ml/8fl.oz. sour cream

Sour cream is a fermented dairy product produced by adding lactic acid bacteria cultures to regular cream, resulting in a thick, tangy condiment with a smooth texture. The fermentation process lowers the pH of the cream, causing the milk proteins to denature and coagulate, creating the characteristic sour flavor and creamy consistency. The final product typically contains 18-20% milk fat and has a pronounced acidic taste balanced by rich dairy undertones. Standard commercial sour cream is shelf-stable when refrigerated and maintains its quality for several weeks.

Sour cream varieties differ by fat content and fermentation intensity: full-fat versions (18-20% fat) offer the richest flavor, while reduced-fat and nonfat versions are lighter alternatives. Some artisanal producers use different starter cultures or aging periods to develop distinct flavor profiles, ranging from mild and buttery to intensely tangy.

Sour cream functions as both a finishing garnish and ingredient in countless savory and sweet applications. In Eastern European and Russian cuisines, it appears as a standard condiment for borscht, pierogis, and blini. American cuisine utilizes it as a topping for baked potatoes, nachos, and tacos, while also incorporating it into baked goods, dips, and salad dressings to add richness and tang. In desserts, it contributes moisture and subtle flavor to cakes and brownies. Its acidity makes it an effective tenderizer in marinades and helps activate baking soda in quick breads and cakes. Sour cream can be dolloped cold or stirred into warm dishes just before serving to maintain its creamy texture.