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  • Sour cream - tangy fermented dairy

Sour cream - tangy fermented dairy

Sour cream is a dairy product with a characteristic tangy flavour, made by fermenting cream with lactic acid bacteria. It contains 10-20 % fat and has a thick consistency. Widely used in Central European cooking for sauces, soups, dressings, and baked goods.

Sour cream - tangy fermented dairy
  • Made by fermenting cream with lactic acid bacteria.
  • Typically contains 10-20 % fat with a thick, creamy texture.
  • Essential ingredient in many Central European dishes.
  • Contains probiotic cultures that support digestion.
Creamy RecipesProbiotic Recipes

Alergeny

Milk

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Nutritional values (100 g of product contains)

Energy
196 kcal
10 %
Proteins
3 g
6 %
Fats
18 g
26 %
Carbohydrates
6 g
2 %
Fiber
0 g
0 %
Salt
125 mg
2 %
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