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<h1>Sour cream</h1>

<p>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 <a href="/glossary/pasteurizing">pasteurized</a>. </p>

<h3>Varieties</h3>

<p>Sour cream is available as full-fat, low-fat (made from half-and-half, not <a href="/glossary/cream">cream</a>), no-fat (added stabilizers along with skim <a href="/glossary/milk">milk</a>), and no-cholesterol (oil and skim milk).</p>

<h3>Storage Tips</h3>

<p>Use within two weeks after opening. If some liquid pools on the top, stir to <a href="/glossary/blend">blend</a>. To prevent further separation of <a href="/glossary/whey">whey</a>, smooth the surface before re-sealing. Sour cream does not freeze.</p>

<p>Discard entire container at first sign of mold or change in color.</p>

<h3>Usage Tips</h3>

<ul>
	<li>Unopened sour cream can be used within two weeks past the “sell by” date.</li>
	<li>A cottage cheese texture means that the container has been inadvertently frozen and thawed. Do not use.</li>
	<li>A plain dollop of sour cream goes with many dishes including <a href="/recipes/search?any_kw=tacos">tacos</a>, <a href="/recipes/search?any_kw=enchiladas">enchiladas</a>, and <a href="/recipes/search?any_kw=baked%20potatoes">baked potatoes</a>.</li>
	<li>Add a few dashes of <a href="/glossary/worcestershire%20sauce">Worcestershire sauce</a> to commercially flavored sour cream for an extra kick. Use <a href="/glossary/soy%20sauce">soy sauce</a> for an Asian flair.</li>
	<li>Fold in a little <a href="/glossary/cream%20cheese">cream cheese</a> for a richer and thicker topping.</li>
</ul>

<h3>Substitution Tips</h3>

<p>Blend <a href="/glossary/lemon">lemon</a> juice or <a href="/glossary/vinegar">vinegar</a> with cottage cheese.</p>

<p>Yogurt, if drained, will be adequate in some recipes.</p>

<p><br />
<strong>Try one of our favorite sour cream recipes:</strong></p>

<ul>
	<li><a href="/recipe160004">Sour Cream Oven Omelet</a></li>
	<li><a href="/recipe29067">Baked Potato Soup</a></li>
	<li><a href="/recipe2292">Banana Sour Cream Coffee Cake</a></li>
</ul>

<p><br />
<strong>Suggested Pairings</strong><br />
<br />
Cheesecake, cucumbers, picante sauce, soufflés, stroganoff, vegetables, wheat toast</p>

Add fresh chives or any favorite herbs and seasonings to sour cream for personalized dips that will complement cut vegetables, snacks, and main dishes

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

Related Recipes

View BigOven's sour-cream recipes

by BigOven editorial team