A thickened cream mixture produced by adding a bacterial culture to fresh cream; it is left to incubate and some of the lactose converts to lactic acid.
another ingredient not found in Italy, but for cheesecake toppings we substitute a mixture of Fiorello (latticino cremoso) and sometimes a mild flavored (but delicious) yogurt or at other times mascarpone. [see cheesecake di bob, versione italiana and limoncello cheesecake] in cheesecake batters can be substituted by lowfat or nonfat plain yogurt.
Sour cream is cream with a lactic acid culture and is also called thick yoghurt. It cannot be whipped.
artificially soured light cream
Sour cream is not spoiled sweet cream: it is a dairy product made by adding a lactic acid culture to pasteurized sweet cream, producing a thick, creamy texture and a tangy flavor. Commercial sour cream contains from 18 to 20 percent butterfat, and often contains additional ingredients such as gelatin, rennin and vegetable enzymes.
A thick, rich dairy product made of fermented cream.
This may be used in place of yogurt cheese or cream cheese. It can also replace (1 to 1) some of the liquid in a recipe. But unlike the yogurt cheese it adds a lot of fat and calories to your bread.
Also known as "dairy sour cream." This commercial product is made from homogenized pasteurized sweet cream to which a dairy culture has been added for souring.
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.