Sour cream is a home-made product, but it is obtained from fresh, fatty cream, and not from milk. To start, the cream should ripen, so that the sour cream does not turn acidic and liquid, but tender and thick it is obtained only due to the leaven of lactic bacteria. To make sour cream is useful and natural - cream should be obtained from the most real whole milk. Unfortunately, in our time it happens in a different way. Many women want to learn how to do sour cream on their own, and they do not know how to prepare homemade sour cream. Useful properties of sour cream, the composition of especially home-made sour cream, is very diverse.
Before, there were no separators, and therefore sour cream was the best product. On the sour milk, a layer of cream was formed, which later turned into sour cream: at first it was removed from the curdled milk and put on ripening in a cold place. So they did in Ukraine, Byelorussia, Moldova, Poland, Yugoslavia, Romania, Finland and the Baltic states. In these countries, sour cream is also sold today. In other countries, cream is very popular, as they are obtained from pasteurized milk.
The composition of ordinary sour cream.
In our country, sour cream is obtained from cream pasteurized, fat content of 32%. Add lactic acid bacteria to the cream, then leave to ferment for a day. In order to sour cream was not greasy, skim milk is added to it, and if fatty sour cream is required, cream is added. In many respects the quantitative composition of sour cream of different fat content differs, but it contains all vitamins, minerals: magnesium, calcium, potassium, sodium, chlorine, iron and phosphorus necessary for our body. In any sour cream contains carbohydrates, fats, proteins, saccharides, water, ashes, cholesterol, unsaturated and organic fatty acids. In fatty sour cream usually contains about 300 kcal per 100 grams, but there are many more. The properties of sour cream are very diverse. From lactic acid bacteria to sour cream pass active and useful substances, they are all full and natural. Fermentation can contribute to the fact that the proteins of milk and cream completely change their structure, they become quite easily digestible for our body, so sour cream has a beneficial effect on digestion, like kefir, yogurt, curdled milk and milk, but it should not be abused.
What is the use of sour cream?
Sour cream has useful properties. If you eat sour cream in moderation, then it is of considerable value for our body. The use of sour cream is very useful with a weak body, after any diseases, with constant nervous loads, with overwork. There is sour cream recommended even for those who suffer from obesity and cardiovascular diseases. Everyone knows about the calorie content of sour cream, but many women because of diets exclude sour cream from their diet completely. But not everyone knows that you can use sour cream as a dietary product for unloading days, because sour cream perfectly improves digestion.
Unloading day with sour cream.
For an unloading day, you better use sour cream of medium fat, it is able to remove from the body all excess fluid, normalize metabolic processes, and thereby help you get rid of a few extra pounds.
It is recommended to use such a diet, even with diabetes and obesity, when patients are overweight.
You can eat up to 400 grams of 20% sour cream. It is recommended to eat every 3 hours for 80 grams, a day will be five receptions. On fasting days, as a rule, it is advised to drink as much liquid as possible, so during unloading days on sour cream you can drink an infusion of dogrose. It is best to eat sour cream slowly, so take a teaspoon to saturate even the smallest portion. By the way, in order to learn to eat as little as possible, you can eat the first and second dishes with a teaspoon.
Once a week, you need to arrange yourself 2 days off, it's best to do it on the weekend. Every time on such days you will get rid of two kilograms. Sour cream diet is not recommended for athletes, so before using sour cream for chronic diseases, it is best to consult a doctor.
How to choose the right sour cream.
It is very important to be able to choose the right sour cream in the store. Sellers and producers of sour cream is very concerned about the fact that sour cream is not stored for long. Sour cream can quickly deteriorate if during transportation and storage the temperature is above 8 degrees, and if it is below 0, it will freeze. But in the shops they give sour cream in cardboard packages. Shelf life of natural sour cream is not more than 5 days. In sour cream should not contain any grains, the color should be slightly yellowish or white.
How to cook homemade sour cream.
Sour cream can be prepared on your own at home. Sour cream has so many different properties, especially home-made, that it would be nice to try and make it by yourself. It takes 30% of fat cream, which should be heated to 60 degrees in a water bath, and hold for half an hour. Then cool everything to room temperature, while stirring occasionally, add a leaven, which can also be made at home.