How to make and where to use sour cream?

Sour cream is different in that it is tasty, fairly light and healthy (unlike various oil layers). But in order to prepare it correctly, it is necessary to take into account several nuances, without which nothing will work.

Secrets of a successful sour cream

Making sour cream is not so difficult. The main thing for this is to choose the right sour cream. So, for example, it must be fat enough, at least 25%. Better if you choose 30%. This is due to the fact that if the sour cream is not thick, it will go astray badly.

Remember, too bold is not good either. For example, if you take homemade sour cream, the fat content of which goes beyond 40%, you are unlikely to succeed in a dietary cream. It may not even be very tasty, as the fat will clog the taste.

In case you nevertheless decide to take rustic sour cream for making a cream, do not try to whip it too vigorously. As a result, you can easily get oil. All that remains in this situation is to solve the problem with sugar grains. After all, if the cream is not actively whipped, they will not dissolve and will creak on the teeth. To avoid this, add powdered sugar to the cream that you will make from rustic sour cream. Its particles will definitely not squeak on the teeth. In addition, add some vanillin to the sour cream. This will help to give the cream a special aroma and flavor.

If the sour cream you took for the cream is too thin, put it down first. This is best done at night. To do this, put sour cream in a cotton bag, tie it on top and hang it over the sink so that the liquid is glass. Then the sour cream will acquire the necessary density and will easily go astray.

In some cases, the cloth is placed on a sieve that is placed over an empty saucepan. The water flows down and the sour cream reaches the desired consistency

If you want a cream that is not white, you can always add cocoa to it. As a result, the mass will turn out to be a beautiful chocolate shade. This way you can make two types of cream and alternate them when decorating the cake.

When you want a lighter cream, simply mix the sour cream with yogurt. This will help reduce the fat content of the product and make it more dietary.

In case you need a thinner cream, use condensed milk in addition to sour cream. First, beat the sour cream properly, then add a little citric acid and condensed milk. Citric acid is necessary to slightly remove the sweetness of the cream by imparting a slight acidity to the cream.

You can make a light sour cream with cottage cheese. Just add it there in a 1: 1 ratio. Also, do not forget that this cream contains 10 g of dissolved gelatin. Mix everything well and you can use to soak the cake.

Alternatively, in this recipe, you can easily do without gelatin.

To prepare traditional sour cream, you will need: – 500 g of sour cream, 30% fat; – 200-250 g of sugar (to taste).

Beat everything thoroughly until an airy white cap appears. The cream is ready to use.

If, in theory, other components are present, such as cottage cheese, yogurt or condensed milk, they are in most cases used by eye. But it is better to use these products so that the supplement is two times less than the main one. You can add more as needed.

When you make sour cream-curd cream, in order for it to work, do not forget to first grind the curd through a sieve. This will make it more tender and airy and eliminate the need to grind whole cottage cheese pieces.

Whisking the cream is usually recommended with a regular chef’s whisk. But if you feel that you do not have enough strength to fully beat, use a mixer or blender.

You will read about the recipe for making curd donuts in the next article.