Sour cream
A source of healthy fats and probiotics, it promotes improved digestion and supports skin health. The creamy texture and delicate flavor make this dish an ideal complement to various culinary creations.
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| 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 | ? |
Kitchen: French
Inventory: Probe Thermometer, Jewelry scales
Difficulty: simple
769
Digestion time: 4 hour
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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