10 recipes with sour cream

Probably each of us knows what and how such a delicious fermented milk product as sour cream is made. But probably few people have thought about its benefits. But in vain, because sour cream contains such valuable vitamins for the human body as A, E, PP, C, D, B vitamins, beta-carotene and also the beauty vitamin - biotin. This wonderful fermented milk product also contains a considerable amount of microelements. Judge for yourself: potassium and calcium, sodium, magnesium and phosphorus, and also iodine, iron, selenium, zinc and fluorine. So literally a spoonful of sour cream can provide our body with a real vitamin and mineral boost.

And in addition to all these benefits, it is also a very tasty product that can be used as a salad dressing, mixed with cottage cheese, and as part of delicious dishes, giving them a rich, creamy taste.

Country way

Usually in villages they prepared sour cream in a very simple way: by keeping pots of milk warm until the cream thickened. Then they were taken to a cold place where the cream ripened. And a day later the sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out to be very thick, like butter, and you could cut it with a knife. And from the remaining low-fat yogurt they made excellent cottage cheese. This is how our great-grandmothers made sour cream.

Sour cream, especially homemade, is a very healthy product. After all, the human body digests it much better than whole milk. Homemade sour cream turns out to be very tasty. Recipes for making such a homemade product are not that complicated. So, let's roll up our sleeves and get started.

Option with cottage cheese

Using the technology described below, a delicious delicacy is obtained that will decorate any children's party. Soft curd cakes are soaked through with sour cream and literally melt in your mouth. To bake this dessert you will need:

320 grams of flour.
2 tablespoons of sour cream.
100 grams of good butter.
3 eggs.
100 grams of cottage cheese.
A teaspoon of soda.
170 grams of sugar.
A packet of vanilla.

To whip the cream, you will additionally need to prepare:

200 grams of sugar.
200 milliliters of sour cream.

The melted butter is ground with baking soda, and then combined with cottage cheese and sour cream. The resulting mass is mixed with sugar, vanillin, beaten eggs and flour. Form a ball from the finished dough and send it to the refrigerator.

No earlier than half an hour later it is divided into six equal parts. Each of them is rolled out into a thin round layer and sent for further heat treatment. Prepare the cakes, from which the cake with sour cream will later be made, in an ungreased frying pan. The browned flatbreads are placed on a plate and cooled slightly. Then they are greased with sour cream, whipped with sugar, and placed one on top of the other. The finished product can be decorated with pieces of fresh seasonal fruit. To make the dessert more tender, it is sent to the refrigerator for several hours.

Homemade sour cream recipe

Housewives often wonder how to make homemade sour cream. The recipe is quite simple.

1. Buy real cow's milk not from the store, but from the grocery market. Place the 3-liter jar in the refrigerator to allow the cream to settle and rise to the surface of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them “tops”).

2. Leave the chilled cream to sour at room temperature. But do not keep it warm, otherwise the sour cream will turn out too sour. As soon as the cream is ready, immediately put it in a cool place or in the refrigerator to ripen. Leave for 24 hours or a little more. An important addition: if you want the sour cream to be homogeneous and not separate, then leave the cream to sour in a cool place. This is a longer process, but not by much, and the sour cream will turn out tastier and of better quality. Do not stir the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream has ripened and thickened, then the sour cream is ready. Try it and remember a long-forgotten taste from childhood!

In villages where almost every yard has a cow, a separator is used to prepare cream. Milk passed through such a machine is separated into heavy cream and skim milk. With this method, the final product is obtained more than with the method of removing “tops”.

Option with margarine

The basis of this homemade dessert is made up of thin cake layers, successfully combined with thick curd cream. Therefore, it will not leave indifferent both big and small sweet tooths. To prepare it you will need:

100 grams of margarine for baking.
Large egg.
80 grams of 20% sour cream.
½ teaspoon baking soda.
100 grams of fine sugar.
A teaspoon of lemon zest.
250 grams of flour.
½ teaspoon each nutmeg and ginger.

Since this recipe for a cake with sour cream in a frying pan, the photo of which can be seen just below, assumes the presence of cream, you will additionally need:

200 grams of low-fat grainy cottage cheese.
400 milliliters of 20% sour cream.
100 grams of powdered sugar.
A packet of vanilla.

Soft, but not liquid margarine is ground with sugar. Add egg, sour cream, citrus zest and spices to the resulting mass. All this is mixed with flour and soda, and then put in the refrigerator.

No earlier than an hour later, the dough is divided into six approximately equal parts. Each of them is rolled out into a thin round layer and sent for heat treatment. The cakes from which the cake with sour cream will be assembled are baked in a frying pan not greased with any fat. Place the browned flatbreads on a plate and cool. Immediately after this, they are greased with cream made from granular cottage cheese, sour cream, vanillin and powdered sugar, and placed on top of each other. The top of the dessert can be decorated with candied fruits, crumbled cake scraps or chocolate chips.

Recipe for making sour cream using sourdough

Quite often housewives ask: “What can I use to make sour cream quickly?” And there is a recipe for this case.

If you need to quickly make sour cream, use sourdough. Take ready-made cream, preferably 20 percent, and heat it to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it like that for 7-9 hours. Try not to shake or touch the jar until it has cooled completely. When the time is up, place the jar in the refrigerator to allow the sour cream to thicken. The fattier the cream, the thicker the sour cream will come out. If, on the contrary, you prefer a low-fat product, then use low-fat or skim milk for cooking.

Tartlets made from sour cream dough

Sift wheat flour (1.5 tbsp) through a sieve and combine with sour cream (150 g) and a chicken egg, salt to taste. We also send chopped margarine (50 g) to our ingredients. Knead the dough into a stiff consistency and cool it in the refrigerator for about half an hour. We take out the dough and roll it into a thin layer, cut it into equal squares and put it in muffin tins, pre-greased. It will take us about 20 minutes to bake the baskets, and the temperature in the oven should be at 200C. Remove the finished tartlets from the molds, cool and fill with any filling.

Tender sour cream recipe

If you are watching your figure, then what should you use to make sour cream? The solution is quite simple. Take skim milk as the starting material. The sour cream will not be as high in calories, although no less tasty.

1. Pour the milk into a jar and leave it to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will spoil. It is better to cover it with gauze or a paper napkin. This will provide air access to the jar and the milk will not go rancid. If the room is cool, then it will go away in a couple of days, and if it’s warm, then one is enough. Never shake sour milk.

2. Wait for the whey to peel off at the bottom by one quarter of the volume of the jar. Then prepare a colander by placing clean gauze on the bottom, folded in two layers. Without stirring, carefully pour the sour milk into a colander with gauze and leave it for 2-3 hours until all the whey has drained.

3. Transfer the resulting curdled mass to another bowl and whisk thoroughly with a whisk. The result is a delicate, airy sour cream - an excellent dressing for salads and desserts!

Recipe for mushroom sauce with sour cream

Mushrooms with sour cream can be used to make not only hearty main courses, but also an appetizing sauce. The fermented milk product is the base, and “forest meat” is its filling, which gives taste and smell. To prepare it you will need:

400 g champignons or “white”;
150 g sour cream;
2 onions;
30 g wheat flour;
1 teaspoon chopped dill.

Cooking steps:

Cut the mushrooms into small pieces, chop both onions.
Simmer, adding a glass of water or broth, for 25 minutes over low heat.
Dilute the flour in 2/3 cup of water so that there are no lumps left.
Pour water with flour, sour cream over the mushrooms, adding chopped herbs.
Once the liquid begins to boil, remove the sauce from the heat.

This sauce is served hot with cutlets, meatballs, and potatoes. To make the taste sharper, you should add chopped garlic along with the herbs.

How to make sour cream instantly

This recipe is for the impatient cook. If you don’t have the desire to wait for the cream to sour, then simply add a little citric acid and a solution of gelatin (or agar) to it. Citric acid will give them the desired taste, and gelatin will help the cream thicken. That's it, the sour cream is ready. Now all that remains is to bake fluffy pancakes and enjoy them with freshly prepared sour cream.

As you can see, there are quite a lot of recipes. Therefore, the question of what to make sour cream from should no longer arise in your mind. Bon appetit!

Fish in sour cream with cognac

Goes very well with sour cream and fish. We suggest you try making carp, carp or crucian carp in sour cream and cognac.

To prepare this hearty and healthy dish you will need:

fish – carp, crucian carp, or carp,
300g fat sour cream,
100g cognac,
vegetable oil,
salt and spices for fish to taste.

First of all, we cut the fish: clean it from scales, gut it, wash it, rub it with salt and pepper. Pour oil into the bottom of a hot frying pan, carefully place the fish and fry it over medium heat for about 15 minutes. Pour the prepared cognac into the frying pan and immediately set it on fire. Be careful: the flames can be very high!

Remove the frying pan from the stove, wait until the fire goes out, and put the frying pan back on the stove. Add a little water and simmer for another 10 minutes. When the water has evaporated, add sour cream, your favorite spices for fish and simmer over low heat for about 30 minutes.

A tasty and tender dish is ready!

Variegated cupcake

This cake bakes very quickly and does not require cream or glaze. At the same time, the product turns out very beautiful. Serve it cut - the spectacular mosaic pattern on the slices will be especially noticeable.

You will need: - 150 g butter - - 250 g sour cream - - 3 eggs - - 1 tablespoon cocoa powder - - 1 teaspoon soda - - 1 lemon - - pinch of vanillin - - 2 cups granulated sugar - - 3.5 cups wheat flour - powdered sugar for sprinkling.

For baking, you can use sour cream with a too sour taste. But if the product has become bitter or moldy, it is better to throw it away.

Grind the softened butter with sugar. Gradually add eggs and sour cream to the mixture, then add soda and sifted flour. Quickly knead the dough and divide it into two parts.

Grate the lemon zest and squeeze out the juice. Add all the zest and a tablespoon of lemon juice to one half of the dough. Knead it until completely smooth. Add vanillin and cocoa to the second part of the dough. Line a cake pan with oiled baking paper. Use a tablespoon to alternately place the chocolate and lemon batter in one row. Spread the remaining dough in a second layer, placing the dark one on top of the light one and vice versa. Place the mold in an oven preheated to 180°C. The cake needs to be cooked for about 30 minutes. Then remove from the pan, cool and sprinkle with powdered sugar.

Pancakes with sour cream

You can bake lush pancakes from sour sour cream. Serve them hot with jam, honey or condensed milk. According to this recipe, you can also prepare pancakes with baked goods by adding 1-2 grated apples without peel to the dough.

You will need: - 1 cup sour cream - - 1 egg - - 1 cup sifted wheat flour - - 0.5 teaspoon soda - - 0.25 teaspoon salt - - 1 tablespoon sugar - - 1 teaspoon vanilla sugar - - vegetable oil for frying.

Beat the egg with sugar and vanilla sugar. Add sour cream, salt, soda, add sifted flour in portions. Knead the dough and let it stand for 5-10 minutes.

Do not add too much oil to the pan - the pancakes will turn out greasy and flat.

Heat vegetable oil in a frying pan. Spoon the dough into the pan, giving it a round or oval shape. When one side is browned, flip the pancakes over with a spatula. To make sure the baked goods are ready, pierce one pancake with a fork - there should be no traces of dough left on it. Place the finished products in a dish and keep warm until serving.

Since ancient times, women have been using sour cream

as a universal remedy that can maintain or restore beauty and youth.
Products containing sour cream
make the skin very soft and velvety. They are absorbed quite easily and practically do not leave a greasy trace, improve metabolism and blood circulation in the skin. This product has such unique properties due to the balanced composition of valuable substances, vitamins and fats.

Examples of recipes

Option 1 Sour cream sauce a la Tartar

This sauce will perfectly replace heavy, high-calorie mayonnaise. It goes well with dark and white meat dishes, savory mince pies and pizza, French fries and deep-fried root vegetables. If you exclude pickled cucumbers from the composition, the sauce will be ideal for dressing all types of vegetable, meat and some fish salads.

Cooking time 5-7 minutes.

Ingredients:

Sour cream 18-30% fat – 300 g.
Dill greens – 50 g.
Basil or parsley – 50 g.
Garlic – 30 g.
Pickled cucumbers – 3-4 pcs. average.
Salt and pepper to taste.

Preparation:

Prepare the greens. For the sauce you only need young tender leaves. Rough, fibrous stems and petioles, as well as flower inflorescences, are not suitable.
Cucumbers are the main product that determines the final taste of the dish, so you need to try them before adding them. Vegetables that are too sour should be added in smaller quantities and their taste adjusted by adding a small amount of sugar or honey. If you take homemade barrel cucumbers, then it is better to peel them with a whitish coating of lactic acid bacteria. Large specimens are pre-cut into several parts.
All ingredients are placed in a blender bowl and blended into a homogeneous mass.
The sauce tastes best within 3 hours of preparation.

Option 2 Grandma's Salad

This dish can be classified as dietary, since all its components have high nutritional value and do not put unnecessary strain on the pancreas. This salad can be used to feed children over 3 years old, if you exclude spicy notes from it.

The dish turns out especially tasty when you use small young beets (about the size of a small apple). The garlic in the salad can be replaced with onions, cut into thin pieces and scalded with boiling water.

Time costs – 1 hour (including cooking beets).

Ingredients:

Young beets – 2 pcs.
Garlic – 1 clove.
Sour cream – 100 g.
Any nuts, except peanuts, or seeds – 20-30 g.
Spicy herbs - optional.
Salt and pepper to taste.

Preparation:

Chop the beets, boiled until fully cooked, into thin strips or chop on a coarse grater.
Pass the clove through a garlic press.
Crush nuts and seeds into fine crumbs.
Chop the greens.
Mix all ingredients in a salad bowl, add salt and pepper to taste.
Top with sour cream immediately before use.

Option 3 Dessert Fairy Nut

A festive variation on the classic dessert made from sour cream, honey and nuts. The only know-how is the addition of cookies and fruit.

Time required – 30 minutes.

Ingredients:

Sour cream – 300 g.
Butter cookies (biscuit) – 200 g.
Fruits or berries of your choice.
Nuts – 100 g.
Honey – 2-3 tbsp. l. or
Sugar – from 50 to 100 g.
A few glazed nuts for decoration.
Whipped cream optional.

Preparation:

Grind the cookies and nuts into crumbs. Stir honey into sour cream. Fruits, such as orange or kiwi, cut into small cubes

Leave a few pieces for decoration. Carefully mix all ingredients and place in a bowl. Decorate with glazed nuts, “roses” of chopped fruit, and whipped cream.

General recommendations

Even the most responsible housewife sometimes has minor troubles in the form of spoiled food. In such cases, a completely logical question arises about the advisability of their further use. Sour cream, which gives off a pronounced putrid odor, should be thrown away without regret. If its shelf life expired just a couple of days ago and it did not have time to become moldy and acquire a bitter taste, then it can be added to various dishes.

Of course, sour sour cream (what to prepare, photos and recipes will be discussed below) is not suitable for seasoning soups and salads. It must undergo preliminary heat treatment. A product that is no more than two weeks out of date can make quite decent homemade baked goods. Sour sour cream is often added to dough for pies, muffins and cakes.