Sour cream
Sour Cream
Sour cream (/saʊər kri:m/) is a dairy product obtained by fermenting regular cream with certain types of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
Etymology
The term "sour cream" originated from the English language. The word "sour" comes from the Old English "sūr", which is of Germanic origin and is related to the Dutch "zuur" and German "sauer". The word "cream" comes from the Old French "creme", which is of Latin origin and is related to the Greek "krisma", meaning anointing.
Production
Sour cream is made by fermenting cream with lactic acid bacteria. This process sours the cream and thickens it. The lactic acid bacteria can be introduced to the cream either deliberately, through the addition of a starter culture, or naturally, through the bacteria present in the air or in the cream itself.
Uses
Sour cream is commonly used as a topping for baked potatoes and soups, as a base for dips, and as an ingredient in baking and desserts. It can also be used in the preparation of various dishes, such as stroganoff, blintz, and pierogi.
Related Terms
- Cultured cream: A type of cream that has been fermented with lactic acid bacteria.
- Crème fraîche: A type of sour cream with a higher fat content and less tangy flavor.
- Yogurt: A food produced by bacterial fermentation of milk, similar to sour cream but typically with a thinner consistency.
- Buttermilk: A fermented dairy drink, traditionally the liquid left behind after churning butter out of cultured cream.
External links
- Medical encyclopedia article on Sour cream
- Wikipedia's article - Sour cream
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