100% Grade A Cultured Cream

100% Grade A Cultured Cream is a dairy product made by adding a starter culture of bacteria to pasteurized cream. The bacteria ferment the lactose (sugar) in the cream, producing lactic acid, which thickens the cream and gives it a tangy flavor. It is a high-quality dairy ingredient, meeting U.S. Department of Agriculture (USDA) Grade A standards.

Manufacturers use cultured cream as a base for sour cream, cream cheese, and various dips and spreads. Its creamy texture and tangy flavor enhance the taste and mouthfeel of dairy products, baked goods, and savory dishes. It can also act as a stabilizer and emulsifier in some food formulations.

Cultured cream is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of saturated fat and cholesterol, consistent with other full-fat dairy products. Regulatory bodies like EFSA have evaluated similar dairy components. Consuming moderate amounts as part of a balanced diet is typical for most people.