Homemade sour cream is very different in taste and consistency from the store. Getting it at home is not so difficult, but not all milk is suitable for this purpose.
It is necessary
-
- unhomogenized fresh milk
- separator
- leaven
Instructions
Step 1
If you want to make homemade sour cream, do not be lazy to find milk that has not undergone factory processing. At dairies, milk is homogenized by breaking the milk fat capsules into tiny drops, as a result of which the milk remains homogeneous, without splitting into cream and vice versa. That is, it is absolutely not suitable for your purposes.
Step 2
It is very good if your household has a special device for separating cream - a separator. In this case, just run the milk through it.
Step 3
But if there is no separator, then put the can of milk in the refrigerator for 12-20 hours, after which you will see how the cream has risen up, separating from the more transparent skim milk. Spoon the cream gently into a separate cup.
Step 4
Your further actions depend on what kind of sour cream you want to get. You can simply leave the cream in the refrigerator, it will solidify into a dense, sweetish mass.
Step 5
Or you can add a little sourdough to them, and then your sour cream will acquire a softer consistency and a little sourness.
