Thermostatic sour cream: features, production and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Among the rich assortment of dairy products in stores there is thermostatic sour cream. Not everyone knows what it is, so it is not very popular. But those who have tried such a product believe that it is tastier than ordinary sour cream. It is also considered more useful.

About sour cream

Sour cream is a fermented milk product made on the basis of cream and sourdough. Fat content can be in the range of 10-58%. Sour cream is in demand in many countries, not only in the culinary field, but also in cosmetics.

Previously, the product turned out like this: the milk turned sour, and after a few days the top layer was removed and the dishes were put in a cool place. Such sour cream could not be stored for a long time, but such production was profitable. Mass production became popular. Now milk is separated, and then pasteurized, mixed with sourdough. When the cream has gained the desired acidity, they are placed in a cool place. Then 2 processing methods are applied: thermostatic and reservoir.

The concept of thermostatic sour cream

What does "thermostatic sour cream" mean? With this method of obtaining, the product is poured into a container in which it enters the store. Starter microorganisms are also added there and containers are placed in special chambers for fermentation. Thermostatic sour cream is thick. If the tank method is used, the product will be liquid.

Thermostat product does not include extra components. It has cream and sourdough. With this method, valuable substances are preserved, the taste becomes more intense. Sour cream is juicy and flavorful. The product is ideal for preparing various dishes.

Pros and cons

Thermostatic sour cream has the following advantages over regular sour cream:

• Considered more viscous, it is easy to eat with a spoon.
• Each batch is different as the product changes due to external factors such as packaging time, leaven, temperature.
• After consuming such a product containing live sourdough, the work of internal organs is restored, immunity improves.

The disadvantages include a short shelf life and high cost compared to a conventional product.

Features

The main feature of sour cream is the spill into jars. Only then does it "ripen". This method differs markedly from conventional production. The process lasts several hours, so the product acquires a delicate taste of cream.

The texture of sour cream will be so thick that a spoon is in it. It is in this form that it has become popular with consumers. Thermostat technology is considered complex and gentle. When using it, the careful attitude of all participants in the process is necessary.

Definition of quality

Do you want to not only enjoy delicious sour cream, but also be sure of its benefits? Then you need to learn how to check the quality of the purchased product. During the transfusion from one container to another, a "slide" should form, from which "waves" appear. If the product contains thickeners and stabilizers, then with shifting the sour cream blurs.

Determine the quality will help and appearance. Good sour cream has a white color and a glossy surface. Lumps and bumps should be absent. Natural sour cream has a sour-milk taste, but there may be an aftertaste of sweetness or baked milk.

Views

There are many types of thermostatic sour cream in the assortment. Most stores carry the following products:

• Prostokvashino thermostatic sour cream. Product reviews are only positive. According to consumers, the jar is convenient, the foil is located under a securely fitting lid. The consistency of the product is thick.
• Brest-Litovsk sour cream, which is no worse than the previous product. People comment that it has a thick consistency.
• Sour cream "Korovka from Korenovka". The product, judging by the reviews, is tasty and tender.

The listed products are available in almost every store. There are such firms as "Pershinskaya sour cream", "Azov product". In addition to sour cream, thermostatic yogurt is also produced, which has the same advantages and disadvantages. It is useful and tasty. It contains all the microelements necessary for the body. Of course, such a product will be more expensive. Although yogurts are also prepared using this technology at home.

Production

In the industrial sector, not only cream of the first freshness can be used, but also dry concentrate, whole skimmed milk powder. Frozen cream is used. And although in the end the product will have a different taste, it is still considered natural and he althy. The concentration of milk determines the density. The production of sour cream by the thermostatic method involves the following steps:

• Passing milk through the separator.
• Correction of cream fat content.
• Pasteurization.
• Processing in a homogenizer.
• Cooling.
• Adding starter.
• Packaging.
• Refrigeration in stock.
• Sending to the store.

The product ripens during cooling in the warehouse. Quality is determined by acidity: it cannot be higher than the indicators approved by the standards. The thermostatic method involves the fermentation of cream, after which packing is carried out in containers. Then fermentation takes place in the thermostat chamber. And at the end, the sour cream is cooled in the refrigerator. If the cooking technology is followed, then it will be thick.

In order for the product to be of high quality, cream is pasteurized at high temperature. The fat content of the cream is selected taking into account what temperature regime will be applied. Quality is determined by the degree of homogenization of the fermented milk mass. Packaging is carried out during the fermentation of sour cream. A quality product has a smooth texture and a delicate aftertaste of cream.

Home cooking

Homemade products have been appreciated since ancient times. But now for the manufacture of products are used slightly different methods than before. How to make thermostatic sour cream at home? This will require yogurt (200 g) and cream (400 g). The components must be mixed in a glass jar to get a homogeneous mass.

The container should be put in a warm place for a day. The product must be periodically stirred, removing the thickened layer. After aging, the sour cream must be mixed, and then it is covered and put in the refrigerator for a day. Then it is ready to eat.

There is another cooking method. The product should sour for a long time. Cream is mixed with citric acid and dissolved gelatin. Keep the mixture in the refrigerator for a day, after which you can use it. In general, there are many recipes for cooking products. Is it possible to whip cream from thermostatic sour cream? As the reviews say, the product is perfect for these purposes. They will be able to decorate the cake and other confectionery.

Reviews

Many customers like the great taste of thermostaticsour cream. It is thick and delicious. It reminds people of a dessert from childhood. This delicacy is great for pancakes, cookies and fritters. But buyers believe that the price of products is too high. Sour cream produced by the tank method is cheaper.

Among the similar products of numerous firms, Prostokvashino sour cream occupies a special place, which has a pleasant creamy taste. This indicates the naturalness of the product. Every day such sour cream becomes more and more popular. It has a lot of useful substances, so everyone can use it. Of course, everything is good in moderation!