cut it with a knife. And from the remaining low-fat yogurt they made excellent cottage cheese. This is how our great-grandmothers made sour cream.
Sour cream, especially homemade, is a very healthy product. After all, the human body digests it much better than sour cream prepared with your own hands, resulting in very tasty sour cream. Recipes for making such a homemade product are not that complicated. So, let's roll up our sleeves and get started.
homemade sour cream
Housewives often wonder how to make homemade sour cream. The recipe is quite simple.
1. Buy real cow's milk not from the store, but from the grocery market. Place the 3-liter jar in the refrigerator to allow the cream to settle and rise to the surface of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them “tops”).
2. Leave the chilled cream to sour at room temperature. But do not keep it warm, otherwise the sour cream will turn out too sour. As soon as the cream is ready, immediately put it in a cool place or in the refrigerator to ripen. Leave for 24 hours or a little more. An important addition: if you want the sour cream to be homogeneous and not separate, then leave the cream to sour in a cool place. This is a longer process, but not by much, and the sour cream will turn out tastier and of better quality. Do not stir the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream has ripened and thickened, then the sour cream is ready. Try it and remember a long-forgotten taste from childhood!
In villages where almost every yard has a cow, a separator is used to prepare cream. Milk passed through such a machine is separated into heavy cream and with this method the final product is obtained more than with the method of skimming the “tops”.
Recipe for making sour cream using sourdough
Quite often housewives ask: “What can I use to make sour cream quickly?” And there is a recipe for this case.
If you need to quickly make sour cream, use sourdough. Take ready-made cream, preferably 20 percent, and heat it to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it like that for 7-9 hours. Try not to shake or touch the jar until it has cooled completely. When the time is up, place the jar in the refrigerator to allow the sour cream to thicken. The fattier the cream, the thicker the sour cream will come out. If, on the contrary, you prefer a low-fat product, then use low-fat or skim milk for cooking.
Tender sour cream recipe
If you are watching your figure, then what should you use to make sour cream? The solution is quite simple. Take skim milk as the starting material. The sour cream will not be as high in calories, although no less tasty.
1. Pour the milk into a jar and leave it to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will spoil. It is better to cover it with gauze or a paper napkin. This will provide air access to the jar and the milk will not go rancid. If the room is cool, then it will go away in a couple of days, and if it’s warm, then one is enough. Never shake sour milk.
2. Wait for the whey to peel off at the bottom by one quarter of the volume of the jar. Then prepare a colander by placing clean gauze on the bottom, folded in two layers. Without stirring, carefully pour the sour milk into a colander with gauze and leave it for 2-3 hours until all the whey has drained.
3. Transfer the resulting curdled mass to another bowl and whisk thoroughly with a whisk. The result is a delicate, airy sour cream - an excellent dressing for salads and desserts!
How to make sour cream instantly
This recipe is for the impatient cook. If you don’t have the desire to wait for the cream to sour, then simply add a little citric acid and a solution of gelatin (or agar) to it. Citric acid will give them the desired taste, and gelatin will help the cream thicken. That's it, the sour cream is ready. Now all that remains is to bake fluffy pancakes and enjoy them with freshly prepared sour cream.
As you can see, there are quite a lot of recipes. Therefore, the question of what to make sour cream from should no longer arise in your mind. Bon appetit!
Fermented milk products are present in the diet of every person; they are a source of many useful substances; they are recommended to be given even to small children from a fairly early age. However, store-bought products often leave much to be desired, so many housewives are thinking about how to prepare dairy products on their own. In fact, there is nothing complicated about this, you just need to follow a few recommendations. I’ll tell you how to prepare sour cream from milk at home, and I’ll give you proven recipes. At the same time, I will not forget that milk is given not only by cows, but also by goats. This means that we will prepare sour cream from the milk of both animals.
Sour cream is one of the most popular fermented milk products, and is cream that has been fermented with special lactic acid bacteria. Lactic acid fermentation leads to changes in milk proteins, which is why sour cream is absorbed by the human body much better than the same cream.
How to make sour cream from cow's milk at home?
Recipe No. 1
To prepare such a fermented milk product, you will need two hundred grams of yogurt or sour cream, four hundred grams of heavy cream (from homemade milk). Combine these ingredients and mix thoroughly to obtain a homogeneous mixture. Set this composition aside in a warm place for twenty-four to forty hours. Periodically remove the thickened layer from the walls with a spoon and mix thoroughly.
After waiting the required time, mix the dairy product again, cover with plastic wrap, and put it in the refrigerator for one day. After this time, the sour cream can be considered ready.
Recipe No. 2
Some housewives claim that sour cream can be prepared without prolonged souring. Prepare the cream, add a little citric acid to it, as well as dissolved agar-agar or gelatin. The resulting composition will acquire a sour taste and pleasant thickness. Afterwards it needs to be kept in the refrigerator for 24 hours.
Recipe No. 3
To prepare this version of homemade sour cream, you can even use store-bought milk, but it should have a short shelf life. First of all, warm it up and pour it into a jar or other suitable container. Cover the opening of the container with thick gauze or a linen napkin, tying it tightly so that midges and debris do not get into the milk. Leave the container in a warm place to settle and naturally sour. In summer, this process can take place in one or two days, and in winter it will take about five days. Do not shake or stir the milk while it is souring.
After the product begins to rise a little, place a colander on a wide vessel, line it with thick gauze and pour the risen sour milk onto it. Leave this structure for a while so that the serum completely drains.
After the whey has been decanted (about a couple of hours), you will be left with a jelly-like mass. Beat it with a blender, adjusting the consistency yourself. To make the finished product more liquid, add a little milk to it. Place the prepared mixture in the refrigerator to cool.
Recipe No. 4
To prepare this version of sour cream, you need to prepare one glass of heavy cream and a couple of tablespoons of sour cream. Heat a glass of cream to a temperature of forty degrees. Then pour them into a jar, having previously scalded it with boiling water. Add a couple of tablespoons of fresh sour cream to the cream and mix well. Cover the jar with gauze and secure it with an elastic band. Next, wrap the container well in something warm, for example, a blanket, and leave it alone for nine hours. All this time you do not need to touch the jar, carry it or shake it. After nine hours have passed, remove the jar from the blanket and put it in the refrigerator. The thickness of the finished product depends solely on the fat percentage of the cream used.
How to make sour cream from goat milk at home?
It is believed that sour cream from goat's milk is more difficult to prepare than from cow's milk; it contains more fat, but is also easily digested by the stomach.
Take fresh goat milk and combine it with a small amount of sour goat milk. Leave this composition for four days, covering with gauze or cloth. It is best to place the jar in a warm room. It should not be touched or moved during the entire period of standing. After four days, a layer will form on the surface of the milk. This is goat milk sour cream. Carefully remove it, mix (you can use a blender) and put it in the refrigerator. At the bottom of the jar there will be yogurt, which is also highly beneficial for the body and can be used as a raw material for preparing various dishes, for example, baked goods.
How to make sour cream yourself? Making delicious homemade sour cream yourself
Sour cream is one of the most favorite and healthy fermented milk products. It’s hard to imagine lunch or dinner without sour cream, because it ideally complements a variety of dishes, such as borscht or confectionery. However, recently the quality of store-bought sour cream leaves much to be desired. In order not to buy fermented milk surrogate, you should try making homemade sour cream yourself. To do this, you only need a liter and a half of good milk, preferably country milk. The process of turning milk into sour cream is extremely exciting, and the quality of the finished product will not raise any doubts.
Before you make sour cream from milk at home, you need to get cream. Milk should be poured into a wide-necked container (lid, saucepan) and left for 7-8 hours at room temperature. Soon yellowish “islands” will appear on the surface of the milk - this is cream. They need to be carefully removed with a spoon and transferred to a clean glass container, such as a glass. When you have a whole glass of cream, you should put it in the refrigerator for several days. During the first few hours, you need to stir the contents of the glass. After 48-55 hours, the cream will sour, thicken, and the result will be the freshest sour cream. It can be stored for up to 7 days.
If you don’t want to wait several days for the sour cream to ripen, you can use another recipe. You can put a crust of black rye bread in a glass with cream. Lactic acid bacteria contained in bread will “make” sour cream within 10-12 hours. You can also put a teaspoon of prepared sour cream in a glass of cream as a starter. It is preferable to use homemade sour cream, but you can also use a store-bought product. The main thing is that purchased sour cream does not contain vegetable fats - only cream and sourdough. The next morning you will get 250 grams of thick sour cream from the cream.
Store-bought cream also makes excellent homemade sour cream. Half a liter of cream should be poured into an enamel pan and heated to a temperature of 60 degrees. Under no circumstances should you bring the cream to a boil - the lactic acid bacteria will die! Leave the cream at room temperature for one to two hours, and then add a spoonful of sourdough starter (you can also buy it in the store). Mix the mixture thoroughly, cover the pan with a lid and place it in the refrigerator. In a day, the sour cream will be ready for use.
Skillful housewives came up with a very original recipe for making sour cream. You need to take 130 ml of heavy cream, the same amount of natural yogurt without additives and a tablespoon of lemon juice. The most delicate sour cream can be prepared at home in a couple of minutes – all ingredients need to be thoroughly beaten. The taste of sour cream is very tender, with a pleasant sourness. This product is good for baking and making sour cream. Having tried homemade sour cream, many housewives no longer want to buy this product in the store. After all, making sour cream yourself is not difficult, and the taste is comparable to the factory product. Bon appetit!
If you process large quantities of milk every day, 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 equipment; just study some recipes from experienced housewives.
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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 don’t make it hot!) in an 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 of granulated sugar if necessary. Place the finished product in a glass container and keep in the refrigerator until it hardens.
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 dish with a linen cloth and wrap it in a blanket. In 1–2 days, the fermented milk product should be ready. Beat it well and cool. If the sour cream turns out to be a 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 a simple recipe for delicious sour cream you need:
1 cup cream 35%; - 2 tbsp. yogurt.
Pour the cream into a glass jar, add yogurt to it 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.
