I often use sour cream in the preparation of various dishes, sauces and gravies. But before, it often happened to me that the sour cream curdled. As a result, instead of a homogeneous sour cream sauce, unappetizing "flakes" turned out...
But now I know how to add it when stewing so that nothing curls up and does not exfoliate.
There are several basic rules:
Rule one:
Choose sour cream with the highest fat content. The fatter, the less likely it is to curl.
Rule two:
Avoid acidic ingredients (lemon juice, vinegar, etc.) that will curdle sour cream.
Rule three:
Cold sour cream almost always curdles. Therefore, it must be left for a while at room temperature before cooking.
And finally a life hack:
If you add a little milk to sour cream, then it will not curdle. Checked multiple times!
Tell us what you do to keep the sour cream from curdling? Maybe there are some other secrets? Share in the comments below!
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