Housewives most often choose an average value of 20-25%. This is the optimal balance of low calorie content and suitable consistency, suitable for both cold and hot dishes. The secret is that the low-fat mixture collapses under the influence of high temperatures. Therefore, if recipes with sour cream involve heat treatment, it is better to choose a sufficient minimum.
A low-fat mixture is enough for dressing vegetable salads, borscht, making quick sauces and watering potato pancakes. Pasty sour cream, "so that the spoon stands", is needed for whipping cream for cakes, making desserts, mousses, fruit salads, for baking in the oven, stewing meat, fish, mushrooms.
How to choose high-quality sour cream?
- Pay attention to the shelf life of – no more than two weeks if it is a natural «sour milk ».
- Only cream and sourdough are included, it is better to avoid labels on the package "sour cream product", "sour cream" and so on.
- Consistency also depends on separation, but it should always be homogeneous, moderately thick, even if the product is of the lowest fat content. If the product has a density of 40% by 15%, it means that the manufacturer used stabilizers or starch.
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