Sour cream

Fridge

Whether it’s a baked potato or a bowl of chili, there’s no arguing that many dishes could benefit from a dollop or two of sour cream. Sour cream is a dairy product made from fermenting cream with lactic acid bacteria. The introduction of the bacteria produces a thick, smooth, and slightly sour cream. It’s often used as a condiment to garnish baked potatoes, chili, or a heaping plate of nachos. Its creaminess can perfectly balance out a spicy dish, making it a go-to choice for Mexican-American dishes. It’s also a perfect thickener for dips and sauces. Not only that, but sour cream holds its own when it comes to baking as well. It is often added to pancakes, cakes, cookies, and other batters to make the end result softer, fluffier, and more moist. Sour cream was traditionally made by skimming off the cream from the top of milk and letting it ferment. But today, since milk is mostly pasteurized and rid of any bacteria, the bacteria is added back to the cream to make the sour cream we all know and love. Sour cream was a popular ingredient used in Eastern and Central European cuisines, and it wasn’t until the 19th century that it was introduced to the U.S. by immigrants from those regions. Sour cream is sometimes labeled “light” or “fat-free.” Light sour cream is made from half and half which is half cream and half milk, and therefore, contains 50% less fat than regular sour cream. Fat-free sour cream is made from skim milk with additives like food starch and plant gums to give it that thick consistency.

Sour cream nutrition and vitamin info per 100g

Energy	198	kcal
Total Fat	19.350000381469727	g
Carbohydrate Total	4.630000114440918	g
Sugars	3.4100000858306885	g
Protein	2.440000057220459	g
Sodium	31	mg
Fiber	0	g

8030 recipes to cook with Sour cream

Regular substitute
Vegan substitute
- Silken tofu
- Plain yogurt alternative

Sour cream equivalents and varieties

Sour cream safe diets

Sour cream cooking tips

Samsung Food
Before adding it to any type of hot liquid, try bringing the sour cream to room temperature!
Samsung Food
Sour cream does not freeze well-it separates once thawed!
Samsung Food
Refrigerate sour cream and use it within two weeks of its sell-by date.