Serve with sour cream. Baking with sour cream - delicious and simple recipes for every day. Donuts in the oven

Baking with sour cream is the easiest way to please your loved ones with delicious homemade treats. Fermented milk-based products always turn out fluffy and almost any recipe can be adapted to a sour cream product, partially or completely replacing kefir or milk with it.

What can you bake with sour cream?

Baking with sour cream, the recipes of which are not complicated, always turns out successful: fluffy, aromatic and stored for a long time without becoming stale. If you decide to create something interesting, just follow the generally accepted rules for working with any test.

1. Before adding to the dough for pancakes, donuts or pies, sour cream should be at room temperature, so the baking soda or baking powder will dissipate faster.
2. Yeast dough with sour cream for a pie or other baked goods should be made using the sponge method. In this case, yeast is diluted in a small amount of milk, and the baked goods are mixed with sour cream.
3. Baking made with sour cream always comes out softer, so if you want to make crispy cookies, make the base from frozen butter or margarine, and stir in the sour cream cold too.

The simplest thing you can make from quick dough is. The treat is so easy to prepare that you won’t even notice how your sweet tooth is already eating them. The basic dough from the available ingredients is simply kneaded, does not require long proofing, and the crumpets are baked for only 20 minutes, so the delicacy can be created in the morning for breakfast.

Ingredients:

• sour cream 20% - 250 ml;
• eggs – 2 pcs.;
• butter – 50 g;
• sugar – 150 g;
• baking powder, vanilla;
• flour – 400 g;
• salt – 1 pinch.

Preparation

1. Grind the butter with sugar and vanilla.
2. Beat eggs, add sour cream, salt, baking powder.
3. Add flour, kneading into a soft but firm dough.
4. Roll the sausage, cut into segments, and make round cakes.
5. Prick the top with a fork and spread on a baking sheet and bake for 20 minutes at 200 degrees.

Zebra recipe with sour cream

Traditionally prepared with sour cream. The dough turns out tender, soft and dense, which is why you get clear and beautiful stripes in the cut. You will need two containers for light and dark dough, a 25 cm baking dish and enough delicacies for 8 people. These sour cream baked goods are prepared especially quickly, you won’t even have time to get your hands dirty.

Ingredients:

• sour cream – 150 g;
• egg – 3 pcs.;
• butter – 150 g;
• sugar – 180 g;
• flour – 300 g;
• baking powder;
• cocoa – 3 tbsp. l.

Preparation

1. Grind butter and sugar, beat in eggs, add sour cream, mix.
2. Add flour and baking powder, mix well.
3. Divide the dough in half, add cocoa to one portion, mix.
4. Place spoonfuls of dough into the greased pan, alternating layers.
5. Bake for 45 minutes at 190 degrees.

Delicious ones can be made small “for one bite” and filled with any filling or simply sprinkled with sugar inside. The delicacy will be crumbly and the above ingredients will yield a lot of sweets that will transform a boring home tea party. To make these sour cream baked goods crispy, the products used must be cold.

Ingredients:

• sour cream – 150 ml;
• margarine – 150 g;
• egg – 1 pc.;
• sugar – 100 g;
• baking powder;
• flour – 450 g;

• any thick jam – 100 g.

Preparation

1. Grate frozen margarine, mix with flour and baking powder, you should get crumbs.
2. Beat the egg, add sugar and pour in cold sour cream.
3. Stir, knead into a stiff dough and refrigerate for 20 minutes.
4. Roll out the dough into a thin layer, cut into triangles, add a spoonful of jam and roll into rolls.
5. Bake until golden brown at 180 degrees.

Baking charlotte with sour cream is no different from traditional. The result is the same - a lush cake, with a juicy fruit layer and a sugar crust on the surface. As in the classic version, you need to thoroughly beat the whites to stable peaks and carefully fold them into the base; this is the only way to get the perfect charlotte with sour cream.

Ingredients:

• sour cream – 150 g;
• eggs – 3 pcs.;
• sugar – 1 tbsp;
• flour – 2 tbsp;
• baking powder;
• apples – 2 pcs.

Preparation

1. Mix sour cream with yolks and sugar.
2. Beat the chilled egg whites until foamy and gently fold into the base.
3. Add flour and baking powder, stirring gently.
4. Place apple slices on the bottom of the oiled pan, pour in the dough and place in a hot oven for 30 minutes.
5. Bake at 180 degrees without opening the appliance.

Just whip up a sour cream pie. Make the base dough for a cupcake, fill it with nuts, chocolate and a delicious treat for a large company will be ready in half an hour. For the specified amount of ingredients you will need a round baking dish with a diameter of 20 cm or a rectangular one with a diameter of 14 cm.

Ingredients:

• sour cream – 250 ml;
• sugar – 150 g;
• flour – 450 g;
• baking powder, vanilla;
• eggs – 3 pcs.;
• raisins – ½ tbsp.;
• crushed nuts – ½ tbsp.

Preparation

1. Beat the eggs, adding sugar and vanilla.
2. Add sour cream, baking powder and add flour.
3. Throw in the nuts and raisins and pour the dough into a greased pan.
4. Bake for 45 minutes at 190 degrees.

Sour cream cookie dough is made with cold ingredients if you want a crispy and crumbly result. If you need to prepare soft sweets, add sour cream at room temperature, so the products will come out fluffier. From the specified amount of products you will get approximately 25-30 small cookies.

Ingredients:

• frozen butter – 150 g;
• cold sour cream – 100 ml;
• flour – 400-500 g;
• egg – 2 pcs.;
• baking powder, vanilla;
• sugar – 150 g + 100 g for sprinkling.

Preparation

1. Rub the butter on a grater and mix with flour.
2. Beat in the eggs, add vanilla, baking powder, sour cream, knead into a thick, non-sticky dough, adding flour if necessary.
3. Roll out a thin layer, sprinkle with sugar and cut into segments.
4. Bake for 20 minutes at 190 degrees.

It turns out tasty and tender. You can supplement the simple recipe with nuts and cocoa, creating an incredibly sweet treat. To make the dough softer, you need to soak the cereal in advance, just pour sour cream on it and leave for half an hour. The baking process is not fast, but the result is worth all the wait.

Ingredients:

• semolina – 350 g;
• egg – 3 pcs.;
• butter – 150 g;
• sour cream – 250 ml;
• dark chocolate – 100 g;
• sugar – 200 g;
• baking powder, vanilla;
• cocoa – 2 tbsp. l.

Preparation

1. Pour sour cream over the semolina and leave for 30-40 minutes.
2. Mix butter, eggs, sugar, vanilla, baking powder and cocoa.
3. Add melted chocolate, add sour cream and semolina mixture, stir.
4. Pour the dough into the mold and bake for 1 hour at 180.

Quickly baked goods with sour cream are a salvation for working housewives who want to pamper their loved ones with homemade sweets. In just half an hour you will have 12 original cakes. You can decorate them with a creamy “cap” or simply pour chocolate over them and an original holiday treat will be ready.

Ingredients:

• sour cream – 150 ml;
• sugar – 150 g;
• flour – 400 g;
• eggs – 2 pcs.;
• baking powder, vanilla;
• cocoa – 4 tbsp. l.;
• butter – 150 g;
• dark chocolate bar.

Preparation

1. Beat soft butter with sugar and vanilla.
2. Beat the eggs, add baking powder, cocoa and add flour.
3. Distribute the dough into the molds and bake the cupcakes with sour cream for 25 minutes at 190 degrees.
4. Cover the finished cakes with melted chocolate on top.

Yeast dough with sour cream turns out no worse than traditional dough, but it needs a little more time to rise. To improve the result, use the sponge kneading method, and the sour cream should be warm, like other products. The dough is pliable, which allows you to make buns of various shapes.

Sour cream is a fermented milk product, which is cream fermented by lactic acid bacteria. As a result of lactic fermentation, changes in milk proteins occur, so sour cream is absorbed by the human body better than cream. It is believed that of all dairy products, sour cream is the most beneficial. The starter culture for making sour cream consists of pure bacterial cultures - lactic acid and cream streptococci, flavor-forming bacteria.

Homemade sour cream is undoubtedly much healthier and tastier than store-bought! It’s not at all difficult to make, but you need to know that not all milk is suitable for these purposes. If you want to make real homemade sour cream, then take the time to find milk that has not been factory processed. So, now we will tell you how to prepare healthy and tasty sour cream at home.

Many people refuse to prepare sour cream at home because they consider the process quite complicated and time-consuming. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefits to store-bought options. You can prepare sour cream in different ways; let’s look at the most popular recipes.

How to make homemade sour cream

Homemade sour cream has an expressive taste and excellent organoleptic characteristics. Such a creamy taste is almost never found in industrial dairy products. This is why housewives prefer to make their own sour cream.

Ingredients:

• 3 liters of village milk

Preparations:

1. In the old days, sour cream in rural areas was made by fermenting milk in a warm place until the cream thickened. Then the pot with the contents was taken out to a cool place, where the product reached the desired condition. Sour cream could be eaten every other day.
2. It should be noted that the sour cream obtained in this way was thick and fatty. Outwardly, it looked very much like butter; you could even cut it with a knife. The remaining yogurt was used to make cottage cheese.
3. To make real sour cream, you need to buy 3 liters of village milk. Usually this can be done directly from farmers, because they often sell dairy products on their own on city streets. In this case, you should check the availability of certificates and licenses for this type of activity.
4. The jar filled with milk is placed in the refrigerator. This is necessary to raise the cream to the surface. After 24 hours, they are removed with a tablespoon and left to sour on the table at room temperature.
5. It is necessary to monitor the condition of the cream, as there is a risk of overcooking it. In this case, the sour cream turns out to be too sour.
6. When ready, the cream is placed back in the refrigerator. It is recommended to wait a little more than a day.
7. Firstly, it is strictly forbidden to stir the cream during the entire souring period, because this will disrupt the natural fermentation process.
8. The readiness of sour cream is determined as follows: the appearance is assessed for thickness and taste itself.
9. If you want to get sour cream with a more uniform and delicate consistency, the ripening process should take place in a cool place - not in the refrigerator. Naturally, this process will take a little longer, but the result is worth it.
10. Quite an interesting recipe for making sour cream using sourdough.
11. This method differs from the first by the time it takes to ferment the cream. To do this, you need to take cream with 20% fat content and heat it to body temperature.
12. After pouring the mixture into a jar previously scalded with boiling water, add 2 tablespoons of high-quality sour cream and mix well. Then the jar is wrapped in a warm cloth and left for 7-9 hours. If possible, it is worth eliminating the possibility of shaking the cream, otherwise sour cream may not turn out.
13. After the allotted time has passed, you need to place the jar in the refrigerator to thicken. It is necessary to understand that the degree of thickness depends on the fat content of the cream, that is, the higher the percentage, the denser the final product.
14. For those who are watching their figure, skim milk is suitable as a base for sour cream. It is poured into a container and left to sour at room temperature. It is not recommended to cover it with a lid, otherwise the taste will spoil.
15. It is best to cover the jar with a napkin. After waiting for the whey to peel off by ¼ of the total volume, the mixture is passed through gauze. For convenience, a colander is used. The serum should drain over 2-3 hours. At the final stage, the curd mass must be beaten.

Classic sour cream recipe

Ingredients:

• 3 tbsp. spoons of kefir

Preparations:

1. Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into a plastic bottle or decanter, cover with a thick napkin, tie it and leave in a warm place.
2. On average, it takes 2 days for milk to sour, but if the weather outside is cold, it may take 5 days. At all times, it is prohibited to stir or shake the liquid in any way;
3. Place a colander over the pan or bowl, cover it with several layers of gauze and tip the contents of the plastic container. Leave for a while until all the liquid has drained. On average, this process can take approximately 1.5 hours;
4. Place the remaining jelly-like mass in a bowl and, using a blender, beat it thoroughly. The desired consistency can be achieved by adding milk. Place the mixture in a jar, close the lid and place in the refrigerator for half an hour.

Cream sour cream

Ingredients:

• cream (0.5 l), then its fat content must be at least 10%, otherwise nothing will work.
• 2 tbsp. spoons of ready-made sour cream

Preparations:

1. Combine the prepared ingredients and mix everything, using a regular spoon. Leave for 36 hours at room temperature;
2. During this time, the mass should acquire the required consistency. After this, put everything in the refrigerator and after a few hours you can use it

Homemade sour cream from milk

Ingredients:

• 1 liter of milk
• 4 tbsp. spoons of kefir

Preparations:

1. Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
2. Pour the liquid into a liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
3. Take any deep container and place a colander over it, which you need to cover with several layers of gauze. Pour the contents of the jar into a colander, cover the top with a lid and place in the refrigerator for about 8 hours. To ensure that the whey is well separated, it is recommended to stir the mixture periodically;
4. Place the remaining sour cream on the gauze into a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream into a jar and refrigerate overnight.

Homemade sour cream from store-bought milk

Ingredients:

• 315 ml milk 3.2% fat
• 300 g butter 8% fat
• 2.5 tbsp. spoons of sour cream

Preparations:

1. Cut the butter into small pieces and leave it in the kitchen until it becomes soft. Then add milk to it, put it on the fire and heat, stirring to melt the butter. Turn off the gas before all the cubes have melted, since they will disperse on their own in the warm liquid;
2. Pour everything into a blender and blend for 3 minutes. at full power. The result will be delicious homemade cream, which is necessary for further cooking;
3. Pour everything into a blender, add sour cream and mix well. Cover with a lid, wrap in a blanket and leave in a warm place for 6 hours. In some cases, in order to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why it is necessary to periodically look under the lid and look at the readiness of the product. After this, put the sour cream in the refrigerator overnight.

Goat milk sour cream recipe

For cooking at home, you can use two methods: with and without a separator. Let's consider both options:

Ingredients:

• goat's milk fat content 3.2%
• butter 8% fat
• 2.5 tbsp. spoons of sour cream

Cooking with a separator

1. The milk should first be left at room temperature for some time. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat to 40 degrees.
2. You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream
3. Leave the resulting mass in a warm place for a day, and then transfer it to the refrigerator. Once the consistency becomes thick, you can taste it.

Without separator

1. If you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk.
2. Leave everything in the kitchen for 4 days, after covering the jar with gauze.
3. During this time, a layer should appear on the surface, and this is sour cream.

Homemade yogurt sour cream

Ingredients:

• 1 liter of milk
• 2 tbsp. spoons of drinking yogurt

Preparations:

1. Pour milk into a jar and place it in the refrigerator for 20 hours. After this, a dense layer of cream should form on the surface, which must be carefully skimmed off with a spoon;
2. Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at minimum speed, and then put it in the refrigerator. Keep in mind that the longer the sour cream is in the refrigerator, the thicker the consistency and better the taste.

Homemade sour cream in a slow cooker

Ingredients:

• 1 liter of milk 2.5%,
• 150 g sour cream 20% and the same amount of natural yoghurt

Preparations:

1. In a multicooker, heat the milk in any program to 40 degrees. Then add other ingredients to it and use a blender to thoroughly beat everything until smooth;
2. Select the “Heating” mode and set the timer to 15 minutes. After the beep, leave everything for 8 hours without opening the lid. After that, put everything into jars and put it in the refrigerator.

Sour cream recipe

Ingredients:

• Natural or pasteurized cream, 15% fat, 500 ml.
• 3 tbsp. spoons of kefir

Preparations:

1. Mix the cream and kefir, cover with a napkin and leave in a warm place for a day or until it thickens.
2. The only difference is that if you look closely at the bottom of the jar, fermentation bubbles are already visible.
3. Place in the refrigerator for another day. Ready!

Homemade sour cream from cream

Ingredients:

• cream 35% – 1 tbsp.;
• milk – 1 l;
• drinking yogurt – 2 tbsp. spoons.

Preparation:

1. If you don’t have cream, take a can of milk and put it in the refrigerator for about 20 hours. After time, you will see the cream rise to the top.
2. Carefully remove them with a spoon and place them in a separate bowl. Your further actions will depend on what kind of sour cream you want to get as a result.
3. You can simply put the cream in the refrigerator, and it will harden, turning into a sweetish dense mass. Or you can add a little yogurt to them and mix everything thoroughly.
4. Then place the container in any warm place and leave for about 6–8 hours. After this, lightly beat the fermented milk product with a mixer at the lowest speed and put it in the refrigerator.
5. The longer homemade sour cream from cream sits in a cool place, the tastier and thicker it will turn out.

Homemade sour cream from milk

Ingredients:

• store-bought milk – 300 ml;
• butter – 300 g;
• sour cream – 3 tbsp. spoons.

Preparation:

1. To make sour cream at home, take butter, cut it into pieces and put it in a saucepan.
2. Let it sit at room temperature for a while until it softens.
3. Then pour in the milk, put it on medium heat and, stirring constantly, melt the butter. Now pour the mixture into the blender bowl and turn it on at full power for 3 minutes.
4. Add store-bought sour cream to the prepared warm cream, mix and pour the mixture into a thermos or a jar, which we wrap in a warm blanket.
5. Leave this structure in a warm place for about 10 hours. After the time has passed, transfer the sour cream into a container and put it in the refrigerator to mature overnight.
6. You can regulate its fat content by changing the ratio of products. Remember that the longer it sits in a warm place, the more sour it becomes.
7. As you can see, making sour cream at home is not at all difficult, the main thing is that you have your desire!

A simple recipe for homemade sour cream

Ingredients:

• milk – 3 l.

Preparation:

1. We take plain store-bought milk - the cheapest. Then pour it into a saucepan, heat it until warm and carefully pour it into a plastic decanter.
2. We cover it with a thick napkin on top, tie it tightly and put the workpiece in a warm place to sour and settle naturally. Usually this takes 2 days, and in winter, in cold weather - 5 days.
3. During the souring process, do not shake or stir the drink. After the specified period of time, you will see that the whey will settle at the bottom and fill about a quarter of the jar.
4. Next, put a colander on a wide plate, line it with thick gauze and pour our risen milk onto it. Let it sit and drain off all the whey.
5. When it has completely drained, after 1.5 hours, you will see a jelly-like mass. Transfer it to a bowl and beat thoroughly with a blender.
6. If you want to get watery sour cream as a result, then add a little milk and mix until smooth. Place the whipped sour cream in a container, close the lid and put it in the refrigerator for half an hour.

Homemade sour cream from cream

Ingredients:

• cream

Preparations:

1. So, if you prepare sour cream from cream. To do this you will need to purchase cream. A half-liter pack will be enough, but the fat content of the cream should be from 10 percent. The fat content may be higher, but 10% is the lowest level.
2. Next, you will need to add two tablespoons of ordinary sour cream to the cream. You mix this whole simple composition with an ordinary spoon and then leave it alone for a day, maybe a day and a half. There is no need to put our future sour cream in the refrigerator; just let it stand in your room, at natural temperature, which is exactly what is needed in this case. But after the lactic acid bacteria have done their “work” and this composition has already turned into real sour cream, then you can put it in the refrigerator.
3. In terms of taste and consistency, sour cream made from cream is not at all inferior to the one you buy in stores. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.
4. Another important point to remember when you decide to prepare yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your own product as a starter, and not store-bought sour cream.
5. But in this short video, they will tell you another option for making homemade sour cream.

Homemade sour cream recipe

Ingredients:

• fresh homemade milk,
• separator,
• leaven.

Preparations:

1. Homemade milk is quite fatty, so you need to understand that the result will be thick and fatty homemade sour cream, which can be added to soups.
2. To obtain such a product, you must first separate the cream. If there is not a lot of milk, then the cream is skimmed off, leaving the milk to settle.
3. Pour the milk into a 3-liter jar and put it in the refrigerator so that it does not sour ahead of time. The next day, carefully take it out and use a deep spoon to skim off the cream that floats to the top (also called tops).
4. On a farm where several cows are kept, it is simply impossible to do without a certain device - a separator. By passing milk through it, the owner can prepare homemade cream, which contains all the fat, and also receives skimmed milk.
5. This method is much better and more effective than skimming the tops - because you get more cream. In order to make homemade sour cream from cream in the future, you need to ferment it. To do this, it is not necessary to leave them at warm room temperature.
6. Cream sours well in the refrigerator, although it takes longer. But there are also advantages. In the second case, the cream does not separate, the sour cream turns out homogeneous.

Homemade sour cream recipe

Ingredients:

• homemade milk
• leaven

Preparations:

1. Here's another way to make homemade sour cream. It is suitable just for those who carefully watch their figure and for those who prefer store-bought sour cream.
2. In this method, the fat content in sour cream is easy to regulate and control - you will know exactly what the proportion of fat is in the milk. Let's get started.
3. To begin with, to prepare homemade sour cream, you need to pour the milk into a jar and leave it at room temperature for about 2 days (if the room is quite warm, it will turn sour in 1 day). Do not shake the sour cream during the entire souring time, otherwise nothing will work.
4. When whey appears at the bottom of the jar for about a quarter of the entire volume of the jar, carefully pour the contents into a colander with small holes or a sieve.
5. Allow the whey to drain for 2-3 hours. Transfer the curd mass into a bowl for whipping. Beat well with a whisk. In terms of consistency and taste, such sour cream cannot be distinguished from store-bought sour cream.

Classic homemade sour cream

Ingredients:

• 1 liter of milk
• 4 tablespoons of kefir for starter culture

Preparations:

1. Kefir can be replaced with a special starter, yogurt without additives, a tablespoon of sour cottage cheese, and previously prepared sour cream. You can simply leave fresh milk to sour until it turns into curdled milk. The only thing that will change is the cooking time.
2. Milk must be natural, full-fat. Cow or goat - it doesn't matter. If you use store-bought, choose unpasteurized one with a short shelf life.
3. We boil the milk first to neutralize pathogenic bacteria. You can skip this step if you are using a product from one cow (or goat) that you are confident is healthy.
4. Pour the boiled milk into a jar and cool to 36-40 o C. Without a thermometer, this temperature can be determined by hand as a pleasant warmth.
5. Add kefir and mix. You can simply close the jar with a tight lid and shake several times. Read more:
6. Wrap the mixture warmly and leave for 6-8 hours. It is important that you get curdled milk with clots that do not easily come away from the walls. If the whey separates at the same time, that’s also good.
7. Place a colander on a deep bowl or pan. We line the bottom of the colander with a fairly thick cotton fabric (if thin, then in 2-4 layers). Pour out the infused yogurt.
8. Cover the colander with a lid and place in the refrigerator for 5-8 hours. From time to time we take it out and stir with a spoon so that the liquid drains away better.
9. After settling and getting rid of excess liquid, the starter will turn into traditional thick sour cream. You can make it smooth and homogeneous by blending it with a blender.
10. When preparing sour cream at home, it is easy to adjust its consistency. If you need something thicker, strain it more thoroughly, you can even squeeze it slightly. To get a more liquid one, stop the process earlier or dilute it a little with milk while whipping.

Even the most exemplary housewife with a wealth of culinary experience can experience such a situation when sour sour cream is found in the refrigerator. And then a logical question arises before her: what to cook from sour cream? Recipes will help solve this problem. We offer a description of four basic recipes for the most delicious homemade baked goods.

Can I use it?

First of all, you need to check whether it is really sour cream or whether it is completely spoiled. It’s one thing if the sour cream has simply fermented, it’s another thing if it’s rotten. This can be determined by the degree of deterioration of the product by its smell.

If you smell rotten, then it’s better to just throw out such sour cream, and not guess how to use it. If the smell is quite pleasant, then you can use it. Dishes may be different. But they are all made from dough. So the dough is probably the only thing that can be made from sour sour cream. Is it possible to eat such pastries, because the sour cream was sour? Certainly! Not only is it possible, but it is necessary!

Place the hot pie on the table

So what can you make from sour cream that has gone sour? You can bake, for example, a pie from sour sour cream. In addition to this dairy product, you need to find the following ingredients in your kitchen:

• 3 eggs;
• flour - 200 grams;
• soda - half a teaspoon.

All! In proportions we focus on intuition. There is no clear recipe. The main thing is that the dough ends up being as thick as pancakes. Take a heat-resistant mold, grease the edges, pour in the dough and put it all in the oven. Be prepared for the cake to rise. Therefore, you should not place a baking sheet on the top shelf. While the baked goods are being prepared, you need to find a match. We dip it into the pie, if the match remains dry, then the baking is ready. The dish turns out very aromatic.

Another recipe is manna. In principle, the recipe is very close to the previous one, only you will need not flour, but semolina. One more nuance: it is better to first “brew” the semolina and let it steep in the liquid.

Have breakfast with a tempting cupcake

Sour sour cream is a great reason to make a cupcake. This baked goods made from stale sour cream will delight both adults and children. The cupcake is very suitable for hasty family breakfasts. You need to “spoil” a decent amount of sour cream - 200 grams. It’s also good if you have a few products lying around:

• butter or margarine - 100 grams;
• sugar (not lump) - 1 glass is enough, less is possible;
• eggs - 2 large or 3 smaller;
• flour - 2 cups, but maybe more;
• baking powder, vanillin - 1 sachet each;
• raisins and other dried fruits and berries - to taste.

Remove the butter from the refrigerator in advance to soften a little. Grind it with sugar and chicken eggs with a fork. Add sour cream and dried fruits. Mix all dry products separately. Then combine everything together and knead everything thoroughly until it forms a dough. Take a cake pan and grease the sides and bottom with oil. We send the dough into it. Cook the cake for 40-50 minutes.

Serve pancakes or pancakes for lunch

Perhaps the most traditional thing that can be made from old sour cream is pancakes or pancakes. For pancakes we make the dough thicker, and for pancakes - thinner. And there is only one recipe. Everything is as usual. Take the ingredients:

• sour cream - as much as you have;
• eggs - at least two for 1 glass of liquid sour cream;
• flour - by eye, as much as the dough requires;
• sugar and salt - to taste;
• Don’t forget about baking soda or baking powder - 1 teaspoon.

Mix all ingredients in random order. Knead well so that the dough does not form lumps. Bake in a frying pan, turning with forks or a spatula - whichever is more convenient.

Have delicious flatbreads for a snack

From fresh sour cream you can make flatbreads for the road or for work. This recipe will be somewhat more difficult to execute than the previous ones. But the result will please everyone in the household. You need to take products:

• sour cream - just a little, 1 tablespoon will be enough;
• cottage cheese - one pack is enough;
• butter - the whole pack will go;
• egg - 2 pieces (one for the dough, one for greasing);
• flour - 1 cup or a little more;
• hard cheese (whatever you like) - 150 grams;
• sugar, salt - to taste;
• baking powder or soda - 1 teaspoon.

Mix cottage cheese with butter and egg. Place all dry ingredients into the same bowl. Make the dough, roll it out thinly enough, divide into 2 parts. Each of these parts will be such a large but thin pie. For the filling, take grated cheese and sour cream. Place the filling into the dough and seal it together like a pie. The entire surface of the dough must be brushed with egg. Bake the cakes in the oven for no more than half an hour.

Results

So if the sour cream has gone bad, it’s not a problem. Expired milk can also be used to make excellent dishes for family feasts. Pies with muffins and pancakes with pancakes are also good. What can we say about flatbreads! Based on these simple recipes with the most common ingredients, you can create a large number of your own, unique recipes. The main thing is imagination and the presence of such a wonderful product as sour sour cream.

Its preparation does not take much time, but despite its simplicity, the snack is very tasty. The basis of the dish is boiled chicken breasts or beef fillet (500 g). Cut the meat into thin strips, pour in the sauce and stir. Place on a plate, garnish with cranberries and herbs. Place in the refrigerator for two hours and only then serve.

For the sauce, mix 200 g of 15% sour cream with 2-3 tablespoons of grated horseradish (can be replaced with ready-made seasoning) and 100 g of cranberry puree.

An unusual dish made from ordinary products

While eating this hot appetizer, guests will have to rack their brains over its internal content. You need to prepare it like this: 200 g of fried chicken, 100 g of frozen herring fillet and two large boiled potatoes, put through a meat grinder. Chop one onion and simmer in butter, add a spoonful of sugar for caramelization, and put in the minced meat. Add two large spoons of sour cream there and grind through the meat grinder again. Add two raw yolks to the minced meat, season with spices, and add whipped whites. Stirring carefully, bring the mixture to perfect consistency.

Grease a baking sheet, place minced meat on it, sprinkle two tablespoons of grated cheese on top, place in the oven, bake for 30-40 minutes. When the mass separates from the edges of the mold, the dish is ready. Place it on a plate, divide it into portions, and pour sour cream sauce over it.

Country-style mushrooms

Country-style mushrooms

With mushrooms and sour cream you can quickly prepare a hearty lunch. Products:

• 400 g of salted milk mushrooms;
• 2 pcs. potatoes;
• 1 PC. Luke;
• 2 tbsp. spoons of vegetable oil;
• 100 g sour cream;
• flour for thickening, spices to taste, dill.

The simplest way is to bake unpeeled potatoes in the microwave, then peel and cut into thin slices. Grease a frying pan with high sides and line the bottom with potatoes, using only half of the available product.

Wash the salted mushrooms, squeeze, cut into strips, and simmer in vegetable oil. Separately saute the onion and combine with mushrooms. Place all this beauty on top of the potatoes and cover with the rest of the potatoes. Salt and pepper. Mix sour cream with flour and pour sauce over the casserole. Bake in the oven for 20 minutes.

Eggplants with mushrooms, stewed in sour cream

Eggplants with mushrooms stewed in sour cream

Cut four eggplants into slices 1.5-2 cm thick. Season with salt, dust with flour on both sides and fry in vegetable oil. Cut onions (2-3 pcs.) into rings and fry them too. Fresh or frozen mushrooms (500 g), coarsely chopped. Place in a thick-bottomed bowl in layers: eggplants, mushrooms, onions, eggplants. Salt sour cream (200 g), mix with one spoon of flour and pour into vegetables.

Close the saucepan with a lid and place in the oven, preheated to 150 degrees. When the mushrooms have released enough juice and become soft, remove the dish from the oven and serve in the same container in which it was cooked.

Cabbage rolls

Soak dried mushrooms (40-50 g). Scald the leaves of white or savoy cabbage with boiling water, cut out the thick veins. Boil the soaked mushrooms, strain, finely chop and fry. If you use frozen champignons, simply chop them finely and fry them. Add fried onions (2 onions), crackers (60 g) and mix the minced meat. Smoked loin or bacon (150 g) cut into thin slices.

Place the cabbage leaves on the table, put a piece of loin on each, put minced mushrooms on the loin, roll the leaves into a tube. Place them in a baking dish and place in the oven for 10-15 minutes. Pour over sour cream sauce prepared with mushroom broth and serve with boiled potatoes.

Stuffed squid

Stuffed squid

• 5 squids;
• 2-3 huge onions;
• 2-3 medium carrots;
• 10-12 pcs. pitted prunes;
• 1 apple;
• 2 tomatoes;
• 1 tbsp. spoon of flour;
• 200 g sour cream;
• 2 tbsp. spoons of soy sauce;
• 2-3 tbsp. spoons of olive oil;
• 1 teaspoon of tomato paste.

Of course, you will have to tinker with this recipe, but the dish is worth it. Pour cold water over frozen squids until they drown and bring to a boil. Cool and peel until they become white and beautiful. Cut off the heads, but do not throw them away; they will come in handy later.

Chop the onion and carrots, mix and gently simmer in olive oil until half cooked. Steam and cut the prunes, peel and grate the apple, add the fruit to the carrots and onions, add finely chopped fresh tomatoes and simmer this large group until the carrots are ready. Fill the squid carcasses with minced meat, place in a cauldron or saucepan, pour in the sauce and simmer for 40-50 minutes.

To prepare the sauce, chop the squid heads and add them to the remaining stewed vegetables. Add sour cream, tomato paste, soy sauce, flour. The sauce should be of medium thickness; if it is too thick, it should be diluted with water. Bring to a boil, simmer for 5-7 minutes so that the ingredients exchange opinions with each other, strain.

Liver stewed with bacon, cabbage and apples

To prepare this rustic dish, take fresh, good quality beef liver (800 g), bacon with meat streaks (120 g), fresh white cabbage (800 g), sweet and sour apples (2 pcs.), meat broth (150 g) , sour cream (200 g), onion (1 head), garlic (3-4 cloves), grated nutmeg, breading mixture, salt, ground black pepper, flour.

Clean the liver from the film, cut out the large bile ducts, cut into thin slices and dry. Cut the bacon into strips. Place half the bacon on the bottom of the saucepan and sprinkle with spices. Be sure to add nutmeg, it plays an important role in shaping the taste. Next is a layer of liver, a layer of shredded cabbage, a layer of a mixture of onions, garlic and grated apple. Coat each layer with sour cream and sprinkle with breadcrumbs. Spread remaining bacon on top. Pour in the broth and, without letting it boil, simmer in the oven for two hours. Each product remains itself and at the same time acquires some kind of combined power. The dish has an incredibly bright, intriguing taste.

Chicken in sour cream

Take a small chicken, weighing about 1 kg; 3-4 cloves of garlic; 300 g sour cream; ¼ liter of milk.

Boil the chicken until half cooked, remove from the broth and cool. Chop into portions and place in a saucepan with a thick bottom. Dilute sour cream with milk, add crushed garlic, pour this sauce over the meat, simmer in the oven until the meat becomes soft and saturated with the aromas of garlic. Serve with salad or rice.

Quick recipes

It is not always possible to spend a lot of time in the kitchen. In this case, the housewife will come to the rescue with instant dishes.

Dumplings in sour cream

Dumplings in sour cream

Fry 500 g of frozen homemade dumplings in one spoon of butter, place in a greased form, pour in 200 g of salted sour cream, sprinkle with finely chopped dill and 100 g of grated cheese. Bake in the oven until a cheese crust appears.

Potato casserole with sausages

Potato casserole with sausages

Take one onion, sauté in butter, add 500 g of sausages, cut into slices, and simmer for 5 minutes. Peel 500 g of potatoes, cut into circles, place on sausages, pour 250 g of sour cream on top, sprinkle with cheese, bake in the oven for 30 minutes at 180 degrees. To add beauty and flavor, sprinkle with bright herbs: cilantro, basil.

Potato paprikash

Peel potatoes (1 kg), cut into thin slices. Melt butter (2 tablespoons) in a frying pan and lightly fry the potatoes in it. Add salt, generously sprinkle with ground red pepper, add water (150 g) and simmer until half cooked. Pour in sour cream (150 g) and simmer gently until done.

Fish in Moscow style

Take sea fish fillet and lightly fry. Sprinkle a spoonful of sour cream sauce into the pan and add a piece of fried fish into it. Place slices of boiled potatoes around. Place fried mushrooms, pieces of boiled eggs, and fried onions on the fish. Pour in sour cream sauce, sprinkle with grated cheese and bake in the oven.

For one serving: 100 g fish, 30 g fresh mushrooms, 100 g potatoes, 1 egg, 40 g cheese, 150 g sour cream sauce.

Desserts with sour cream

Using sour cream, you can make many wonderful desserts. Here are some recipes.

Curd dessert “Fluffy Snow”

Mix 200 g of cottage cheese with 100 g of sour cream and 100 g of sugar. Beat well. Season the already delicious dish with vanilla, pomegranate seeds, and stir. Place in a bowl and decorate with grated chocolate.

Pancakes "Ryzhik"

Combine 0.5 cups of sour cream with a glass of cottage cheese, add one egg, a handful of raisins, salt, sugar, vanillin to taste, 2-3 tablespoons of semolina. Separately, dilute 50 g of compressed yeast and pour it into the dry mixture. Let rise several times. Let the dough rest for at least two hours. Fry.

Cabbage rolls with fruits

Cabbage rolls with fruits

• head of cabbage;
• 300 g apples;
• 50 g each of dried apricots and raisins;
• 50 g sour cream;
• a spoonful of sugar and flour;
• 15 g butter.

Wash the dried apricots, peel the apples and cut them into small cubes, sprinkle with raisins and sugar. Boil a head of cabbage in salted water until half cooked, divide into leaves, and beat lightly. Place the minced meat in the middle of the sheet and wrap it like an envelope. Place on a baking sheet, top with sour cream mixed with flour, and bake in the oven. Serve with sour cream.

Three-layer dessert

Pour gelatin (1.5 tablespoons) with boiled water (1.5 cups) and leave for 1-2 hours to swell. Then heat the gelatin until completely dissolved. Pour sugar (1 cup) into gelatin; when the mixture has cooled, add sour cream (600 g) and stir.

Divide the mass into three parts. Add cocoa to the first one and pour into a mold with high edges, put in the refrigerator and let it set a little. Add grated lemon along with the zest to the second part and place in the same mold, again allowing to set slightly. Mix the third part with jam or crushed berries. Place in the refrigerator until completely frozen. The result is a bright, beautiful, intriguing dessert.

"Ostrich eggs"

Mix 100 g of cottage cheese with 50 g of sour cream. Add sugar and vanillin to taste. Thicken a little with flour. Roll into balls and place half a peach from the compote on each one. Place the dessert in the oven for 10-15 minutes at a temperature of 160-170 degrees.

Keep in mind that the liquid with gelatin cannot be boiled, otherwise the frozen jelly will taste like glue.

Dairy products are regular “guests” of any refrigerator. This is partly why they are included as ingredients in many culinary recipes, especially baking. But if milk and kefir are the most familiar ingredients, then less is known about what can be baked from sour cream. Let's look at the most interesting options.

Quite often, packages with the remains of still usable sour cream accumulate in the refrigerator, waiting their turn in the trash can. But by adding it to pies, muffins, cakes, cookies, you can significantly improve the taste of baked goods. Sour cream gives the dough:

• tenderness;
• density;
• elasticity;
• characteristic creamy taste.

It is equally important that sour cream for baking does not have to be fresh; an old product is also suitable. But the dough can be prepared using this ingredient:

• yeast;
• fresh;
• sand;
• butter.

Recipes for what can be baked with sour cream are distinguished by the variety of not only fillings (they can be both salty and sweet), but also types of dough. In addition, each baked product has its own zest, giving it a unique culinary identity.

To always be in a good mood, be sure to find time for tea with your loved ones. Is it possible to imagine a hot and aromatic drink without baking? The recipe for a fragrant cupcake with sour cream and cinnamon comes in handy for such intimate gatherings.

Ingredients:

• 2 tbsp. sour cream (can be a little old);
• 200 g fatty butter;
• 2 tbsp. white sugar;
• 4 medium-sized eggs;
• 4 tbsp. sifted wheat flour;
• 1.5 tsp. vanillin;
• 2 tsp. soda;
• 2 tsp. cinnamon powder;
• 1 tbsp. chopped walnuts.

Preparation:

1. In a wide-sided bowl, mix flour, sugar and soda.
2. Lightly melt the butter in a water bath and pour vanilla into it, whisk everything.
3. Beat eggs and sour cream into the butter and bring to a fluffy consistency.
4. Add flour, mix well.
5. Pour ½ flour mixture into a greased baking dish, add ½ tbsp. nuts, fill with half the dough and sprinkle with nuts.
6. Bake for 1 hour at 180-190 degrees.

If we talk about baking with sour cream dough, this product simply cannot be ignored! Among other things, it is an ideal solution for those who do not know what can be baked from old sour cream.

Ingredients:

• 2.5 tbsp. sifted wheat flour;
• 3 chicken eggs;
• 1.5 tbsp. white sugar (for dough);
• 1 tbsp. sugar, maybe brown (for cream);
• 400 g oldish sour cream (for dough);
• 300 g homemade thick sour cream (for cream);
• 300 g butter;
• 1 tsp. soda;
• oil for greasing the mold.

Preparation:

1. Separate the white part from the yolks.
2. Using a whisk or blender, beat the egg whites and sugar into a thick foam.
3. Melt the butter in a water bath and mix it with the yolks, flour and sour cream.
4. Combine the two mixtures, mix well and pour into a greased baking dish.
5. Preheat the oven to 200-220 degrees and place the cake there. Bake for 25 minutes.
6. Preparing the cream. Beat sour cream with sugar (you can use an immersion blender).
7. Let the finished cake cool and then cut it into halves.
8. Pour 2/3 of the cream onto the bottom cake layer and smooth it well over the surface.
9. Cover with the second part of the cake and spread the rest of the cream on top. We give the baked goods about 1-1.5 hours to soak.

Do you have all the necessary products, but no time to bake? Then here's what you can quickly bake from sour cream - express raisin buns! According to this recipe, they cook in a little over a quarter of an hour.

Ingredients:

• 1 tbsp. store-bought liquid sour cream;
• 2 tbsp. l. fat milk (for flour base);
• 4 tbsp. l. low-fat milk (for glaze);
• 2 tbsp. sifted wheat flour;
• 2 tbsp. l. Sahara;
• ½ tsp. cinnamon;
• 2 tsp. baking powder;
• 1/3 tsp. table salt;
• 150 g margarine without additives;
• ½ tbsp. raisins;
• ½ powdered sugar.

Preparation:

1. Wash the raisins well and add water and leave for 10-15 minutes.
2. In a wide bowl, mix flour with white sugar, table salt, cinnamon powder and baking powder.
3. Lightly soften the margarine with your fingers and add to the mixture.
4. Having made a funnel in the resulting mass, pour in sour cream, milk and raisins, mix.
5. Place the dough on a floured work surface and knead it well.
6. Roll out the sheet to a thickness of 2 cm.
7. Use a mold (you can use a glass) to cut out round pieces.
8. Place our buns on an oiled baking sheet and place them in the oven to bake for 10-15 minutes at 220 degrees.
9. To make the glaze, mix the powder and milk.
10. Pour the milk mixture over the finished baked goods and let cool.

For those who have not yet decided what can be baked from cottage cheese and sour cream, here is an amazing recipe for a bak (that is, closed) pie.

Ingredients:

• 2.5 tbsp. flour;
• 150 g homemade butter;
• 130 g sugar (for kneading dough);
• ½ tbsp. sugar (for filling);
• 4 large eggs (for the flour base 2 and for the filling 2);
• 450 g cottage cheese;
• ½ tbsp. fat milk;
• 2/3 tbsp. store-bought sour cream product.

Preparation:

1. We start by preparing the dough. In a bowl, mix sugar with pieces of cold butter.
2. After the butter crumbles, beat in the eggs, add sour cream and mix all the products with a blender.
3. On the prepared work surface, knead the dough thoroughly.
4. Place ¾ of the rolled out dough into a pre-greased mold.
5. Prepare a delicate filling: 2 eggs (you can only use yolks), cottage cheese, milk, sugar, mix using a blender.
6. Peel the apples, cut out the core, cut into thin slices and place on the dough.
7. Place the filling on top and cover with the remaining sheet of dough.
8. Bake for 1 hour in an oven preheated to 180-190 degrees.

If desired, you can brush the top of the pie with whipped yolks.

Covered pies are an ideal dinner for a large family: they are prepared quickly (which means hungry family members won’t have to languish for a long time waiting for food), and they turn out to be very satisfying. One of these recipes is sour cream pie with stewed cabbage and herbs.

Ingredients:

• 500 g wheat flour;
• 200 g oldish sour cream;
• 50 g homemade butter;
• 2 raw eggs;
• 2 hard-boiled eggs;
• 50 ml low-fat milk;
• 450 g fresh cabbage;
• 20 ml olive oil;
• salt, spices, herbs (to your taste).

Preparation:

1. In a bowl, mix flour, salt, eggs and a piece of butter, mix everything with a knife.
2. Add sour cream, knead a tight dough, cover it with cling film and put it in the refrigerator for 15 minutes.
3. Finely chop the cabbage and fry in olive oil.
4. Grind the eggs, herbs, mix with cabbage, not forgetting to salt and pepper everything.
5. Place ½ of the dough onto a baking sheet lined with paper, smooth out the filling and cover with the remaining half of the dough.
6. Place in the oven for 40 minutes at 200 degrees.