Just to name a sour fermented milk product would be very dismissive: it is much broader application of this modest definition, value - more, and history - richer. Sour cream in the fridge - a product of a truly strategic, it is used for preparation of many dishes.

The origins of rivers of milk

Sour cream gets its name from the process of cooking: milk with sour cream, that is removed, the upper layer of cream. It is considered to be a product of sour native Russian, although dairy products for centuries existed in all nations.

In Russia, he has long been considered a nurse cow family, she was given a pet name, took care of the evil eye. This is not surprising - the milk was not only to eat themselves, it could be sold on the market or traded for other necessary goods.

By the beginning of the eleventh century copybook dairy production and trade emerged in certain fisheries. He developed a very active, and in the 16th century the butter has been exported goods. In the 18th century the first large-scale production of cheese, butter and sour cream.

At this time, the cream made the old fashioned way - milk acidify by adding sour cream, "tops" was shot and defended until thick. With the advent of the separator in 1878, began to separate the cream from fresh milk, as a result of long-term microbiological studies in 1935 to ferment on an industrial scale began to use pure cultures of lactic acid bacteria.

But at this time outside the USSR knew about sour cream. Similar in taste and preparation technology product - creme fraiche - was known to the French, but he was less bold, and had several other physical properties. Only during the war, Europeans were able to get acquainted with "Russian cream", and in the end it was established and cream exports abroad. Today small amounts cream produced in many countries.

And in the feast, and in the world

Sour cream is used in cooking and as a separate dish, and as an ingredient for the preparation of the others. Traditionally, its use as a sauce and salad dishes of Russian, Ukrainian and Belarusian cuisine - dumplings, potato pancakes, cabbage soup and borscht. When adding salt, spices, herbs, garlic, horseradish Horseradish: vigorous root , Mustard and fried onions it becomes the perfect complement to meat and fish dishes, vegetable salads and side dishes.

Smetana replace mayonnaise or diluted to reduce the fat content of food. So, original and tasty sauce to the mushrooms and chicken chop is obtained by mixing sour cream with mayonnaise, garlic and curry mixture. Sour cream sauce is the basis of the set, it is baked and stewed meat and fish products.

Confectioners, creating sweet masterpieces, added to the sour cream honey, fruit syrups and liqueurs, condensed milk, cocoa, coffee, caramel Caramel: sweet treat Vanilla Vanilla: sweet tenderness , Cinnamon, citrus peel. Traditional Smetannikov, cookies, muffins, yeast pastries, muffins or bread - to the test of any type, you can use this milk product. In addition, it can create a refined and delicate souffles, puddings, casseroles, cream and cakes for impregnation. Vanilla jelly cream - an interesting version of the classic Italian dessert "panna cotta".

The secret of the beauty of the Slavic women

The information contained in the sour cream, lactic acid - one of the most popular ingredients in the field of cosmetology. It has unique properties: smoothes wrinkles, removes dead skin cells, whitens, nourishes and moisturizes. Use sour cream, and hair care.

The cream also contains lipids, proteins, peptides and amino acids. Homemade facials and hair, body scrubs, peels acid on the basis of the product for its effectiveness is often superior to industrial tools and salon treatments.

Use: sour cream strife

The benefits that can bring the milk product body, no doubt. Vitamins A, E, C, D, K, complex substances in Group B, calcium, potassium, magnesium and iron are determined by immune-strengthening properties of the cream, its positive effect on the cardiovascular system and the musculoskeletal system. Lactobacilli improve digestion, lactic acid and nutrients give the body energy and restore it after the severe physical and mental stress.

At the same time we should not forget that the cream - enough fatty foods. Its uncontrolled use can lead to increased blood cholesterol levels and additional burden on the liver.

The degree of harmfulness or usefulness of cream depends on the method of its preparation. Shoplifting cream may differ significantly from purchased on the market. Thus, bought in a supermarket is usually less fat cream (10 to 40 percent fat), the homemade product may consist of milk fat by more than half. Furthermore, for the preparation of dairy cream under conditions used pasteurized cream, poor in vitamins. At the same time, such a heat treatment protects the product from the multiplication of harmful microorganisms in it, but the homemade sour cream, judging from the many laboratory studies, always contains pathogens such as coliform. Unscrupulous traders in the market are often added to the sour cream starch or flour for thickness, which also improves the quality of the product.

Right choice

What should I look for when buying sour cream at the store:

• Product name. "Smetanushka" "Smetanka" and similar derivatives indicate smetanosoderzhaschy product based on vegetable fat;
• Manufacturer. Products known plants are regularly examined for the naturalness and safety - the results of these checks are on the Internet in the public domain;
• Composition. Sour cream should contain only bovine cream and lactic acid bacteria cultures, and any other additives are not permitted;
• Shelf life. If the product can be stored for longer than a week, then it will most likely contain preservatives, antioxidants and stabilizers.

Maria Bykov