Sour cream acquired in the store does not always have the necessary consistency. You can thicken this dairy product without much effort, not worsening taste and useful qualities. Pre-thicken sour cream is necessary for cakes, cakes, so that it turns out the lush, gentle cream.
1
The simplest, but requiring a certain time is a natural way. On the bottom of the colander inserted into the pan, the basin we drag two layers of gauze and pour sour cream. We put in the refrigerator for 4-5 hours. During this time, the serum must drain, and is spinning to become thick.
2
We take the necessary amount of sour cream and add dried flour on slightly. The mixture is constantly stirring and follow the process of thickening. With this method, the sour cream should be room temperature. Corn or potato starch can be used as flour.
3
The required viscosity can be achieved, dripping lemon juice. Before adding the next portion, you need to watch carefully and for a long time. Since fresh juice does not immediately thicken sour cream.
4
Gelatin is poured with milk, cream and keep minutes 10. Nabult gelatin put on fire, mix until complete dissolution. If lumps are left - we skip through the siter. Coolest mass connect with sour cream, beat and put in the refrigerator.
5
Use purchased thickener for sour cream. In its composition, it has a modified starch. Sour cream is whipped with a mixer at low speed, then add a thickener and increase the speed to the average.
Having only a non-fat sour cream at hand, you can work the wonders of cooking. Especially if it is made with your own hands.
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