https://www.wikifood.cz/en/Sour-Cream?action=history&feed=atomEN:Sour Cream - Historie editací2026-09-21T02:20:01ZHistorie editací této stránkyMediaWiki 1.45.4https://www.wikifood.cz/en/Sour-Cream?diff=127418&oldid=prevEditor: i18n EN pilot zelne-polevky-completion-002; source page 49992026-09-12T18:46:44Z<p>i18n EN pilot zelne-polevky-completion-002; source page 4999</p>
<p><b>Nová stránka</b></p><div>{{Potravina<br />
|název=Sour Cream<br />
|popis=Sour cream is a thick dairy product with a pleasantly tangy flavor, made by fermenting cream with lactic acid cultures.<br />
|obrazek=https://www.wikifood.cz/images/a/ae/WF_4999_Zakysan%C3%A1_smetana_1.jpg<br />
|typ=dairy<br />
|sezona=year-round<br />
|puvod=Sour cream is produced in the Czech Republic and forms part of traditional Czech cuisine.<br />
|kalorie_100g=150<br />
|bilkoviny_100g=3<br />
|tuky_100g=15<br />
|sacharidy_100g=4<br />
|vlaknina_100g=0<br />
|vitaminy=A, B2, B12<br />
|mineraly=calcium, phosphorus<br />
|gi_index=0<br />
|alergeny=milk<br />
|pouziti=In Czech cuisine, it is used in sauces and spreads and served as an accompaniment to various dishes.<br />
|jak_vybrat=Choose sour cream with a short shelf life and no artificial additives.<br />
|skladovani=Store in the refrigerator and consume within 5-7 days of opening.<br />
|nahrazky=Sour cream can be replaced with yogurt or crème fraîche.<br />
|zdravotni_prinosy=Depending on its cultures and processing, sour cream may contain live cultures; their presence and potential effects vary by product.<br />
}}<br />
<br />
'''Sour cream''' is a [[EN:Milk|milk]] product made by fermenting [[EN:Cream|cream]] with mesophilic lactic acid cultures. It has a thick consistency and a pleasantly tangy flavor. Its fat content is most commonly around 15 %.<br />
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== Production ==<br />
Lactic acid cultures are added to pasteurized [[EN:Cream|cream]], and the mixture is left to ferment at around 22–25 °C for 12–18 hours. The bacteria convert some of the lactose into lactic acid, causing the cream to thicken and develop its characteristic flavor.<br />
<br />
== Place in Czech cuisine ==<br />
Sour cream is one of the most commonly used ingredients in Czech cuisine. It is found:<br />
* in svíčková and other sauces<br />
* as an accompaniment to potato pancakes and other griddle cakes<br />
* in spreads and dressings<br />
* as a topping for fruit cakes<br />
* in batters for bundt cakes and other cakes<br />
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== Difference between zakysaná smetana and kysaná smetana ==<br />
In the Czech Republic, the terms ''zakysaná smetana'' and ''kysaná smetana'' are commonly used interchangeably; under Czech food regulations, they refer to the same product. Elsewhere, it is similar to products labeled ''sour cream'' (15–20 % fat) or ''crème fraîche'' (30 % fat or more).</div>Editor