Do you remember the taste of real homemade sour cream that was eaten by my grandmother in the village in childhood? Unforgettable taste of pure cream. And the density is such that the spoon in it just stood. Of course, such sour cream can not be compared with a product from the store. And from what to cook sour cream at home? We’ll talk about this today.
Village way
Usually, sour cream was prepared in the villages in a very simple way: keeping the milk pots warm until the cream thickened. Then they were taken out to a cold place, where the cream was ripened. And in a day sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out very thick, like butter, and you could cut it with a knife. And from the remaining fat-free yogurt prepared excellent cottage cheese. So did our great-grandmothers sour cream.
Sour cream, especially homemade, is a very useful product. After all, the human body digests it much better than whole milk. Self-made sour cream is obtained. Recipes for making such a homemade product are not so complicated. So, roll up our sleeves and proceed.
Homemade sour cream recipe
Mistresses often wonder how to cook homemade sour cream. The recipe is pretty simple.
1. Buy real cow milk not from the store, but from the grocery market. Place a 3-liter jar in the refrigerator so that the cream settles and rises to the surface of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them "tops").
2. Leave the chilled cream for souring at room temperature. But do not overdo it in the heat, otherwise the sour cream will turn out too acidic. Once the cream is ready, immediately place them in a cold place or in the refrigerator for ripening. Soak 24 hours or more. An important addition: if you want sour cream to be homogeneous and not stratified, then leave the cream for souring in a cool place. This is a longer process, but not by much, and sour cream will turn out tastier and better. Do not mix the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream has ripened and thickened, then the sour cream is ready. Try and remember the long-forgotten taste from childhood!
In villages where there is a cow in almost every yard, a separator is used to make cream. Milk, passed through such a device, is stratified into fat cream and skim milk. With this method, the final product is obtained more than with the method of removing the "tops".
Sour cream recipe using sourdough
Quite often, housewives ask: “What to cook sour cream from quickly?” And in this case there is a recipe.
If you need to quickly cook sour cream, use leaven. Take ready-made cream, preferably 20 percent, and heat them to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it for 7-9 hours. Try not to shake or touch the jar until it has completely cooled. When the time runs out, rearrange the jar in the refrigerator to thicken the sour cream. The fatter the cream, the thicker and sour cream will come out. If you, on the contrary, prefer a low-fat product, then use low-fat or skim milk for cooking.
Tender Sour Cream Recipe
If you follow your figure, then what to cook sour cream in this case? The way out is pretty simple. Take skim milk as the starting material. Sour cream will turn out not so high-calorie, although no less tasty.
1. Pour the milk into a jar and leave it to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will deteriorate. It is better to cover it with gauze or a paper towel. This will allow air to enter the jar and the milk will not run out. If the room is cool, then it will throw off in a couple of days, and if it's warm, then one is enough. Never agitate sour milk.
2. Wait until the serum exfoliates one quarter of the volume of the can. Then prepare a colander, laying on its bottom a clean gauze, folded in two layers. Without stirring, carefully pour the sour milk into a colander with gauze and put it on for 2-3 hours until all the whey drains.
3. Transfer the resulting curd mass to another bowl and thoroughly beat with a whisk. It turned out a gentle, airy sour cream - a great dressing for salads and desserts!
How to cook sour cream instantly
This recipe is for impatient cooks. If you don’t have enough desire to wait until the cream is sour, just put a little citric acid and a solution of gelatin (or agar) in them. Citric acid will give them the right taste, and gelatin will help cream thicken. Everything, sour cream is ready. Now it remains to bake the magnificent pancakes and get better with freshly prepared sour cream.
As you can see, there are a lot of recipes. Therefore, more of the question of what to cook sour cream from should not arise from you. Enjoy your meal!