Dairy products such as milk, butter and cream are said to be cultured when they undergo fermentation process that gives the product a small touch. Also, cultured milk can serve you to meet your calcium demand with 284 mg per share. It is about 30% of your daily calcium requirements during pregnancy. In short, sour cream is considered to be a cultured cream. Augmented sour cream A culture of streptococcus lactis is prepared by mixing it with pasteurized light cream. Later, the mixture will be incubated at 72°F until the desired characteristic and thickness is obtained. Lactic acid produced through culture thickens protein, makes the cream solid, and adds a touch of sour taste.