How to make sour cream from cow's milk. How and from what is sour cream made? Cooking sour cream at home - other ways

If you process large quantities of milk every day, you probably have a separator on your farm. To prepare sour cream using this apparatus, it is enough to study the instructions for use. But what if you love a homemade fermented milk product, but do not see the point in purchasing an expensive household appliance? Delicious sour cream can be made without special devices, it is enough to study some recipes of experienced housewives.

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Sour cream from curdled milk at home

To prepare the base for homemade sour cream - a delicious, thick curdled milk, purchase fresh whole milk from farmers or at the market from a reliable seller. Warm the raw material a little (but do not make it hot!) In an enamel saucepan, then cover the container with a tightly stretched white cloth - cotton or linen. You can use 2 layers of gauze. Place the pot in a warm place overnight, and by morning you should have a great fermented milk product. Do not shake the pan!

For the preparation of yogurt with sourdough, you can use whole pasteurized milk with a fat content of 3-4%. Examine the label carefully - the product should have a short shelf life (3-4 days)

Line a colander with two layers of clean, ironed gauze and pour the yogurt over it. If it falls in large lumps, then you will have a 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. Put the finished product in a glass container and keep it in the refrigerator until it solidifies.

If you are not sure about the safety of village milk, first bring it to a boil and cool to a temperature of + 40 ° C. After that, mix with sourdough (warm fermented baked milk or kefir, store sour cream) at the rate of 100 ml per 1 liter of milk, cover the dishes with a linen cloth and wrap them in a blanket. For 1-2 days, the fermented milk product should reach readiness. Whisk it well and refrigerate. 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 for 600 ml of homemade sour cream), beat again and refrigerate.

Sterilized milk with a long shelf life will not naturally ferment, it will only deteriorate in the heat and acquire an unpleasant odor

How to make sour cream with cream and yogurt

Delicious homemade sour cream is made from natural yoghurt (no fruit additives) and heavy cream. The ideal fermented milk product is one prepared at home in your own yogurt maker. However, you can also purchase a pack of quality natural yoghurt from the store. Carefully study the information on the package - the shelf life of the product should not be more than 35 days, the number of bifidobacteria - not less than 10 * 6-10 * 7 CFU / g (the number of colony forming units in 1 g of the product is indicated).

For simple recipe delicious sour cream you need:

1 glass of cream 35%; - 2 tbsp. yogurt.

Pour the cream into a glass jar, add yoghurt to it and mix everything thoroughly. Keep the container in a warm place (you can just on the table in the kitchen) for 6-8 hours. After that, beat the fermented milk product with a broom and refrigerate. The longer your delicacy stays cool, the thicker and tastier it will be.

Homemade sour cream is again becoming popular among most housewives. You can buy it at the bazaar or cook it yourself. For example, using the following recipes.

Aging

It is very easy to make sour cream at home using store-bought, skimmed or skimmed cream. Thus, you will also save 30-40% of the cost of your favorite fermented milk product.

To do this, you will need 500 mg of cream with a fat content of ten percent or more, a sour cream starter or a couple of tablespoons of sour cream itself.

Skimmed cream can be obtained after souring fatty milk for 24 hours. A home separator will help you quickly separate them from fresh ones.

Pour the sourdough from the bag into chilled cream, mix slowly, let stand at room temperature until the mass begins to turn sour. Then it needs to be refrigerated for 24-28 hours. For sour cream to ripen well, the refrigerator should be at least 5-8 ° C. A similar cooking method will be with the addition of ready-made sour cream. Instead of starter culture, you can also use kefir (100-150 ml per 500 ml cream).

Fast and easy!

Heavy cream turns into sour cream before our eyes, if you add a pinch to it citric acid and a teaspoon of agar agar solution. Put the resulting mixture in the refrigerator for 2-3 hours and the sour cream is ready.

Melted cream recipe

To get melted cream, heat the product in the oven to 60-63 ° C for 20-30 minutes or 85 ° C without standing. Then cool them to 18-22 degrees, stir 2-3 times and wait for fermentation at room temperature. The recommended storage temperature for melted sour cream is 3-5 ° C.

Kitchen device

With the help of a yogurt maker, you can ferment slightly warmed cream with kefir, yoghurt, packaged starter culture, fermented baked milk much faster (the timer is set at 7 o'clock). You just need to take into account that thick sour cream is obtained from 30% cream, and average from 10-15%.

To obtain a homogeneous mass, before sending the jars to the yogurt maker, it is advisable to whisk the cream with the contents with a whisk for 1-2 minutes. After the device turns off, the product must be kept in the refrigerator for an hour until fully cooked.

The maximum shelf life of homemade sour cream is 6-7 days.

Fermented milk products are useful for the human body, they are given even to small children. Sour cream can be put in borscht, in a salad, in a casserole, eaten with cottage cheese or just like that. But in stores, products are not of very good quality. Make sour cream yourself at home, there is nothing complicated about it.

Making sour cream at home from whole milk

We will use one ingredient in this recipe - homemade milk... Buy milk from the villagers at the market. It has a natural fat content, and many villagers sell it as soon as the cow is milked. Pour 3L of milk into a clean plastic bottle or glass jar. Cover with a white cloth and tie the lid with an elastic band or string. We send to a warm place for 2 days. If the apartment is cold, it will take about 5 days for souring. Do not stir milk or shake the bottle. You will see whey at the bottom of the jar - the product is sour.

• Clip the colander securely over a large bowl or saucepan.
• put 3-4 layers of gauze on top of a colander;
• pour the sour milk through a colander with cheesecloth into a bowl. Wait for the liquid to drain into the container. This takes over one hour;
• Collect all the mass from the colander left after all the whey has been glass.

Put the mixture in another bowl and beat with a blender. Add milk to get the desired sour cream consistency. Put the product in a jar, cover with a lid and place in the refrigerator for an hour and a half.

Making sour cream from cream at home

Take:

• 1 liter of milk;
• 2 tbsp. l. ready-made sour cream. You can buy fatty sour cream at the store;
• 1 tbsp. l. 35% cream.

You can make cream from whole milk. Place the container with milk in the refrigerator for 18-20 hours. They will go up in the bank. Use a spoon to carefully remove them into a plate. Now you have two options for making sour cream:

• Transfer the skimmed cream to a jar and refrigerate. The frozen cream will turn into sour cream;
• add sour cream from the store to the cream and mix thoroughly. Milk is not used here. Place the dish in a warm place for 6-7 hours. Beat the product a little with a mixer at low speed and send to the refrigerator. The density of the finished product depends on the time it remains in the cold.

Making sour cream at home from milk bought in a store

Buy fresh milk from the store. Look at the label, the shelf life of the product should be short. Prepare:

• 300 ml of milk;
• 3 tbsp. spoons of sour cream from the store;
• 300 g butter.

Cut the butter into small pieces and place in a saucepan. Leave to stand in the room to soften. Pour milk into the butter, place on the stove and melt in the milk. Stir all the time. Next, your actions are as follows:

• pour the resulting mixture into a blender and turn on the device for 3 minutes at full power;
• put sour cream from the store in warm whipped cream, stir;
• pour the mixture into a jar and find a warm spot for it. You can wrap it up in a warm blanket. The more time the product is warm, the sour it will turn out.

Leave the sour cream to rise for 10 hours. Then transfer to another dish and place in the refrigerator overnight. Adjust the fat content of the finished product with the proportions of the ingredients in the recipe.

Cooking sour cream at home - other ways

There are other ways to make sour cream:

• leaven. Add sourdough or two tablespoons of kefir to 400 g of heavy cream. Sour milk is also suitable. They will quickly turn sour in a warm place. Put the resulting sour cream in the refrigerator and use as needed;
• lemon acid. This method does not require souring the product. Add a little citric acid and dissolved gelatin to the cream. Put the product in the refrigerator overnight. You will get sour cream with a pleasant sour taste and good thickness;
• separator distillation. If you have a separator, distill homemade milk on it until you get cream. After distillation, refrigerate the cream and get a rich sour cream.

Try the above recipes in practice. You will have delicious homemade sour cream made from quality ingredients. Follow the technology of its preparation, and you will perfectly cope with this simple kitchen job.

Sour cream is one of the most popular and useful fermented milk products. It is difficult to imagine lunch or dinner without sour cream, because it ideally complements a variety of dishes, for example, borscht or confectionery. Recently, however, the quality of store sour cream leaves much to be desired. In order not to buy a fermented milk surrogate, you should try to make homemade sour cream yourself. To do this, you need only a liter and a half of good milk, preferably from the countryside. The process of converting milk into sour cream is extremely exciting, moreover, the quality of the finished product will not cause any doubts.

Before making sour cream from milk at home, you need to get the cream. Milk should be poured into a bowl with a wide mouth (pot, saucepan) and insisted for 7-8 hours at room temperature. Soon, yellowish "islets" will appear on the surface of the milk - this is the cream. They need to be carefully removed with a spoon and transferred to a clean glass container, such as a glass. When a whole glass of cream has been filled, it should be refrigerated for several days. The first hours you need to stir the contents of the glass. After 48-55 hours, the cream will turn 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 a few days for the sour cream to ripen, you can use another recipe. You can put a crust of black in a glass with cream rye bread... Lactic acid bacteria contained in bread "make" sour cream in 10-12 hours. You can also put a teaspoon of ready-made sour cream in a glass of cream as a sourdough. It is preferable to use homemade sour cream, but you can also use a store product. The main thing is that there are no vegetable fats in the purchased sour cream - only cream and sourdough. Already in the morning, 250 grams of thick sour cream will be obtained from the cream.

Purchased cream also makes great homemade sour cream. Pour half a liter of cream into an enamel saucepan and heat to 60 degrees. Under no circumstances should the cream be brought to a boil - lactic acid bacteria will die! Leave the cream at room temperature for one to two hours, and then add a spoonful of sourdough (you can also buy it at the store). Stir the mixture thoroughly, cover the pan with a lid and refrigerate. In a day, the sour cream will be ready for use.

Skillful housewives came up with a very original recipe 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 at home is prepared in a couple of minutes - all the ingredients need to be beaten well. The sour cream tastes 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, it is not difficult to make sour cream on your own, and the taste qualities are compared with the factory product. Bon Appetit!

Sour cream is a fermented milk product, which is cream fermented with lactic acid bacteria. As a result of lactic acid fermentation, changes in milk proteins occur, so sour cream is absorbed by the human body better than cream. It is believed that of all dairy products, sour cream is the most beneficial. Starter culture for making sour cream consists of pure bacterial cultures - lactic acid and creamy streptococci, aroma-forming bacteria.

Homemade sour cream, undoubtedly, turns out to be much healthier and tastier than the purchased one! It is not at all difficult to make it, but you need to know that not all milk is far from suitable for these purposes. If you want to make real homemade sour cream, then do not be too lazy to find milk that has not been processed at the factory. So, now we will tell you how to make healthy and tasty sour cream at home.

Many people refuse to cook sour cream at home, because they consider the process to be rather complicated and lengthy. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefit to store options. You can cook sour cream in different ways, consider the most popular recipes.

How to make homemade sour cream

Homemade sour cream has an expressive taste and excellent organoleptic characteristics. This creamy taste is almost never found in industrial dairy products. That is why housewives prefer to make sour cream on their own.

Ingredients:

• 3 liters of country milk

Preparation:

1. In the old days, sour cream in the countryside was made by fermenting milk in a warm place until the cream thickened. Then the pot with the contents was taken out to a cool place, where the product reached the desired condition. Sour cream could be eaten in a day.
2. It should be noted that sour cream obtained in this way was distinguished by its thickness and fat content. Outwardly, it looked very much like butter, it was even cut with a knife. The remaining yogurt was used to make cottage cheese.
3. To make real sour cream, you need to buy 3 liters of country milk. Usually, this can be done directly with farmers, because they often sell dairy products on their own on the streets of cities. In this case, you should check the availability of certificates and licenses for this type of activity.
4. A jar filled with milk is placed in the refrigerator. This is necessary to bring the cream to the surface. After 24 hours, they are removed with a tablespoon and left to sour on the table at room temperature.
5. It is necessary to monitor the condition of the cream, as there is a risk of overexposing it. In this case, the sour cream is too sour.
6. When ready, the cream is placed back in the refrigerator. It is recommended to stand for a little more than a day.
7. First, it is strictly forbidden to stir the cream during the entire souring period, because this will disrupt the natural fermentation process.
8. Sour cream readiness is determined as follows: appearance on the density and directly taste.
9. If there is a desire to get sour cream of a more uniform and delicate consistency, the ripening process should take place in a cool place - not in the refrigerator. Naturally, such a process will take a little longer, but the result is worth it.
10. The recipe for making sour cream using sourdough is quite interesting.
11. This method differs from the first in the time of fermentation of the cream. To do this, you need to take cream with 20% fat and heat it to body temperature.
12. After pouring the mixture into a jar previously scalded with boiling water, add 2 tablespoons of high-quality sour cream and mix well. Then the jar is wrapped in a warm cloth and left for 7-9 hours. It is worth, if possible, to eliminate the possibility of shaking the cream, otherwise sour cream may not work.
13. After the allotted time, you need to place the jar in the refrigerator to thicken. It must be understood that the degree of density depends on the fat content of the cream, that is, the higher the percentage, the denser the final product.
14. For those who follow the figure, skim milk is suitable as a base for sour cream. It is poured into a container, left to sour at room temperature. In this case, it is not recommended to close the lid, otherwise the taste will deteriorate.
15. It is best to cover the jar with a napkin. After waiting for the serum to peel off by ¼ of the total volume, the mixture is passed through cheesecloth. For convenience, a colander is used. The serum should drain within 2-3 hours. At the final stage, the curd mass must be whipped.

Classic sour cream recipe

Ingredients:

• 3 tbsp. spoons of kefir

Preparation:

1. Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into a plastic bottle or carafe, cover with a thick cloth, tie and leave in a warm place.
2. On average, it takes 2 days for milk to sour, but if the weather is cold outside, it may take 5 days. Throughout the entire time, it is forbidden to stir and shake the liquid in any way;
3. Place a colander over a saucepan or bowl, cover it in several layers with cheesecloth and tip the contents of the plastic container. Leave it on for a while until all the liquid has drained off. On average, this process can take about 1.5 hours;
4. Put the remaining jelly-like mass in a bowl and, using a blender, beat it well. The desired consistency can be obtained by adding milk. Put the mass in a jar, close the lid and send to the refrigerator for half an hour.

Cream sour cream

Ingredients:

• cream (0.5 l), then their fat content should be at least 10%, otherwise nothing will work.
• 2 tbsp. spoons of ready-made sour cream

Preparation:

1. Combine the prepared ingredients and mix everything, you can use a regular spoon. Leave for 36 hours at room temperature;
2. During this time, the mass should acquire the required consistency. After that, put everything in the refrigerator and after a few hours you can use

Homemade sour cream from milk

Ingredients:

• 1 liter of milk
• 4 tbsp. spoons of kefir

Preparation:

1. Pour the milk into a saucepan and bring it to a boil. Then turn off the fire and refrigerate to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
2. Pour the liquid into liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
3. Take any deep container and place a colander over it, which you want to cover in several layers of gauze. Pour the contents of the jar into a colander, cover with a lid on top and send to the refrigerator for about 8 hours. In order for the serum to separate well, it is recommended to stir the mass periodically;
4. Put the sour cream remaining on the gauze in a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream to a jar and refrigerate overnight.

Homemade sour cream from store milk

Ingredients:

• 315 ml of milk with a fat content of 3.2%
• 300 g butter, 8% fat
• 2.5 tbsp. sour cream spoons

Preparation:

1. Cut the butter into small pieces and leave in the kitchen to soften. Then add milk to it, put on fire and heat, stirring occasionally, to melt butter. Turn off the gas before all the cubes melt, as they will disperse in warm liquid;
2. Pour everything into a blender and beat for 3 minutes. at full power. As a result, you get delicious homemade cream, which is necessary for further cooking;
3. Pour everything into a blender, add sour cream and mix well. Cover the lid, wrap it in a blanket and leave in a warm place for 6 hours. In some cases, to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why you need to periodically look under the lid and look at the readiness of the product. After that, put the sour cream in the refrigerator overnight.

Goat milk sour cream recipe

There are two methods for home cooking: with and without a separator. Let's consider both options:

Ingredients:

• goat milk with a fat content of 3.2%
• oil with fat content of 8%
• 2.5 tbsp. sour cream spoons

Cooking with a separator

1. The milk should first be left at room temperature for a while. It is important to cover the jar with gauze, but not a lid. Pour it into a saucepan and heat to 40 degrees.
2. Warm water should be passed through the separator first, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream
3. Leave the resulting mass warm for a day, and then move it to the refrigerator. After the consistency becomes thick, you can taste it.

Without separator

1. If there is no separator for sour cream from goat milk at home, you need to add a little sour milk to fresh milk.
2. Leave everything in the kitchen for 4 days, after covering the jar with gauze.
3. During this time, a layer should appear on the surface, and this is sour cream.

Homemade yogurt sour cream

Ingredients:

• 1 liter of milk
• 2 tbsp. tablespoons of drinking yoghurt

Preparation:

1. Pour milk into a jar and put it in the refrigerator for 20 hours. After that, a dense layer of cream should form on the surface, which must be carefully removed with a false one;
2. Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at low speed, and then send it to the refrigerator. Keep in mind that the longer the sour cream stays in the refrigerator, the thicker the consistency and the better the taste.

Homemade sour cream in a slow cooker

Ingredients:

• 1 liter of milk 2.5%,
• 150 g sour cream 20% and the same amount of natural yogurt

Preparation:

1. In a multicooker, heat milk to 40 degrees in any program. Then send the other ingredients to her and use a blender to beat everything well until smooth;
2. 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 in jars and send to the refrigerator.

Sour cream recipe

Ingredients:

• Natural or pasteurized cream, 15% fat, 500 ml.
• 3 tbsp. spoons of kefir

Preparation:

1. Combine cream and kefir, cover with a napkin and leave in a warm place for 24 hours or until thickened.
2. The only difference is that if you look closely at the bottom of the can, you can already see the fermentation bubbles.
3. Refrigerate for another day. Ready!

Homemade sour cream

Ingredients:

• cream 35% - 1 tbsp.;
• milk - 1 l;
• drinking yogurt - 2 tbsp. spoons.

Preparation:

1. If you don't have cream, take a can of milk and put it in the refrigerator for about 20 hours. After the time has passed, you will see how the cream rises up.
2. Carefully remove them with a spoon and place them in a separate bowl. Your further actions will depend on what kind of sour cream you want to get as a result.
3. You can simply put the cream in the refrigerator and it will solidify, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly.
4. Then we put the container in any warm place and leave it for about 6-8 hours. After that, lightly beat the fermented milk product with a mixer at the lowest speed and put in the refrigerator.
5. The longer the homemade sour cream from cream will stand in the cool, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

• store milk - 300 ml;
• butter - 300 g;
• sour cream - 3 tbsp. spoons.

Preparation:

1. To make sour cream at home, take butter, cut it into pieces and put it in a saucepan.
2. We leave it to stand at room temperature for a while so that it softens.
3. Then pour in the milk, put on medium heat and, stirring constantly, melt the butter. Now pour the mixture into the blender bowl and turn it on at full power for 3 minutes.
4. Put store sour cream into ready-made warm cream, mix and pour the mixture into a thermos or into a jar, which we wrap with a warm blanket.
5. We leave this structure in a warm place for about 10 hours. After the time has elapsed, put the sour cream in a container and put it in the refrigerator for ripening overnight.
6. You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in the warmth, the sour it becomes.
7. As you can see, making sour cream at home is not at all difficult, the main thing is that there is your desire!

A simple recipe for homemade sour cream

Ingredients:

• milk - 3 l.

Preparation:

1. We take simple store milk - the cheapest. Then pour it into a saucepan, heat it until warm and pour it gently into a plastic decanter.
2. We close it on top with a thick napkin, tie it tightly and put the workpiece in a warm place, sour and settle naturally. Usually it takes 2 days, and in winter, in cold weather - 5 days.
3. In the process of souring, the drink is not shaken or stirred. After the specified period of time, you will see that the whey will settle down and fill about a quarter of the jar.
4. Next, put a colander on a wide plate, line it with thick gauze and pour our milk that came up on it. Let it settle and drain all the whey.
5. When it is completely drained, after 1.5 hours, you will see a jelly-like mass. We transfer it to a bowl and beat well with a blender.
6. If you want to get a liquid sour cream as a result, then add a little milk and mix until smooth. Put the whipped sour cream into a container, close the lid and put it in the refrigerator for half an hour.

Homemade sour cream

Ingredients:

• cream

Preparation:

1. So, if you are preparing sour cream from cream. To do this, you will need to purchase cream. A half-liter pack will be quite enough, but the fat content of the cream should be at least 10 percent. The fat content may be higher, but 10% is the lowest level.
2. Next, you will need to add two tablespoons of ordinary sour cream to the cream. You mix all this simple composition with an ordinary spoon and after that you leave it alone for a day, maybe for a day and a half. It is not necessary to put our future sour cream in the refrigerator, let it just stand in your room, at natural temperature, which is exactly what you need in this case. But after the lactic acid bacteria have done their "job" and this composition has already turned into real sour cream, then you can already remove it in the refrigerator.
3. Sour cream made from cream is not inferior to the one that you buy in stores in terms of its taste and consistency. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.
4. Another important point to remember when you decide to make yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your product as a sourdough, and not store sour cream.
5. But in this short video, you will be told another option for making homemade sour cream.

Sour cream at home recipe

Ingredients:

• fresh homemade milk,
• separator,
• leaven.

Preparation:

1. Homemade milk is quite fatty, so you need to understand that the result will be a thick and fatty homemade sour cream, which can be added to soups.
2. To get such a product, you first need to separate the cream. If there is not very much milk, then the cream is skimmed, defending the milk.
3. Pour milk into a 3 liter jar and refrigerate so that it does not sour ahead of time. The next day, gently take it out and skim the cream with a deep spoon, which will float up (also called vershoks).
4. In a farm in which several cows are kept, it is simply impossible to do without a certain device - a separator. By driving milk through it, the owner can make homemade cream, which takes up all the fat, and also receives skim milk.
5. This method is much better and more effective than skimming - because you get more cream. In order to make homemade sour cream from cream in the future, you need to put them to ferment. You don't have to leave them at warm room temperature to do this.
6. The cream also sours well in the refrigerator, although it takes more time. But there are also advantages. In the second case, the cream does not stratify, the sour cream turns out to be homogeneous.

Homemade sour cream recipe

Ingredients:

• homemade milk
• leaven

Preparation:

1. Here's another way to make homemade sour cream. It is suitable just for those who carefully follow the figure and for those who prefer store sour cream more.
2. In this method, the fat content in sour cream is easy to regulate and control - you will know exactly what is the proportion of fat in milk. Let's get started.
3. To begin with, to make homemade sour cream, you need to pour the milk into a jar and leave at room temperature for about 2 days (if the room is warm enough, it will turn sour in 1 day). Do not shake the sour cream during the entire souring time, otherwise nothing will work.
4. When serum appears at the bottom of the jar for about a quarter of the total volume of the jar, carefully pour the contents into a colander with small holes or a sieve.
5. Allow the whey to drain for 2-3 hours. Transfer the curd mass to a bowl for beating. Whisk well. In terms of consistency and taste, such sour cream, in principle, cannot be distinguished from the store one.

Classic homemade sour cream

Ingredients:

• 1 liter of milk
• 4 tablespoons of yogurt for sourdough

Preparation:

1. Kefir can be replaced with a special sourdough, yogurt without additives, a tablespoon of sour cottage cheese, previously prepared sour cream. You can just put fresh milk to sour to the state of sour milk. The only thing that will change is the cooking time.
2. Milk needs natural, fatty. Cow or goat - it doesn't matter. If using a store, choose unpasteurized, with a short shelf life.
3. Boil milk beforehand to neutralize pathogenic bacteria. This step can be skipped if you are using a product from one cow (or goat) whose health you are sure of.
4. Pour boiled milk into a jar and cool it to 36-40 o C. Without a thermometer, this temperature can be determined by hand as pleasant warmth.
5. Add kefir and mix. You can simply close the jar with a tight lid and shake it several times. Read more:
6. Wrap the mixture warmly and leave for 6-8 hours. It is important that you get curdled milk with clots that do not come off well from the walls. If the serum has separated during this, this is also fine.
7. Place a colander in a deep bowl or saucepan. We line the bottom of the colander with a fairly dense cotton cloth (if thin, then in 2-4 layers). Pour out the present curdled milk.
8. We cover the colander with a lid and send it to the refrigerator for 5-8 hours. From time to time we take it out and stir it with a spoon so that the liquid goes away better.
9. After settling and getting rid of excess liquid, the leaven will turn into a traditional thick sour cream. You can make it smooth and homogeneous by whisking with a blender.
10. When making sour cream at home, it is easy to adjust its consistency. Need a thicker one - strain more thoroughly, you can even squeeze slightly. To get a thinner one - stop the process earlier or dilute a little with milk at the time of whipping.