The word "sour cream" comes from the Slavonic passive participle of the verb sweep (collect, take off) and literally means "what was collected from the milk." This exactly reflects the ancient process of preparing this fermented milk product: to produce sour cream our great-great-grandmothers put freshly-cooled but already cooled milk in a cool place, such as a cellar, and left it there for a day, then they removed the cream gathered on the surface, added a bit of sour milk to them (sour milk) and set them to "walk" in the cold for about night. And in the morning it turned out to be a tender sour cream, and you could fill it with cabbage soup and stuffed cabbage rolls, and pour the pancakes. In general, sour cream in the East Slavic culinary tradition is the most popular sauce. It is served to the first dishes (borsch, soup), and to the second dishes (cabbage rolls), and to desserts (pancakes, fritters, cheese cakes). In sour cream baked fish and stew meat, with its addition prepare delicious cakes and other pastries.
The benefits of sour cream for women
Many people know about the benefits of sour cream for men. Usually, a strong sex is advised to use it with nuts and honey. But I would like to talk more about the benefits of this sour-milk product for women. Sour cream , in fact, is not only a concentrate of milk fat, but also all fat-soluble vitamins, which are contained in milk. One of these biologically active substances, namely vitamin B4 or choline, should be given special attention: it is necessary for future mothers, as well as for women, only planning pregnancy, since this vitamin is needed for the proper development of the baby's brain. Increase the intake of choline follows and the young lady using oral contraceptives to avoid the depression that these drugs can cause.
In addition to vitamins, sour cream contains some minerals, in particular calcium , which is necessary for women, especially during menopause.
Benefit and harm of home-made sour cream
Now sour cream, even homemade, is increasingly made with the help of a separator (a special centrifuge that separates milk fat - or cream and the rest of the milk), not to mention the ones produced at the plant. This process is not too (perhaps only speed) is different from the traditional upholding of milk. The principle is the same - to separate the fat fraction, which is then fermented with curdled milk or some leaven (homemade sour cream), or pasteurized, and then introduced special cultures of microorganisms (factory).
Unfortunately, some unscrupulous producers are not limited to this, adding to their product cheaper dried milk, and sometimes even vegetable fats, which naturally affects the quality of the finished product in a bad way. In this sense, home-made sour cream, undoubtedly, wins - the benefit of a natural product, is much higher than that of a surrogate, which sometimes try to give it away. However, if the home-made sour cream is not cooked by you personally, and for example is purchased on the market, you should be 100% sure of the quality of the product (in other words, it's better to buy home-made sour cream in familiar places), because this sour milk product spoils quickly enough, and can cause food poisoning. In addition, homemade sour cream is usually very oily, in some cases, the fat content reaches as much as 60%, which makes it not a very suitable product for people suffering from atherosclerosis, diabetes and for those who watch weight. By the way, the consistency of sour cream can help orientate in its fat content - the thicker the product, the fatter.
Harm to sour cream
The harmful properties of sour cream are due to its high fat content and calorie content. However, if you use low-fat versions of this product (10-14%) in limited quantities (no more than 2 tablespoons per day), you can get all the benefits of sour cream and reduce the harm from its use to a minimum.
Can sour cream when losing weight?
Sour cream is a very useful product, but people who adhere to low-calorie diet, it is still necessary to limit its use and choose varieties with fat content of not more than 15%.