sour cream

Sour cream is a cultured dairy product made by fermenting regular cream with lactic acid bacteria cultures, resulting in a thick, tangy condiment with a characteristically sharp flavor. The fermentation process lowers the pH of the cream, causing the milk proteins to coagulate and thicken while developing the distinctive sour taste. Sour cream typically contains a minimum of 18% milk fat in the United States and has a smooth, pourable consistency that thickens slightly when chilled. The product originated in Eastern Europe where ambient temperatures naturally soured cream, and the cultured version was later developed for commercial production and consistency.

Sour cream is used extensively as a condiment and baking ingredient across North American and Eastern European cuisines. It serves as a topping for baked potatoes, nachos, tacos, and chili, while also functioning as a key ingredient in baking—contributing moisture, acidity, and richness to cakes, cookies, and quick breads. In Eastern European cooking, it appears in stroganoffs, borscht, and pierogi fillings. The acidity and fat content make it valuable for tenderizing marinades and creating creamy sauces without the heaviness of full-fat cream. It can be thinned with milk or water to create a pourable salad dressing base.