Homemade sour cream from goat's milk
Description
Homemade sour cream is easy and quick to prepare. Goat milk sour cream can be served not only for breakfast with pancakes, fritters, or pancakes but also for lunch with borscht, soup, etc. You can use sour cream to make various pie fillings or dressings for vegetable and green salads. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare the listed ingredients. Goat milk can be of any fat content. If you wish to reduce the fat content of the sour cream, skim off the fat from the surface of the milk while heating.
- 2
Step 2
Pour the milk into a saucepan or pot with a non-stick bottom. Place the container on the stove, bring to a boil, then turn off the heat. Cool down to 35-40 degrees. Drop a drop of milk onto the back of your hand. If the temperature feels comfortable—perfect. If it feels slightly hot, cool it a bit more.
- 3
Step 3
Place kefir of any fat content into warm milk and gently mix it into the liquid. Cover the container with a lid or wrap it with plastic wrap, and leave it in a warm place for at least 5–7 hours, preferably overnight.
- 4
Step 4
By this time, the milk will coagulate and whey will separate.
- 5
Step 5
Line a colander with a clean cloth or a double or triple layer of cheesecloth. Pour all the contents of the pot into it. Carefully gather the edges of the cloth and tie them into a knot so that the whey can drain out. Hang the knot for 2–3 hours to remove excess moisture.
- 6
Step 6
After the specified time, you will have whey and sour cream. Transfer the sour cream from the cloth into a bowl or sauce dish, and let it cool.
- 7
Step 7
Serve the chilled goat milk sour cream at the table.