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Sour cream has become a staple in most kitchens. It is kept on hand to make quick dips, thicken sauces and, of course, to top baked potatoes. Much like yogurt, sour cream also tenderizes and softens baked goods.
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.