Homemade sour cream from starter culture
Description
Homemade sauce recipe. You can choose the sour cream fat content according to your taste. It's best to buy milk at a market or farm, not store-bought. It's very important not to add the starter culture to hot milk, otherwise it won't work and all the beneficial bacteria will die. The milk temperature should not exceed 35 degrees Celsius when adding the culture. Serve this sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy fresh starter culture and check its expiration date. Use full-fat, homemade milk.
- 2
Step 2
Pour the milk into a cauldron or saucepan and bring to a boil. Then cool it down to 30-35 degrees so the starter culture can work.
- 3
Step 3
Pour 50 ml of milk into a bowl, cup, or glass. Add the starter culture and thoroughly mix with a whisk.
- 4
Step 4
Then pour the milk with the starter into the cauldron with the main portion of warm milk and whisk thoroughly once again. Cover the container with a lid and wrap it in a terry towel. Leave it at room temperature for at least 4 to 6 hours. There is no need to heat the milk; the sour cream will thicken nicely on top of the milk.
- 5
Step 5
Line a colander with cheesecloth and carefully pour the contents of the container into it. If cheesecloth is not available, skim the sour cream off the top of the milk with a tablespoon, taking care not to mix it.
- 6
Step 6
Place the prepared sour cream in a sauce boat or bowl and chill in the refrigerator for at least 30 minutes. Then serve it at lunch or dinner. Enjoy your meal!