Homemade Sour Cream from Cream
Still buying sour cream? Make it yourself! A great way to make homemade sour cream from soured milk and cream. White, thick, with a genuine homemade taste. I recommend using homemade ingredients too, so the end product is 100% natural.
Margo
Recipe author
Homemade Sour Cream from Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
3 g
Fats 79 %
23 g
Carbohydrates 10 %
3 g
237 kcal
GI:
100
/
0
/
0
- Choose a glass bowl and put the soured milk in it. Add the cream and mix well. 2. Leave the mixture for 1-2 days, remembering to check on it now and then and very gently scrape the thick layer off the sides, stirring the whole mass. 3. After that time, cover the bowl with plastic wrap and refrigerate for one more day. The sour cream is ready! You can serve it with dumplings or pancakes, use it to dress salads, or in any recipe that calls for sour cream.
Caloric content of the products possible in the composition of the dish
- Skimmed soured milk - 38 kcal/100g
- Soured milk - 38 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
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