container dairy sour cream
Rich in fat-soluble vitamins (A, D, K2) and provides calcium and probiotics from its active cultures. Contains approximately 20 calories per tablespoon with moderate saturated fat content.
About
Sour cream is a fermented dairy product made from regular cream that has been inoculated with lactic acid bacteria (Lactococcus lactis and related species). The acidification process, typically lasting 12-48 hours, causes the cream to thicken and develop a distinctive tangy flavor while lowering its pH to approximately 4.5. The resulting product contains at least 18% butterfat in most commercial preparations. Unlike crème fraîche, which is less acidic and has a higher fat content, sour cream is noticeably tart with a smooth, pourable texture at room temperature.
Culinary Uses
Sour cream is a versatile ingredient used across numerous cuisines as both a condiment and cooking component. In Eastern European and Russian cuisines, it serves as a traditional accompaniment to borscht, pierogi, and blini. North American cooking incorporates sour cream into baked goods (cakes, muffins, pancakes), dips, dressings, and as a topping for baked potatoes and tacos. In baking, its acidity reacts with baking soda to provide lift, while its fat content contributes moisture and richness. It is commonly used to create creamy sauces for stroganoff and enchiladas, and folded into cheesecake batters. Sour cream should not be boiled, as heat causes it to separate and lose its smooth texture.