One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Sour cream - traditional and one of the most beloved Slavic dairy products. To prepare this cream uses only cream and a starter culture containing pure cultures of lactic acid bacteria. Unlike cream, sour cream is much better absorbed by the human body and contains more vitamins and essential amino acids produced by lactic acid bacteria during the fermentation process.
Rich cream and mineral composition. Most of it contains potassium and calcium, followed by phosphorus, sodium and magnesium. The trace element composition represented by such vital nutrients as iron, zinc, iodine, copper, manganese, selenium, fluorine, molybdenum, cobalt.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Streptococcus thermophilus.
HOW to make Homemade sour cream:
Boiled for 5 minutes, the cream is cooled to a temperature (32 – 36 ºC. Fermentation of cream is carried out immediately after cooling. Storage prepared by the fermentation of cream is not allowed.
Sterilized (both UHT and ESL products) cream before heated to fermentation temperature (32 – 36 ºC.
Leaven contribute in the prepared cream 1 package (1 – 3) liters of cream. Cream yeast is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (32 - 35) ° C until the formation of a clot.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
