Thermostatic sour cream: features, production and feedback

Among the rich assortment of dairy products in the stores is a thermostatic sour cream. Not everyone knows what it is, so it is not very popular. But those who tried such a product, believe that it is more delicious than ordinary sour cream. It is also considered more useful.

About sour cream

Sour cream is called sour-milk product, made on the basis of cream and sourdough. Fat content can be in the range of 10-58%. Sour cream is in demand in many countries not only in the culinary sphere, but also in the cosmetic sphere.

Previously, the product turned out this way: milk sour, and a few days later the top layer was removed and put the dishes in a cool place. Such sour cream could not be stored for a long time, but such production was profitable. Mass production was popular. Now the milk is separated, and then pasteurized, mixed with leaven. When the cream has gained the desired acidity, they are placed in a cool place. Then 2 treatment methods are used: thermostatic and reservoir.

The concept of thermostatic sour cream

What does "thermostatic sour cream" mean? With this method of production, the product is poured into the container in which it enters the store. There, starter microorganisms are added and the containers are put in special chambers for ripening. The thermostatic sour cream is thick. If the reservoir method is used, the product will be liquid.

The thermostat product does not include excess components. It has cream and leaven. With the help of this method valuable substances are preserved, the taste becomes more saturated. Sour cream turns out juicy and fragrant. The product is ideal for preparing various dishes.

Advantages and disadvantages

The thermostatic sour cream in comparison with conventional has the following advantages:

• It is considered more viscous, it is easily used by a spoon.
• Each lot is different from the previous one, because the production changes due to the influence of external factors, such as the length of packing, leaven, temperature.
• After using such a product with the content of live leaven, the work of internal organs is restored, immunity improves.

The disadvantages include a short shelf life and a high cost in comparison with the usual product.

Features

The main feature of sour cream is a spill on jars. Only then it "ripens". This method is significantly different from the production of conventional products. The process lasts several hours, so the product acquires a gentle taste of cream.

The texture of sour cream will be so thick that a spoon in it costs. It is in this form that it has become popular with consumers. Thermostat technology is considered complex and careful. When you use it, you need the attentive attitude of all participants in the process.

Determination of quality

Do you want to not only eat delicious sour cream, but also be sure of its benefits? Then you need to learn how to check the quality of the product you purchased. During the transfusion from one container to another, a "hill" must form, from which "waves" appear. If the product has thickeners and stabilizers, then with shifting sour cream spreads.

Determine the quality will help and appearance. Good sour cream has a white color and a glossy surface. Clumps and irregularities should be absent. Natural sour cream has a sour-milk taste, but there may be a taste of sweetness or melted milk.

Kinds

There are many kinds of thermostatic sour cream in the assortment. Most stores sell the following products:

• Sour cream thermostat "Prostokvashino". Product reviews are only positive. According to consumers, the jar is comfortable, the foil is located under a securely attached lid. The consistency of the product is thick.
• Sour cream "Brest-Litovsk", which is no worse than the previous product. People say that it has a thick consistency.
• Sour cream "Korovka from Korenovka". The product, judging by the reviews, is delicious and tender.

The listed products are almost in every store. There are such companies as "Pershinskaya sour cream", "Azov product". In addition to sour cream, thermostatic yoghurt is produced , which has the same advantages and disadvantages. It is useful and tasty. It retains all the microelements necessary for the organism. Of course, such a product will be more expensive. Although yoghurts for this technology are prepared at home.

Production

In the industrial sphere, not only fresh cream, but also dry concentrate, whole dry skimmed milk can be used. Frozen cream are used. And although in the end the product will have a different taste, it is still considered to be natural and useful. The concentration of milk determines the density. The production of sour cream by the thermostatic method involves the following stages:

• Skipping milk through the separator.
• Correction of the fat content of cream.
• Pasteurization.
• Processing in a homogenizer.
• Cooling.
• Adding the sourdough.
• Packing.
• Cooling in the warehouse.
• Sending to the store.

The product ripens during cooling in the stock. The quality is determined by acidity: it can not be higher than the standards approved by the standards. The thermostat method involves fermenting the cream, after which the packaging is packaged. Then there is ripening in the thermostat chamber. And at the end of the sour cream is cooled in the refrigerator. If the technology of cooking is observed, then it will be thick.

For the product to be of high quality, cream pasteurization is carried out at high temperature. The fat content of the cream is chosen taking into account the temperature regime to be applied. Quality is determined by the degree of homogenization of the lactic acid mass. Packaging is carried out when sour cream is fermented. The quality product has a homogeneous consistency and a gentle cream flavor.

Homemade Cooking

Since ancient times, domestic products have been valued. But now several different methods are used to make the products than before. How to make thermostatic sour cream at home? To do this, you will need curdled milk (200 g) and cream (400 g). The components must be mixed in a glass jar to obtain a homogeneous mass.

Capacity should be placed in a warm place for a day. The product should be stirred periodically, removing the thickened layer. After aging sour cream should be mixed, and then it is covered and put in the refrigerator for a day. Then it is ready for use.

There is another method of preparation. The product should sour for a long time. Cream mixed with citric acid and dissolved gelatin. It is necessary to maintain the mixture in the refrigerator for a day, after which you can consume it. In general, the recipes for cooking are many. Can I beat the cream from the thermostatic sour cream? As the reviews say, the product is perfectly suited for these purposes. They will be able to decorate the cake and other confectionery.

Reviews

Many buyers like the fine taste of thermostatic sour cream. It is thick and tasty. It reminds people of dessert from childhood. Such a delicacy is perfect for pancakes, cookies and pancakes. But buyers believe that the price of production is too high. Cheaper is sour cream produced by the tank method.

Among similar products of numerous companies a special place is taken by sour cream "Prostokvashino", which has a pleasant creamy taste. This indicates the naturalness of the product. Every day more and more popular is sour cream. It has many useful substances, so you can use it all. Of course, everything is fine in moderation!