Do you remember the tale about a cunning Cat? As he got into the cellar, ate all the sour cream and pointed to the other after that. Cat was cunning, but not stupid, he knew what to eat, because the cream is one of the most nutritious foods in our diet. We’ll talk about what is the best sour cream in today’s article.
Let’s start with definitions what is sour cream:
Sour cream is a dairy product that is obtained by fermentation of cream.
It is clear that the history of sour cream is very closely linked with the history of milk and is as ancient. Even before the domestication of livestock ancient people were caught in the wild goats milk and cows tours and after some storage in earthen vessels treated with this product. By the way, some of the older people still believe that cream and sour milk can get real only in a clay pot.
The sour cream ingredients include proteins, fats, vitamins, carbohydrates, minerals and vitamins, so this product is one of the most nutritious and healthy.
It should be noted that we are talking about the natural sour cream, because so-called sour cream products (sour cream substitute) have recently appeared on the shelves of the stores.
Sour cream product is a cheaper substitute of natural sour cream, it is made primarily of synthetic and herbal ingredients. The packaging of such product must have an indication that this is the sour cream product (in some cases the indication can be read only with a magnifying glass, but it really is).
Industrial production of sour cream involves fermentation of prepared milk with special lactic ferment. At home, you can just make the sour cream leaving a container of milk (such as a glass jar) in a dark and warm place.
Let’s look at the basic characteristics and properties of sour cream, the knowledge of which will help to make it choice.
1. Fat content.
Sour cream fat content indicates the mass fraction of fat in it (fat percentage).
This parameter distinguishes the following types of sour cream:
- Fat-free sour cream. Fat mass fraction of 10, 12 or 14 percent is in the not-fat sour cream;
- A light (low fat) sour cream. This product contains 15, 17 or 19% of fat;
- Classic. Classic cream can accommodate from 20 to 34% of fat;
- Fatty. Fatty sour cream has a share of 35 to 48% of fat.
- High fat cream – percentage of fat from 50 to 58%.
Fat content of sour cream should be chosen depending on the purpose of its use.
If you want to make easy vegetable salad – you will need a low fat sour cream, but if you want to make an air cream cake – you have to buy at least classic cream.
The percentage of fat is mainly specified on the packaging.
I would like to say a few words about sour cream calories. It is interesting that calorie of 15% cream fat is 162 calories per 100g. Under this cup of such cream with capacity of 250 ml (conventionally equated to 250 grams) will have calorie – 405 calories.
2. Sour cream consistency.
The consistency of this product should be moderately thick, and the degree of density depends on the fat content. Also, the composition of cream should be uniform – with no lumps and clots.
It can be recommended to pay attention to the conformity of density and fat content of the product.
For example, if you specify that the sour cream fat content is 18%, but it is quite thick, it means that special chemical thickeners were used for this.
White color with a light cream color is normal for cream. The surface of the product should be glossy (with some reflection). If the cream is completely matte – there is probably too many chemical additives in it.
A good sour cream should have a natural clean taste with little acidity. Old sour becomes more acidic. And if there are too many chemical additives it can be present taste of warm milk or something else.
5. Packaging and shelf life.
Sour cream was sold mainly in glass containers in former times. Now it is sold mainly in different plastic bags and plastic boxes.
When choosing you should pay attention to the strength and quality of packaging, and whether it is listed all the major label elements (including address of the manufacturer) in it.
The packaging must also indicate the date of manufacture and shelf life of sour cream. Due to the fact that now almost all packaging are the hermetic, normal sour cream shelf life is up to 14 days.
Lower shelf-life indicates that the product is more natural. If the shelf life is more than 14 days – it is better to ignore such product.
Sour cream storage should be conducted at a temperature of 0 degrees (+/- 1 degree).
Well here we are familiar with the basic properties of sour cream, I hope it will help in the selection and purchase of this useful product.