Composition / ingredients
Cooking method
1. Pour homemade milk into a clean, dry saucepan, send it to the fire, bring it to a boil. This is necessary in order to kill foreign bacteria, so in no case do not ignore this option. If you use ultra-pasteurized milk, then you do not need to boil it - it does not contain bacteria and their spores.
2. We cool the milk to 37-40 degrees (if ultra-pasteurized milk is used, we heat it to this temperature).
3. Mix a small amount of milk with sourdough - carefully so that the powder dissolves well, then add the mixture to the rest of the milk.
4. Cover the pan with a lid and wrap it in a warm blanket. Leave for 7-10 hours (overnight).
5. We cool the sour cream in the refrigerator for complete stabilization for at least two hours.
Successful experiments and all the best!
Calorie 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
- Sourdough - 29 kcal/100g
