Krim asem
![](http://chped.net/https/upload.wikimedia.org/wikipedia/commons/thumb/3/33/Horseradish_And_Dill_Sour_Cream_%28140491931%29.jpeg/220px-Horseradish_And_Dill_Sour_Cream_%28140491931%29.jpeg)
Krim asem (ing Inggris Amérika Lor, Inggris Inggris lan New Zealand Inggris ) utawa krim sing kecut ( Inggris Inggris ) yaiku produk susu sing diasilake kanthi fermentasi krim biasa kanthi jinis bakteri asam laktat .[1] Budidaya bakteri, sing dikenal kanthi sengaja utawa alami, ora ana krim lan nglebokake krim. Jenengé asale saka produksi asam laktat kanthi fermentasi bakteri, sing diarani pengaseman . Crème fraîche minangka salah sawijining jinis krim asem kanthi kandungan lemak sing dhuwur lan kurang rasa kecut.
![](http://chped.net/https/upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Slice_of_toast_with_sour_cream_and_pepper.jpg/220px-Slice_of_toast_with_sour_cream_and_pepper.jpg)
Cara gawé tradisional[besut | besut sumber]
Cara tradisional, krim ora digawé nganggo krim sing ngeculake ndhuwur fermentasi susu kanthi suhu kang pas. Iki uga bisa disiapake kanthi cara krim pasteurisasi kanthi budidaya bakteri sing ngasilake asam.[2] Bakteri sing tuwuh sajrone fermentasi ndadèkaké krim lan dadi luwih asem, cara alami kanggo nggawé.[3]
![](http://chped.net/https/upload.wikimedia.org/wikipedia/commons/thumb/0/00/Potato_with_sour_cream_and_chili_sauce.jpg/220px-Potato_with_sour_cream_and_chili_sauce.jpg)
Kapustakan[besut | besut sumber]
- ↑ "What is sour cream. Sour cream for cooking recipes". Homecooking.about.com. 2010-06-14. Dibukak ing 2011-09-14.
- ↑ Branch, Legislative Services (2019-06-03). "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca.
- ↑ "Sour Cream". Bon Appétit. 2007-12-17. Dibukak ing 2015-03-21.