Like for 60 rubles. prepare 0.5 liters of sour cream from kefir and salt

I picked up this recipe from a friend and was amazed at how simple it was. And how profitable! I spend 50-60 rubles on groceries, depending on the price of kefir, and the output is about 400 ml of wonderful sour cream.

Now I will share a secret with you.

To make homemade sour cream you will need

• 60 g kitchen salt. I use regular, non-iodized one.
• 1 liter of kefir.

Choose a quality product – thick, fatty and with a mild taste. I once took sour kefir and got the same sour cream. I had to put it in the dough.

Takes 5 minutes to prepare

Prepare clean gauze. If you just bought the fabric at the pharmacy, rinse it in water and lemon juice, this will get rid of the unpleasant “hospital” aroma.

1. Line a large colander with gauze.
2. Sprinkle salt on the bottom of the pan.
3. Place a colander in it so that the bottom does not touch the salt. Now pour out the kefir! And put the pan in the refrigerator so that the product does not over-acidify.

Don't you see the point in this? I didn't see it at first either. A colander floats in salted kefir - why, why?

But the explanation is very simple. Salt draws whey from fermented milk products. Kefir “dumps” the water, it flows out through the cheesecloth, and thick, thick sour cream remains in the colander.

The process takes about 12 hours. “Salt” the kefir overnight and by morning you will have ready-made sour cream.

If you want a thicker product, roll the gauze into a knot and hang it on any suitable hook or bar for a couple of hours.I hook a piece of cloth to the kitchen cabinet handle and place a bowl underneath to catch any remaining whey.

Advice. Do not use the resulting whey to make dough or okroshka! It is very salty and will ruin any dish.

To make the sour cream tastier, I add cream to kefir

I choose those that have a discount. They are approaching the end of their shelf life, but that’s okay – the product will still have to be fermented.

I pour about a glass of cream into 1 liter of kefir. This cocktail produces more sour cream - about 0.5 liters, and it tastes tender and fatty. Like homemade.

Another great way to make sour cream

I bought excellent farm milk at the market - thick, fatty, with cream on top. I tried it, but it turned out to be sour. It’s tasteless to drink, it’s a pity to add it to the dough - the product is expensive. Well, I left the bottle on the table so that the milk would finally ferment. The next day I received delicious homemade yogurt, so thick that you could even cut it with a knife.

And then everything follows the proven scheme - pan, salt, colander. The next day I had 600 grams of thick sour cream.

And if you put kefir under pressure, you get cheese!

I came up with this recipe by accident. I prepared sour cream and became interested: is it possible to make it very thick? The kind to spread on bread?

I folded the gauze overlapping its edges and placed pressure on top: a plate, and a bottle of water on it. I waited another 5-6 hours and checked the result.

There was real curd cheese in the gauze! Exactly the same as in Almette jars. My family swept up the entire portion within 24 hours and demanded more.

But delicious cheese comes only from farm milk. If you use kefir, be sure to add at least 0.5 liters of cream or fat sour cream to it.