What is Smetana?

In Russia and some Central and Eastern European countries, sour cream called cream often uses for its resistance to collision in a number of meals, from salty appetizers to sweet desserts. Tasting as a stronger and slightly acidic form of acid cream or French creme Fraiche This yoghurt dairy product is outside white and led by an accurate mixture of milk liquids in the precipitation process. Although the addition of this cultivated milk to the recipe means adding a product with a percentage of milk fat 40 percent or more, it is still considered low -fat dairy products due to slight saturated fat levels.

As sour cream and most other cultivated dairy products, cream is most often purchased in food stores in kitchen recipes. It is not easily accessible in the United States, although it is in Russia and European countries like Finland and Norway. Commercial manufacturers have the advantage of using pre -mixed assortment bacterial enzyMted to properly perform cream. To get it at home, the chefs will need a small part of the finished cream to create a larger dose because it will contain the necessary Rennet culture.

One home recipe for this type of sour cream uses only a few basic ingredients and direct preparation. For 1 Pint (about 600 ml) of the product, about 0.5 pint (about 300 ml), each spinned milk and the pasteurized cream heats up to the exact 110 and Degf (about 43 ° C) and then add a small amount of cream - only a few tablespoons. (about 30 ml). When it is fully mixed, poured into the container and left at room temperature for half a day or more.

This sour sour cream can reportedly last in the refrigerator for up to a week before spoiling. The version purchased in the store can take weeks longer, thanks to the added preservatives and air conditions. It is used before that, it is used in a regular or sauce formTo replenish the dishes of every course, from soups and salads to appetizers and roasted desserts. The cheese is considered to be particularly useful for resisting further precipitation, which is a common problem with some other types of sour cream.

The American version of sour cream is regularly replaced by cream in recipes, with a mixture of cream and buttermilk. The slicing takes place quickly due to enzymes in milk fat. Another common substitution is called Créme Fraîche.