How to thicken sour cream with gelatin, starch, sour -milk products, condensed milk? How to choose sour cream for sour cream?

A delicious thick sour cream for dessert should be correctly thickened. And how to do this, you can find out from the article.

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Creamy cream is one of the most profitable filling options for most desserts. Here are just one bad luck: it happens that sour cream is liquid, which not only spoils the appearance of the product, but, in general, turns it into something inedible.

It turns out that there are a number of secrets, knowing which any housewife, even beginning, will cope with sour cream with a bang.

How to choose sour cream for sour cream?

Since the main ingredient in our cream will be sour cream, it should be taken seriously to its choice.

Firstly, a home product is best suited. It is not only tastier and more useful than store, but, as a rule, fatter. Namely, the density of the future cream depends on the fat content: the sour cream is fatter, the cream it will turn out denser.
Secondly, if you decide to purchase sour cream in the store, then look for one where the declared fat content is at least 25%.
After buying, sour cream is best prepared as follows. Fold the gauze in several layers, put sour cream in it and place it in a colander (or somehow hang it) in the refrigerator. Do not forget to place a bowl under this structure so as not to stain the refrigerator and other foods. Thanks to these simple actions, you will get rid of excess fluid, you just have to wait until the serum is draining-about a day for about a day.

How to thicken sour cream with gelatin?

You can, of course, use special food thickeners - they are sold in stores and are used according to the recipe printed on the packaging. But I want the pastries to which we pamper our relatives to be as natural and useful as possible.

Gelatin is a natural thickener that can be used to prepare delicious and healthy dishes. To prepare gelatin for thickening of sour cream, you need to pour the purchased powder into a metal bowl, add warm water, mix and leave until swelling.

Then the bowl should be placed on small fire and, without stopping thoroughly stir, bring gelatin to absolute dissolution. If you plan to use one pack of sour cream (up to 300 g) to the cream, then the gelatin should take 3 tsp, and water - about 50 ml.

If the gelatin is ready, then you can start cooking cream. We need about 150 g of sugar on our pack of sour cream, beat these two ingredients well with a mixer. When the sugar dissolves, add prepared gelatin to the mass and continue to whisk until the cream becomes airy and magnificent. If desired, you can add vanilla or lemon zest to the cream.

Secret Council: Before forming a dessert with the received sour cream, leave it in a cold place for an hour and a half!

How to thicken sour cream with starch?

Another natural thickener is starch (corn) or flour is best suited. I think they will be in the kitchen of any housewife. If you plan to make a cream of a half -liter jar of sour cream, then the starch will need about 25 g.

So, when preparing such a cream, you need to stock up on, because you need to beat sour cream with a mixer for a long time - at least 15 minutes. Then, after adding sugar, a few more minutes.

Pour starch or flour into the prepared mass and turn on the mixer again - a couple more minutes, and your cream is ready to go to the refrigerator for about half an hour.

How to thicken sour cream sour -milk products?

If you are ready for experiments, then you can thicken sour cream with other fermented milk products -For example, oils, cottage cheese or creamy.

When using butter, the cream, of course, will become much fatter - if it does not scare you, you can safely beat softened oil with sugar, and then pour sour cream into the prepared mass. Instead of butter, you can take cottage cheese, previously rubbed through a sieve, or a ready-made cream-ray.

How to thicken sour cream condensed milk?

To thicken the half -kilogram of sour cream for sour cream using this method, you must first put it in the cold, and then thoroughly beat it with a mixer for at least 15 minutes.

In a separate container, beat the contents of a standard jar of high -quality condensed milk and 50 g of butter. Then the prepared ingredients are combined in one bowl, mixed and beat again.