Full-fat sour cream is a dairy product made by fermenting cream with lactic acid bacteria, resulting in a higher milk fat content (typically 18%) than low-fat versions. This higher fat content gives it a richer flavor, a creamier texture, and makes it more stable in heat, though it should still not be boiled. It can be used in a wide range of dishes, from baked goods and creamy sauces to dips, toppings for baked potatoes, and in recipes where mayonnaise is typically used.
Characteristics and uses
Flavor and texture: It has a richer, creamier taste and smoother texture compared to lower-fat versions.
Fat content: Typically contains at least 18% milk fat.
Heat stability: The higher fat content provides better heat resistance, but it should not be boiled and is best used below $160^circ$F to prevent curdling.
Usage examples:
Topping: A dollop on hot or spicy foods, baked potatoes, or tacos.
Baking: Used in quick breads, cakes, and cheesecakes for moisture and richness.
Sauces and dips: A base for creamy dips, salad dressings, and creamy sauces.
Mashed potatoes: Adds a rich flavor and smooth texture to mashed potatoes and puréed vegetables.
Other uses: Can be incorporated into pasta salads or used in place of mayonnaise.
Type
Dairy
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