Sour Cream Cultured Milk & Cream

Sour cream is a dairy product made by fermenting regular cream with a specific type of lactic acid bacteria. This bacterial culture sours and thickens the cream, giving it a characteristic tangy flavor and smooth texture. It is a common ingredient in many cuisines and a popular condiment.

Manufacturers use sour cream as a flavoring agent, a thickener, and a source of richness in a wide variety of foods. Its creamy texture and tangy taste make it a popular addition to dips, sauces, baked goods, and as a topping for dishes like potatoes and tacos.

Sour cream is generally recognized as safe (GRAS) by the FDA. It is a source of calcium and protein. While it contains saturated fat, moderate consumption as part of a balanced diet is not typically associated with negative health outcomes. International bodies like EFSA have evaluated dairy products, but specific evaluations for sour cream's health impacts at typical intake levels are not widely published.