Source of saturated fats and vitamins A, D, E, supports skin health and the immune system. The creamy texture and delicate flavor make this dish perfect for adding to salads or desserts.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Cream | |||
| Sour cream 30% | |||
| Product release: | 1 000 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 5 | ||
| 8 | ||
| 2 | ||
8 10 - 10 10 | ||
|---|---|---|
| Proteins | 2.8 |
| Fats | 35 |
| Net carbohydrates | 2.6 |
| Calories | 337 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 10 |
| Disease inflammatory index, DII | 0.14 |
| Weight loss | Detention | Set |
|---|---|---|
| 35% | 25% | 21% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine0%
- Tryptophan0%
- Phenylalanine2,4%
- Methionine3,1%
- Threonine0%
- Lysine0%
- Valin0%
- Isoleucine0%
- Leucine0%
- ClassNumber of grams
- Omega-30.36
- Omega-60
- Omega-91.91
- Cholesterol0.08
- Saturated fats1
| Nutrient | % of RDA |
|---|---|
| Fluorine | 23232390?23 |
| Phosphorus | 8881263 |
| Calcium | 777776 |
| Potassium | 7981065 |
| Selenium | 5551031 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 150150150231?300 |
| Cholesterol | 404040160?80 |
| Alpha-linolenic acid (Omega-3) | 233326401812 |
| Oleic acid (Omega-9) | 5658?6 |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
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.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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