I do not buy sour cream, I do it by my own recipe, it takes an hour and 1 liter of milk.

In the supermarket, it is easy to make a mistake with the choice of a quality product. Manufacturers often go to tricks: on the shelf with dairy products there is sour cream and sour cream. These are completely different things that need to be able to distinguish from each other. Sour cream according to GOST is prepared from pasteurized cream, which is fermented with leaven from lactic acid bacteria. More in natural sour cream, there should be no ingredients. Today we will tell you how to cook sour cream at home from milk in less than an hour. Sour cream is better than other dairy products absorbed by the body. All thanks to sourdough from pure dairy crops.



Peels How to cook sour cream at home Smetana at the enterprise is prepared from cream of different fat content, from 10% to 30%. Cream pasteurizes and introduces cultures of lactic acid bacteria. Then the sour cream is cooled and packed. Natural sour cream without stabilizers and preservatives is stored in the refrigerator for a month. It is worth buying a proven product. Never buy sour cream labeled “milk-containing product” or “sour cream product.” There is a high probability that such sour cream contains vegetable, not milk fat, which makes the product cheaper, and starch can be found in such sour cream.



Cooking sour cream at home is an exciting and simple process. Of course, sour cream made from homemade cow's milk will differ in taste and fat content, but you can prepare delicious sour cream from store milk. It is enough to mix the milk with leaven or sour cream and let the workpiece stand at room temperature for several hours. Then for 24 hours you need to put sour cream in the refrigerator. If you want to make a natural product faster, follow the recipe.



The ingredients

• 1 l milk
• 3 tbsp sour cream

Preparation

1. In a liter jar pour milk with a fat content of 3.5 or 4.5%. Put the jar in a pan, at the bottom of which should be a terry towel. Pour water into the pan so that it covers almost the entire jar of milk.
   
   
   
   
2. Bring the water in the pan to a boil, the milk should also warm up, but not boil.
3. Take the can out of the pan and cool it at room temperature.
   
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4. Add 3 tbsp of sour cream or sourdough to the milk. Stir the mixture and leave a jar of milk under the lid to cool for 45 minutes.
5. Strain the sour cream through gauze. You get thick fatty sour cream. Bon appetit.
   
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According to all rules, it is necessary to ferment sour cream 1-2 days. But the method of heat treatment also has the right to exist. This method is also used in the production of sour cream. Such sour cream is insignificant, but loses useful properties, but it is stored longer.

How to cook sour cream at home, you already know, but it is also important to distinguish a fake from a real sour cream in the store. To recognize high-quality sour cream, you need to dip 1 tsp. of the product in a glass of hot water. If the sour cream is natural, then it completely dissolves in water and does not form precipitation. And if the product is unnatural, sour cream will be layered into pieces, white precipitation is possible. Starch can be mixed into sour cream, then if you add 1 drop of iodine to such sour cream, the product will turn blue.