How can I choose the best sour cream?

The sour cream of the dairy product is a popular and versatile accessory in almost every variety of food, from appetizers to desserts. This creamy and spicy food is best when retaining these features. Some processes, such as organic farming, may increase the quality of sour cream. In addition to ensuring that the product is fresh can also strengthen the taste and texture. Other variables in choosing acid creams include dietary considerations, possible ingredients to taste and decide between domestic versus commercial varieties.

The sour cream is created from the base of the cream, which was treated with bacteria. These bacteria produce lactic acid that ferment - or acidic - cream. This process also gives the final product the right texture and a slightly spicy taste. Many of the better acid creams only use this basic process, because ingredients such as vegetable enzymes and stabilizers can negatively affect the taste. The consumer can view additives nand folders in most packages.

Ideal sour cream should have a creamy, smooth and easy -to -read texture. This consistency could be easily achieved if the cream base is rich and high quality. Many milk manufacturers claim that their products benefit from organic farming. In this process, cows graze on pastures that are without chemical and artificial substances. Theoretically, this approach leads to a healthier cow, which in turn leads to better dairy products that have flavored and increase the thickness. Organic acid cream producers also claim to use active bacterial cultures that help maintain the digestive tract of cleaning and better balanced.

For dieter, low -fat or non -fatty light sour cream can be a preferred option. Products usually use some combination of milk and cream, or they could completely replace the cream with low -fat milk.This produces less butter and therefore less calories of fattening.

Some companies also offer flavored sour creams. These types contain other ingredients that give the product a distinctive taste, such as spicy or sweet. Specific flavors range from jalapen to lemon. Flavored sour creams could work particularly well when the product is used in a snack or dessert.

Any purchased sour cream should be fresh and chilled because they easily spoil. The presence of mold indicates a bad dose. The best way to determine freshness is to check the seal in the package and ensure that the expiration date in the package has not yet passed. This date shows how long the food will remain fresh and are usually stamped on the side or at the bottom of the product.

Some people can live in regions where sour cream is not easily accessible, or would simply prefer direct control of the taste and texture of their sour cream. For these people, homemade acid creamcould be desirable. Fast fixe replacement can be achieved using skim milk and cheese shake base in a blender, but these types could taste quite different from traditional acid creams. If the chef has more time, the overnight acidic cream can be made using cream, buttermilk and certain preservation methods.