I want to tell you how I cook at home The real sour cream made from natural home of heavy cream.
Smetana so tasty I did not eat anywhere else.
It has a distinctive sweet taste of fresh cream.
Away from Smetana, well, it is simply impossible, want more and more.
For the preparation of Smetana will need:
Fresh milk rustic-20 l.
Separator
Homemade sour cream.
The separator pour milk, to prepare the container for cream and skim milk in the container (inverse).
Customizable cream fat content and includes a separator.
The process of separation has gone.
After some time, begin to stand out cream and skim.
Cream appears more and more.
Add more milk. So until all the milk will not work.
when the milkover, the separator has spent adding milk (skim) for cleaning parts of fatty viscous cream.
The separation process is completed, and I gather the remnants of cream and disassemble the unit.
With skim milk rented thick foam and brew yourself a cup of cappuccino in a rural.
Of the 20 liters of milk I get just 1 liter of very heavy cream and a big pot of low-fat milk.
At the output of liquid cream, but fatty. To have turned sour they need to be boiled.
Boil the cream a few minutes until thickened. Turn off the heat and give them cool.
Pour into a jar and put them in the fridge for a day.
A day Home Sour cream is ready!
Bon Appetit!
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