ml/4fl.oz. sour cream
Sour cream is a good source of fat-soluble vitamins (A, D, and K2) and contains probiotics from fermentation cultures. It is relatively high in saturated fat and calories (approximately 240 calories and 24g fat per 4 fl oz serving), but provides small amounts of protein and calcium.
About
Sour cream is a fermented dairy product produced by lactic acid fermentation of regular cream, typically cow's milk cream with a fat content of 18-20%. The fermentation process is induced by adding specific lactic acid bacteria cultures (Lactococcus lactis subsp. lactis and related species) to pasteurized cream, which metabolize lactose and produce lactic acid, lowering the pH and creating the characteristic tangy flavor and thick, creamy texture. The resulting product has a pale white to off-white color with a smooth, spoonable consistency.
Sour cream is distinct from crème fraîche, which contains less fat (typically 30-40%) and has a milder, less acidic taste due to different fermentation methods. Commercial sour cream typically contains added stabilizers and thickening agents to maintain consistency, while traditional versions rely solely on fermentation.
Culinary Uses
Sour cream is a versatile ingredient used across many cuisines as both a cooking component and a finishing element. In Eastern European and Russian cooking, it appears in borscht, stroganoff, and varenyky. In North American cuisine, it is commonly used as a topping for baked potatoes, tacos, and chili, as well as an ingredient in baked goods, dips, and dressings. The acidity and fat content make it useful in marinades and tenderizing preparations, while its tanginess balances rich or heavy dishes. It can be incorporated into sauces, cheesecakes, and quick breads, where it adds moisture and subtle tang.