Sour milk product, which has long been traditional for many
regions of our country. Sour cream got its name
from the original method of producing sour cream at home
conditions. After the top layer of the settled
milk, with a broom or a spoon, collected (swept) the second
the layer under the cream. This is sour cream
– the product is highly nutritious, tasty and absorbing
many useful substances of milk. Food, biological
the values and dietary properties of sour cream differ
sometimes it is essential. Diet food requirements
fresh sour cream of 10% fat content is more responsible than others,
the acidity of which on the Turner scale does not exceed 90 °.
Sour cream can also be made at home. For
this must be added to the cream at room temperature
special leaven. As a starter, you can use
also curdled milk or sour cream, if they are of good quality.
After the cream turns sour, it must be taken out.
in the cold and at a temperature of 5-8 ° C leave alone (not
stirring) within 24-48 hours. During this time, sour cream
will become thick, “ripe”, will hardly drain from the spoon,
and will acquire a characteristic “sour cream” taste. Plain sour cream
contains 30% fat, 2,9% protein and 2,9% carbohydrates.
Sour cream of the highest grade has a taste without foreign flavors
and odors, moderately thick, homogeneous, without grains of fat
and squirrel, glossy in appearance. For sour cream first
varieties slightly more sour taste is allowed, very
weak fodder tastes. Its consistency can
be less thick than premium sour cream.
According to state quality standards (GOST)
only cream should be present in the product
and leaven. Only then can it be written on the packaging
the word “sour cream”. But if emulsifiers are added to the jar
and stabilizers, then this is no longer sour cream, but just milk
product. It can also be vegetable-dairy (if
animal fat is replaced with vegetable fat) or fat (if
completely replaced fat and proteins). Usually in such cases
on the labels they write some consonant with the word “sour cream”
name. Why are substitutes needed? The reason is simple: they
significantly reduce the cost of production of the product.
When choosing sour cream, in addition to markings, you should pay
attention to the shelf life and shelf life of the product.
Natural sour cream in sealed packaging can be stored
5-7 days at temperatures from +2 to +6 degrees, and in
leaky (for example, in a plastic cup with
lid) – 72 hours. And the less natural
ingredients, the longer the shelf life (2-4 weeks)
and higher storage temperature (from +2 to +20 ° С).
How to distinguish sour cream from sour cream product?
To experiment, I bought two
a type of low-fat sour cream. Since this sour cream
cannot be as thick as classical, theoretically
to improve consistency, the manufacturer can add
into it a stabilizer, for example the same starch.
But bringing the manufacturer to clean water is not so
complicated. It is enough to add to a small amount of sour cream
a drop of iodine. If it’s real, it will turn a little yellow.
And if it contains herbal supplements, it will acquire
Blue colour. My sour cream turned out to be real.
For the second experiment, I took two glasses of hot
water and spread a spoonful of sour cream in them. The first one dissolved
completely, giving the water a uniform white color. Means,
it is of high quality. And a little sour cream in the second glass
curled up, that is, it was not quite fresh. Have a substandard
sour cream and a precipitate may completely fall out.
Useful properties of sour cream
Natural sour cream is a fermented milk product prepared
made from pasteurized cream, fermented with a specially selected
sourdough.
The biological value of sour cream is determined by the presence
complete milk protein containing essential
amino acids, easily digestible fats and milk sugars,
as well as the fact that in the process of ripening and fermentation
substances are formed that are much better absorbed
the human body, compared to dairy products.
Sour cream contains valuable vitamins: A, E,
B2, B12,
C, PP,
as well as calcium, phosphorus
and iron,
necessary for a growing body.
Thanks to lactic acid fermentation, sour cream turns
in a product of probiotic action: contained in it
microorganisms help fight putrefactive flora
intestines, grow and multiply beneficial bacteria.
Sour cream due to its high fat content is
very nutritious product. Therefore, it is widely used
for the nutrition of malnourished and anemic patients suffering
poor appetite and poor digestion.
Sour cream gives strength to muscles, stimulates mental activity:
it can be used for sunburn as a healing
means. It is recommended to eat sour cream in the morning. 10 to
14 hours: in the afternoon, its use can
lead to exacerbation of liver disease.
But sour cream, calculated
for a long shelf life – more than 10 days. In addition to
pasteurization, to extend the shelf life, preservatives are added to it.
Sour cream with a long shelf life in baby food
better not to use. Low-fat sour cream (better than 10%),
as a dressing for soup, salads and sauces, you can suggest
children from 1,5 years old.
Dangerous properties of sour cream
Due to its high acidity, it is not recommended for stomach ulcers and
intestines, with gastritis
with high acidity.
Due to the high fat content and preservatives in store sour cream
doctors do not recommend giving it to children under 1.5 years of age.
Do not abuse sour cream for obesity
due to the high calorie content. Also excessive consumption of sour cream
can harm people with gallbladder disease
and liver, as well as hypertension and diseases of the cardiovascular system,
since it has a high cholesterol content.
One of the most popular videos on the web about how to make sour cream at home.
