Sour Cream

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Although sour cream is not typically associated with a specific season, it is a versatile ingredient used year-round in various cuisines. It is predominantly used in Eastern European, German, and Mexican cuisines, often as a topping for soups, baked potatoes, and used in sauces and dips. It's also a popular ingredient in baking, adding moisture and a tangy flavor to cakes and pastries.

Sour Cream Synonyms

Cultured sour cream
crème aigre

Sour Cream Substitutes

Different Forms/Types of Sour Cream

Light Sour Cream

Made with less fat than regular sour cream, often by diluting it with milk or by using a lower-fat cream. It has a similar tangy flavor but with fewer calories.

Regular Sour Cream

A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

Flavored Sour Cream

Sour cream that has been mixed with additional flavorings such as chives, onion, or dill for added taste.

Non-Dairy Sour Cream

A plant-based alternative to traditional sour cream, often made from soy, coconut, or cashews. Suitable for vegans and those with lactose intolerance.

How to Choose Sour Cream

When choosing sour cream, look for products with a clean, tangy flavor and a smooth texture. The ingredients list should be short, ideally just cream and bacterial culture. Avoid products with additives, thickeners, or stabilizers, as these can affect the taste and quality. For non-dairy alternatives, check for a creamy texture and a balanced flavor that isn't overly dominated by the base ingredient (soy, coconut, etc.).

Cooking/Prep Tips for Sour Cream

Sour cream is a versatile dairy product that can add richness, tanginess, and a creamy texture to various dishes. For intermediate and expert home cooks, it's important to consider the fat content of sour cream when cooking, as higher fat versions are less likely to curdle when heated. To prevent curdling in sauces or soups, temper the sour cream by gradually mixing in some of the hot liquid before adding it back into the pot. Sour cream is also best added towards the end of the cooking process and should be heated gently to avoid separation. It's not typically used as a cooking fat but rather as a component for its flavor and texture.

Shelf Life of Sour Cream

Sour cream should be stored in the refrigerator and kept cold at all times. Once opened, it should be used within two weeks. Keep the lid tightly sealed to prevent contamination and to maintain freshness. Non-dairy sour cream will also have storage instructions on the packaging, which should be followed closely. Do not use sour cream if it has developed an off smell, taste, or appearance, as this could indicate spoilage.

Recommended Brands for Sour Cream

light sour cream: Breakstone's

regular sour cream: Daisy Brand

flavored sour cream: Daisy Brand

non-dairy sour cream: Tofutti

Cooking Techniques for Sour Cream

Baking: Sour cream is often used in baking to add moisture and a subtle tang to cakes, muffins, and breads. It can also tenderize gluten, resulting in a softer texture.

Marinades: Sour cream works well as a base for marinades, especially for meats, as its acidity helps tenderize the protein while adding flavor.

Dollop or Topping: A dollop of sour cream can be used as a topping for soups, chili, tacos, and baked potatoes, providing a cool and creamy contrast to the dish.