any other colors except white, it means something is wrong, you say, but i remembered the village of krasnovidovadirectly into the concrete, yes, and i went for sour cream in the same way, with a can placed in there, not this, this, this, this, but a normal liter of sour cream in the refrigerator, of course, pay attention to the labeling of course she should it must be, firstly, gostovskaya, secondly, it is made from cream that has been cultivated by bacteria, they have now gone over to the side of good, the main thing is that the shelf life is, of course, no more than two weeks in the refrigerator. the thickness of sour cream depends on its fat content, and also on the activity of those very acidic lactic bacteria that help your fat content do you recommend? for sauces, thirty percent fat content is best, and for soups , ten to fifteen percent fat content, just more liquid, and a little thinner, faster it will disperse, but of course the sauce should be made thick, and the spoon should be in the sour cream, ideally ideally. if we are dealing with thirty percent fat content with the correct still