Sour Cream
Like most dairy products, sour cream is available in regular, low-fat, and
fat-free versions.
Sour cream is a cultured fresh-cream product widely used in cooking. It is made by
culturing cream or
milk with lactic acid bacteria. The product may also be processed by adding rennet or
nonfat milk solids. By definition, sour cream must contain at least 18% milk fat by
weight.
Varieties
Cultured sour cream
Sour cream must contain at least 18% milk fat by weight to carry this designation.
Cultured
half-and-half
This version of sour cream is made from half-and-half.
Low-fat and light sour
cream
These sour cream versions are made from half-and-half and
milk.
Sour cream
alternative
This is a designation for fat-free sour cream, which is typically made from skim milk.
Nonfat (or fat-free) sour cream
This variety is often labeled “sour cream alternative.”
Cholesterol-free sour cream alternative
This product is made with skim milk and vegetable oil.
Availability
Sour cream is widely available in health food stores, specialty stores, and markets.
Preparation, uses, and tips
Sour cream is used in dips and spreads (often with dill and cucumbers), sauces and toppings, as well as in cakes
(particularly cheesecake), pies (such as pumpkin), and soufflés, and in such dishes as
beef stroganoff.
Nutritional Highlights
Sour cream, 1 Tbsp (12g)
Calories: 26
Protein: 0.4g
Carbohydrate: 0.5g
Total Fat: 2.5g
Fiber: 0.0g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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