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Sour cream is a fermented dairy product made by culturing regular cream (the fat-rich layer of milk) with lactic acid bacteria, primarily Lactococcus lactis and Leuconostoc species. The fermentation process, typically lasting 12-24 hours at controlled temperatures (70-75°F / 21-24°C), converts lactose into lactic acid, which causes the cream to thicken and develop its characteristic tangy flavor. Commercial sour cream in most Western markets contains a minimum of 18-20% milkfat and achieves a pH of 4.5 or lower. The result is a thick, smooth, creamy product with a distinctly acidic taste and smooth mouthfeel.

Sour cream functions as both a flavor enhancer and textural component across numerous cuisines. In Eastern European and Russian cooking, it appears as a topping for borscht, pierogi, and goulash; in American cuisine, it is essential to baked potatoes, tacos, and Mexican dips. The ingredient serves multiple roles: as a finishing dollop for soups and stews to add richness and tang, as a baking ingredient that tenderizes cakes and creates moist crumb structure, as a marinade base for meat, and as a component in dressings and sauces. Its acidity also functions as a leavening agent in baked goods when combined with baking soda.