Sour Cream
Delicious California Sour Cream
Sour cream is a staple of Central and Eastern European cuisine and is commonly used in this country as a base for dips and salad dressings, a topping for baked potatoes and a baking ingredient. Here are some delicious recipe ideas using California sour cream.
About Sour Cream
Find more information about sour cream including a glossary of terms and storage and handling tips.
Did you know...
Sour cream is made by adding a culture to pasteurized light cream, a process which thickens the cream and adds to its characteristically sour flavor.
In Russian cuisine, sour cream is frequently added to borscht and other soups, while Hungarian cooks often use it as an ingredient in sauces and recipes such as ham filled crèpes.
Glossary of Sour Cream Terms
Regular sour cream is made from light cream and contains no less than 18 percent milkfat.
Reduced-fat sour cream is made from half-and-half and must contain at least 25 percent less milkfat than regular sour cream, though many varieties contain 40 percent less milkfat.
Nonfat sour cream contains no more than 0.5 grams milkfat per serving and includes stabilizers as thickening agents.
Sour Cream Storage and Handling
Store sour cream in its closed container in the refrigerator, which is typically set at 38°F - 40°F.
If separation occurs, gently stir the liquid back into the sour cream.
If any mold forms on the cream's surface, discard it immediately.
An instrumentality of the Department of Food and Agriculture, State of California.
In Russian cuisine, sour cream is frequently added to borscht and other soups, while Hungarian cooks often use it as an ingredient in sauces and recipes such as ham filled crèpes.
Glossary of Sour Cream Terms
Regular sour cream is made from light cream and contains no less than 18 percent milkfat.
Reduced-fat sour cream is made from half-and-half and must contain at least 25 percent less milkfat than regular sour cream, though many varieties contain 40 percent less milkfat.
Nonfat sour cream contains no more than 0.5 grams milkfat per serving and includes stabilizers as thickening agents.
Sour Cream Storage and Handling
Store sour cream in its closed container in the refrigerator, which is typically set at 38°F - 40°F.
If separation occurs, gently stir the liquid back into the sour cream.
If any mold forms on the cream's surface, discard it immediately.
An instrumentality of the Department of Food and Agriculture, State of California.
