We prepare sour cream from goat milk. Homemade milk sour cream, recipe

The benefits of goat's milk are undeniable. Compared to cow's milk, it contains much more proteins, vitamins and microelements. Its popularity is not so great, which is due to preconceived notions regarding its specific taste and smell. Nevertheless, goat's milk is very tasty and healthy, as are products made from it: cheese, sour cream, cottage cheese, butter, sour milk, yogurt. By following the technology and recipe, you can make them at home.

Sour cream and goat milk cream

Sour cream is a fermented milk product produced by fermenting cream. The structure of milk proteins is modified as a result of ripening. This makes milk better digestible by the body than cream. However, obtaining cream from fresh milk is problematic even through separation. To do this, take it to stand for at least 12 hours in a cool place.

Goat sour cream turns out to be fatty, but the stomach does not suffer from this. On the contrary, thanks to its rich internal composition, the product helps improve digestion and stomach function. A large set of vitamins in goat sour cream helps to effectively cope with exhaustion and loss of vitality. Minimal cholesterol content reduces the risk of vascular plaque formation.

From 10 liters of milk, about 0.5 liters of pure sour cream product is obtained. Externally, goat sour cream differs from cow sour cream in color. It is pure white, and not with a yellow tint.

So, to make sour cream you will need cream. The simplest option is to let the milk sit for several days. As a result, a rather thick layer of fat (cream) forms on top, and skim milk (skimmed milk) below. It is difficult to get a lot of cream this way, and the fat loss will be significant. Therefore, the farm cannot do without a separator - electronic or mechanical equipment for separating milk. By centrifugation, milk is separated into two fractions without any external physical effort. Such devices have a function for regulating the fat content and consistency of the cream.

Electronic separator

Before separation, the milk is left to settle, but not tightly closed. It is better to cover with gauze or any breathable fabric, otherwise a goat taste and smell will appear. Before the sour cream production process begins, the milk is heated to 34–40 °C. The separator is also heated with hot water, which is poured into a special hole for receiving milk. After preliminary preparation, milk is poured in and the separator is put into operation. It’s easier if it’s electric, then no special effort is required, just control. The intensity of sour cream flow is regulated with a special toggle switch. With a mechanical drive, the centrifuge begins to rotate slowly.

After the first pass, quite a lot of fat remains on the walls of the separator. Therefore, the milk is distilled again to wash away these particles completely. Fill a glass container with the resulting cream to a third of its volume. Leave it warm for several hours, then put it in the refrigerator. Gradually the sour cream thickens, which indicates readiness.

In the absence of a separator, you can prepare sour cream in another effective way. The recipe is as follows:

• A small amount of sour milk is poured into fresh milk.
• Cover with gauze and store at room temperature for 3-4 days.
• After the allotted time has passed, a layer forms on top - this is sour cream.

Another valuable dairy product, yogurt, settles at the bottom. Ready-made cultural mixtures available for sale can serve as fermented milk starters.

Obtaining oil

There is no surplus in the goat industry. So, the remaining sour cream can be easily converted into butter. The technology is as follows:

• Place 2 liters of goat sour cream in a separate bowl. Using a wooden spatula or spoon, begin to mix slowly in a circular motion.
• As soon as the serum appears, pour in 130–200 ml of ice water.
• The stirring process is continued until an oily lump forms.
• Wash it in cold water.
• The finished butter is wrapped and put in the refrigerator.

Ghee is made for long-term storage.. Cut into pieces, place in a pan, pour water on top and put on heat. After boiling, leave for 20–25 minutes, periodically removing the foam from the surface. Then cool and put away in the cold for a day. When it hardens, they resort to repeated simmering, only without water. The butter is cut, cleaned of curdled inclusions and boiled over low heat for 15–20 minutes. The melted oily consistency is filtered and poured into sterilized jars. This product retains its excellent taste for many years.

Fermented milk drinks

Fermented milk products are easy to prepare at home. After the fermentation procedure, tasty and nutritious products are obtained. It is in special demand due to its invaluable benefits for the human body. Goat kefir is effective in treating any pathology of the digestive system, and also improves immunity and has a tonic effect. A positive effect on cancer and metabolic disorders has been proven.

The cooking recipe is as follows:

• Milk is heated to 35–37 °C or fresh milk is used.
• Add bacterial starter and granulated sugar (no more than 1% of the milk volume), mix thoroughly.
• Cover the dishes with multilayer gauze. Leave for at least 8–10 hours in a warm and dark room.

If the light and temperature conditions are violated, the technology is disrupted. Regular consumption of yogurt will normalize digestion, restore natural microflora and peristalsis.

Yogurt is a storehouse of vitamins, proteins, amino acids, potassium and calcium. It has a thick and uniform consistency, bright rich taste and aroma, white color without partial inclusions. The fat content of the finished product varies between 3.5–4.5%. Protein content - more than 2.8%.

The basis is fresh goat milk, pre-pasteurized. Heat to a temperature of 40 ° C and add starter (cultivation of streptococcus and Bulgarian bacillus). For 4–5 hours, this temperature regime is maintained at the same level. Otherwise, the process of microflora growth will be interrupted, and pathogenic bacteria will appear. This leads to product spoilage. Bacterial growth stops after cooling. Store in the refrigerator for no more than 5 days.

Whey and skim milk are considered by-products of goat production. However, they are consumed in their pure form and used in the preparation of all kinds of dishes. In terms of nutritional value, they are significantly inferior to milk. There is no fat in the skim milk, and little protein remains in the whey. Despite this, whey and skim milk have a beneficial effect on the functions of the digestive system, stabilize acidity and improve intestinal microflora. The dough on them comes out fluffy and aromatic.

Cottage cheese

Goat milk cottage cheese can be obtained in unlimited quantities. Both whole milk and skimmed milk are suitable. In the latter case, low-fat cottage cheese comes out. Ready-made culture, pepsin or any fermented milk products (sour cream, curdled milk, kefir) are suitable as a starter. Sourdough is added to speed up souring. The lack of acidic microflora contributes to the appearance of bitterness.

The initial steps are standard:

1. 1. Milk is heated to 37–40 °C or fresh milk is taken.
2. 2. Mix with sourdough and leave to ferment at room conditions. The duration of the procedure is 12–13 hours.
3. 3. After the allotted time has passed, a curdled clot is formed.
4. 4. Strain the mass through a colander lined with gauze. In this way, the curd is separated from the whey.

The finished product is consumed fresh or frozen in small portions for future use.

Cheeses

You can make many different cheeses based on goat milk: processed, pickled, soft, hard. 10 liters yield about 1.5 kg of tasty and fragrant cheese. The following auxiliary tools are needed: a press, a sieve, a colander, large dishes (at least 20 liters) and a Mylar bag. Rennet, which is produced from salted goat stomachs, is ideal as a starter. In the absence of such, pepsin or acetic acid is used.

Various recipes for making cheese are given in the table:

Goat milk is unique in its content. It has long been used to feed young children and people who have suffered serious illnesses. In addition, it is a natural remedy for many ailments. An extensive list of goat products is valued for taste and benefits as much as the source. People leading a healthy lifestyle give preference to them. The flavor of goat's milk may vary depending on the animal's conditions and the season. The advantage over cow's milk is that goats are not susceptible to infectious diseases. This guarantees exceptional purity and safety of the range.

Goat milk sour cream is one of the sources of nutrients that the human body needs. This product cannot be found on supermarket shelves, but you can prepare it yourself. Let's take a closer look at several goat sour cream recipes.

Homemade goat milk sour cream is healthy and tasty.

Ingredients

Goat milk 10 liters

• Number of servings: 1
• Cooking time: 96 minutes

How to make sour cream from goat milk using a separator

On average, 10 liters of milk produces 0.5–0.7 liters of sour cream. It happens that the milk is so fatty that you can get up to 1 liter of sour cream from it. Unlike cow's sour cream, goat's sour cream is white and much fattier. To obtain it using a separator, you should know some subtleties.

The milk is preheated. To do this, use a stainless steel or aluminum pan. In enamel dishes, milk tends to burn towards the bottom. The temperature of the milk should be no more than 40 degrees (it can be measured with a kitchen thermometer, and if you don’t have one, you can measure the temperature with your finger - the milk should be warm).

Turn on the separator at medium speed. After this, start pouring milk into the separator bowl in small portions. It is important that the sour cream flows in a thin stream (can be adjusted using a special toggle switch).

Homemade goat milk sour cream should stand at room temperature for another day, after which it is placed in the refrigerator. You can make cottage cheese, kefir from skim milk, and also use it for baking.

Goat milk sour cream using settling method

Unlike cow's milk, goat's milk needs to sit longer for a layer of sour cream to form on the top. The procedure looks like this:

• a small amount of sour milk is added to fresh milk;
• the resulting composition is poured into a clean container;
• milk must settle for 4 days (the container must not be touched or moved);
• During this time, a layer of sour cream will form on top of the milk, which must be carefully collected with a clean spoon.

The resulting sour cream is ready to eat! It should be stored in the refrigerator. You can make healthy goat curd from the remaining sour milk.

How to make sour cream from goat milk? It turns out that there is nothing complicated in this matter. By using one of the two recipes described above, you can get a high-quality, and most importantly, healthy product.

Many people refuse to prepare sour cream at home because they consider the process quite complicated and time-consuming. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefits to store-bought options. You can prepare sour cream in different ways; let’s look at the most popular recipes.

A simple recipe for making sour cream at home

Let's start with the simplest option, which requires only one ingredient - 3 liters of milk. It is best to use a homemade product to obtain a thick paste. If it is unavailable, the store-bought option will also work.

• Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into a plastic bottle or decanter, cover with a thick napkin, tie it and leave in a warm place. On average, it takes 2 days for milk to sour, but if the weather outside is cold, it may take 5 days. At all times, it is prohibited to stir or shake the liquid in any way;
• Place a colander over the pan or bowl, cover it with several layers of gauze and tip the contents of the plastic container. Leave for a while until all the liquid has drained. On average, this process can take approximately 1.5 hours;
• Place the remaining jelly-like mass in a bowl and, using a blender, beat it thoroughly. The desired consistency can be achieved by adding milk. Place the mixture in a jar, close the lid and place in the refrigerator for half an hour.

How to make sour cream from cream at home?

Another advantage of homemade fermented milk products that is worth mentioning is savings. If cream (0.5 l) is used for cooking, then its fat content must be at least 10%, otherwise nothing will work. To start the fermentation process, you should prepare 2 tbsp. spoons of ready-made sour cream.

Step-by-step process for making sour cream from cream at home:

• Combine the prepared ingredients and mix everything, using a regular spoon. Leave for 36 hours at room temperature;
• During this time, the mass should acquire the required consistency. After this, put everything in the refrigerator and after a few hours you can use it.

How to make sour cream from milk at home?

The advantages of homemade fermented milk products are naturalness, unsurpassed taste and low fat content. Everything is prepared very quickly and from only two ingredients: 1 liter of milk and 4 tbsp. spoons of kefir.

Step-by-step process for making sour cream from milk at home:

• Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
• Pour the liquid into a liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
• Take any deep container and place a colander over it, which you need to cover with several layers of gauze. Pour the contents of the jar into a colander, cover the top with a lid and place in the refrigerator for about 8 hours. To ensure that the whey is well separated, it is recommended to stir the mixture periodically;
• Place the remaining sour cream on the gauze into a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream into a jar and refrigerate overnight.

How to make sour cream from store-bought milk?

It’s easy to prepare a fermented milk product from store-bought milk; the main thing is to follow the technology. This recipe will yield sour cream with a fat content of 42% in an amount of 600 g. We are sure that its taste will certainly delight and pleasantly surprise everyone.

To make sour cream, you should prepare the following set of products. 315 ml of milk with a fat content of 3.2%, 300 g of butter with a fat content of 8% and 2.5 tbsp. spoons of sour cream.

Step-by-step process for making sour cream:

• Cut the butter into small pieces and leave it in the kitchen until it becomes soft. Then add milk to it, put it on the fire and heat, stirring to melt the butter. Turn off the gas before all the cubes have melted, since they will disperse on their own in the warm liquid;
• Pour everything into a blender and blend for 3 minutes. at full power. The result will be delicious homemade cream, which is necessary for further cooking;
• Pour everything into a blender, add sour cream and mix well. Cover with a lid, wrap in a blanket and leave in a warm place for 6 hours. In some cases, in order to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why it is necessary to periodically look under the lid and look at the readiness of the product. After this, put the sour cream in the refrigerator overnight.

How to make sour cream from goat milk?

For cooking at home, you can use two methods: with and without a separator.

Let's consider both options:

• The milk should first be left at room temperature for some time. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat to 40 degrees. You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream. Leave the resulting mass in a warm place for a day, and then transfer it to the refrigerator. After the consistency becomes thick, you can taste it;
• If you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk. Leave everything in the kitchen for 4 days, after covering the jar with gauze. During this time, a layer should appear on the surface, and this is sour cream.

Homemade sour cream and yogurt recipe

To prepare a popular fermented milk product, you can use drinking yogurt without additives, which you can also make yourself. Homemade sour cream is prepared from 1 liter of milk and 2 tbsp. spoons of drinking yogurt.

Step-by-step cooking process:

• Pour milk into a jar and place it in the refrigerator for 20 hours. After this, a dense layer of cream should form on the surface, which must be carefully skimmed off with a spoon;
• Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at minimum speed, and then put it in the refrigerator. Keep in mind that the longer the sour cream is in the refrigerator, the thicker the consistency and better the taste.

How to make sour cream in a slow cooker?

Many people have been using this technique for a long time to prepare various dishes. It is also suitable for making homemade fermented milk products.

For sour cream at home, you should prepare the following set of products. 1 liter of milk 2.5%, 150 g of sour cream 20% and the same amount of natural yogurt.

Step-by-step cooking process:

• In a multicooker, heat the milk in any program to 40 degrees. Then add other ingredients to it and use a blender to thoroughly beat everything until smooth;
• Select the “Heating” mode, and set the timer to 15 minutes. After the beep, leave everything for 8 hours without opening the lid. After that, put everything into jars and put it in the refrigerator.

Now you know that sour cream can be made at home from readily available ingredients. In addition, if you follow the technology and these instructions, everyone can cope with cooking. Bon appetit!

Sour cream is a product obtained by fermenting cream under the influence of lactic acid microorganisms. Sour cream from goat milk turns out to be quite fatty. However, despite its high calorie content, it is easily absorbed by the stomach, helps its functioning, and optimizes the digestive process.

The composition of goat milk is superior to cow milk in the amount of microelements and proteins, and goat milk is clean. This ensures a low probability of infection entering the product. The calcium contained in the product, as well as vitamins of groups A, E, B, C, PP, restore strength and eliminate anemia. And a sufficiently low amount of cholesterol reduces the likelihood of plaque formation on blood vessels to zero.

Production methods

This dairy product is very rarely found on sale, because milk is usually used fresh. Getting sour cream from goat milk is not easy. This is due to the fine-grained structure and long-term settling of fat. Although there are several methods for preparing this product at home:

• using a separator;
• without separation.

Separation

Before you make sour cream from goat milk using the first method, you need to let it settle. At the same time, it is impossible to tightly seal the container, in order to avoid the appearance of a characteristic aftertaste. It is enough to cover with gauze or a napkin (but not a nylon cover).

At the initial stage of the cooking process, milk should be heated to 37-41°. Also, the separator itself is heated with water, which is poured into the milk receiver. Then add milk and turn on the device. The toggle switch must be adjusted so that the sour cream can flow out in a thin stream. It should be turned evenly.

When the noise becomes even, you can carefully and slowly open the key. At the end of the separation process, a sufficient amount of fat remains on the device. Therefore, it is advisable to distill the milk twice in order to wash off the fat. Place the separated mass in a warm place for a day. After which you can place it in a refrigerator.

Sour cream without separation

The name “sour cream” itself comes from the word “sweep”, which is associated with a long-standing technology for making sour cream. At a time when separators had not yet been invented to make the work of farmers easier, there was a simple method for preparing the product. For this purpose, they took fresh and sour milk.

So, how to make sour cream from goat milk at home? For this:

• take fresh milk and pour a small amount of sour milk into it;
• cover the container with the product with gauze, leave it to cook for 4 days at 20-25 °C;
• After this time, carefully remove (literally, sweep away) the thick mass from the surface of the milk.

This is sour cream, and the settled yogurt will remain below.

It is important to consider: in a fairly small container, the process of lactic acid fermentation will not proceed quite correctly. In a container with a large hole, the yield of the finished product is greater. And yogurt can be used as an ingredient in the dough.

Sour cream with cream

More often, sour cream is made from cream. To do this, put the milk in the refrigerator for 12 hours, and then separate the cream (a thick mass of fat) and the milk (the skim part) for return. In order to obtain different fractions, fresh milk should be settled. Then the cream will collect on the surface, but some of the fat contained in the milk will be lost, and the amount of cream coming out will be small. This is the disadvantage of the method compared to the separator method, when large volumes of fresh milk are separated during centrifugation.

Sourdough to help

Another recipe for goat milk sour cream at home is the use of sourdough. This is a microbiological composition that provokes fermentation. Sourdough is obtained from the rennet of herbivorous animals, fungal cultures, as well as strains of pure lactic acid cultures.

You can make sourdough at home:

• mix sour cream, yogurt, and kefir;
• add citric acid to the sour milk and leave for 24 hours.

From 10 liters of pure product, about 700-800 grams of cream are obtained. The cooking process consists of adding sourdough to the cream, leaving it in a warm place for 30-35 hours at room temperature. The prepared mass should be stirred from time to time so that fermentation occurs more efficiently. During fermentation, the sour cream acquires the required consistency. The finished product should be stored in the refrigerator.

How to make sour cream? Homemade sour cream from milk. A very simple recipe: Video

Sour cream is a fermented milk product, which is cream fermented by lactic acid bacteria. As a result of lactic fermentation, changes in milk proteins occur, so sour cream is absorbed by the human body better than cream. It is believed that of all dairy products, sour cream is the most beneficial. The starter culture for making sour cream consists of pure bacterial cultures - lactic acid and cream streptococci, flavor-forming bacteria.

Homemade sour cream is undoubtedly much healthier and tastier than store-bought! It’s not at all difficult to make, but you need to know that not all milk is suitable for these purposes. If you want to make real homemade sour cream, then take the time to find milk that has not been factory processed. So, now we will tell you how to prepare healthy and tasty sour cream at home.

Many people refuse to prepare sour cream at home because they consider the process quite complicated and time-consuming. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefits to store-bought options. You can prepare sour cream in different ways; let’s look at the most popular recipes.

How to make homemade sour cream

Homemade sour cream has an expressive taste and excellent organoleptic characteristics. Such a creamy taste is almost never found in industrial dairy products. This is why housewives prefer to make their own sour cream.

Ingredients:

• 3 liters of village milk

Preparations:

1. In the old days, sour cream in rural areas was made by fermenting milk in a warm place until the cream thickened. Then the pot with the contents was taken out to a cool place, where the product reached the desired condition. Sour cream could be eaten every other day.
2. It should be noted that the sour cream obtained in this way was thick and fatty. Outwardly, it looked very much like butter; you could even cut it with a knife. The remaining yogurt was used to make cottage cheese.
3. To make real sour cream, you need to buy 3 liters of village milk. Usually this can be done directly from farmers, because they often sell dairy products on their own on city streets. In this case, you should check the availability of certificates and licenses for this type of activity.
4. The jar filled with milk is placed in the refrigerator. This is necessary to raise the cream to the surface. After 24 hours, they are removed with a tablespoon and left to sour on the table at room temperature.
5. It is necessary to monitor the condition of the cream, as there is a risk of overcooking it. In this case, the sour cream turns out to be too sour.
6. When ready, the cream is placed back in the refrigerator. It is recommended to wait a little more than a day.
7. Firstly, it is strictly forbidden to stir the cream during the entire souring period, because this will disrupt the natural fermentation process.
8. The readiness of sour cream is determined as follows: the appearance is assessed for thickness and taste itself.
9. If you want to get sour cream with a more uniform and delicate consistency, the ripening process should take place in a cool place - not in the refrigerator. Naturally, this process will take a little longer, but the result is worth it.
10. Quite an interesting recipe for making sour cream using sourdough.
11. This method differs from the first by the time it takes to ferment the cream. To do this, you need to take cream with 20% fat content and heat it to body temperature.
12. After pouring the mixture into a jar previously scalded with boiling water, add 2 tablespoons of high-quality sour cream and mix well. Then the jar is wrapped in a warm cloth and left for 7-9 hours. If possible, it is worth eliminating the possibility of shaking the cream, otherwise sour cream may not turn out.
13. After the allotted time has passed, you need to place the jar in the refrigerator to thicken. It is necessary to understand that the degree of thickness depends on the fat content of the cream, that is, the higher the percentage, the denser the final product.
14. For those who are watching their figure, skim milk is suitable as a base for sour cream. It is poured into a container and left to sour at room temperature. It is not recommended to cover it with a lid, otherwise the taste will spoil.
15. It is best to cover the jar with a napkin. After waiting for the whey to peel off by ¼ of the total volume, the mixture is passed through gauze. For convenience, a colander is used. The serum should drain over 2-3 hours. At the final stage, the curd mass must be beaten.

Classic sour cream recipe

Ingredients:

• 3 tbsp. spoons of kefir

Preparations:

1. Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into a plastic bottle or decanter, cover with a thick napkin, tie it and leave in a warm place.
2. On average, it takes 2 days for milk to sour, but if the weather outside is cold, it may take 5 days. At all times, it is prohibited to stir or shake the liquid in any way;
3. Place a colander over the pan or bowl, cover it with several layers of gauze and tip the contents of the plastic container. Leave for a while until all the liquid has drained. On average, this process can take approximately 1.5 hours;
4. Place the remaining jelly-like mass in a bowl and, using a blender, beat it thoroughly. The desired consistency can be achieved by adding milk. Place the mixture in a jar, close the lid and place in the refrigerator for half an hour.

Cream sour cream

Ingredients:

• cream (0.5 l), then its fat content must be at least 10%, otherwise nothing will work.
• 2 tbsp. spoons of ready-made sour cream

Preparations:

1. Combine the prepared ingredients and mix everything, using a regular spoon. Leave for 36 hours at room temperature;
2. During this time, the mass should acquire the required consistency. After this, put everything in the refrigerator and after a few hours you can use it

Homemade sour cream from milk

Ingredients:

• 1 liter of milk
• 4 tbsp. spoons of kefir

Preparations:

1. Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
2. Pour the liquid into a liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
3. Take any deep container and place a colander over it, which you need to cover with several layers of gauze. Pour the contents of the jar into a colander, cover the top with a lid and place in the refrigerator for about 8 hours. To ensure that the whey is well separated, it is recommended to stir the mixture periodically;
4. Place the remaining sour cream on the gauze into a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream into a jar and refrigerate overnight.

Homemade sour cream from store-bought milk

Ingredients:

• 315 ml milk 3.2% fat
• 300 g butter 8% fat
• 2.5 tbsp. spoons of sour cream

Preparations:

1. Cut the butter into small pieces and leave it in the kitchen until it becomes soft. Then add milk to it, put it on the fire and heat, stirring to melt the butter. Turn off the gas before all the cubes have melted, since they will disperse on their own in the warm liquid;
2. Pour everything into a blender and blend for 3 minutes. at full power. The result will be delicious homemade cream, which is necessary for further cooking;
3. Pour everything into a blender, add sour cream and mix well. Cover with a lid, wrap in a blanket and leave in a warm place for 6 hours. In some cases, in order to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why it is necessary to periodically look under the lid and look at the readiness of the product. After this, put the sour cream in the refrigerator overnight.

Goat milk sour cream recipe

For cooking at home, you can use two methods: with and without a separator. Let's consider both options:

Ingredients:

• goat's milk fat content 3.2%
• butter 8% fat
• 2.5 tbsp. spoons of sour cream

Cooking with a separator

1. The milk should first be left at room temperature for some time. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat to 40 degrees.
2. You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream
3. Leave the resulting mass in a warm place for a day, and then transfer it to the refrigerator. Once the consistency becomes thick, you can taste it.

Without separator

1. If you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk.
2. Leave everything in the kitchen for 4 days, after covering the jar with gauze.
3. During this time, a layer should appear on the surface, and this is sour cream.

Homemade yogurt sour cream

Ingredients:

• 1 liter of milk
• 2 tbsp. spoons of drinking yogurt

Preparations:

1. Pour milk into a jar and place it in the refrigerator for 20 hours. After this, a dense layer of cream should form on the surface, which must be carefully skimmed off with a spoon;
2. Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at minimum speed, and then put it in the refrigerator. Keep in mind that the longer the sour cream is in the refrigerator, the thicker the consistency and better the taste.

Homemade sour cream in a slow cooker

Ingredients:

• 1 liter of milk 2.5%,
• 150 g sour cream 20% and the same amount of natural yoghurt

Preparations:

1. In a multicooker, heat the milk in any program to 40 degrees. Then add other ingredients to it and use a blender to thoroughly beat everything until smooth;
2. Select the “Heating” mode and set the timer to 15 minutes. After the beep, leave everything for 8 hours without opening the lid. After that, put everything into jars and put it in the refrigerator.

Sour cream recipe

Ingredients:

• Natural or pasteurized cream, 15% fat, 500 ml.
• 3 tbsp. spoons of kefir

Preparations:

1. Mix the cream and kefir, cover with a napkin and leave in a warm place for a day or until it thickens.
2. The only difference is that if you look closely at the bottom of the jar, fermentation bubbles are already visible.
3. Place in the refrigerator for another day. Ready!

Homemade sour cream from cream

Ingredients:

• cream 35% – 1 tbsp.;
• milk – 1 l;
• drinking yogurt – 2 tbsp. spoons.

Preparation:

1. If you don’t have cream, take a can of milk and put it in the refrigerator for about 20 hours. After time, you will see the cream rise to the top.
2. Carefully remove them with a spoon and place in a separate bowl. Your further actions will depend on what kind of sour cream you want to get as a result.
3. You can simply put the cream in the refrigerator, and it will harden, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly.
4. Then place the container in any warm place and leave for about 6–8 hours. After this, lightly beat the fermented milk product with a mixer at the lowest speed and put it in the refrigerator.
5. The longer homemade sour cream from cream sits in a cool place, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

• store-bought milk – 300 ml;
• butter – 300 g;
• sour cream – 3 tbsp. spoons.

Preparation:

1. To make sour cream at home, take butter, cut it into pieces and put it in a saucepan.
2. Let it sit at room temperature for a while until it softens.
3. Then pour in the milk, put it on medium heat and, stirring constantly, melt the butter. Now pour the mixture into the blender bowl and turn it on at full power for 3 minutes.
4. Add store-bought sour cream to the prepared warm cream, mix and pour the mixture into a thermos or a jar, which we wrap in a warm blanket.
5. Leave this structure in a warm place for about 10 hours. After the time has passed, transfer the sour cream into a container and put it in the refrigerator to mature overnight.
6. You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in a warm place, the more sour it becomes.
7. As you can see, making sour cream at home is not at all difficult, the main thing is that you have your desire!

A simple recipe for homemade sour cream

Ingredients:

• milk – 3 l.

Preparation:

1. We take plain store-bought milk - the cheapest. Then pour it into a saucepan, heat it until warm and carefully pour it into a plastic decanter.
2. We cover it with a thick napkin on top, tie it tightly and put the workpiece in a warm place to sour and settle naturally. Usually this takes 2 days, and in winter, in cold weather - 5 days.
3. During the souring process, do not shake or stir the drink. After the specified period of time, you will see that the whey will settle at the bottom and fill about a quarter of the jar.
4. Next, put a colander on a wide plate, line it with thick gauze and pour our risen milk onto it. Let it sit and drain off all the whey.
5. When it has completely drained, after 1.5 hours, you will see a jelly-like mass. Transfer it to a bowl and beat thoroughly with a blender.
6. If you want to get watery sour cream as a result, then add a little milk and mix until smooth. Place the whipped sour cream in a container, close the lid and put it in the refrigerator for half an hour.

Homemade sour cream from cream

Ingredients:

• cream

Preparations:

1. So, if you prepare sour cream from cream. To do this you will need to purchase cream. A half-liter pack will be enough, but the fat content of the cream should be from 10 percent. The fat content may be higher, but 10% is the lowest level.
2. Next, you will need to add two tablespoons of ordinary sour cream to the cream. You mix this whole simple composition with an ordinary spoon and then leave it alone for a day, maybe a day and a half. There is no need to put our future sour cream in the refrigerator; just let it stand in your room, at natural temperature, which is exactly what is needed in this case. But after the lactic acid bacteria have done their “work” and this composition has already turned into real sour cream, then you can put it in the refrigerator.
3. In terms of taste and consistency, sour cream made from cream is not at all inferior to the one you buy in stores. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.
4. Another important point to remember when you decide to prepare yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your own product as a starter, and not store-bought sour cream.
5. But in this short video, they will tell you another option for making homemade sour cream.

Homemade sour cream recipe

Ingredients:

• fresh homemade milk,
• separator,
• leaven.

Preparations:

1. Homemade milk is quite fatty, so you need to understand that the result will be thick and fatty homemade sour cream, which can be added to soups.
2. To obtain such a product, you must first separate the cream. If there is not a lot of milk, then the cream is skimmed off, leaving the milk to settle.
3. Pour the milk into a 3-liter jar and put it in the refrigerator so that it does not sour ahead of time. The next day, carefully take it out and use a deep spoon to skim off the cream that floats to the top (also called tops).
4. On a farm where several cows are kept, it is simply impossible to do without a certain device - a separator. By passing milk through it, the owner can prepare homemade cream, which contains all the fat, and also receives skimmed milk.
5. This method is much better and more effective than skimming the tops - because you get more cream. In order to make homemade sour cream from cream in the future, you need to ferment it. To do this, it is not necessary to leave them at warm room temperature.
6. Cream sours well in the refrigerator, although it takes longer. But there are also advantages. In the second case, the cream does not separate, the sour cream turns out homogeneous.

Homemade sour cream recipe

Ingredients:

• homemade milk
• leaven

Preparations:

1. Here's another way to make homemade sour cream. It is suitable just for those who carefully watch their figure and for those who prefer store-bought sour cream.
2. In this method, the fat content in sour cream is easy to regulate and control - you will know exactly what the proportion of fat is in the milk. Let's get started.
3. To begin with, to prepare homemade sour cream, you need to pour the milk into a jar and leave it at room temperature for about 2 days (if the room is quite warm, it will turn sour in 1 day). Do not shake the sour cream during the entire souring time, otherwise nothing will work.
4. When whey appears at the bottom of the jar for about a quarter of the entire volume of the jar, carefully pour the contents into a colander with small holes or a sieve.
5. Allow the whey to drain for 2-3 hours. Transfer the curd mass into a bowl for whipping. Beat well with a whisk. In terms of consistency and taste, such sour cream cannot be distinguished from store-bought sour cream.

Classic homemade sour cream

Ingredients:

• 1 liter of milk
• 4 tablespoons of kefir for starter culture

Preparations:

1. Kefir can be replaced with a special starter, yogurt without additives, a tablespoon of sour cottage cheese, and previously prepared sour cream. You can simply leave fresh milk to sour until it turns into curdled milk. The only thing that will change is the cooking time.
2. Milk must be natural, full-fat. Cow or goat - it doesn't matter. If you use store-bought, choose unpasteurized one with a short shelf life.
3. We boil the milk first to neutralize pathogenic bacteria. You can skip this step if you are using a product from one cow (or goat) that you are confident is healthy.
4. Pour the boiled milk into a jar and cool to 36-40 o C. Without a thermometer, this temperature can be determined by hand as a pleasant warmth.
5. Add kefir and mix. You can simply close the jar with a tight lid and shake several times. Read more:
6. Wrap the mixture warmly and leave for 6-8 hours. It is important that you get curdled milk with clots that do not easily come away from the walls. If the whey separates at the same time, that’s also good.
7. Place a colander on a deep bowl or pan. We line the bottom of the colander with a fairly thick cotton fabric (if thin, then in 2-4 layers). Pour out the infused yogurt.
8. Cover the colander with a lid and place in the refrigerator for 5-8 hours. From time to time we take it out and stir with a spoon so that the liquid drains away better.
9. After settling and getting rid of excess liquid, the starter will turn into traditional thick sour cream. You can make it smooth and homogeneous by blending it with a blender.
10. When preparing sour cream at home, it is easy to adjust its consistency. If you need something thicker, strain it more thoroughly, you can even squeeze it slightly. To get a more liquid one, stop the process earlier or dilute it a little with milk while whipping.