Composition / ingredients
Cooking method
Bring the milk to a boil and leave it on the stove to cool down to 40C. Pour into a 2L jar, add kefir. Close tightly with a lid and shake well.
Wrap the jar in a blanket and leave for 7 hours.
After 7 hours, the milk should be fermented. It should be such that when the jar is tilted, it is poorly separated from the walls. If the serum is released, it's not scary.
Now line the colander with several layers of clean gauze, place it over suitable dishes and pour the contents of the jar there. Close the dishes together with the colander with a lid and put them in the refrigerator. The serum should drain off. We look into the refrigerator and check how the sour cream is there, stirring it periodically. It will take +-8 hours to filter out
Now put the milk mass into a suitable bowl and beat with a blender to the desired consistency. To get a more liquid sour cream, you can add a little milk. Beat for up to two minutes at high speed.
Everything, sour cream is ready at home, it can be used for its intended purpose) It is best to give it a "rest" all night in the refrigerator. It will turn out more delicious.
This sour cream can become a starter for the next two batches. Then you need to use kefir again.
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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
