What to cook sour cream: recipes

Do you remember the taste of real home-made sour cream, which was eaten by my grandmother in the village as a child? Unforgettable taste of pure cream. And the density is such that the spoon in it just stood. Of course, this sour cream does not compare with the product from the store. And from what to prepare sour cream at home? Today we will talk about this.

Country way

Usually in the villages, sour cream was prepared in a very simple way: keeping the pots of milk warm until the cream thickens. Then they were taken out to a cold place, where the cream ripened. And after a day the sour cream was ready. She was taken off with a spoon and was happy to eat. It was very thick, like butter, and it was possible to cut it with a knife. And from the remaining skimmed yogurt prepared an excellent cottage cheese. So did our great-grandmothers sour cream.

Sour cream, especially home-made, is a very useful product. After all, the human body is much better at digesting it than whole milk. Cooked by hand, it turns out very tasty sour cream. Recipes for making such a home-made product are not that complicated. So, roll up our sleeves and proceed.

The recipe for home- made sour cream

Mistresses often wonder how to make homemade sour cream. The recipe is pretty simple.

1. Buy real cow's milk not from the store, but from the grocery market. Put a 3-liter jar in the fridge so that the cream stands and rises to the surface of the milk. In a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them "tops").

2. Let the cream cool for souring at room temperature. But do not overdo it, otherwise the sour cream will turn out to be too acidic. As soon as the cream is ready, immediately put them in a cold place or in the refrigerator for ripening. Soak 24 hours or a little more. Important addition: if you want the sour cream to be homogeneous and not separate, leave the cream for souring in a cool place. This is a longer process, but not much, and the sour cream will get tastier and better. You can not mix the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream is ripe 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 the cream. Milk, passed through such a device, is divided into fatty cream and skim milk. With this method, the final product is obtained more than with the method of removing the "tops".

The recipe for sour cream with leaven

Quite often, housewives ask: "What can I cook sour cream quickly?" And for this case there is a recipe.

If you need to quickly prepare sour cream, use a starter. 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 and do not touch the jar until it completely cools. When the time runs out, reposition the jar in the refrigerator so that the sour cream thickens. The fatter the cream is, the thicker and sour cream will come out. If, on the contrary, you prefer a low-fat product, then use low-fat or low-fat milk for cooking.

The recipe for tender sour cream

If you watch your figure, then from which to prepare sour cream in this case? The output is quite simple. As a starting material, take low-fat milk. Sour cream will not be so high-calorie, although not less tasty.

1. Pour the milk into a jar and leave it for souring at room temperature. Do not cover the jar with a dense lid, otherwise taste will deteriorate. It's better to cover it with gauze or a paper napkin. This will provide access to the air in the jar, and the milk will not rancid. If the room is cool, then it will take off for a couple of days, and if the heat, then enough and one. Do not shake the sour milk.

2. Wait for the serum to peel off one quarter of the can. Then prepare a colander, putting on its bottom a clean gauze, folded in two layers. Without mixing, gently pour the sour milk into a colander with gauze and put it on for 2-3 hours until all the whey drains.

3. Turn the curdled mass to another dish and carefully whisk with a whisk. It turned out a gentle, air sour cream - a perfect dressing for salads and desserts!

How to cook sour cream instantly

This recipe for impatient chefs. If there is not enough desire to wait until the cream turns sour, then just put a little citric acid and a solution of gelatin (or agar) in them. Citric acid will give them the right flavor, and gelatin will help the cream thicken. All sour cream is ready. Now it is necessary to bake magnificent pancakes and to be adjusted by them with freshly prepared sour cream.

As you can see, there are many recipes. Therefore, more questions about what to make sour cream from, should not arise from you. Bon Appetit!