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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).

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    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?

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