The most delicious dessert recipe already lies in front of the hostess on the table. There are all the necessary ingredients for cooking sweet food. But, as luck would have it, the house does not have a thickener for branded cream of sour cream. It's a shame, but in a nearby supermarket there is also no thickener for sour cream. Turn on the wit and understand what to replace the thickener without leaving the house.
Material Content:
The composition of the thickener for sour cream
What is a thickener for sour cream? Often, sour cream is used in desserts recipes for picturesque and tasty layers. For its perfect consistency, it is necessary to thicken the main ingredient. A special thickener is sold at the store. This is a powder packaged in a moisture-proof paper bag. The composition of the thickener for sour cream includes modified potato starch and powdered sugar.
Adding a thickener to sour cream gives it extraordinary airiness, while ensuring sufficient elasticity and strength. The question immediately arises, is it possible to prepare a thickener yourself using a mixture of potato starch and powdered sugar?
The fact is that the manufacturer of a special thickening agent uses modified potato starch in production. It does not contain much of the thickener. And ordinary starch needs to be used much more, which can adversely affect the quality of the cooked sour cream.
How can I replace the product at home
In order not to run around the shops in search of the necessary component, you can replace it with very unexpected ways. How to replace a thickener for sour cream? The list below.
- Instead of a thickener, you can use dry instant pudding. It is added to sour cream in the amount indicated on the package in the pudding recipe.
- The original density product is lemon juice. In order to thicken 500 ml of sour cream, you need ½ tsp. fresh lemon juice. It is added to sour cream 1 drop each while whipping sour cream with 2 tbsp. l powdered sugar.
- Sometimes, in order to thicken the sour cream, before cooking, the cooks are placed for 20-30 minutes in freezer.
- A good thickener for sour cream is considered sifted flour. It must be added to sour cream gradually, 1 tsp each, continuously whipping the mass and bringing it to the desired density.
The easiest way to remove excess fluid
Removing excess liquid from sour cream, you can prepare it for the preparation of high-quality cream. In a dehydrated mass, you do not need to add a large amount of thickener or a means replacing it.
To remove excess fluid from a fermented milk product can be as follows.
- Pick up a piece of gauze and fold it into three to four layers.
- Place sour cream in cheesecloth, wrap its edges and tie.
- Leave the sack of sour cream in limbo for 2 to 3 hours.
For the specified time, all whey that makes it liquid is removed from it. From such a composition, it is possible to prepare a cream with the necessary properties.
Natural Home Thickeners
At home, it is best to use natural and environmentally friendly products to prepare a thick sour cream.
- Natural potato starch. Added to sour cream based on 250 ml of fermented milk product 1 tbsp. l starch.
- Fine-grained home-made cottage cheese. It will slightly affect the taste of the cream, but will give sour cream the necessary consistency. Grate the cottage cheese thoroughly through a fine colander and mix 150 g of the product with 250 g of sour cream. Add icing sugar and beat well with a blender or mixer.
- Natural gelatin. Gelatin perfectly thickens the main component. In 100 ml of warm water you need to dilute 10 g of gelatin. After dissolving, add cooled gelatin water to 500 g of sour cream, mix with icing sugar and beat well. Refrigerate for 2 to 3 hours.
- Butter. This product will help to make sour cream thicker, but will add creaminess to the cream and add a peculiar taste to it. About 40 g of soft butter should be mixed in 250 g of sour cream. Beat with a blender or mixer for 2 to 3 minutes.
To prepare a high-quality sour cream, you need to pay attention to the main component from which the cream is to be made. It is best to use natural homemade sour cream in the recipe. Because a store product made from powder concentrate may not whip to the desired consistency.
Homemade sour cream should have a moderate density and neutral taste. Slight sourness in taste is allowed. In appearance, sour cream should be uniform, have a white color and a glossy surface. The dull surface and faded color indicate the unnatural origin of the fermented milk product.
