How is sour cream made from milk. Simple ways to make sour cream from milk at home. We make homemade sour cream. simple recipe

Sour cream is a popular fermented milk product with a fat content of 15 - 58%, obtained from cream and sourdough. It is prepared by the method of sour-milk fermentation of cream using strains of specially grown bacteria or fungi.

It is used as the main or additional ingredient for the preparation of various dishes and delicacies. For the first time, sour cream in the vastness of modern Russia and the CIS countries became widely known during the time of Kievan Rus, when people learned how to process milk in a special way.

The very first recipe for making sour cream consisted in the method of removing the upper settled layer of "sweep" from sour milk and settling it in a cool place. After the invention of the separator, the cooking method became much faster and easier. Therefore, today sour cream can be found in every store at an affordable price, which has allowed it to become a favorite product for many gourmets. And every time, spreading it on a slice of bread or adding it to borscht, you wonder, how is sour cream made?

What is sour cream made from?

In order to make sour cream, you need good fat milk, which is separated by a separator into cream and skim milk. The cream is crushed until a homogeneous mass is obtained and insisted together with the sourdough to turn them into top quality sour cream. The method of production is no different from the recipes used at home. The main difference is the size of production and technical equipment.

Interesting Facts: Sour cream became famous all over the world in the 19th century. after the first wave of emigration from the territory of modern Russia to the countries of Europe and Asia. At that time, it was compared with European cream, but after a short period of time, sour cream took its place of honor on the menu of all Europeans, as an amazing delicacy.

sour cream preparation

High-quality milk is brought to the factory for the production of dairy products. It is bought on special farms or from the rural population, owners of cattle. All purchased raw materials are carefully checked for the presence of antibiotics, lactic acid bacteria and other foreign components. After receiving positive results, the milk is sent to storage at a temperature of 6 ° C before the start of the production process. A temperature of 6°C is considered optimal for the development of lactic acid bacteria, which give milk special properties.

The milk is distilled through the pipeline system to the separator. Under the influence of rotational force, the raw material is separated into skimmed milk and cream with a high content of milk fat. They are separated, cooled and individually fed to a further stage of production. Cooling to a temperature of 10 ° C is necessary to stop the fermentation process so that the cream does not sour for a long time. Skimmed milk is sent for packaging, and cream is sent to the next stage of sour cream preparation.

The cream is distilled into a special stainless steel container with hidden thermoelements, which gradually heat the entire mass to a temperature of 65°C. Under the influence of heat, fat globules become plastic and are easily subjected to mechanical stress. In the homogenizer, fat globules are crushed into smaller fractions, as a result of which the mixture becomes homogeneous. After obtaining the desired consistency, the cream is distilled into special 6-ton tanks, where it turns into sour cream.

Ferment (bacteria) is added to the container - frozen lactic streptococci. For 10 hours of thorough slow mixing, the cream turns into a homogeneous sour cream. The finished product is checked in the laboratory for quality and sent to the packaging stage. Sour cream is packaged in bags or plastic containers and sent to store shelves.

Interesting Facts: Sour cream is considered an exclusively Slavic product. This is evidenced by ancient recipes for borscht, potato pancakes and dumplings. Basically, only wealthy landowners, landowners and cattle breeders had the opportunity to cook it. But with the development of technology and demographic growth, the product gradually became available to all groups of the population.

Sour cream is easy to prepare both at the factory and at home. To do this, you just need to separate the cream from the milk and add a little sourdough. Fresh sour cream will please adults, children and even the most sophisticated gourmets.

Sour cream is one of the most popular and healthy fermented milk products. It is difficult to imagine lunch or dinner without sour cream, because it perfectly complements a variety of dishes, such as borscht or confectionery. However, recently the quality of store-bought sour cream leaves much to be desired. In order not to buy a sour-milk surrogate, you should try to cook homemade sour cream yourself. To do this, you need only a liter and a half of good milk, preferably rustic. The process of turning milk into sour cream is extremely exciting, moreover, the quality of the finished product will not raise any doubts.

Before you make sour cream from milk at home, you need to get cream. Milk should be poured into a dish with a wide mouth (lid, saucepan) and insisted for 7-8 hours at room temperature. Soon, yellowish “islands” will appear on the surface of the milk - this is cream. They must be carefully removed with a spoon and transferred to a clean glass dish, for example, a glass. When a whole glass of cream is typed, it should be put in the refrigerator for several days. The first hours you need to stir the contents of the glass. After 48-55 hours, the cream will turn sour, thicken, and the result will be the freshest sour cream. It can be stored up to 7 days.

If you do not want to wait a few days until the sour cream ripens, you can use another recipe. In a glass with cream, you can put a crust of black rye bread. Lactic acid bacteria contained in bread will “make” sour cream in 10-12 hours. Also, as a starter, you can put a teaspoon of ready-made sour cream in a glass of cream. It is preferable to use homemade sour cream, but you can also use a store-bought product. The main thing is that there should be no vegetable fats in the composition of purchased sour cream - only cream and sourdough. The next morning, the cream will make 250 grams of thick sour cream.

Purchased cream also makes excellent homemade sour cream. Half a liter of cream should be poured into an enamel pan and heated to a temperature of 60 degrees. In no case should you bring the cream to a boil - lactic acid bacteria will die! Leave the cream at room temperature for one to two hours, and then add a spoonful of sourdough (you can also buy it at the store). Stir the mixture thoroughly, cover the pan with a lid and put it in the refrigerator. In a day, sour cream will be ready for use.

Skillful housewives came up with a very original recipe for making sour cream. You need to take 130 ml of heavy cream, the same amount of natural yogurt without additives and a tablespoon of lemon juice. The most delicate sour cream at home is prepared in a couple of minutes - all components need to be beaten well. The taste of sour cream is very tender, with a pleasant sourness. This product is good for baking and making sour cream. Having tried homemade sour cream, many housewives no longer want to buy this product in the store. After all, it is not difficult to make sour cream on your own, and the taste qualities are compared with the factory product. Bon appetit!

Starting from infancy, a person gets acquainted with milk and all its derivatives. First, it's mother's milk. Closer to the year the child begins to feed, and a little later he tries sour-milk products. And becoming quite an adult, a person becomes almost omnivorous. And milk is thoroughly included in his diet. Kefir, fermented baked milk, varenets and, of course, sour cream. It happens that you want to cook the product yourself. For example, recipes are known for how to make sour cream from milk at home, many housewives use them.

It should be noted that lactic acid bacteria, which are part of natural sour cream, have a beneficial effect on the intestines, populating it with their microflora.

Homemade sour cream contains vitamins such as E, C, A, PP, B vitamins and minerals such as fluorine, copper, iron, zinc, manganese, iodine. And fatty and organic acids - beta-carotene, protein, carbohydrates and natural sugar - are a storehouse for the body.

This product is well absorbed. Along with yogurt, kefir, fermented baked milk, it is recommended for people with a sick stomach and poor digestion. Homemade sour cream improves metabolism in the body. It has undeniable benefits for brain function. Increases the productivity of nerve cells. It is also believed that sour cream has a positive effect on the potency of men.

Sour cream is also used in home cosmetology. Masks based on it make the skin more elastic, increase tone. With the help of them, the skin is less susceptible to environmental influences. In home medicine, sour cream also has a place. She fights sunburn well. Sour cream nourishes and moisturizes the skin well. And for those who have prolonged depression, sour cream is just a godsend. A few spoons with honey, berries and fruits - and there will be no trace of fatigue.

Did you know that sour cream has less cholesterol than butter? This is true. If the doctor has excluded butter from your diet, then you can safely replace it with sour cream. It is included in the strict diets prescribed by the doctor. After all, sour cream returns appetite after an illness, helps in the fight against constipation and in general healing of the intestines.

All this is worth it to try to make sour cream from cream, milk or other ingredients that can be found in the house.

Inclusion in children's diet

Sour cream is recommended for children in the first place, because it is the main supplier of calcium to the growing body. And as you know, bones, cartilage, and teeth of a baby are made of calcium. It is better not to give this product to a child up to one and a half years.

If the baby is allergic to lactose, then it is better to give sour cream up to 30% fat. It is good if it is in the composition of soups, desserts. Then the benefits will be huge. Many mothers during the peak of viral diseases feed their babies with a salad of grated carrots and sour cream. And rightly so, because the condition of a sick child is relieved, and the risk of infection again decreases significantly.

How to make sour cream at home so that the baby gets the most out of eating?

Homemade sour cream recipes

Many people believe that making sour cream on their own is a complicated and painstaking process. But it's not. There are many different ways to prepare it.

The classic recipe for sour cream at home from milk is quite simple. For this we need 3 liters of cow's milk. Milk bought in the village is best suited for this. But if there is none, then take it in the store.

1. Milk should be poured into a saucepan and heated, but not brought to a boil. Then it should be poured into a jar, wrapped in a towel and put in a warm place.
2. It takes an average of two days for milk to turn sour. But if it's winter outside, sometimes it can take up to five days. During souring, milk is not recommended to stir or do anything else.
3. Sour product should be spilled through a colander. See that the gauze has at least three layers. Let excess liquid drain.
4. What remains on the gauze must be put into a cup and beat with a whisk or blender. You can add milk to the desired consistency.
5. Put the resulting mass in a jar and refrigerate for an hour. And you can start eating.

As you can see, making sour cream is not so difficult.

Cream sour cream

One of the advantages of homemade sour milk is the ability to prepare one product from others. The main thing is the presence of bacteria necessary for fermentation. For example, you can use cream. For 0.5 liters of cream (their fat content should be more than 10%). You need 2 tablespoons of ready-made sour cream.

How is sour cream made this way?

Remember that homemade product spoils quickly, and try to use it in a short time.

other methods

In addition to these two, there are several more ways to make sour cream from milk and more.

Let's start with the same milk. Manufacturing technology is simple. To do this, we need the following products: 320 g of milk with a fat content of 3.2%, 300 g of butter with 8% fat content and two and a half tablespoons of sour cream.

1. The butter needs to be cut into small pieces. Let it stand to soften.
2. Mix butter with milk, put on the stove and heat. Stir.
3. As soon as the butter has melted, pour into a blender and beat at full power. This will take 3 minutes. You get cream.
4. It is necessary to pour everything from the blender into a deep container, add sour cream and mix thoroughly. Then tightly cover with a lid and wrap with something warm.
5. Leave warm for at least 6 hours. From time to time, you should look under the lid to see if the product is cooked.
6. Remove sour cream from refrigerator. After cooling, it is ready for use.

There is a wonderful recipe for making homemade yogurt-based sour cream. This requires a liter of milk and two tablespoons of ready-made drinking yogurt.

1. Pour milk into a deep container and put it in a cold place for 20 hours. A layer of cream should form on the surface.
2. Carefully remove the resulting layer. Then you need to add yogurt, stir well and put the container in heat for 7 hours.
3. Whisk the mixture slowly and refrigerate. It is better if the sour cream stays longer at a low temperature. Then the taste will be better, and the consistency.

Whatever method you use, your sour cream will be the best. After all, you made it with your own hands. Bon appetit!

Sour cream from milk at home: Video

Sour cream is not only tasty, but also a very healthy product. And if the store seems tasteless or not useful enough to you, then try experimenting at home.

How to make sour cream yourself?

How to cook delicious and healthy homemade sour cream? This can be done in several different ways, and each will be discussed in detail.

Method one

The easiest way to make sour cream is from milk. And it will be the only ingredient, the volume of which will be three liters.

Description of the cooking process:

1. First you need to heat the milk in a saucepan so that it is warm, but not hot. Next, pour it into some container, such as a glass jar or plastic bottle. Cover the neck with a paper napkin or cloth folded several times, tie it up. Send the milk to a warm place to ferment. This process can take about three days, but if it's cold at home, it can take up to five days. Moreover, it is not necessary to mix the product during fermentation!
2. Next, prepare some kind of container, tighten its top with either a fairly dense cloth or gauze folded in several layers, fix it well. Move fermented milk into such a homemade colander and leave it for 1.5-2 hours so that the whey separates and ends up in a container.
3. The mass remaining on the fabric or gauze should be transferred to a deep bowl and beat with a blender so that the homemade sour cream becomes homogeneous and tender. If it seems too thick, then you can add a little milk to it.

Tip: the fatter the milk used, the fatter and tastier the sour cream will be. The ideal option is natural homemade. If you buy store-bought, then its shelf life should be minimal, this will indicate the absence of preservatives in the composition.

Method two

To make a rather fatty sour cream from ordinary store-bought milk, prepare the following ingredients:

• 320 ml milk (about 3.5% fat);
• three tablespoons of sour cream (it is best to use fatty homemade, but store-bought is also suitable);
• a pack of butter (the final fat content of sour cream will depend on the percentage of fat in it).

Cooking:

1. Remove the butter from the refrigerator and cut into small pieces to make it soft.
2. Then put the butter into the milk and heat the mixture so that the pieces begin to melt. Turn off the fire, do not wait for them to dissolve completely, this will happen later.
3. Next, pour the composition into any sufficiently deep container and start whipping with a blender, and it is better at the highest speed. After about three to four minutes, you should have cream, at which point the process can be stopped.
4. Add sour cream to homemade cream, beat everything well again, then cover, wrap with a blanket and send to a warm place for at least 6 hours, and preferably at night. It is advisable to check readiness periodically, as overexposed sour cream can become sour.
5. The finished product can be whipped again to give it uniformity. Then send it to the refrigerator and eat.

Method three

To get thick, tasty and tender sour cream, it is best to use cream as the starting product.

Here's what you need to prepare:

• 500 ml cream (the fatter they are, the better);
• two or three tablespoons of finished sour cream.

Process description:

1. First you just need to mix the prepared ingredients well.
2. Next, pour the mixture into a container, close it and put it away for three days in a warm place. To speed up the fermentation process, you can wrap the jar in a terry towel or warm blanket. Cream can either be warmed up a little, or simply removed from the refrigerator in advance so that it is not too cold.
3. Now the composition must be beaten well using a blender, and then sent to the refrigerator.
4. After a few hours, homemade sour cream is completely ready for use.

Method four

Pretty quickly you can get sour cream from milk and kefir.

Ingredients:

• one liter of milk (it is better to use the fattest);
• four tablespoons of kefir or yogurt.

Cooking:

1. First, milk must be boiled. Then cool it down to about 39-40 degrees. At this temperature, the product will be warm, but not hot.
2. Now the milk needs to be poured into a jar. Add kefir to it, close the container tightly, shake it vigorously to mix the ingredients, and then wrap it in a thick blanket and send it to a warm place for seven or eight hours.
3. Prepare any sufficiently voluminous container, pull gauze or dense fabric folded several times over it, secure it with an elastic band or rope, and then tip the fermented milk there.
4. Next, the container should be sent for eight to nine hours in the refrigerator so that the whey is gradually separated. And to make the separation more effective, you can periodically mix the mass with a spoon.
5. Now beat the mixture vigorously with a blender and refrigerate overnight for infusion and final thickening. If desired, you can add a small amount of milk to get a more delicate texture.

Method five

You can make homemade sour cream from milk and yogurt. This will require:

• a liter of milk;
• three tablespoons of natural yogurt.

Process description:

1. Pour milk into a liter jar. You can warm it up a bit first.
2. Next, add yogurt, mix everything and leave the container in a warm place overnight.
3. Beat the mixture with a blender, let it stand in the refrigerator.

Method six

Try to make delicious sour cream in a slow cooker. For this you need:

• a liter of milk;
• 100 or 150 grams of ready-made sour cream (preferably homemade);
• 2/3 cup natural yogurt, kefir or curdled milk.

Cooking:

1. First, pour the milk into the multicooker bowl and, using any mode, heat it up to about 39-40 degrees.
2. Next, enter all the other ingredients, mix everything well until the sour cream and yogurt are completely dissolved.
3. Turn on the "Heating" mode, and set the timer for fifteen or twenty minutes.
4. When the appliance automatically turns off, cover it with a lid and leave it for eight to nine hours or overnight.
5. Next, transfer the product to a jar and put it in the refrigerator. By the evening it will be ready to eat and thicken enough.

Some useful tips:

• To get a low-calorie diet sour cream, leave the milk in the refrigerator for a day. On its surface you will see cream, which will need to be carefully removed with a spoon. But keep in mind that in this case the final product will not turn out as thick and tender as it should be.
• The longer the sour cream is in the refrigerator before use, the more tasty and thick it will become.
• If you increase the duration of the fermentation process, then sour cream may become too acidic.

Be sure to try making your own delicious sour cream. It's much easier than you think!

Sour cream is a fermented milk product produced from normalized pasteurized cream using pure cultures of lactic acid streptococci.

The essence of the process of preparing sour cream is as follows: in the process of fermentation of cream, under the action of lactic acid microflora, milk sugar is fermented with the formation of lactic acid and aromatic substances.

As a result of the accumulation of lactic acid in the cream, acid coagulation of casein and whey proteins denatured during pasteurization occurs with the formation of a clot.

Homemade sour cream from milk turns out to be tasty, thick and, most importantly, you will be sure that this dairy product does not contain any harmful impurities that are used by unscrupulous sour cream manufacturers and.

The recipe for making homemade sour cream from milk is quite simple, you can definitely do it.

To prepare homemade sour cream, take homemade cream with a fat content of at least 25, heat over low heat to 60-65ºС and keep it at this temperature for at least half an hour.

Let the cream cool, stirring constantly, to 20-23ºС. Add yeast to milk. As a starter, homemade sour cream is best, but if you are using store-bought sour cream for the first time, then it's okay.

In order to determine the quality of sour cream, use a few tips:

• sour cream should not contain anything but cream and lactic acid bacteria;
• choose, if possible, sour cream in glass packaging, in plastic storage conditions are much worse;
• the shelf life should not exceed seven days, otherwise there are probably some additives;
• the selected sour cream should be completely dissolved in hot water, if lumps remain - cottage cheese or other additives were probably used in the manufacture;
• check for the presence of starch by adding iodine to the dissolved sour cream, which will turn the starch blue.

If purchased sour cream meets all these requirements, then you can use it in making homemade sour cream. If not, look for a better product.

The volume of the starter is determined as follows: the amount of sour cream should be related to the cream as 1 tbsp. spoon to 500 ml. This is about five percent of the volume of sour cream prepared.

Put the sour cream in the fridge to ferment. Stir periodically during the first 3 hours (at least once an hour). Then it is enough to mix well once or twice within 28 hours. After the specified time, sour cream is ready for use.

Store homemade sour cream in a tightly closed glass jar. In this case, it remains fresh for up to seven days. In an open bank - only three days. Do not put sour cream on the refrigerator door - the temperature is not suitable there.