Wednesday, August 25, 2010


Rich, smooth and creamy, with just the right amount of tartness. Yoghurt right? No, I’m talking about sour cream, that delicious condiment many people enjoy on their baked potatoes. But sour cream is much more versatile than that.

My lovely bride is ecstatic about this renowned cultured dairy product eaten with fruit. Sometimes she mixes a little brown sugar in some sour cream and dips fruit in it. Give her blueberry pancakes and she asks for a spoonful of sour cream with it.

Sour cream is easy to make (see Part 2), but today most people purchase it at the market. If you do, make sure it doesn’t contain gelling agents or stabilizers.

While yoghurt is fermented milk, sour cream is fermented cream with high butterfat content, and unlike yoghurt must be re-pasteurized when fermentation is complete. Each uses different bacteria in their making.

Sour cream can be whipped, made into ice-cream, or used in many other ways. It is popular in Viennese and Russian cookery. If you make baked goods such as pancakes or biscuits, you can replace some of the fat with sour cream for an interesting change of flavor.

Next time I will talk about how easy it is to make sour cream, and explain it’s culinary diversity.


Karen Cioffi said...

LOL, I just had sour cream with my Mexican grilled chicken wrap!

anthony stemke said...

Yum, that sounds delicious! Pollo Mexicano con crema! Thanks for stopping by.

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