Cook with Sour cream
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Pure lactic acid — adjust pH, quick-pickles, cheese making
Ethiopian traditional cooking — injera, wots, spice blends, coffee ceremony
Gentle heat mat — keep ferments at optimal temperature in cold weather
Non-gelling thickener — dairy applications, chocolate milk, sauces
About
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
42 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds