Sour cream made from cream (without cultures, in sour cream or yogurt)
| Ingredient | Qty, g | |
|---|---|---|
| Cream | ||
| Sour cream 30% | ||
| Product release: | 1 000 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 8 h | ||
| 2 h | ||
8 h 10 min - 10 h 10 min | ||
|---|---|---|
| Proteins | 2.8 g |
| Fats | 35 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 | 337 kcal |
| Indexes | |
| Glycemic index ?The rate of increase in blood sugar level after consuming the product compared to pure glucose. The lower, the better. | 0 |
| 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 |
| Weight loss | Detention | Set |
|---|---|---|
| 35% | 25% | 21% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Fluorine | 23239023? |
| Phosphorus | 88128? |
| Calcium | 7777? |
| Potassium | 79108? |
| Selenium | 551053 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 150150231150? |
| Alpha-linolenic acid (Omega-3) | 23334026? |
| Oleic acid (Omega-9) | 5685? |
To prepare sour cream, you will need pasteurized cream (1 liter) with the highest fat content possible.
Heat the cream to 40 degrees Celsius. For the specified amount of cream, add a heaping tablespoon of sour cream (1 tbsp) or yogurt of your choice.
Mix the ingredients well until you achieve a homogeneous mass.
It is important to monitor the temperature: make sure that the temperature of the cream does not drop below 40 degrees. If this happens, reheat them to the desired temperature.
After that, cover the pot with a lid and wrap it well on all sides with a warm blanket. Leave it like this overnight for the mixture to ferment.
In the morning, place the pot in the refrigerator to cool. After 1-2 hours, your sour cream will be ready. Now you can transfer it to a jar and enjoy the homemade taste.
More about the product:
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
