Sour cream
When sweet cream is “soured” by the addition of lactic acid bacteria, it becomes that tangy smooth taste we love for dips, toppings, and desserts. All sour cream products are homogenized and pasteurized.
Varieties
Sour cream is available as full-fat, low-fat (made from half-and-half, not cream), no-fat (added stabilizers along with skim milk), and no-cholesterol (oil and skim milk).
Storage Tips
Use within two weeks after opening. If some liquid pools on the top, stir to blend. To prevent further separation of whey, smooth the surface before re-sealing. Sour cream does not freeze.
Discard entire container at first sign of mold or change in color.
Usage Tips
- Unopened sour cream can be used within two weeks past the “sell by” date.
- A cottage cheese texture means that the container has been inadvertently frozen and thawed. Do not use.
- A plain dollop of sour cream goes with many dishes including tacos, enchiladas, and baked potatoes.
- Add a few dashes of Worcestershire sauce to commercially flavored sour cream for an extra kick. Use soy sauce for an Asian flair.
- Fold in a little cream cheese for a richer and thicker topping.
Substitution Tips
Blend lemon juice or vinegar with cottage cheese.
Yogurt, if drained, will be adequate in some recipes.
Try one of our favorite sour cream recipes:
Suggested Pairings
Cheesecake, cucumbers, picante sauce, soufflés, stroganoff, vegetables, wheat toast
