Today, when it becomes more and more unsafe to buy food in stores, housewives are starting to return more and more to traditional methods of preparing them. Almost anything can be done at home, including sour cream.
Instructions
Step 1
Take homemade cream (fat percentage at least 25), heat over low heat to 60-65 degrees and keep them in this temperature range for about half an hour.
Step 2
Let the cream cool, stirring constantly, to 20-23 degrees. Add the sourdough starter (it is better to use homemade sour cream as a sourdough, but for the first time you can use the store one). In order to determine the quality sour cream, use a few tips:
- sour cream should not contain anything except cream and lactic acid bacteria;
- choose sour cream in glass packaging, if possible, in plastic storage conditions are much worse;
- the shelf life should not exceed seven days, since otherwise there will probably be some additives;
- the selected sour cream should dissolve completely in hot water, if lumps remain - cottage cheese or other additives were probably used in the manufacture;
- check the presence of starch by adding iodine to the dissolved sour cream, which will color the starch blue. If the purchased sour cream passed the test, feel free to use it in making homemade. If not, look for a better product.
Step 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 sour cream prepared.
Step 4
Put to ferment in the refrigerator. In the first 3 hours, stir periodically (at least once an hour). Then it is enough to mix well once or twice within 28 hours. After the specified time, the sour cream is ready for use.
Step 5
Store homemade sour cream in a tightly closed glass jar. In this case, it stays fresh for up to seven days. In an open bank - only three days. Do not put sour cream on the refrigerator door - there is an unsuitable temperature regime.
