Sour cream produced by the fermentation of Cream /Russian - сливки/ - milk product obtained from whole milk by separating the fat fraction.
For consumption in the fresh cream placed on the market, usually pasteurized containing fat 10-20% (normal) and 35% (heavy) , containing lactic acid bacteria and lactic streptococci. It contains a sufficient amount of vitamins A, D, K, B, C ,niacin PP, as well as valuable minerals for our body - cobalt, calcium, copper, manganese and molybdenum in cream four times less cholesterol than butter. Sour cream with a fat content of up to 15 percent better is "alive."
It is used in dietary diseases of the digestive system, include a diet with a decrease in sexual function and dystonia. Sour cream with a fat content of 20-25 percent is called the "dining room" and is most often used for sauces. Sour cream , as well as other dairy products, very good for skin regeneration and strengthens bones.
Lactic acid bacteria. Lactococcus lactis subsp. lactis. Lactococcus lactis subsp. cremoris.
The cell concentration of at least 109 cfu/g.
You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild milk flavor and aroma.
10 foil-packets of culture (1 gram each for 1 liter milk product).
Take cream and boil it. Cool it down to 30° - 32 ° C. Add the starter culture
for 1 liter of cream and stir very well
/use electric mixer or egg beater/. Pour the mixture into a flask and leave for 12 - 14 hours by keeping the temperature at the same level of 30° - 32° C. Readiness of the product is determined to taste and consistency (should be moderately dense). The finished product can be mixed. Pour into a storage container. Store in a refrigerator (+2° +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions.