Sour cream
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Cream | ||
| Mesophilic culture | to taste | |
| Product release: | 1 000 g | |
| Restore to default | ||
| Add a dish to the menu | ||
Cooking time
| 30 min | ||
| 30 min | ||
| 5 min | ||
| 12 h | ||
13 h 5 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 2.5 g |
| Fats | 20 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.6 g |
| Calories | 210 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 10 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.14 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 0 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 22% | 16% | 13% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| Phosphorus | 13131913? |
| Calcium | 10101010? |
| Acetylcholine | 79169? |
| Selenium | 771264 |
| Molybdenum | 66125? |
| Potassium | 4565? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 15152315? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Inventory: Probe Thermometer, Jewelry scales
Difficulty: simple
Max. per day ≈ 769 g ?Из расчета максимум 20 гр углеводов в день
Digestion time: 4 hour
Keto, LCHF: Recipes, Rules, Description
Cream, Mesophilic culture
Heat on the stove: 30 min, Cool down: 30 min, Let it stand: 5 min, Let it stand: 12 h
Keto, LCHF: Recipes, Rules, Description
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Take either milk-separated or store-bought pasteurized cream.
Cream Pasteurization
If the cream is not pasteurized, then pasteurize it:
- heat it to 85 degrees, stirring occasionally to prevent burning;
- wait for 30 minutes;
- place in water and cool to 36 degrees;
Preparation
At a cream temperature of 36 degrees, add mesophilic culture – 2 norms per 1 liter of cream.
Wait for 5 minutes, stir, and let mature on the battery for 12-24 hours.
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- Title ▶️
- Recipe ▶️
- Cream Pasteurization ▶️
- Preparation ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
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