In the creation of various cakes , pastries, other confectionery and desserts, various creams are often used.
In this article I will tell you about the preparation of yoghurt creams.
Benefits of yogurt
As you know, yogurt is a creamy sour-milk product with a high content of dry skimmed milk substances, produced with the use of a special starter (Bulgarian lactobacillus + thermophilic milk streptococci).
It is absolutely clear that classic unsweetened yoghurts are much more useful than, for example, natural butter or even natural cream (that is, products on the basis of which often make various confectionery creams).
Fatness of yogurt can be from 0,1 to 9,5% (for comparison, the fat content of cream can be from 10 to 35%, fat content of butter - from 50 to 82,5%). This means that there are significantly fewer substances in yoghurts that can form "bad" cholesterol in the human body.
Thus, the choice of yogurt as the basis for the cream becomes more than obvious. Confectionery products with yoghurt creams can be eaten even by those trying to build themselves and diabetics (of course, in reasonable quantities).
Tell you how and what yoghurt creams you can cook.
For the preparation of creams it is still best to use yoghurts of medium or higher fat content - they are more useful than anything, they are thick enough and plastic, however, this is a matter of individual preferences. Important point: want to stay slim - less sugar.
Yoghurt cream with cocoa
Ingredients:
- thick yoghurt - 200-400 g;
- cocoa powder - 1-2 tbsp. spoons;
- powdered sugar - 1-3 tbsp. spoons;
- rum (better dark or golden) or cognac, fruit brandy, chocolate liqueur - 2 tsp;
- vanilla or cinnamon, just not together.
Preparation
First carefully mix the dry cocoa powder with the sugar powder so that there are no lumps. Add vanilla or cinnamon, then yogurt and rum. All very carefully mix. The cream is ready. You can add warm melted black chocolate (from ready-made tiles), as well as egg yolks of raw quail eggs (chicken eggs should not be used raw to avoid infection with salmonella). Instead of a mixture of cocoa powder with sugar, you can use powder kerob, thick saturated fruit syrups, extracted thickened fruit juices and puree juices. Creams prepared by such a recipe will not keep in shape and freeze (that is, they can not decorate cakes), but they are very good for impregnating cakes and biscuits. The density of the cream can be adjusted by adding a thick starch solution (in small amounts).
Yoghurt cream with gelatin
That the yoghurt cream freezes, we will prepare it with gelatin.
In the choice of ingredients we follow the previous recipe (see above), but we also need to dissolve 15-30 g of gelatin in a small amount of warm water, add to the cream and mix thoroughly. Gelatin can be replaced with agar-agar (which is important for vegetarians and fasting), agar-
To prepare a curd-yoghurt cream, add 150-200 g of cottage cheese curd to the basic recipe. If you get too thick, you can dilute the cream with a small amount of liquid cream or milk. In general, for the preparation of creams with this type of consistency and flavor, you can use Greek or Icelandic yoghurts. These products themselves are like a cream.
You can also prepare sour cream yogurt creams for cakes. Sour cream is better to use a thick, not less than 15% fat content. As with cream sour cream can be obtained sufficiently liquid, add gelatin or agar-agar.
Of course, you can prepare yoghurt creams with the addition of sour cream, and cottage cheese - these products are perfectly combined.