Sour cream – properties, types, composition

Sour cream is a product made from cream, i.e. sweet cream. It is a basic addition to various types of dishes or sauces. Whipped cream is added to cakes and sweet desserts. The cream is thought to have no healthy properties, but are you really sure about that? Check the composition of the cream, how many calories it has and whether you can make it yourself.

Origin of Sour cream

Sour cream is most common in European and North American cuisine. It is an addition to dry dishes and fruit, it is also added to salads and used as an ingredient in sauces and dips. Sour cream is a carrier of taste due to its high-fat content, but it is also a source of wholesome protein, calcium, phosphorus, vitamin A and vitamin B2.

Sour cream – health properties

Cream, like other dairy products, is a good source of wholesome protein, calcium, phosphorus, vitamin A as well as vitamins B2 and vitamin B12.

Calcium and phosphorus have a beneficial effect on bones and teeth. Calcium is involved in the building and mineralization of bones and teeth but also participates in muscle contractility and nerve conduction processes. In contrast, phosphorus allows the body to properly absorb calcium, is involved in protein synthesis and, like calcium, is involved in bone mineralization.

Vitamin B12 is responsible for the proper functioning of the nervous system and is involved in the production of red blood cells and DNA synthesis, while vitamin B2 is involved in metabolic processes.

Sour cream is one of the best sources of Vitamin B12
Sour cream is one of the best sources of Vitamin B12

Vitamin A has a positive effect on the eye, improves the condition of the skin, hair and nails, and strengthens immunity.

Unfortunately, the cream is a high-calorie product with a high content of saturated fatty acids and cholesterol, which may carry the risk of a negative effect on the cardiovascular system.

Recent studies indicate that saturated fatty acids derived from dairy products do not affect or have little effect on the cardiovascular system, but current recommendations say about reducing the consumption of fatty acids and cholesterol, which is why we should eat cream in moderation.

Sour cream – composition and method of production

Cream on an industrial scale is obtained from a sweet cream obtained in the process of centrifuging milk and adding lactic acid bacteria to it for acidification and concentration. The cream used to make cream may be pasteurized or homogenized and pasteurized.

In the past, the cream was obtained from the upper layer of milk left at a moderate temperature until it stood.

The cream contains at least 18% fat and has a dense, homogeneous consistency with no signs of whey separation, light cream or cream colour and a slightly sour taste.

Sour cream – how to make it?

The cream can be prepared at home using cream and starter cultures. First, the cream should be heated to 85 degrees C – 90 degrees C and kept at this temperature for about 5 minutes, then cooled to 20 degrees C, add starter cultures and mix thoroughly.

The mixture is left for 16-18 hours at a temperature of 20 degrees C. After obtaining a thick consistency, the mixture is placed in the refrigerator and stored for 4 to 6 days.

Sour cream – who is it not recommended for?

Creams should not be consumed by people who are allergic to cow’s milk proteins. The cream is also not recommended for people on a slimming diet and for people who are overweight and obese.

How to choose high-quality cream?

When choosing a cream, pay attention to the composition of the cream declared on the label. Many creams available on the market contain several additives in the form of thickeners (gelatin, guar gum, carrageenan), modified starch, milk powder, emulsifiers, dyes.

It is best to choose those whose composition is as short as possible and contains cream and cultures lactobacilli.

A good alternative is BIO cream, which can be purchased in organic food stores, supermarkets with BIO departments, and online stores.

Sour cream – application

The cream is used in the kitchen as an addition to dishes. Works well in the form of an addition to salads, salads, cucumber salad, dips and sauces base. It is often served with baked potatoes, potato pancakes and dumplings.

It can also be added to baked goods, e.g. for doughnut or cookie dough, cheese mass for cheesecake. Whipped cream is most often consumed in combination with fruit (strawberries, blueberries) or as an ingredient of sweet dishes.