Among the rich assortment of dairy products in stores there is thermostatic sour cream. Not everyone knows what it is, so it is not very popular. But those who have tried such a product believe that it is tastier than regular sour cream. It is also considered more useful.
About sour cream
Sour cream is a fermented milk product made on the basis of cream and sourdough. Fat content can be in the range of 10-58%. Sour cream is in demand in many countries, not only in the culinary sphere, but also in the cosmetic.
Previously, the product was as follows: the milk was sour, and a few days later the top layer was removed and the dishes were put in a cool place. Such sour cream could not be stored for long, but such production was profitable. Mass production has become popular. Now the milk is separated, and then pasteurized, mixed with sourdough. When the cream has gained the desired acidity, they are placed in a cool place. Then 2 processing methods are applied: thermostatic and reservoir.
The concept of thermostat sour cream
What does thermostat sour cream mean? With this method of obtaining the product is poured into a container in which it enters the store. Fermenting microorganisms are added there and the containers are placed in special chambers for souring. Thermostatic sour cream is thick. If the reservoir method is used, the product will be liquid.
Thermostatic product does not include unnecessary components. It has cream and sourdough. Using this method, valuable substances are preserved, the taste becomes more saturated. Sour cream is juicy and aromatic. The product is ideal for preparing various dishes.
Advantages and disadvantages
Thermostatic sour cream in comparison with usual has the following advantages:
- It is considered more viscous, it is easily used with a spoon.
- Each batch is different from the previous one, because the product changes due to external factors, such as packing time, sourdough, temperature.
- After consuming such a product with the content of live yeast, the work of internal organs is restored, and immunity improves.
The disadvantages include a short shelf life and high cost in comparison with a conventional product.
Features
The main feature of sour cream is considered a spill in jars. Only then does it “ripen”. This method differs markedly from conventional products. The process lasts several hours, so the product acquires a delicate taste of cream.
The texture of sour cream will be so thick that the spoon is in it. It is in this form that it has become popular with consumers. Thermostatic technology is considered complex and gentle. When using it, careful attention must be paid to all participants in the process.
Quality definition
Do you want not only to enjoy delicious sour cream, but also to be sure of its benefits? Then you need to learn how to check the quality of the purchased product. During the transfusion from one container to another, a "slide" should form, from which "waves" appear. If the product has thickeners and stabilizers, then with the transfer of sour cream spreads.
Determine the quality and appearance. Good sour cream has a white color and a glossy surface. Lumps and bumps should be absent. Natural sour cream has a sour-milk taste, but there may be a taste of sweets or baked milk.
Kinds
The assortment has many types of thermostatic sour cream. Most stores sell the following products:
- Sour cream thermostatic "Prostokvashino". Product reviews are only positive. According to consumers, the jar is comfortable, the foil is located under a securely fitting lid. The consistency of the product is thick.
- Sour cream "Brest-Litovsk", which is no worse than the previous product. People note that it has a thick consistency.
- Sour cream "Cow from Korenovka." The product, judging by the reviews, is delicious and delicate.
The listed products are in almost every store. There are companies such as Pershinskaya Sour Cream, Azov Product. In addition to sour cream, thermostatic yogurt is also produced , which has the same advantages and disadvantages. It is healthy and tasty. It stores all the necessary trace elements for the body. Of course, such a product will be more expensive. Although yogurts using this technology are cooked at home.
Production
In the industrial sphere, not only cream of the first freshness can be used, but also dry concentrate, whole skimmed milk powder. Frozen cream is used. And although in the end the product will have a different taste, it is still considered natural and healthy. The concentration of milk determines the density. The production of sour cream in a thermostatic way involves the following steps:
- Pass milk through the separator.
- Cream fat correction.
- Pasteurization.
- Processing in a homogenizer.
- Cooling.
- Adding leaven.
- Packing.
- Cooling in stock.
- Sending to the store.
The product matures during cooling at the warehouse. Quality is determined by acidity: it cannot be higher than indicators approved by standards. The thermostatic method involves the fermentation of cream, after which packaging is carried out in containers. Then ripening occurs in the thermostat chamber. And at the end, the sour cream is cooled in the refrigerator. If the cooking technology is followed, then it will be thick.
In order for the product to be of high quality, cream is pasteurized at high temperature. The cream fat is selected taking into account which temperature regime will be applied. Quality is determined by the degree of homogenization of sour milk. Packing is carried out when ripening sour cream. A high-quality product has a uniform consistency and a gentle smack of cream.
Home cooking
Since ancient times, home products have been valued. But now for the manufacture of products using slightly different methods than before. How to make thermostatic sour cream at home? This will require yogurt (200 g) and cream (400 g). The components must be mixed in a glass jar to obtain a homogeneous mass.
The capacity must be put in a warm place for a day. The product must be mixed periodically, removing the thickened layer. After aging, the sour cream must be mixed, and then it is covered and put in the refrigerator for a day. Then it is ready for use.
There is another cooking method. The product should sour for a long time. The cream is mixed with citric acid and dissolved gelatin. The mixture must be kept in the refrigerator for 24 hours, after which it can be consumed. In general, there are many recipes for cooking products. Is it possible to whip cream from thermostat sour cream? According to reviews, the product is perfect for these purposes. They will be able to decorate the cake and other confectionery.
Reviews
Many buyers like the great taste of thermostat sour cream. It is thick and tasty. It reminds people of dessert from childhood. Such a treat is great for pancakes, cookies and fritters. But buyers believe that the price of products is overpriced. Sour cream produced by the reservoir method is cheaper.
Among the similar products of numerous companies, a special place is occupied by Prostokvashino sour cream, which has a pleasant creamy taste. This indicates the naturalness of the product. Every day more and more popular is such a sour cream. It has a lot of useful substances, so everyone can use it. Of course, everything is good in moderation!