Homemade sour cream in a slow cooker

Sour cream at home is very real! The most useful dairy and fermented milk products are, of course, prepared with your own hands. From high-quality, proven ingredients. I try to follow this rule whenever possible and am always satisfied with the result. I share a recipe for homemade sour cream cooked in a slow cooker.

Anya

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 74 % 20 g

Carbohydrates 15 % 4 g

300 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 h 25 min

Cream can be taken of any fat content, but it should be noted that the fatter the cream, the thicker the sour cream will be.

Let's proceed directly to the process:

- we will warm up the cream, for which we will put a container with a dairy product in the bowl of a slow cooker, select the "Multi-cooker" program, set the temperature to 40 degrees and the time is 10 minutes;

- pour the starter culture into clean jars (thoroughly washed and scalded with boiling water), pour in the warmed cream;

- place the jars in the bowl of the slow cooker, after scalding with boiling water (everything should be sterile);

- select the program "Yogurt" and set the time to 10 hours.

Sour cream is ready to use!

Cook with love and good mood!