Sour cream

Sour cream is cream thickened and acidified by lactic acid bacteria. Its tangy flavor and rich texture distinguish it from fresh cream.

Lactic acid fermentation: A microbial process that converts sugars into lactic acid. Bacteria acidify the cream, lowering its pH and contributing to its tang.
Milk fat: The triglyceride-rich fat fraction of milk, present as dispersed globules. Its concentration gives sour cream much of its richness and smooth mouthfeel.
Baked potato: A whole potato cooked until its interior is soft and its skin is dry or crisp. Sour cream is a classic topping, adding coolness and tang to the potato.
Crème fraîche: A cultured cream with a rich texture and mild acidity, traditionally made with higher-fat cream. It resembles sour cream but is richer and generally less tangy.
Lactococcus lactis: A lactic acid bacterium used in dairy fermentation. It is among the starter bacteria that ferment cream into sour cream.
Starter culture: A selected population of microorganisms used to initiate controlled fermentation. The culture determines acid production and contributes to sour cream’s flavor.
Beef Stroganoff: A dish of sautéed beef served in a sauce commonly made with sour cream. Sour cream supplies the sauce’s characteristic tang and creamy body.
Greek yogurt: Yogurt strained to remove whey, producing a thick texture and concentrated milk solids. It is a common tangy substitute, but starts as fermented milk rather than cream.
Cream: The fat-rich portion of milk separated by skimming or centrifugal processing. Cream supplies sour cream’s dairy fat, richness, and starting texture.
pH: A measure of the acidity or alkalinity of an aqueous solution. Sour cream’s low pH reflects fermentation and affects protein structure.

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