sour cream
Sign in to savedairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 248 products
- Energy
- 197 kcal
- Fat
- 18.9 g
- — of which saturates
- 12.3 g
- Carbohydrates
- 4.3 g
- — of which sugars
- 3.6 g
- Fibre
- 0.2 g
- Protein
- 3.2 g
- Salt
- 0.16 g
via Open Food Facts · ODbL
~11 min read
Encyclopedic overview
Bowl of chili with sour cream and cheese Crisp potato skins with sour cream and chili sauce Mixed berries with sour cream and brown sugar
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Excerpted from Wikipedia’s “sour cream” article, available under the CC BY-SA 4.0 licence.