Sour cream 25% fat content

Sour cream 25% fat - although a dairy product, but still it is obtained not from milk, but from cream, which must be fresh and fatty. In the process of making sour cream, cream must certainly mature, otherwise the final product will be liquid and acidic. The benefit of this fermented milk product lies in the increased energy value, however, despite the considerable calorie content, sour cream of 25% fat content and even higher can be safely consumed by people with excess weight, spreading it on bread and eating it as a sandwich, for example, with cucumber.

Having almost universal gastronomic properties, it is still not recommended to mix sour cream with 25% fat content with products such as milk, nuts, sweets, meat and fish, but in our cuisine just such mouth-watering combinations are most popular - take, for example, everyone's favorite crucian carp in sour cream. Such mixing, in addition to the pleasure of tasting the prepared dish, can also cause temporary inconvenience, which manifests itself primarily in upset stomach and intestines. Agree, for a short time our pleasant memories of the most delicious fish will be enough, if the state of health is not entirely good. So before you make something truly healthy and equally appetising using 25% fat sour cream, check out the foods that are "friends" with it.