Thermostatic sour cream: what is it, its advantages and disadvantages

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

Among the huge variety of dairy products on store shelves, thermostatic sour cream has recently appeared. Not everyone knows what it is, so they are reluctant to buy it yet. But those who have already tried it note that it is tastier than ordinary sour cream. Plus, it's he althier.

What is sour cream

This is a fermented milk product made from cream and sourdough. Its fat content varies from 10 to 58%. Nowadays, getting sour cream has become so easy that it is quite widespread in many countries. Sour cream can be used not only in cooking, but also for cosmetic purposes.

Earlier, before the advent of the separator, sour cream was obtained in this way: the milk was left to sour, and after a couple of days the settled top layer was removed and put in a cool place. Even our great-grandmothers used this method of sour cream production. Of course, such a product did not have a long shelf life. But such production did not cause any problems. Over time, this method faded into the background.

Sour cream began to gain popularity and went into mass production. ATin some places it is still called "Russian cream". And now the milk is separated, then pasteurized and leaven is added. After gaining the desired acidity, the cream is left to ripen in a cool place. After that, sour cream is obtained in two ways: thermostatic and reservoir.

Thermostatic sour cream: what is it

With this method of preparation, sour cream is poured into a container in which it will go to the store. Special starter microorganisms are also added there and sent to thermostatic chambers with a certain temperature for fermentation. With this manufacture, sour cream is thick. And the reservoir cooking method breaks the consistency, it becomes liquid.

Thermostatic sour cream - what is it? Many people who only saw it on the shelves wondered. It looks like something familiar, for sure it is useful. And if you read the composition, nothing more, cream and sourdough.

It is this cooking method that preserves the beneficial properties, the taste is brighter, and the product itself is juicy and fragrant.

Advantages and disadvantages

Many who understand what "thermostatic sour cream" means, note its advantages over the usual one:

• sour cream prepared in this way is more viscous, it can be eaten with a spoon;
• each batch is not like the other, because thermostatic products are prone to change due to external factors (packing time, leaven, temperaturestorage);
• live sourdough helps to establish the proper functioning of internal organs, improves immunity, contains beneficial microflora of probiotic cultures.

Of the disadvantages of thermostatic sour cream, they mainly note a short shelf life and a rather high price compared to the usual one.

How to determine the quality of a product

There is a folk way to check the quality of sour cream. When pouring it from one jar to another, a "slide" should form, from which "waves" diverge, gradually falling off. If the product contains thickeners and stabilizers, the sour cream will simply spread when shifting.

Also, the quality can be judged by appearance. Good sour cream of white color, with a glossy surface. There should be no lumps or bumps. Natural sour cream has an almost pure sour-milk taste, sometimes it can be a little sweet or with a hint of baked milk.

The best varieties of the product, according to the consumer, meet all these criteria.

The best types of thermostatic sour cream

There is not yet a wide variety of this type of product on sale. Most often there are several varieties:

• Prostokvashino thermostatic sour cream is considered one of the best due to the fact that it "reaches" in a jar in just a couple of hours. The bank itself is convenient, it does not visually stand out from the rest. The foil is under a tight-fitting lid. In terms of texture, itthick enough.
• Also, thermostatic sour cream "Brest-Litovsk" is in no way inferior to it. Very thick, they say “a spoon is worth it” about them.
• Temostatic sour cream "Korovka from Korenovka" 20% according to reviews is the same in density as the usual 30%. But it is very tender and delicious.

These manufacturers are considered the most famous. There is also "Pershinskaya Sour Cream", "Azov Product" and some others.

Sour cream thermostatic: reviews

Everyone praises its excellent taste, density and compares it with products from childhood. Many grandmothers fermented their homemade sour cream to the delight of their loved ones and baked pancakes to treat their grandchildren. Also, most buyers note a not very affordable price per can. In this regard, of course, it is cheaper to buy sour cream of the reservoir preparation method. But many say that you can pay extra for such a bright taste.

Prostokvashino sour cream stands out among all of them, noting its creamy slightly sweetish aftertaste. This is considered an indicator of naturalness.

It turns out that thermostatic sour cream is becoming more and more popular. What it is, more and more people know. This is a storehouse of useful vitamins and substances that have a beneficial effect on the entire body as a whole.