Sour Cream

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 texture is smooth and creamy, with a consistency that is thicker than that of yogurt and slightly less viscous than that of mayonnaise.

The scent profile of sour cream is predominantly tangy with a slightly acidic undertone, reflecting its fermentation process. It has a fresh, creamy aroma with subtle hints of buttery richness, making it both appetizing and mildly pungent. The fermented nature of sour cream adds a yoghurt-like or slightly cheese-like smell, though it remains distinctively less intense than stronger, aged dairy products.

Sour cream is widely used in cuisines around the world, particularly in Eastern European and North American recipes. It adds a rich, tangy flavor to soups, baked goods, sauces, and dips, and can also be used as a topping for baked potatoes, nachos, and other dishes. The complexity of its flavor and aroma enhances and balances the richness in savory dishes, while in desserts, it provides a subtle contrast to sweet elements.