Sour cream is made on the same principle as yoghurt, except that the raw material is changed from milk to cream-- the cream is fermented by lactic acid bacteria at the right temperature to get sour cream with a unique flavour.
Sour cream is not only used to make cheesecake but is also very versatile in the field of baking because of its unique flavour and ease of use.
It can be used as a "moisturizer" for the cake, and it can be added to the dough to make the cake embryo wetter and neutralize the heavy feeling of the cake.
It can also be used cold, directly used to make bread paste or mixed salad, and is a good helper for family baking. Especially in the era when everyone is afraid of sweetness, sour cream with a fresh and sour taste is simply the best artefact for dessert.
Sour cream can be paired with potatoes, the skin of baked potato chips is crisp, and delicate sour cream can well neutralize the skin grease of potatoes. The two tastes can be mixed to add a new taste to each other. The delicious taste of sour cream is:
1. It can promote the absorption of fat-soluble vitamins.
Some vitamins require a source of fat to be absorbed most effectively in the digestive tract.
Collectively known as fat-soluble vitamins, including vitamins A, D, E and K. The deficiency of these vitamins is associated with diseases such as diabetes, cancer and immune disorders.
Fat-soluble vitamins are found in a variety of healthy foods, such as fruits and vegetables, but not all vitamins provide fat alone. Therefore, eating with fat can enhance your body's absorption.
Ordinary sour cream is mainly composed of fat.
2. Some varieties contain probiotics.
Probiotics are living microbes that provide a variety of health benefits when eaten, such as improving digestive and immune functions.
Sour cream is traditionally made from dairy products fermented by lactic acid bacteria, which is one of the most common probiotics in food production.
Therefore, some types of sour cream can provide the benefits of probiotics.
Although sour cream has the above nutrition, long-term use will also have a bad effect on the body.
1. High saturated fat.
Saturated fatty acids are the main fats in sour cream. About half of the calories in regular sour cream come from saturated fats.
Excessive intake of saturated fat may cause some people to produce more LDL (bad) cholesterol.
If these levels are too high, your risk of heart disease will increase over time.
In addition, there is evidence that replacing saturated fats with unsaturated fats in foods such as nuts, seeds, olives and fish may reduce the risk of heart disease.
2. Not suitable for all diets.
Because sour cream is made from milk, it is not suitable for all diets. If you are allergic to milk or lactose (sugar in milk), you should avoid eating it.
In addition, sour cream is not suitable for anyone to follow a vegetarian or dairy-free diet.
