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Sour cream is a cream fermented with certain kinds of lactic acid bacteria. It is sold in several fat levels between 10 and 30 percent. The bacteria thicken the milk and result in a mildly sour taste. It may contain thickening agents like gelatin or corn starch, especially in light or non-fat varieties. In Europe, North America and Australia it is often used as a condiment, for example with baked potatoes, in baking and cooking. In Tex-Mex cuisine it is used as a substitute for the South American crema.

Where sour cream is used to stir into hot foods, a higher fat content is better. If you want to use a low-fat sour cream to cook, mix a little starch or flour with it. This prevents curdling of the protein.

See also: butter,
Crème double,
Crème fraīche,
yoghurt,
coffee cream,
kefir,
evaporated milk,
whey,
quark,
milk protein,
milk products,
milk fat,
powdered milk,
lactic acid,
lactic acid bacteria,
milk plasma,
creamy sour milk,
sour cream,
whipping cream,
cream,
smetana,
sour milk,
filmjölk,
and
whole milk powder.


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