Sour cream is a dairy product made of fermented cream. By adding bacterial culture to fresh cream, it naturally thickens and sours the cream.
Sour cream is rich in fat, and is widely used as a topping, a dip and helps thicken sauces and soups. Some sour cream versions now have introduced light and non-fat varieties.
White creamy substance that's easily compared to ordinary cream. Sour cream differ from ordinary cream by means of culturing specific kind of lactic acid bacteria in it.
Selecting and Buying
Preparation and Use
The uses for sour cream are varied. It adds a tangy, gourmet flavor to appetizers, soups, sandwiches, salads, meat dishes, vegetables, baked foods, candies and desserts. Use it in baking and cooking, or enjoy it as it comes from the carton.
Because of its milk fat content, sour cream adds richness to baked products. In fact, dairy sour cream can replace some of the fat and milk in recipes such as pancakes and biscuits. It also gives distinctive flavor to cakes and cookies.
Conserving and Storing
Sour cream should be refrigerated as soon as you get it home from the store.
For best quality, use sour cream within three or four days after purchase. Canned imitation sour cream and packaged mixes will keep much longer on the shelf. Once opened, some of these products also need to be kept under refrigeration