SOUR CREAM

Versatile Ingredient & Add-0n with Reduced & Fat-free Versions
Sour cream is cultured or acidified light cream. Rich and delicious, it’s a traditional
addition to Eastern European dishes, a common topping for baked potatoes andnachos, and a great addition to a broad array of dishes. Cultured sour cream, whichis the more common type, is soured and thickened by adding lactic acid bacteria topasteurized cream with at least 18 percent milkfat.

SOUR CREAM
FACTSWhile sour cream has at least 18 percent fat,
reduced-fat sour cream contains 25 percent lessfat; this light version has less butterfat than regularsour cream, because it is made from a mixture ofmilk and cream rather than just cream.
Fat-free sour cream contains no cream at all, as
it’s made primarily from non-fat milk; this version
is made with less than 0.5 g of fat for each 50 g ofweight.
Cultured sour cream is made by adding a cultureof Streptococcus lactis to pasteurized cream andincubating at 72°F until the desired sour flavor andthickness emerge.
The culture produces lactic acid, which isresponsible for sour cream’s thickness anddistinctive flavor.
Manufacturers may use an acid, such as vinegar,
instead of lactic acid cultures to produce acidified
sour cream.
Non-fat milk solids and stabilizers may also beadded to commercial sour cream.

STORAGE & HANDLINGlStore sour cream in a refrigerator set
at 38°–40°F in the container in which
it was sold.

l

If separation occurs, gently stir theliquid back into the sour cream.

lSour cream stays fresh for 2-3 weeks
after it’s been opened. If any moldforms on the sour cream’s surface,
discard it immediately.

lSour cream can be frozen. Freezing
may slightly change the texture ofsour cream, but any difference isunnoticeable in cooked dishes.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House

Sour cream’s versatility as a natural additive has made it a staple
in restaurant kitchens. It is kept on hand to make quick dipsand dressings, thicken soups and sauces and, of course, as acondiment.
Much like yogurt, sour cream also tenderizes and softens baked
goods. Rich and acidic in nature, this semi-liquid acts as a fat toproduce moist, tender textures in a variety of sweet dishes, such as
cookies, scones and cakes.
The relatively low milkfat in sour cream makes it susceptible tocurdling at high cooking temperatures. To prevent curdling whenusing sour cream in hot dishes, add it as late as possible during
preparation, heat gradually and stir gently. Sour cream can beused to enrich a dish after cooking and just before serving.
Because of its rich texture, sour cream is a traditional addition
to Eastern European dishes such as beet soup (borscht), potato,pea, cabbage, pickle soup and vegetable soups, and a wide array ofother dishes.

Front-of-the-House

Encourage patrons to apply or top California sour cream on theirappetizers, entrees, sides and desserts. It’s most popular usage
is with baked potatoes, where it’s often blended with chives,seasoned salt and bacon bits. Chefs are also using it as a toppingon crêpes, pancakes and as a dip with vegetable platters.
Sour cream is the California dairy staple that “cools” spicy
Mexican-American cuisine such as tacos and chili with its rich,creamy tang. A dollop of sour cream makes a perfect garnish atop
steaming tortilla soup or sizzling fajitas, and is the key ingredientfor nachos, party dips and dressings.

WHAT’S TRENDING
Dairy Fats are Back!

Dairy fats are not only healthy,
but also offer tremendous flavor.
Not only sour cream, but whole
milk and butter are more popularthan ever in recipes at a wide
variety of restaurants.

Sour Cream Featured on Pizza

With the growing popularity ofvegetarian pizzas, sour cream
is appearing as part of a blend
with a soft cheese. The freshness
and silky taste works great withany number of toppings such as
onions, basil and vegetables.

The Baked Potato Debate

Restaurant patrons have an
age-old debate regarding
toppings for their baked
potatoes. Some want butter,others defend their favorite side
dishes’ accompaniment as sourcream. Here inCalifornia, thenation’s largest
producer ofbutter, there isno debate, weprefer both!

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice