Composition / ingredients
Cooking method
Pour the milk into a plastic or glass container, cover with a cloth napkin and tie with twine. We leave it in a warm place for 2 days for souring (it may take more time). Do not mix, do not shake!
When the milk turns sour, pour it into a colander, previously lined with gauze in 2 layers. Under the bottom you need to put a deep bowl or saucepan. We leave it for one and a half to two hours so that the liquid is completely drained.
What remains in the colander, put in a bowl and whisk with a blender. If the sour cream turned out to be too thick, then you can adjust the consistency with the help of milk, carefully whipping with a blender.
We put sour cream in a clean, dry jar, close the lid and send it to the refrigerator. After an hour and a half, it can be used for its intended purpose.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
