Sour cream
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Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
Commercial sour cream
Commercial sour cream contains from 18 to 20 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. Made out of heavy cream.Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream. Nonfat sour cream is thickened with stabilizers.
Storage
Sour cream may be refrigerated in its container for up to a week 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 and onion" is a popular flavor for potato chips. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers.
In Russian cuisine, sour cream is often added to borscht and other soups. In Mexican and Tex-Mex cuisine, it is often added to tacos, nachos, or guacamole.
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See also
- Cream (food), a more general term.
- Crème fraîche, lightly soured cream.
- Smetana (cream), a heavier and sweeter sour cream.
- Yoghurt, produced with other kinds of Lactobacillus bacteria.
- Soured milk, yet different Lactobacilli.
External links
- ["Sour Cream"], from Food Glossary. HungryMonster.com, 2002. Answers.com GuruNet Corp. 03 Oct. 2005.
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