Sour Cream

Sour cream is a dairy product made by fermenting cream with lactic acid bacteria. It is produced industrially either by fermentation in tanks or directly in individual pots. It is used in cold dishes for direct consumption, in dressings and no-bake cakes, as well as in cooked soups and sauces. In Eastern European cuisine, it is traditionally stirred into soups such as borscht or solyanka. It is nutritionally valuable, containing milk proteins and vitamins, while generally being lower in calories than fresh double cream. The similar French product crème fraîche is made differently and is less acidic.