Sour cream

Sour cream is a popular dairy ingredient that is commonly used in cooking and baking to add a tangy flavour and creamy texture to dishes. It is made from cream that has been fermented with lactic acid bacteria, giving it a slightly sour taste.

To produce sour cream, fresh cream is first pasteurised to kill any harmful bacteria. Then, lactic acid bacteria cultures are added to the cream, which ferments the sugars in the cream and thickens it. The cream is left to ferment for a period of time until it reaches the desired tangy flavour and thick consistency.

Sour cream is often included in food labels as it enhances the taste and texture of various dishes. It is commonly used in dips, dressings, soups, and baked goods like cakes and muffins. In savoury dishes, sour cream can add richness and creaminess, while in desserts, it can provide a pleasant tanginess. Its versatility in both sweet and savoury recipes makes it a popular choice in many kitchens.

Foods in the CalorieStar database containing Sour cream