or regular sour cream
Regular sour cream is rich in saturated fat and calories, but provides fat-soluble vitamins including vitamin A; it also contains probiotics from live cultures in some varieties.
About
Sour cream is a fermented dairy product produced by lactic acid fermentation of regular cream, typically containing 18-20% milk fat. Native to Eastern European cuisine, particularly Russian and Central European traditions, sour cream develops its characteristic tangy flavor and thick consistency through the action of Lactobacillus bacteria cultures that acidify the cream. The fermentation process converts milk lactose into lactic acid, lowering the pH and creating the distinctive sour taste. Regular (full-fat) sour cream maintains a smooth, pourable consistency and rich mouthfeel distinct from lighter or non-fat varieties.
Culinary Uses
Sour cream serves as both a condiment and cooking ingredient across Eastern European, Russian, Mexican, and American cuisines. It is used as a topping for baked potatoes, soups (particularly borscht), tacos, and enchiladas, providing cooling contrast to spiced dishes. In baking, sour cream adds moisture and tenderness to cakes, quick breads, and cookies while its acidity reacts with baking soda to provide leavening. It is also used as a base for dips, dressings, and sauces, and can be stirred into hot soups and stews just before serving to avoid curdling.