A drop of dish history
The word sour cream denotes the method of preparing this product, that is, to sweep it away, like cream is swept from milk. By origin, sour cream has Russian roots. In ancient times, sour milk was used to make sour cream, which was left to settle. They removed the cream from it and “swept it away”, which was also left to sour. Today the cooking method has changed. The milk is first separated and then fermented by adding lactic acid bacteria.
Ingredients
- Kefir – 500 ml.
Cooking time - 1 day. Servings yield - 5. Cuisine - Russian.
Plan for making sour cream from kefir
Let's prepare sour cream from kefir. It is better to take at least 2.5% fat content, otherwise the product yield will decrease. With this amount of ingredients you get at least 5 servings. And if you want to change the yield of the finished product, change the ingredients in the recipe proportionally.
Step 1
First you need to freeze the kefir.And to do this, just put the packs or bag of kefir in the freezer for several hours. It’s better to leave it overnight to let the kefir freeze thoroughly. After this, carefully open the package on the frozen kefir.
Step 2
Place the frozen briquettes of the fermented milk product in a sieve, and place the sieve on a bowl into which all excess moisture released during the thawing of the sour cream will drain.
Step 3
Let's wait until the homemade sour cream thaws, and all the excess moisture from it drains into another container.
Step 4
The resulting liquid is whey. There are many ways and options to use it. And if you want, we’ll just pour it out.
Step 5
Transfer the resulting sour cream from frozen kefir into a jar and put it in the refrigerator under a closed lid until use. Bon appetit!
Value of the dish
Dish weight – 500.00 g. Proteins – 14.00. Fats – 12.50. Carbohydrates – 19.50. Kcal – 250.00.
Kefir includes a high content of probiotics with other equally beneficial substances. This fermented milk product has a beneficial effect on the digestive tract. It is useful for diarrhea or digestive disorders. Even when recovering from long-term use of antibiotics. It is also good for those suffering from stomach or duodenal ulcers. It is also indicated for ulcerative colitis, irritable bowel syndrome or Crohn's disease. Fresh kefir weakens, while “stagnant” kefir has the opposite effect.
Due to the high content of probiotics, kefir contains many beneficial microorganisms. And some of these bacteria are even able to protect our body from infection.
Other beneficial properties of kefir include reducing the risk of osteoporosis, resisting the appearance of cancer cells, beneficial effects on asthma or allergies, detoxification and weight loss, positive effects on the cardiovascular system and tolerance to people suffering from lactose intolerance.
