Cream, sour, reduced fat, cultured

Fun Facts

  1. Sour Cream (cultured sour cream) is the product resulting from adding lactic acid bacteria to pasteurized cream at least 18% milk fat. Acidified Sour Cream results from souring pasteur-ized cream with safe and suitable acidifiers, with or without lactic acid-producing bacteria. One tablespoon of sour cream contains about 26 calories and 2.5 grams (g) of fat.
  2. Sour cream is made by adding a culture and heating the cream to about 20°C for 12 to 14 hours. The lactic acid produced in this process gives a slightly sour taste and a thicker than normal consistency.
  3. With its slightly tart flavour, sour cream is great in soups, sauces, dressings, casseroles, cakes or to compliment vegetables.
  4. There is also a light version, containing only 18% milk fat. It has a thinner consistency than regular sour cream but is produced in a similar way.

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