IA
Nata agria
Nivel 2 · con algo de práctica
Nata ligera espesada con un cultivo que trabaja a temperatura ambiente. Se calienta, se enfría rápido, fermenta un día y mejora con otro de nevera.
- Tiempo
- 16–20h
- Temperatura
- 20–25°C
- Tarro
- 0,5L
La regla de oro: nata o leche pasteurizadas, un cultivo comprado y a la nevera en cuanto espesa.
Sin registrarte. Te guiamos paso a paso, de la báscula a la nevera.
Revisada el 26 de octubre de 2026 · 31 datos, cada uno con su fuente
Antes de empezar
La nata agria, que en buena parte de América llaman crema ácida, es nata ligera fermentada con un cultivo mesófilo, de los que trabajan a temperatura ambiente. Queda espesa y ácida. No hay guías caseras con cifras para hacerla. Esta receta sigue la ficha de seguridad de Columbia Británica (Canadá) para cocinas profesionales, y el tiempo, el libro de ciencia láctea de la Universidad de Guelph. Necesitas un termómetro.
Necesitas
- Olla para el baño maría
- Varillas de mano
- Termómetro de cocina
- Tarro de vidrio de 500 ml con tapa
- Cuchara limpia
Paso a paso
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Bate la leche en polvo con la nata y caliéntala a 82 °C
Lava la olla, las varillas, el tarro, la tapa y la cuchara con agua caliente y jabón, y acláralos bien. Pon la nata en la olla, mejor al baño maría, y caliéntala a fuego suave. Cuando esté templada, añade los 6 g de leche en polvo poco a poco, batiendo con las varillas. Sigue calentando sin dejar de remover hasta 82 °C y mantenla así 10 minutos.
Truco: Si no encuentras nata del 18 %, mezcla a partes iguales nata para montar y leche entera: sale en torno al 19 %, dentro del 14 al 20 % que pide la ficha.
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Enfríala hasta 20–25 °C en menos de 1 hora
Mete la olla en el fregadero con agua fría o con hielo y remueve hasta que la nata baje a 20–25 °C, o a la temperatura que indique el sobre del cultivo. Tiene que llegar en menos de 1 hora: si tarda más, pueden crecer microbios que vienen en la leche.
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Pásala al tarro, añade el cultivo y remueve
Echa la nata en el tarro. Espolvorea el cultivo, en la dosis que diga el fabricante para 500 ml, y remueve con suavidad hasta que esté repartido.
Truco: Usa siempre cultivo comercial. Las fichas de Columbia Británica no admiten como fermento un lote anterior ni una nata agria comprada.
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Déjala tapada a 20–25 °C de 16 a 20 horas
Cierra el tarro y déjalo a 20–25 °C, lejos de corrientes y sin moverlo. Está lista cuando ha espesado y huele ácida. Si tienes un medidor de pH, tiene que marcar 4,6 o menos.
Si a las 22 horas no ha espesado, tírala. Es regla de la casa: las fichas de Columbia Británica tiran el lote si no llega a pH 4,6 dos horas después de lo previsto, y aquí lo aplicamos a la textura.
Si tu cocina está entre 25 y 30 °C, irá más deprisa: las fichas de Columbia Británica dan hasta 12 horas a unos 29 °C. Mírala desde las 8 horas y, si a las 14 no ha espesado, tírala. Por encima de 30 °C, búscale un sitio más fresco. Las dos cosas son regla de la casa.
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Enfríala en menos de 6 horas
Mete el tarro en la nevera en cuanto esté lista. Tiene que bajar a 20 °C en menos de 2 horas y a 4 °C en menos de 4 horas más: 6 horas en total, como mucho. Si la nevera está llena, enfríalo antes en el fregadero con agua fría o con hielo.
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Déjala reposar un día y úsala en 3 días
Mejora si la dejas reposar un día en la nevera antes de usarla. Guárdala tapada, a 4 °C o menos, y úsala en 3 días desde que la hiciste. Tira lo que sobre y no la congeles. Los 3 días son la cifra de Columbia Británica para cocinas profesionales; no hay una cifra casera publicada, así que no contamos con más.
Sin registrarte. Te guiamos paso a paso, de la báscula a la nevera.
Variaciones
El mismo método, otro sabor. Cuando domines esta, prueba una de estas.
Cómo saber si va bien
- Solo nata pasteurizada. La nata pasa horas a temperatura ambiente antes de tener ácido.
- Con cultivo comercial, en la dosis del fabricante. Ni un lote anterior ni una nata agria comprada sirven como fermento.
- Enfríala rápido después de calentarla: a 20–25 °C en menos de 1 hora.
- Si no ha espesado a las 22 horas, tírala, o a las 14 si la cocina está a 25–30 °C. Con medidor de pH: si no ha llegado a 4,6 a esas horas, también.
- A la nevera enseguida: a 4 °C en menos de 6 horas.
- En la nevera, como mucho 3 días. No la congeles.
- Si sale moho, tírala entera. En la nata el moho llega por debajo de la superficie y puede traer bacterias. No la huelas.
De dónde sale cada dato
Cada cifra de esta receta sale de una guía de seguridad alimentaria. Guardamos una copia de cada fuente y citamos sus palabras exactas, en su idioma original.
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1
Las fichas de Columbia Británica son para cocinas profesionales
“Production of Sour Cream in Food Service Establishment”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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2
En Canadá, nata pasteurizada agriada con un cultivo y con al menos un 14 % de grasa
“the product prepared by the souring of pasteurized cream with acid producing bacterial culture and shall contain not less than 14 percent milk fat.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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3
Del 14 al 20 % de grasa; una nata del 18 % va bien
“Sour cream is a cultured cream product that contains between 14 and 20% butterfat. An 18% BF Table Cream can be a good starting point for this product.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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4
Solo lácteos pasteurizados
“Purchase and use only pasteurized dairy ingredients from approved sources.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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5
125 g de leche en polvo desnatada por cada 10 litros de nata del 18 %
“10 Litres of pasteurized 18% BF cream 125 g skim milk powder (about 2/3 cup)”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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6
La leche en polvo mejora la textura
“Skim milk powder can be added to improve the consistency.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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7
La leche en polvo, poco a poco y con varillas, en la nata templada
“Slowly add dry ingredients to warm milk and cream portion of mix using a whisk.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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8
82 °C durante 10 minutos, para mejor textura y más duración
“It is beneficial to use a heat treatment such as 82 °C for 10 minutes. This optional heat treatment will denature the milk proteins and improve shelf life.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
Ver los 23 datos que faltan
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9
El calor y la leche en polvo la hacen más firme y espesa
“Heat treatment and the addition of skim milk powder to increase total milk solids are significant factors with respect to firmness and viscosity of the resulting sour cream.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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10
Al baño maría y removiendo, para que no se queme
“Stir constantly to avoid burning the cream. Use of a water bath or double boiler is recommended.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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11
A la temperatura de siembra en menos de 1 hora
“Cool down quickly to incubation temperature (reach temperature within 1 hour).”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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12
Para enfriar, agua fría o con hielo
“Cool the pot in a sink with cold water or ice bath.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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13
Si tarda en enfriar, pueden crecer microbios indeseados
“Prolonged cooling time may allow for the growth of undesirable microorganisms (for example, spore formers naturally present in the milk).”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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14
El cultivo es mesófilo y crece a temperatura ambiente
“The starter culture used for sour cream is a mesophilic culture and grows at room temperature.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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15
Solo cultivo comercial
“Use only approved commercial starter culture.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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16
La dosis y la temperatura, las del fabricante
“Follow the manufacturer’s instructions for usage rate and incubation requirements.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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17
Ni un lote anterior ni una nata agria comprada sirven como fermento
“Previous batches of sour cream or sour cream from other manufacturers are not approved for use as a bacterial culture.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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18
Tapada, a temperatura ambiente y lejos de corrientes
“Sour cream may be incubated by leaving it covered at room temperature in an area away from drafts.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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19
pH de 4,6 o menos
“Endpoint pH <4.6 or lower within 2 hours of the expected incubation time.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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20
Si no llega a pH 4,6 dos horas después de lo previsto, se tira
“If the end point pH (pH 4.6 or lower) has not been reached after 2 hours past the expected incubation time, there is a problem with the batch and it must be discarded.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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21
A 20 °C en 2 horas y a 4 °C en 4 más, 6 horas en total
“Cool down to 20°C within 2 hours, and 20°C to 4°C within 4 hours. Total cooling time not to exceed 6 hours.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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22
Mejora con un día de reposo
“The sour cream is better if allowed to age for one day before use.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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23
En la nevera a 4 °C o menos
“Store at 4°C or colder.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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24
Se tira a los 3 días
“Discard product after 3 days.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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25
No se congela
“Do not freeze”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Sour cream, production of dairy products in food service establishments (September 2022) · consultada el 25 de octubre de 2026
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26
La nata agria fermenta como el buttermilk
“Inoculation and fermentation conditions are also similar to those for cultured buttermilk, but the fermentation is stopped at an acidity of 0.6%.”
University of Guelph, Department of Food Science (Goff, Hill & Ferrer) · Dairy Science and Technology eBook: Cultured Dairy Products and Cheese · consultada el 25 de octubre de 2026
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27
Guelph, para el buttermilk: de 16 a 20 horas a 20–25 °C
“Milk is usually heated to 95°C and cooled to 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours”
University of Guelph, Department of Food Science (Goff, Hill & Ferrer) · Dairy Science and Technology eBook: Cultured Dairy Products and Cheese · consultada el 25 de octubre de 2026
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28
Columbia Británica, para el buttermilk: hasta 12 horas a unos 29 °C
“generally just around room temperature (29°C). This low temperature fermentation can take as long as 12 hours.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Buttermilk, production of dairy products in food service establishments · consultada el 25 de octubre de 2026
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29
La nata agria con moho se tira entera
“Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · consultada el 20 de octubre de 2026
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30
Con el moho puede haber bacterias
“Moldy foods may also have bacteria growing along with the mold.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · consultada el 20 de octubre de 2026
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31
El moho no se huele
“Don't sniff the moldy item. This can cause respiratory trouble.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · consultada el 20 de octubre de 2026
