Everything about Sour Cream totally explained
Sour cream is a
dairy product rich in
fats obtained by fermenting a regular
cream by certain kinds of
lactic acid bacteria. The
bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Though only mildly sour in taste, the name stems from the production of lactic acid by bacterial fermentation, sometimes referred to as "
souring".
Sour cream
Sour cream, made out of heavy cream, contains from 16 to 21 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as
gelatin,
rennin, and vegetable
enzymes.
Light sour cream contains about 40 percent less fat than regular sour cream because it's made from a mixture of milk and cream rather than just cream.
Non-fat sour cream is thickened with stabilizers and thickeners such as
corn starch,
gelatin,
carrageenan, and
guar gum.
Storage
Sour cream can't usually be refrigerated in its container for more than a month after the date stamped on the bottom of the container. If any
mold forms on the cream's surface, the entire container should be discarded immediately.
Uses
Used primarily in the cuisines of
Europe and
North America, sour cream is often used as a
condiment. It is a traditional topping for baked
potatoes, added cold along with chopped fresh
chives. It is used as the base for some creamy
salad dressings and can also be used in
baking, added to the mix for
cakes,
cookies,
American-style biscuits and
scones.
Sour cream can also provide the base for various forms of dip used for dipping potato chips or
crackers, such as "onion dip." "Sour cream and
onion" is a popular
potato chip flavoring evoking the taste of having dipped the chip into such a dip.
In
Ukrainian and
Russian cuisine, sour cream is often added to
borscht and other
soups, and is used as a
condiment for
perogies. In
Tex-Mex cuisine, it's often used as a condiment to cool the
hot pepper components of
tacos,
nachos,
burritos,
taquitos or
guacamole.
Hungarian cooks use it regularly as an ingredient in
sauces and in
recipes such as
ham-filled
crepes.
Further Information
Get more info on 'Sour Cream'.
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