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The history of sour cream
Did you know that there is such thing as sweetish, spicy, burnt, creamy, smooth, lactic-flavored sour cream? I didn’t think so.
That’s because I’m guessing it has something to do with cow’s milk. Of all the dairy products I’ve tried, this one tastes the most like eggs to me.
Yep–that creamy, buttery flavor we enjoy is derived from cows’ milk. Sounds weird, right? Milk was once an everyday product used by everyone in their home (mother nature made them too).
Before processed foods became popular in the United States during the 1950s, people relied heavily on homegrown food sources. This also helped keep our prices low, as we could buy grains, fruits, and vegetables directly from their source.
However, things got messed up when farmers began relying on pesticides and herbicides instead of natural crop protection methods. Unfortunately, these chemicals reduced nutrients in the crops; money making measures later.
Processed foods came onto the market in other countries, too, but they were never as cheap or as accessible for people here to afford. That’s why businesses started manufacturing packaged foods en masse.
They sold packages dominated not only by snacks but by meals designed to be eaten at a fast pace. Fast food gives us convenience, but it costs us quality. Over time, consumption of packaged foods
Popular sour cream dishes
There are many different reasons for adding sour cream to your home cooking. It affords both flavor and texture enhancements, it is usually less expensive than other options, and it provides health benefits such as lower fat food choices.
In fact, there are about a hundred different ways to use sour cream in foods! The first way that people used sour cream was in soups. With its mild taste, it balanced out the heavier elements of soup dumplings or bread crumb stuffing.
Today, you can find places that serve up homemade chicken nuggets with sweet-and-sour sauce, spicy peanut butter balls, and hot and chewy noodles all providing opportunities to try some variation of sour cream.
It also plays well with chocolate: molten lava cakes, blondies, and milkshakes are just some examples of salty and sweet combinations.
Another popular pairing is chili; cumin, coriander, and jalapeño combine nicely with the tartness of sour cream. Ultimately, though, any dish that needs additional spice or flavors requires more sour cream.
That’s because the amount of sour cream needed to achieve a great tasting result depends on how much food you want to eat and what you prefer. You may have better results using yogurt instead of sour cream if you don’t like or can’t afford sour cream.
How to store sour cream
Store your sour cream in a container that is sealed well, preferably as soon as you open it. You can purchase containers at any grocery or retail store for sour cream.
The two main components of sour cream (other than milk) are butter and egg yolk. By injecting air into both these ingredients, you can get a much richer flavor from your dessert or snack.
However, if you try to re-inject the air inside the fat content of your fresh sour cream, your food will quickly turn out dry and hard. This happens because the less oxygen in your sour cream, the slower it spoils.
Thus, keeping your sour cream smooth depends mostly on keeping its surface area as small as possible. That way, as it ages, the smaller bubbles of gas that enter cannot escape.
If you keep your sour cream in a storage compartment with some space above it, make sure this is well vented; otherwise, you’ll be taking in more gasses.
Use your sour cream wisely
Did you know that the color of your skin has something to do with how much sour dairy you consume?
Researchers in New Zealand recently studied people’s diets, including the amounts they consumed of fat-free or low-fat dairy products. For comparison, they also tested their levels of urobilins, chemicals found in urine that are produced when bacteria in the gut break down food molecules.
The longer someone consumes lots of raw dairy (think cheese and milk), the higher their risk of developing dark pigmentation spots around the mouth, known as melanocytic nevi.
Consuming yogurt or butter during pregnancy could increase the chances of developing melasma—a type of hyperpigmentary disorder involving the production of too many melanocytes. Too many melanocytes turn into melanomas –cancerous lesions–which can grow if eaten without being burned.
However, you don’t have to forgo enjoying yourself a bowl of hot chocolate or dessert topped with high-fat dairy! To prevent this condition from occurring, keep tabs on what you eat. The NZ study suggests that eating white foods like rice, potatoes and fruits may be effective in reducing melanoma potential by decreasing the amount of urobilin in the body.
Drinking beverages containing antioxidants such as coffee, tea and cocoa can help reduce oxidative stress in the body which is another precursor to melanomagenesis.
Avoid opening the package right before you use it
Once unopened, soured cream can last for up to 10 days. Because no natural oils are added which help preserve it, once your whipped topping starts losing its gloss, so does yours.
But there’s an easy fix for this — simply cut off the part that’s going bad and add in fresh cream instead.
Cut off the top of the container with the end hole using a paring knife or vegetable peeler; then fill the opening with fresh cream.
Keep your sour cream cool
Cooling your dairy products is probably the most popular way to keep them fresh, which is why you should put your milk or yogurt into separate containers to cool it slows down their production of lactic acid, which gives yogurt its creamy flavor.
However, some varieties of yogurts contain non-dairy flavoring; check labels.
You can also reduce the amount of lactose in your yogurt by adding honey or maple syrup, which contains sugar but isn’t as high in carbs as table sugar. (Honey must be sweetened with another ingredient.)
Use your sour cream early
There’s a reason they call it “creamy” sauce – because it is sweet and rich, similar to dairy products. Unfortunately, most homemade sauces are not as creamy as commercial brands, so you have to use more of them to achieve such richness.
Creaminess comes from fat content, specifically butterfat or milk protein (casein). People love the taste of butterfat but know that we eat too much of it.
The solution? Skim milk. It has all the good flavors with none of the bad stuff. Plus, you save money by using only skim milk.
However, storing skimmilk can be tricky. Even when stored in the coldest part of the refrigerator, it can go bad faster than raw milk. So I recommend drinking it right away unless you are trying to avoid sugar or other additives.
That way you can enjoy its benefits without adding any junk to it.
Come up with creative names for your flavors
If you’re not sure, try naming your different varieties of sour cream after yourself or something unique that stands out. People might already associate certain foods (like salsas) with yoursurpriseyou to find their homemade product in your fridge.
If someone hears the word “sour” they will think “creamy” and “dairy” which is why most commercial products use dairy as an ingredient. Traditionally made from cows, milk can also be produced through other methods using soy or cashew butter.
Making your own lactose-free creams takes time; however, all types have expiration dates so you just need to make sure it doesn’t go bad first. Store your ingredients in suitable containers to keep them fresh for longer.
Make up a flavor combination
Technically, sour cream is only half-creamy since it contains some milk (hence the name). However, when used in cooking, we often refer to it as “cream” because of its texture.
Many individuals choose to call this dairy product simply “sour cream” but “butter” is another option too. Since both are derived from butter, they have similar effects on food.
Another reason that people opt for the latter term is that “sour cream” can also refer to something else entirely (such as Dr. Pepper or lemonade) and so everyone knows what you mean. In fact, there are many foods that use the phrase “sour cream” without actually being sour cream.
For instance, yogurt is made by putting live cultures into milk, which makes those drinks more acidic and less sweet. You’ll find recipes using plain “yo” or “nut milk”.
Having said that, no one will be able to tell the difference between “yo” and regular “sour cream” provided it’s labelled as such. The same applies to other products including non-dairy creams. These are vegetarian alternatives to cheese.
They are usually packaged like traditional sour cream and contain just water and vegetables (e.g., carrots or peas), plus salt. With all of the options available these days, there’s a taste–and price —