Today, when it’s becoming more and more unsafe to buy products in stores, housewives are increasingly returning to traditional ways of cooking them. At home, you can do almost everything, including sour cream.
Pick your recipe
Instruction manual
1
Take home-made cream (fat content not less than 25), heat over low heat up to 60-65 degrees and keep them in this temperature range for about half an hour.
2
Let the cream cool, stirring constantly, to 20-23 degrees. Add the leaven (it is better to use homemade sour cream as a leaven, but for the first time you can take a store sour cream). In order to determine the quality sour cream, use a few tips:
- sour cream should not contain anything but cream and lactic acid bacteria;
- if possible, choose sour cream in a glass package, in plastic storage conditions it is much worse;
- the shelf life should not exceed seven days, as otherwise there are probably any additives there;
- the selected sour cream should be completely dissolved in hot water, if lumps remain - cottage cheese or other additives must have been used in the manufacture;
- check the presence of starch by adding iodine to the dissolved sour cream, which will starch the blue color. If the purchased sour cream has passed the test, feel free to use it in the manufacture of homemade. If not, better look for a better product.
3
The amount of sourdough is determined as follows: the amount of sour cream should be related to cream as 1 tbsp. spoon to 500 ml. This is about five percent of the volume of cooked sour cream.
4
Put fermented in the refrigerator. In the first 3 hours should be mixed periodically (at least once an hour). Then enough once or twice for 28 hours to mix thoroughly. After the specified time, sour cream is ready for use.
5
Store homemade sour cream in a tightly closed glass jar. In this case, it remains fresh until seven days. In an open bank - only three days. Do not put sour cream on the refrigerator door - there is an improper temperature regime.