Store-bought milk won't leave the top layer of cream that can be used to make sour cream. Purchased milk is homogenized in a special way so that it does not stratify. The same applies to pre-packaged cream. If you want to try homemade sour cream, then buy rustic cream.
It is necessary
-
- country milk;
- rustic cream;
- kefir;
- natural yogurt;
- lemon acid;
- gelatin
Instructions
Step 1
Season the cream with yogurt. Refrigerate the jar of full-fat milk overnight. In the morning, skim the heavy cream on top and transfer to another glass jar. Add a couple of tablespoons of yogurt and place in a warm place, such as on the kitchen counter.
Step 2
After a day, your cream in the jar became fermented and stratified. Remove the top thick layer of sour cream and use the whey on the pancakes.
Step 3
Ferment the cream with kefir. Stir the cream with a few tablespoons of liquid kefir. Put the jar in a warm place for a day. The fermented cream was split into sour cream and whey. Drain the liquid and put the sour cream in the refrigerator.
Step 4
Cream sour cream. Leave the jar of rich country milk in the kitchen for a few days. Depends on the temperature and fat content of the milk. When the top settled layer of cream turns sour, immediately put the jar in the refrigerator so that the sour cream is thoroughly ripe. A day later, you will get natural sour cream, which you can remove from the surface with a spoon.
Step 5
Creamy sour cream with milk. Boil milk and leave to cool. Mix equal amounts of cream and warm milk in a glass jar and leave on the kitchen counter for a few hours. When the milk mass is stratified, strain through cheesecloth and refrigerate.
Step 6
A dairy product similar to sour cream. Pour cold water over the gelatin and let it swell. Put on fire and dissolve it completely, throw in a couple of grains of citric acid. Cool it down. Mix the resulting solution with cream and refrigerate. You get a thick, sour mass, reminiscent of sour cream. Well suited for making sour cream.
