Among the huge variety of dairy products on the shelves of stores recently appeared thermostatic sour cream. What this is, not everyone knows, so they are reluctant to buy it. But those who have already tried, note that it is tastier than ordinary sour cream. In addition, it is also more useful.
What is sour cream
This is a dairy product that is obtained from cream and sourdough. Its fat content varies from 10 to 58%. Nowadays, it has become so easy to get sour cream that it is quite widespread in many countries. Sour cream can be used not only for cooking, but also for cosmetic purposes.
Earlier, before the appearance of the separator, sour cream was obtained in this way: milk was left to sour, and after a couple of days, the settled upper layer was removed and put in a cool place. Our great-grandmothers also used this method of sour cream production. Of course, such a product did not have a long shelf life. But such production did not cause any problems. Over time, this method faded into the background.
Sour cream began to gain popularity and went into mass production. In some places it is still called “Russian cream”. And now the milk is separated, then pasteurized and add the sourdough. After the desired acidity has been set, the cream is left to ripen in a cool place. After that, sour cream is obtained in two ways: thermostatic and reservoir.
Thermostatic sour cream: what is it
With this cooking method, sour cream is poured into a container in which it will go to the store. Special starter microorganisms are added there and sent to thermostatic chambers with a certain temperature for ripening. With this production, sour cream is thick. A reservoir preparation method violates the consistency, it becomes liquid.
Thermostatic sour cream - what is it? Many people only saw who saw her on the shelves. It seems to be something familiar, for sure it is useful. And if you read the composition, nothing more, cream and sourdough.
It is this cooking method that retains its beneficial properties, the taste is brighter, and the product itself is juicy and aromatic.
Advantages and disadvantages
Many who understand what "thermostatic sour cream" means, note its advantages over the usual:
- sour cream prepared in this way is more viscous, it can be consumed with a spoon;
- each batch is not like the other, because thermostat products are prone to change due to external factors (duration of packing, souring, storage temperature);
- live starter culture helps to establish the proper functioning of internal organs, improves immunity, contains the beneficial microflora of probiotic cultures.
Among the shortcomings of thermostatic sour cream, a short shelf life and a rather high price are noted in comparison with the usual one.
How to determine product quality
There is a folk way of checking the quality of sour cream. When transfusing it from one can to another, a "hill" should form, from which "waves" diverge, gradually falling. If the product contains thickeners and stabilizers, when transferring sour cream will simply blur.
Also, quality can be judged by appearance. Good sour cream of white color, with a glossy surface. There should be no lumps or bumps. Natural sour cream has an almost pure sour-milk taste, sometimes it can be slightly sweet or with a touch of baked milk.
All these criteria are met by the best, according to the consumer, varieties of the product.
The best types of thermostat sour cream
There is not yet a wide variety of this type of product on sale. Most often there are several varieties:
- Sour cream "Prostokvashino" thermostatic is considered one of the best due to the fact that it "comes" in a jar in just a couple of hours. The jar itself is convenient, it does not visually stand out from the rest. The foil is under a tight-fitting lid. By consistency, it is quite thick.
- Also, the Brest-Litovsk thermostatic sour cream is in no way inferior to it. Very thick, they say about such, "the spoon is standing."
- Thermostat sour cream "Cow from Korenovka" 20% of the reviews are the same in terms of flatness as the usual 30%. But she is very tender and delicious.
These manufacturers are considered the most famous. There is also Pershinskaya Sour Cream, Azov Product and some others.
Thermostatic sour cream: reviews
All praise its excellent taste, density and compare with products from childhood. Many grandmothers fermented their homemade sour cream to the delight of loved ones and baked pancakes, treating their grandchildren. Also, most buyers note a not very affordable price per bank. In this regard, of course, it is cheaper to buy sour cream of a reservoir method of preparation. But many say that you can pay extra for such a bright taste.
Among all emit the sour cream of the company "Prostokvashino", noting its creamy slightly sweet taste. This is considered an indicator of naturalness.
It turns out that thermostatic sour cream is becoming more and more popular. What it is, more and more people will learn. This is a storehouse of useful vitamins and substances that favorably affect the whole body as a whole.