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Kitchen Dictionary: sour cream

Commercial sour cream has 18-20 percent fat and has been treated with a lactic acid culture to add its characteristic tang. Light sour cream has 40 percent less fat because it is made from half-and-half. Nonfat sour cream is thickened with stabilizers.


Season: available year-round

How to store: Refrigerate up to one week after date stamped on container. Discard if mold forms on the cream's surface.

Matches well with: caviar, fruit, potatoes

Substitutions: 1 cup plain low-fat or nonfat yogurt (in cooked recipes, + 1 tbsp cornstarch) = 1 cup low-fat sour cream; For a slimmer version of it with only 0.5g fat then use 1 cup low fat ricotta cheese 1 cup plain low fat yogurt 1 tbsp lemon juice freshly groung black pepper pinch salt Combine ingredients throughly in a food processor. Keep refrigerated You can also make your own sour cream by adding one teaspoon of lemon juice to each 5 fluid ounces of fresh single cream (table cream).

More Sour Cream Recipes
Popular Sour Cream Recipes
White Almond Sour Cream Wedding Cake
Easy Creamy Sour Cream Chicken Casserole
Simply Sour Cream Chicken Enchiladas

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat 0 (0%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?