Sour cream made from cream (without cultures, in sour cream or yogurt)

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.

Ingredients

	Ingredient	Qty, g
	Cream
	Sour cream 30%

	Product release:	1 000
	Maintain proportions	Restore to default

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Cooking time, minutes

8 10 - 10 10
	Heat on the stove	5
	Mix	5
		8
	Chill in the refrigerator	2

Macronutrients in 100 g

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

Calories per dayGenderGrowth

Weight loss	Detention	Set
35%	25%	21%
972	1350	1620

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	1091401272456565
B2	35413275151
D	1919191933
B12	13131211101
B5	7761241
B4 (Choline)	7991642

Minerals

Nutrient	% of RDA
Fluorine	23232390?23
Phosphorus	8881263
Calcium	777776
Potassium	7981065
Selenium	5551031

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	150150150231?300
Cholesterol	404040160?80
Alpha-linolenic acid (Omega-3)	233326401812
Oleic acid (Omega-9)	5658?6

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Keto
Paleo

Kitchen: Russian

Inventory: Probe Thermometer

Difficulty: very simple

769

Digestion time: 3 hour

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.