Homemade Sour Cream
Description
Preparation won't take very long (about 1 day). Then transfer the sour cream to a jar and store it in the refrigerator. Use the sour cream for first courses, salads, baking, or sauce. Use low-fat kefir and cream, or vice versa—they will affect the fat content of the sour cream. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Take a glass container (a jar will work) and pour kefir into it.
- 2
Step 2
2. Pour thick cream (at least 30% fat) into the kefir and mix everything thoroughly with a whisk.
- 3
Step 3
3. Take cheesecloth or natural fabric, cover the neck with it, and secure it with a rubber band.
- 4
Step 4
4. Let the contents infuse at room temperature (26–29°C) for 24 hours. If the room is too warm, place the jar in the oven with the light on.
- 5
Step 5
5. After the required time has passed, take out the jar. The sour cream in it should turn out thick, with a pleasantly tangy taste. Store it in the refrigerator.