To prevent sour cream from curdling when stewing, it is necessary to follow certain rules.
Yulia Arkhipova, an expert in the field of cooking, a cook and a fourth-class baker from the online publication Belnovosti, told us how to properly stew sour cream.
5 rules to prevent sour cream from curdling when stewing
Firstly, it is extremely important that the sour cream is fresh and fatty (at least 25%).
Secondly, you need to take the sour cream out of the refrigerator in advance; it should warm up to room temperature.
Thirdly, you need to add half a glass of milk or cream (they should also be at room temperature) and stir with a whisk.
You don't need to add a lot of water at once; it's better to add it during the process as needed.
Fourthly, you need to thicken the sour cream a little with flour or starch (tablespoon).
Also, you shouldn’t mix sour cream with sour sauces, for example, tomato paste.
Earlier, the expert told how to make delicious croutons from a loaf of bread.