can somebody tell me what is "sour cream"?

Answer 1

Traditionally, sour cream is made by letting fresh cream sour. Commercially produced sour cream is made by adding bacteria cultures to cream , allowing the bacteria to grow until the cream is both soured and thick, and then pasteurising it to stop the process.

By definition, sour cream must contain at least 18% milk fat by weight.

Answer 2

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.

Commercial sour cream, made out of heavy cream, contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes.

I guess when you really think about it Sour Cream is pretty nasty. Its just a culmination of bacteria'd cream. Eww But it still makes great dip! =D

Answer 3

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.

Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.

"Sour cream and onion" is a popular flavor for potato chips. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers.

In Russian cuisine, sour cream is often added to borscht and other soups. In Mexican and Tex-Mex cuisine, it is often added to tacos, nachos, burritos, taquitos or guacamole.

Answer 4

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.

Commercial sour cream
Commercial sour cream, made out of heavy cream, contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes.

Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream.

Nonfat sour cream is thickened with stabilizers.


[edit] Storage
Sour cream may be refrigerated in its container for up to a week after the date stamped on the bottom of the container. If any mold forms on the cream's surface, the entire container should be discarded immediately.


[edit] Uses
Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.

"Sour cream and onion" is a popular flavor for potato chips. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers.

In Russian cuisine, sour cream is often added to borscht and other soups. In Mexican and Tex-Mex cuisine, it is often added to tacos, nachos, burritos, taquitos or guacamole.
Sour Cream Waffles


INGREDIENTS
1 cup water
1/2 cup sour cream
1/2 cup plain yogurt
1/4 teaspoon white vinegar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
DIRECTIONS
In a bowl, mix together water, sour cream, yogurt, and vinegar.
Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
Add sour cream mixture and eggs to flour mixture; blend until smooth.
Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Answer 5

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.

Commercial sour cream, made out of heavy cream, contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes.

Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream.

Nonfat sour cream is thickened with stabilizers.

Sour cream may be refrigerated in its container for up to a week after the date stamped on the bottom of the container. If any mold forms on the cream's surface, the entire container should be discarded immediately.

Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.

"Sour cream and onion" is a popular flavor for potato chips. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers.

In Russian cuisine, sour cream is often added to borscht and other soups. In Mexican and Tex-Mex cuisine, it is often added to tacos, nachos, burritos, taquitos or guacamole.

Sour cream has long been a traditional ingredient in Eastern European cooking, and is an important ingredient in Hungarian cooking. It gives the pleasant tang to a great many dishes and has gained popularity in the rest of Europe, North America, and other parts of the world in the past 50 years or so.



Traditionally made by letting fresh cream sour nowadays, commercially produced sour cream is made by adding bacteria cultures to cream , allowing the bacteria grow until the cream is both soured and thick, and then pasteurising it to stop the process. By definition, sour cream must contain at least 18% milk fat by weight.



Sour cream is widely used in dips, spreads, sauces, cakes, soufflés, in savoury dishes such as beef stroganoff and Hungarian goulash and of course, to top baked potatoes and whilst it is rather rich in taste, it is actually lower in calories than comparable amounts of salad oils and most salad dressings.



Refrigerated in the original unopened package, the shelf life of sour cream is about four weeks. After opening it will keep for up to 7 days. Should separation occur, just stir to regain a smooth consistency. Freezing is not recommended.

Sour cream cannot be made at home with pasteurized cream due to the lack of natural bacteria which will cause the cream to spoil instead of sour.

Answer 6

It is a sort of "Yougurt" with more fats in it.

Yougurt is made of fermented Milk
Sour cream is made of fermented Cream!

So if a recipe calls for Sour Cream I'd suggest you to use normal Yougurt (not the low-fat stuff), though the low fat would be a healthy option.

Answer 7

By definition, SOUR CREAM must contain at least 18% milk fat by weight.

Answer 8

Sour creme is a dairy product from milk

Answer 9

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Answer 10

it goes on your baked potato.