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Sour cream

🥛Sour cream🥛 is a product made from settled milk, known for its nutritional properties. Now it is available on the shelves of any supermarket, but a couple of hundred years ago, getting the product was a test of several days. This piece of Russian cuisine has become an integral ingredient in a variety of dishes. It is used as a sauce and dressings, and confectionery masterpieces are also made on its basis.

Сalories

160 cal

Proteins

2.70 gr

Fats

15.00 gr

Carbohydrates

3.60 gr

Nutritional value per 100 g. Calories calculated for raw foods.

Glycemic index

56

Common allergen

yes

Make sure that you do not have an individual intolerance to this product.

Sour cream photo

The history of the appearance of sour cream

Sour cream is a young product that appeared at the end of the 17th century among Russian peasants. Its history is firmly connected with the appearance of milk, which people first tasted about 7 thousand years ago. Then there was no talk of any domestic cows, and their role in the economy was played by wild tours, which became the ancestors of modern cattle. It was problematic to get milk from these animals, because it was only enough to feed young calves. Very soon, primitive people thought of milking cows, which made it possible to get much more milk and use it more actively for food.

 

 

Sour cream story

 

 

Until the 17th century, milk was not common in Russian cuisine, mainly flour products and cereals prevailed on peasant tables. But unexpectedly, milk opened from the other side, because from the sour product it was possible to obtain new food, fundamentally different in taste and properties. So the “spoiled” milk layer turned into sour cream, which has since been considered an ingredient in Russian cuisine. Getting it was not so easy, so the product remained a pleasure for wealthy citizens. The peasants could not eat it on a permanent basis, since most of it went to be sold to local markets. Until the 20th century, no one knew about the culinary invention of the Russians, only after 1950 was sour cream exported to neighboring states.

The benefits and harms of sour cream

We can talk about the benefits of milk indefinitely, because it is considered a source of minerals that every system of the body needs. But what about sour cream? Despite the fact that it is a dairy product, the beneficial qualities are somewhat different.

 

 

sour cream benefit

 

 

✅  Improves digestive functions – high-quality sour cream contains millions of lactic acid bacteria, which, when they enter the intestines, become its permanent residents. Without these microorganisms, digestive functions are the first to suffer, which is accompanied by “uncomfortable” disorders. By consuming dairy products, it is possible to forget about many delicate problems. It is especially good when taking antibiotics, being a saving remedy for the intestines from the aggressive effects of drugs.

✅  Prevents the development of certain diseases – according to folk healers, dairy products help in the prevention of a number of diseases. For example, combining sour cream and carrots in the diet, you can protect yourself from viral pathology, and using it with tomato juice can prevent the tumor process.

✅  Improves reproductive function – this effect is especially pronounced in relation to men suffering from sexual dysfunction. The abundance of vitamins in its composition helps to establish blood flow in the pelvic organs, positively affecting the entire reproductive system.

✅  Stabilizes the hormonal background – the female body, constantly faced with hormonal surges, needs the regular use of lactic acid products. Women who eat 1-2 tablespoons of sour cream weekly are less likely to experience mood swings and other autonomic symptoms.

✅  It has a positive effect on pregnancy – a product with a high fat content contains an excess of vitamin B4, which is vital for the proper development of the fetal nervous system. It turns out that the use of sour cream significantly reduces the risk of developing a congenital pathology of the unborn child.

✅  Prevents osteoporosis – for people with low bone density, the product becomes a unique find, because it contains easily digestible calcium. For this reason, women in the period of menopause are advised to expand their diet in favor of dairy products that can mitigate the unpleasant and dangerous manifestations of menopause.

✅  It has cosmetic effects – even ancient Russian beauties began to use sour cream as a cosmetic product. In folk beauty recipes, it is used as part of a whitening face mask and as a remedy for sunburn.

 

Indeed, the benefits of sour cream are no less than in other products, and in some medicinal properties it can compete with pharmaceutical drugs. Doctors also compiled a list by which one can judge the number of harmful effects possible with an abundance of the product on the menu.

 

Sour cream harm

 

 

❌  Contains an excess of cholesterol – given this fact, we can draw conclusions about the dangers of the product for people with diseases of the liver, gallbladder and pancreas. The category of contraindications should include vascular pathology associated with the deposition of atherosclerotic plaques on their walls. An additional load of “harmful” fats only exacerbates the prognosis of atherosclerosis, so people with such diseases should not use high-fat sour cream.

❌  Increases body weight – if we talk about sour cream with a fat content of more than 15%, then its effect on the growth of fat mass should be noted. Of the nutrients in its composition are mainly fats, which, when consumed in excess, accumulate in the subcutaneous tissue, stimulating the process of obesity.

 

Fresh sour cream perfectly complements Russian cuisine, but you should be careful with this product. A rational approach to diet planning helps to minimize the risks of unpleasant consequences of thoughtless consumption of fermented milk products.

What does sour cream taste like

The taste of the product to a greater extent depends on the quality of milk, taken as a basis, and the degree of fat content. Fresh sour cream taste is distinguished by tenderness and light notes of pasteurization. Products with a low fat content have a less pronounced acidity, while high fat products are characterized by a “heavy” taste and dense texture.

How to eat sour cream

Among the Old Slavic peoples, sour cream was used as food as an independent dish. It was eaten with bread and guests were treated to this dish, as it was considered a delicacy. The use of the product in its pure form is preserved to this day. Far more often fermented milk products are used as an ingredient or addition to any dish. Based on sour cream, homemade yogurts are prepared with sugar, fruits, jam, nuts or honey. Those who lose weight especially like it, because it can replace fatty mayonnaise in your favorite salad. Sour cream is used as a gravy for chicken, meat or fish dishes. It is enough to add it to the baking bag – the tender meat is ready!

 

Any hot lunch can be garnished with fresh sour cream, and some dishes are strongly associated with this product. Since ancient times, curdled milk or sour cream has been used in cabbage soup, and serving borscht is completely unthinkable without it. This category includes dumplings, dumplings, cabbage rolls, casseroles and cheesecakes, which go well with sour cream flavor. Also with its addition, confectioners prepare pies, cakes and puddings, where lactic acid acts as a baking powder.

How and how much to store sour cream

The quality of dairy products and their shelf life is highly dependent on storage conditions. Observing the correct temperature regime, it is possible to preserve its taste qualities for the maximum allowable period.

 

 

Sour cream storage

 

 

Real sour cream made from homemade milk can be stored for 2️⃣ days in the refrigerator, as later lactic acid bacteria contribute to its souring. The shelf life of store products can be extended to 1️⃣4️⃣ days. To this end, it is better to transfer it to a glass container and cover tightly with a lid or cling film, preventing contact with air.

 

Dairy products can be stored in the freezer for up to six months. According to the chefs, the taste will be somewhat worse, but such products can be safely used for thermal processing. For freezing, choosing the right container is important; for this purpose, it is better to leave sour cream products in sealed factory packaging. Goods from an open package should be transferred to a plastic or glass container.

 

If there is no refrigerator nearby, then following some tricks, the product can be stored at room temperature for up to 2️⃣4️⃣ hours. To do this, put sour cream in a glass jar and put it in a container with cold water. As the vessel heats up, you will have to add cold water several times or add ice. If you leave the product without additional protection from heat, then after 3-4 hours the first souring processes will begin, making it unsuitable for food.