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.
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).
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.
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
View BigOven's sour-cream recipes