- sour cream

Sour cream is a fermented dairy product made by culturing regular cream with lactic acid bacteria, typically Lactobacillus lactis. The fermentation process lowers the pH and thickens the cream, developing its characteristic tangy flavor and smooth, spoonable texture. The product typically contains between 18-20% butterfat in the United States, though higher-fat versions exist in European traditions. The fermentation process generally takes 8-24 hours at controlled temperatures, during which the bacteria convert lactose into lactic acid, creating both the sour taste and the characteristic acidic profile that defines the ingredient.

Sour cream serves multiple functions in cooking: as a condiment for baked potatoes, Mexican dishes (enchiladas, tacos, burritos), and Eastern European soups and stews; as a baking ingredient providing moisture and tender crumb in cakes, muffins, and quick breads; as a sauce base for gravies and creamy dressings; and as a topping for desserts and hot dishes. Its acidity also makes it useful for marinading meats and balancing rich dishes. In Russian, Polish, and Central European cuisines, it is a staple ingredient in borscht, stroganoff, and pierogi preparations. The tanginess pairs particularly well with roasted vegetables, smoked fish, and grain-based dishes.