Sour Cream

Sour cream is a dairy product that is made by fermenting regular cream with lactic acid bacteria. It has a tangy flavor and a creamy texture, making it a popular ingredient in various dishes and recipes.

In the supply class Dairy Foods And Eggs, sour cream falls under the category of subsistence. This means that it is considered a staple food item that provides essential nutrients and sustenance. Sour cream is often used as a condiment, topping, or ingredient in cooking and baking, adding richness and flavor to dishes.

Some common uses of sour cream include:

1. Topping for baked potatoes, tacos, or nachos.
2. Ingredient in dips, dressings, and sauces.
3. Addition to soups and stews to add creaminess.
4. Component of baked goods like cakes, muffins, and scones.
5. Base for creamy pasta sauces or casseroles.

Sour cream is a versatile ingredient that can enhance the taste and texture of many dishes. It is widely available in grocery stores and can be found in various fat percentages, such as full-fat, low-fat, or fat-free, to suit different dietary preferences.