What sour cream made me forget about the purchase and how I make it

How to make sour cream at home? Turns out it's not that hard. My niece lives in Italy, kefir there is very tasty, but sour cream is not like sour cream. That’s why she uses the recipe that we offer to readers today.



With the help of the simplest kitchen utensils, ordinary store kefir can be turned into a fat mass like sour cream. It is clear that it will not be soured like from under a cow, but still its home product without any chemistry, something between thick sour cream and soft cottage cheese.

How to make sour cream at home Ingredients

• 1 liter of kefir with a fat content of 2.5%
• sieve

Preparation

1. You will need high-quality yogurt from whole milk and sourdough on kefir fungi.
   
   
   
2. Put a bottle or a bag of kefir in the freezer for a day.
3. Prepare a bowl, sieve and gauze.
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4. Put the sieve over the bowl, the bed on its bottom a few layers of gauze.
5. Carefully and slowly pour kefir into the sieve.
   
   
   
6. In a few hours, kefir thaws, serum drips down through the sieve, and the thick component will remain in the gauze. After 2-3 hours, it can already be used, but to get sour cream, in which the “spoon stands”, you will need to hold the bowl in the refrigerator for up to a day.
7. It remains to shift sour cream into a separate dish and use as intended.
   
   
   
8. Don't forget the serum. After all, it is in acid whey that up to 20% of proteins remain, almost all B vitamins and 60-80% of minerals from milk.
   
   
   

The output should turn out about 600 grams of sour cream, the rest is whey, which can be used, for example, to prepare a test.

In Uzbekistan, Azerbaijan, Tatarstan, a dairy product called Suzma is made in a similar way. Suzma is consumed in its pure form, used as a basis for sauces, seasoned salads with pepper and greens, added to cold soups.