Vegetables and fruits grown on our own plot are much healthier than those brought from somewhere far away. The same goes for dairy products. Fresh fresh milk from our own Burenka is much more valuable to us than purchased milk. And from this milk you can independently make sour cream, cottage cheese, and butter.
Instructions
Step 1
Whole milk is very fatty, so you should understand that the result will be a fatty thick sour cream, which can be used to fill soups. So, to get this product, you first need to separate the cream. If there is not much milk, then the cream is skimmed, defending the milk. Pour the milk into a three-liter jar and refrigerate so that it does not sour ahead of time. The next day, carefully remove it and use a deep spoon to skim the cream that will float up during this time (the so-called tops).
Step 2
In farms where several dairy cows are kept, one cannot do without a special device - a separator. By driving the milk through the separator, the hostess receives the cream, into which all the fat goes, as well as skim milk. This method is much more effective than skimming - you get more cream.
Step 3
To get sour cream from the cream, you need to put them for fermentation. It is not necessary to leave them at room temperature. They will also turn sour in the refrigerator, although this will take a little longer. But in the second case, the cream will not exfoliate, the sour cream will turn out to be homogeneous.
Step 4
There is another way to make sour cream at home. It is suitable for those who follow their figure and are used to the taste of purchased sour cream. In this case, the fat content of sour cream is easy to regulate - you will know exactly what is the proportion of fat in milk. So, pour the milk into a jar and leave it at room temperature for a couple of days (if the room is warm, it will turn sour in 1 day). Do not shake during the entire souring time. When serum appears on the bottom of the jar about a quarter of the volume of the vessel, gently pour its contents into a colander with fine holes or a sieve. Let the serum drain for 2-3 hours. Transfer the curd to a whisking bowl and whisk well. In terms of consistency and taste, such sour cream cannot be distinguished from the store one.
