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.

Content

Cream Pasteurization
Preparation

Ingredients

	Ingredient	Qty, g
	Cream
	Mesophilic culture	to taste

	Product release:	1 000
	Maintain proportions	Restore to default

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Cooking time, minutes

13 5
	Heat on the stove	30
	Cool down	30
		5
		12

Macronutrients in 100 g

Proteins	2.5
Fats	20
Plaid	0
Net carbohydrates	2.6
Calories	210 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
22%	16%	13%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B2	1517143261
B12	13131211101
B4 (Choline)	7991642
B5	7761241
E	444911
A	455922
B1	332521

Minerals

Nutrient	% of RDA
Probiotics	505050100?10
Phosphorus	1313131995
Calcium	10101010108
Selenium	7761241
Molybdenum	66512?1
Potassium	455633

Lipids

Nutrient	% of RDA
Cholesterol	404040160?80
Palmitic acid (Saturated)	15151523?30

Amino acids

Nutrient	% of RDA
Tryptophan	3551121
Threonine	3448??

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Notes

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)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory:

Probe Thermometer

Jewelry scales

Kitchen: French

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.

Additional articles

How and why to add mesophilic / thermophilic starter culture in cheese production

More about the product:

Sour cream 30%

Author:

Roman Klymenko

15 years on low-carb nutrition

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