Homemade sour cream from milk

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   How to make homemade sour cream from milk? Prepare the necessary ingredients. It is best to take whole homemade cow's milk, but if this is not available, store-bought milk will do. Just take milk with the highest percentage of fat content. You can also make milk fattier by adding butter. To do this, milk is heated and butter is added to it. When the pieces of butter melt in warm milk, beat it with a blender for several minutes.

2. STEP 2

   

   Now the milk needs to be boiled and then left to cool to a temperature of about forty degrees. It should be pleasantly warm to the touch.

3. STEP 3

   

   Remove the foam and pour kefir into the milk. Mix everything well with a whisk.

4. STEP 4

   

   Cover the pan with milk with a lid, wrap it in a towel or blanket and leave it for 7 hours.

5. STEP 5

   

   The result should be this thick yogurt.

6. STEP 6

   

   Place a colander over the pan and cover it with either gauze folded in several layers or a linen napkin.

7. STEP 7

   

   Pour the resulting yogurt into a colander, cover with a lid and put in the refrigerator for 8 hours. There is no need to place a load. To help the whey drain away better, you can stir the mixture from time to time.

8. STEP 8

   

   The result is this mass.

9. STEP 9

   

   Pour the future sour cream into a bowl and mix it well with a whisk. You can also punch it with an immersion blender. If the consistency seems thick, add a little milk while whipping. Homemade sour cream from milk is ready. Pour it into a glass container and store it in the refrigerator. Bon appetit!

Comments on the recipe

Natalia M

01.10.2023

4.5

I constantly make homemade yogurt, but I have never tried to make homemade sour cream from milk. It was very interesting what would happen. To prepare, I took three liters of full-fat homemade natural milk. Kefir is also fatty, so that the mass is thicker. I diluted the milk mixture in a saucepan, but fermented it in jars. Just enough for six half liter jars. I kept them under a warm blanket overnight, and in the morning I laid them out on a cotton towel, tied them in a knot and put them in the refrigerator. About 120 ml separated from one jar of serum. And the amount of sour cream turned out to be 250 g. The process takes a long time, but the result is very thick homemade sour cream. It is fresh, tasty and healthy. And the thickness is such that you can easily make a stable cream for a cake. Great recipe! Thank you!