What is Sour Cream?
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Intentionally introduced bacterial cultures can make the cream sour and thicken.
Preparation:
Heavy cream (250ml): Or a thick whipping cream with a fat content of 36% is most suitable, with a rich flavor and a sticky texture.
Milk (60ml): Milk grows microorganisms at room temperature, providing a sour cream starter culture. Whole milk used in recipes.
Lemon juice (5 ml): It increases the metabolic activity of the starter culture and helps to thicken and sour the cream.
How to make sour cream:
Unlike other homemade dairy products, this method of making sour cream requires no cooking at all. All you need is a clean jar, milk, cream, and fresh lemon juice. Also, be sure to use a breathable cloth, as sour cream will be more fragrant when exposed to air.
Mix all the ingredients together and place the milk mixture on the counter. The temperature control between 21 °C and 24 °C provides the temperature conditions for rapid growth of bacterial cultures within 24 hours.
In addition to being a nutritious food, milk also provides a favorable environment for the growth of microorganisms. Although most milk on the market is pasteurized, pasteurization only destroys most (harmful) bacteria, not all bacteria. In addition, a wide variety of bacteria can grow in milk, especially at temperatures above 16°C. This will be a sour cream starter that will make the cream sour and thick.
2.The acid of lemon juice increases the metabolic activity of bacterial cultures.
3.After 24 hours, you will have a delicious sour cream.