Sour milk product, has long been traditional for many regions of our country. Sour cream got its name from the original method of making sour cream at home. After the top layer of the settled milk was drained, the second layer, which was under the cream, was collected (swept away) with a whisk or a spoon. This is sour cream - a highly nutritious, tasty product that has absorbed many of the beneficial substances of milk. According to nutritional, biological value and dietary properties sour cream differs sometimes significantly. Requirements diet food answers more than others fresh sour cream 10% fat, the acidity of which on the Turner scale does not exceed 90 °.
Sour cream can also be made at home. To do this, you need to add a special leaven to the cream at room temperature. You can also use curdled milk or sour cream as a starter, if they are of good quality. After the cream becomes sour, they must be taken out to the cold and at a temperature of 5-8 ° C left alone (without stirring) for 24-48 hours. During this time, the sour cream will become thick, “ripen”, will hardly drain from a spoon, and will acquire a characteristic “sour cream” taste. Regular sour cream contains 30% fat, 2.9% protein and 2.9% carbohydrates.
Sour cream of the highest grade has a taste without foreign tastes and odors, moderately thick, homogeneous, without grains of fat and protein, glossy in texture. appearance. For sour cream of the first grade, a slightly more sour taste is allowed, very mild fodder flavors. Its consistency may be less thick than that of premium sour cream.
According to state quality standards (GOST), only cream and sourdough must be present in the product. Only then can the word "sour cream" be written on the package. But if emulsifiers and stabilizers are added to the jar, then this is no longer sour cream, but simply a dairy product. It can also be vegetable-milk (if animal fat is replaced with vegetable fat) or fat (if fat and proteins are completely replaced). Usually in such cases, some name consonant with the word “sour cream” is written on the labels. Why are substitutes needed? The reason is simple: they significantly reduce the cost of manufacturing the product.
When choosing sour cream, in addition to markings, you should pay attention to the expiration date and shelf life of the product. Natural sour cream in sealed packaging can be stored for 5-7 days at a temperature of +2 to +6 degrees, and in unsealed (for example, in a plastic cup with a lid) - 72 hours. And the less natural ingredients in the product, the longer the shelf life (2-4 weeks) and the higher the storage temperature (from +2 to +20 °C).
How to distinguish sour cream from sour cream?
To conduct an experiment, I bought two types of low-fat sour cream in the store. Since this sour cream cannot be as thick as classic sour cream, theoretically, to improve the consistency, the manufacturer can add a stabilizer to it, for example, the same starch.
But to bring the manufacturer to clean water is not so difficult. It is enough to add a drop of iodine to a small amount of sour cream. If it is real, it will become a little yellower. And if it contains herbal supplements, it will turn blue. My sour cream turned out to be the real one.
For the second experiment, I took two glasses of hot water and diluted a spoonful of sour cream in them. The first dissolved completely, giving the water a uniform white color. So it's of good quality. And the sour cream in the second glass curled up a little, that is, it turned out to be not quite fresh. Poor-quality sour cream may even precipitate.
Useful properties of sour cream
Natural sour cream is fermented milk product, made from pasteurized cream fermented with a specially selected starter.
The biological value of sour cream is due to the presence of a complete milk protein containing essential amino acids, easily digestible fats and milk sugars, as well as the fact that in the process of maturation and fermentation, substances are formed that are much better absorbed by the human body compared to dairy products. Sour cream contains valuable vitamins:,, B2, B12,, PP, as well as calcium, phosphorus and ironnecessary for a growing body.
Thanks to lactic acid fermentation, sour cream turns into a product of probiotic action: the microorganisms contained in it help fight the putrefactive intestinal flora, grow and multiply beneficial bacteria.
Sour cream due to its high fat content is a very nutritious product. Therefore, it is widely used to feed malnourished and anemic patients suffering from poor appetite and digestion.
Sour cream gives strength to muscles, stimulates mental activity: it can be used when sunburn as a healing agent. Sour cream is recommended to eat in the morning. From 10 am to 2 pm: in the afternoon, its use can lead to an exacerbation of liver diseases.
But all their beneficial features loses sour cream, designed 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 baby food better not to use. Low-fat sour cream (preferably 10%), as a dressing for soup, salads and sauces, can be offered to children from 1.5 years old.
Sour cream is an excellent basis for the preparation of many dishes. From it are obtained delicious sauces, pies, muffins and biscuits. However, like any other product, it has a certain shelf life. But do not be upset when you notice that the sour cream you bought is sour. What can be prepared from it in this case, you will learn from today's article.
Even the most responsible housewife sometimes has minor troubles in the form of spoiled food. In such cases, a logical question arises about the advisability of their further use. Sour cream, from which a pronounced putrid smell emanates, must be thrown away without regret. If its shelf life expired only a couple of days ago and it did not have time to become moldy and acquire a bitter aftertaste, then it can be added to various dishes.
Of course, sour sour cream (what to cook, photos and recipes will be discussed below) is not suitable for dressing soups and salads. It must be pre-qualified heat treatment. From a product overdue by no more than two weeks, you can get quite decent homemade baking. Sour cream is often added to the dough for pies, muffins and cakes.
fluffy pancakes
This technology produces a very airy and delicious dessert. It is prepared very simply and quickly. Therefore, it can often be served with a family breakfast. Such pancakes go well together or And their recipe will be a real find for those who do not know what to cook from sour sour cream. To treat your family with a fragrant treat, you will need:
- A teaspoon of salt.
- Half a kilo of sour cream.
- 5 tablespoons vegetable oil.
- A couple of glasses of wheat flour.
- Tablespoon of sugar.
- Raw chicken egg.
- Half a teaspoon of baking soda.
Having figured out what can be prepared from sour sour cream, you need to understand exactly how to do it. In one deep bowl, an egg, vegetable oil, salt, granulated sugar and baking soda. All beat well until a homogeneous consistency is obtained. Immediately after that, sour sour cream and pre-sifted wheat flour. Everything is intensively kneaded, spread with a spoon on a hot frying pan, smeared with oil, and fried on both sides.
Manna
This option will certainly interest those who have not yet decided what can be prepared from sour sour cream. Mannik recipes differ from each other in the set of ingredients used. Therefore, before starting the process, be sure to make sure that you have everything you need in your kitchen. This time you will need:
- A glass of sour cream.
- Half a pack of margarine.
- A glass of sugar.
- A couple of chicken eggs.
- A glass of semolina.
Having understood what to cook from sour sour cream, it is important to deal with the subtleties technological process. Margarine is placed in a saucepan and melted over low heat. Then sour cream, eggs and sugar are added to it. All this is lightly beaten with a whisk. Semolina and sifted high-grade flour are gradually added to the resulting homogeneous mass. Ready dough transfer to a heat-resistant form, greased with vegetable fat, and put in the oven. Mannik is baked for about thirty minutes at standard one hundred and eighty degrees. Before serving, it is slightly cooled and sprinkled with powdered sugar.
Fish pie
Many young housewives are upset when they find that sour cream is sour in their refrigerator. Experienced chefs know what to cook from this spoiled product. One of these dishes is a fish pie. Such pastries will not only allow you to utilize not too fresh sour milk, but will also be a great addition to a family dinner. To treat your family to such a homemade treat, you will need:
- 250 milliliters of sour cream.
- 3 chicken eggs.
- 100 grams of mayonnaise.
- A teaspoon of soda and salt.
- A glass of white wheat flour.
- Bank of canned fish.
As a rule, tuna, pink salmon, saury, salmon or sardines are used for these purposes.
Having decided what to cook from sour sour cream, you should better understand in what sequence you need to knead the dough for the pie. To do this, raw chicken eggs, salt and mayonnaise. Baking soda and sour cream are also added there. And only after that they begin to gradually introduce pre-sifted dough into the future dough. white flour. The resulting mass is kneaded, trying to achieve maximum uniformity. Spread half on the bottom of the mold. ready dough. Distribute from above fish stuffing. Then all this is covered with the rest of the dough and placed in the oven. The cake is baked at two hundred degrees. As a rule, this process takes at least half an hour.
homemade cookies
This option is so simple that it will surely arouse interest among those who cannot decide what to cook from sour sour cream. Recipes homemade cookies very varied. They are especially popular with many busy housewives. To pamper your family with such pastries, check in advance if you have on hand:
- 200 milliliters of sour cream.
- 3 cups high grade white flour
- Half a pack of butter.
- About 1.5 cups of granulated sugar.
- 3 raw chicken eggs.
- A teaspoon of baking soda.
- A pinch of salt.
- Vanillin sachet.
Sequencing
In one bowl combine soda and sour cream. Then sifted wheat flour, salt and vanillin are added there. Melt in a separate saucepan butter and dissolve sugar in it. The resulting mixture is cooled to room temperature, beat eggs into it and beat well with a whisk.
The resulting mass is poured into a container with sour cream and kneaded dense elastic dough. After that, it is rolled out with a not too thin layer, the cookies are cut out and laid out on a baking sheet, previously greased with vegetable oil. Products are baked at standard one hundred and eighty degrees for about a quarter of an hour.
fried pies
This recipe is sure to add to the collection of housewives who are trying to figure out what to cook with sour sour cream. To knead the dough for homemade pies, double-check in advance whether you have at your disposal:
- 300 grams of flour.
- A tablespoon of vegetable oil.
- Raw chicken egg.
- 200 milliliters of sour cream.
- A teaspoon of sugar and salt.
- A couple pinches of baking soda.
As a filling for such pies, mashed potatoes mixed with fried onions are ideal. lovers sweet pastries can stuff them with jam, thick jam or jam.
Process description
In one bowl, combine the egg with sour cream and beat them with a mixer, gradually adding soda, salt, sugar and vegetable oil. Flour, previously saturated with oxygen, is gradually poured into the resulting liquid, and an elastic soft dough. Then it is wrapped in cling film and left for a quarter of an hour.
After fifteen minutes, the aged dough is divided into small pieces, rolled out with a rolling pin, stuffed mashed potatoes and form pies. The resulting semi-finished products are sent to a hot frying pan and fried on vegetable oil until a beautiful golden crust appears. The browned pies are laid out on paper towels that they have absorbed excess fat, and only after that they are served with tea.
colorful cupcake
With the preparation of this delicious and fragrant dessert Easy to handle even for a novice cook. To create it, you need simple and easily accessible ingredients. In this situation, your kitchen should have:
- 150 grams of butter.
- 250 milliliters of sour cream.
- 3 fresh chicken eggs.
- 3.5 cups high-grade white flour.
- A full tablespoon of cocoa powder.
- Whole lemon.
- A teaspoon of baking soda.
- A couple of glasses of sugar.
- Vanillin.
In one suitable bowl, combine the eggs with sugar and rub them intensively until smooth. Eggs, sour cream, soda and sifted high-grade flour are introduced into the resulting mass. All this is well mixed. Ready in moderation hard dough divided into two approximately equal parts. Powdered cocoa and vanillin are added to one of them, citrus zest and a tablespoon of natural lemon juice. The dough is alternately laid out in a greased heat-resistant form and sent to the oven. Dessert is baked at two hundred degrees for at least half an hour. This cake can only be made if your refrigerator has not moldy, but already sour sour cream.
What to cook: recipe with photo
Using the technology described below, you can bake delicious and fragrant yeast donuts relatively quickly. To prepare the dough, you will need simple and budget ingredients, the purchase of which will practically not affect the state of your wallet. In order not to stretch the process, take care in advance that you have in your kitchen:
- 205 milliliters of sour cream.
- 10 grams of fast acting dry yeast.
- 2.75 cups of high-grade flour.
- 155 grams of mild cheese.
- A couple of egg yolks.
- 250 grams of butter or milk margarine.
- A pinch of salt.
Margarine or butter is laid out in a saucepan, sent to water bath and melt away. Then it is removed from the stove and combined with sour cream. Dry yeast, sifted flour and grated cheese are also added there. Everything is well kneaded until a homogeneous consistency.
The resulting, rather tight and at the same time elastic dough is placed on a flat work surface, generously sprinkled with flour, and rolled out in a layer. The resulting cake is folded in half and again passed over it with a rolling pin. This procedure is repeated a couple more times and the layer is left to approach. After about half an hour, it is rolled out again so that the thickness of the layer is about two centimeters, and circles are cut out of it with the help of a glass. The resulting blanks are smeared with yolk mixed with a small amount of clean water, and laid out on a baking sheet covered with a sheet of parchment paper. Sour cream donuts are baked at two hundred degrees for about twenty minutes.
Sour cream 10% fat- a product that has a low mass of fat in the composition. It is produced due to the fermentation of cream with the participation of lactic acid streptococci.
The taste of low-fat sour cream is no different from other types of this fermented milk product. Distinctive features of this sour cream are a small density and saturation (see photo).
Storage
High-quality sour cream is not stored for more than one week, otherwise you should think about the quality of the product
Beneficial features
The benefits of 10% fat sour cream are due to the rich composition of substances that have a beneficial effect on the activity of the whole organism. This fermented milk product belongs to the diet, which means that it can be used by people who are obese, want to lose a couple of kilograms, or watch their figure. Therefore, it is not strange that 10% fat sour cream, the calorie content of which is only 119 kilocalories, is part of many diets and fasting days.
The composition of ten percent sour cream includes a fairly large amount of choline, which has the ability to protect cell membranes from destruction. Moreover, this vitamin lowers the level of cholesterol in the blood, and also gives the product an antidepressant and calming effect. Rich in low-fat sour cream and vitamin A, which has a beneficial effect on vision.
There is also potassium in this fermented milk product, which normalizes the activity of the cardiovascular system. Calcium strengthens nails, bones and teeth.
Use in cooking
Sour cream 10% fat for many people has long been replaced by a huge number of dressings and sauces that are perfect for fish, meat, poultry, and, of course, vegetables. In addition, her can be used to make low-calorie desserts.
Harm of sour cream 10% fat and contraindications
Sour cream 10% fat can harm people with individual intolerance to the product.
Smetannik is a pie in which sour cream should be in both dough and cream, but everyone prepares it in their own way. Some put sour cream only in the dough or only in the cream. Sour cream is prepared quite quickly and easily, the ingredients are simple, so many housewives love to bake it. There are a lot of sour cream recipes. We will offer you simple recipes sour cream pies. Let's start with the classic sour cream.
Smetannik: classic recipe
For its preparation, the following products are needed:- 250 g sour cream; 3 eggs; 1.5 cups flour; 1 cup sugar; 0.5 tsp soda; for cream - 350 g of sour cream and 1 glass of sugar.
Sour cream pie: a simple recipe
If you liked the dough in sour cream, then you can try baking simple sour cream pies. They are prepared quickly and easily from eggs, flour and sour cream. Taste sour cream pie It's like a cake, only much softer. To bake sour cream pie, you need to take:- flour of the highest grade and sugar - 2 cups each; 6 eggs, soda 1 tsp, 1.5 cups of fatty homemade sour cream; vanillin.
Pie sour cream: a recipe for Tatar cuisine
Tatar cuisine has its own national recipe sour cream. It is somewhat different from the traditional one, but, judging by the reviews, it is unusually tasty. To make Tatar sour cream, you need the following ingredients:- flour - 400 g; milk - 200 ml; egg - 1 pc.; butter - 1 tbsp. l.; vegetable oil - 2 tbsp. l .; dry yeast - 1 tsp; sugar - 1 tbsp. l .; salt - 1 tsp; soda - 0.5 tsp.
- sour cream - 500 ml; egg - 4 pcs; sugar - 6 tbsp. l.
Sour cream is a primordially Russian product that can be found in almost any refrigerator. It is obtained from cream and sourdough. Due to the wide range of fat content, even being on a diet, it can be eaten. In many other countries, this product is found under other names, but is also quite popular.
There are several main types of sour cream:
- low fat - 10% fat;
- medium fat content - 20%;
- fatty - 30%.
But there is sour cream with an intermediate fat content, and with a higher one. All this is considered normal. The fattest sour cream is amateur, 40%. But there are also, in addition to those listed, 36, 25, 18, 15, 12%.
Sour cream consists of cream (at least 32%). A leaven with live bacteria is added to them, and after a few days sour cream is obtained. Previously, it was made easier - they put the cream to sour and then removed (swept away) the top layer. Hence the name.
With all the fat content, this product is dietary and essential in nutrition. Even nutritionists advise replacing milk with it for people with a weak stomach. In addition, women who adhere to proper nutrition, you also need to include sour cream in your diet.
| The percentage of fat content of sour cream | Calorie content, kcal/100g | Proteins, g | Fats, g | Carbohydrates, g |
|---|---|---|---|---|
| 10% | 115 | 3,0 | 10,0 | 2,9 |
| 12% | 133 | 2,7 | 12,0 | 3,9 |
| 15% | 158 | 2,6 | 15,0 | 3,0 |
| 18% | 184 | 2,5 | 18,0 | 3,6 |
| 20% | 206 | 2,8 | 20,0 | 3,2 |
| 25% | 248 | 2,6 | 25,0 | 2,5 |
| 30% | 294 | 2,4 | 30,0 | 3,1 |
| 36% | 348 | 2,5 | 36,0 | 3,0 |
| 40% | 381 | 2,4 | 40,0 | 2,6 |
Sour cream contains a huge amount of vitamins and minerals. It contains vitamins A, groups B, E, C, D, PP, H (biotin). They are all necessary not only to maintain health, but also external beauty. Thanks to them, vision, metabolism, wound healing, rickets prevention, immunity, hair growth, and skin condition improve.
In addition, it contains substances such as calcium, potassium, iodine, zinc, iron, chlorine, phosphorus, fluorine, copper, selenium, sodium, magnesium, manganese, cobalt, molybdenum. They are also essential for the proper functioning of the body. They help in the structure and restoration of internal organs (especially during growth) - muscles, bones and other things.
It contains animal protein, carbohydrates, organic and fatty acids, sugars. They are necessary for proper nutrition, as they reduce the risk of cardiovascular diseases, improve metabolism, give greater elasticity to the skin, regulate gene transcription, and much more.
Many are afraid of the cholesterol contained in sour cream. But it is much less than in butter. And the benefits of it are also great - with its lack, insufficient production of sex hormones and bile acid begins. If red blood cells are damaged, cholesterol also helps them to recover. And moreover, with its deficiency, the vessels become fragile and brittle. Therefore, you should not be afraid of him, you just need to know the norm.
The main contraindication is overweight, since sour cream is a rather fatty product. It, of course, can be consumed, but only low-calorie and in small quantities. In addition, its use increases the load on the liver and gallbladder, which is not desirable for diseases of these organs. The condition worsens the joint use of various cereals, potatoes and bakery products. In case of violation of fat metabolism, it is also prohibited to use.
In Russian and Soviet cuisine, sour cream is used in almost all areas.
Of course, the most common is salad dressing. It can be vegetable (from tomatoes and cucumbers, beets, carrots, etc.), and with meat - Olivier (or the so-called Russian salad). Most salads where mayonnaise is the dressing can be replaced with sour cream.
It is also often used in baking. The dough based on it is soft and tender, has its own unique taste. For pizza lovers, we can advise you to try to make the basis for it on this fermented milk product.
Creams use the fattest sour cream, making it more resistant and lush. The most familiar recipe is sour cream cake. Also for now fashionable cheesecakes, you can also use thick sour cream.
Add it to gravy. Everyone knows that tastier liver with sour cream, perch (pike, burbot, karm) in sour cream sauce. When cooking in pots, put 1-2 tbsp. sour cream and the taste will not be repeated. Young boiled potatoes, poured with sour cream and sprinkled with herbs, are considered almost the most favorite summer dish.
Who remembers Soviet time, he will remember such a simple but tasty dessert, like sour cream with sugar. Both adults and children loved him. And even now, many people enjoy eating such food.
And of course, how can you forget about sour cream when there are pancakes, pancakes, cheesecakes or cottage cheese casserole on the table. This is a constant addition to this kind of baking.
Many people like to add sour cream to cottage cheese. Many different sauces are also made from it. It fits into almost every dish, you just need to choose it correctly, taking it simply with a creamy taste or a little sourness.
The main rule when choosing any product is to check its expiration date. In addition, you need to look to ensure that the integrity of the packaging is preserved.
You need to choose the percentage of fat content to your taste and purpose. If you are cooking according to a specific recipe, then most often the required percentage of fat content or consistency is indicated there. The fatter the sour cream, the thicker it is. But thick sour cream is easier to make thinner by diluting it with warm water.
If buying homemade sour cream, then here you need to choose more carefully, as unscrupulous sellers often come across. First you need to pay attention to the consistency of sour cream. It shouldn't be too liquid. It should drip off the spoon very slowly. Otherwise, it’s either just separated cream, or it didn’t reach the allotted time (or maybe the process was broken), or it’s already diluted with water.
In all these cases, "sour cream" will be useless (or even harmful) and can quickly deteriorate. Such sour cream should have a characteristic pronounced creamy taste. In addition, it is better to buy either from trusted farmers, or in specialized stores where they can provide the required documents (certificates, certificates, etc.).
In order not to worry about the quality of sour cream, you can cook it yourself. To do this, you need cream (30-32%) and a special sourdough, which can be purchased at a pharmacy. Cream must be chilled, warm must not be set for sourness. Yes, sour cream will turn out faster, but the taste will be more sour. And in general, this process should not be rushed: the quality of the finished product will only deteriorate and it will not bring any benefits.
If there is fresh milk, then you can cook from it. To do this, the milk is defended until cream forms on its surface. They are removed and transferred to pots, which are initially placed in the kitchen, and then they are carried away into the cold. You don’t need to touch it until soured, just cover it with some rag from dust. After a couple of days, taste and taste.
At home, you can’t get a lot of sour cream, if only a little for yourself. To get it in large volumes, you need to have several cows and a separator, then the process will be faster.
This fermented milk product is distributed throughout the world. So in France, Spain, Denmark, England, Denmark it is called "cream fresh", in Germany - "shmand", Slovenia - "sour sour cream", Bulgaria - "fermented sour cream", Romania - "smantana". But the origin is Slavic. They began to make and produce it back in Russia, they only made it from milk, setting it to sour, and then removing (sweeping) the settled top layer. Hence the name.
Sour cream helps the production of sex hormones. In women, it increases libido, and in men, it improves potency. But you should not get carried away with it, as this can lead to obesity, which, on the contrary, will worsen your intimate life.
Sour cream helps fight cholesterol. To do this, you need to replace butter with it, spreading it on bread in the morning.
To whip sour cream (this is especially necessary for creams), you need to add chicken proteins to it. Then the process will be easier, and the mass will turn out more magnificent and voluminous.
If you are afraid that by adding sour cream to a hot dish it will curdle, just mix it with milk or cream. They won't let it happen.
Sour cream is a very tasty and nutritious product. It is used in both food and skin care. And from it there is more benefit than harm, if you use it in small quantities, without abusing it. In addition, it is more useful than mayonnaise, and palatability no less suitable. Therefore, it is better to make a choice in her direction.
