Cream for this recipe cook for a long time, and do not even remember the last time I bought the cream in stores.
Sour cream for this recipe turns out tasty and delicious on so thick that the spoon gets stuck.
It turns out this Sour cream from any milk, no matter from the store or from home to make milk.
For the preparation we need Smetana:
- milk
- sour cream
If I cook the sour cream from a store of milk and sour cream, then I take the whole milk with good fat and cream made from cream. So in my opinion it turns out delicious.
We proceed to the preparation.
Rinse the pan with water, so that the milk is not burnt. Pour into her milk and put on fire. Heat to 36 degrees. We measure a kitchen thermometer or hand. Feels like milk should be slightly warm.
If pet milk, it is necessary to first boil and then cool to the desired temperature (36 degrees).
Turn off the fire, add the sour cream.
250 ml of milk will need to add 1 tbsp. l. sour cream.
All mix well. We shift into a prepared container with a lid (it is better to pour boiling water).
Close, wrapped up with a blanket and leave for 8 hours in a warm place.
After 8 hours should thicken sour (Cream maturation the process may be slightly delayed in the winter).
To Sour cream was even more tasty, I stirred it first blender, pour into a glass jar and put away in the fridge for 12 hours to complete solidification (and it is better for a day).
Gone Sour cream day and ripe!
According to the consistency of sour cream goes on thick and yummy yummy!
On the starter I no longer buy the cream and take a ready-made sour cream.
Bon Appetit!
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