lb. 8 oz sour cream

Sour cream is a fermented dairy product made by culturing regular cream with lactic acid bacteria (typically Lactococcus lactis). The fermentation process lowers the pH of the cream and develops its characteristic tangy flavor, thick texture, and pale white color. Sour cream typically contains between 18–20% milk fat and has a creamy, smooth consistency. The acidification creates a stable emulsion and gives the product a shelf life of several weeks when refrigerated. It is distinct from crème fraîche, which uses different bacterial cultures and has a higher fat content, and from Greek yogurt, which is strained to remove whey.

Sour cream serves as both a cooking ingredient and a finishing condiment in cuisines worldwide. It is essential in Eastern European and Russian cooking, appearing in borscht, stroganoff, and piroshki. In American cuisine, it is used as a topping for baked potatoes, nachos, and tacos, and as an ingredient in baking (cakes, muffins, pancakes) where its acidity enhances tenderness and flavor. It is also used in dips, dressings, and sauces. Sour cream's acidity and richness make it effective for balancing spicy dishes and enriching savory sauces. It should not be added to boiling liquids without tempering, as high heat can cause it to curdle.