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Sour Cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.
Variations
- Smetana (Czech and Slovenian smetana, Slovak smotana, Polish śmietana, Russian сметана) is an East European variety of sour cream. It is much heavier and sweeter than the West European variety and mostly hard to get in the West. It is used very often in certain East European cuisines.
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