Sour cream is one of the processed cream products – and has a minimum fat content of 20%. This figure makes sour cream unacceptable for most diets.
Therefore, almost all diets in their menu do not contain this fermented milk product necessary for the body and which is traditional in some low-calorie national dishes (for example, Russian cabbage soup – a highly effective cabbage diet is based on them).
A low-calorie analogue of sour cream can be quickly prepared by mixing half a glass of low-fat cottage cheese and two tablespoons of fermented baked milk (you can take a little less or more fermented baked milk – we will get a thicker or thinner sour cream).
Both fermented baked milk and sour cream are obtained using the same lactic acid bacteria – only from different raw materials: fermented baked milk – from milk, sour cream – from cream, therefore the resulting mixture of fermented baked milk and cottage cheese tastes almost indistinguishable from the taste of sour cream. But the fat content of this mixture is slightly more than 1% (more precisely, like the original curd).
2020-10-07