Sour dressing, non-butterfat, cultured, filled cream-type

Fun Facts

1. Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.
2. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
3. Sour cream was made by letting cream that was skimmed off of the top of milk ferment at a moderate temperature. The bacteria that developed during fermentation thickened the cream and made it more acidic, part of milk’s natural way of preserving itself.
4. sour cream contains from 18 to 20 percent butterfat[citation needed] — about 22 grams per 120 milliliter serving;— and gets its characteristic tang from the lactic acid created by the bacteria.
5. Sour cream is not fully fermented, and like many dairy products, must be refrigerated unopened and after use. It is sold with an expiration date stamped on the container, though whether this is a “sell by”, a “best by” or a “use by” date varies with local regulation.