![]() ![]() Whisk in Buttermilk or Kefir, close lid of the pot and cover it with a towel or blanket to keep warm.Bring the milk to a boil in a pot and allow to cool until it's warm, again around 104☏/40☌ degrees.This version tastes much better if making sour cream with Heavy Cream instead of milk (but will end up costing more). Some people even melt a tablespoon or two of butter into the milk to increase the fat content to make this budget sour cream. Use the highest cream % milk you can find. It's best when you have unprocessed milk from the cow, however that's hard to find. This is the most economical way to make homemade sour cream. Leave in a warm place for 24 to 48 hours until it thickens.Add all the ingredients together into a jar and cover with a cheesecloth.Whisk together ⅓ of the warmed cream and the Greek Yogurt until lump free.Warm the whipping cream to no higher than 104☏/40☌ degrees.You also need a heavy cream or whipping cream with the highest fat content. You can also use some Russian Smetana or Homemade Sour Cream from a previous batch to kick start this batch. I always use a natural, probiotic rich, Greek Yogurt that isn't thickened with gelatine or has added sugars. This is my preferred method of making homemade Sour Cream. Boy, am I glad you came here to read about different ways to make real sour cream! How to make Sour Cream - 4 Methods Sour Cream Made From Heavy Cream They ask you to add lemon juice and vinegar, some ask you to whip it like whipped cream, and most of them have no probiotics. Many sour cream recipes aren't really sour cream at all! (certainly not in the traditional sense). I think many people don't even realise that sour cream is supposed to be full of probiotics! You'd never buy yogurt that doesn't have probiotics. It's quite hard to find authentic sour cream without thickeners in stores. The sour cream we buy in stores isn't really sour cream, but just a starch thickened milk product. Simply allow to lacto-ferment for a day or two, and there you have it! Fake Sour Cream I use a natural probiotic rich Greek Yogurt to make sour cream. In Russian, it's called zakvaska (закваска) which is a fermentation starter full of probiotics you can buy. Nowadays, Smetana usually involves adding a culture to milk, allowing it to ferment. You could still use this method, but is sometimes unpredictable. You would then 'smetat' (сметать) or sweep the top off, which led to the word Smetana or Sour Cream. Lacto-fermentation turns the top layer into thickened Smetana or Soured Cream. My grandma always had farm milk, but would separate the milk and cream, then let the cream ferment to make Smetana. Natural farm milk has more cream in it compared to what you buy in the store, which makes great Smetana. Smetana was originally made by allowing natural farm milk to ferment for a few days in a warm room or oven. I remember watching my grandmother making traditional homemade Smetana in her kitchen. It wasn't really discovered in 'the West' until the early 20th century, although popular across Eastern Europe. It's a staple in all Slavic and Russian meals. Yup, Sour Cream has it's origins in Russia/Eastern Europe and is called Smetana. Creamier and tastier than sour cream you buy in a store. ![]() The original Russian name for sour cream is Smetana ( Сметана). ![]()
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