Sour Cream

Sour cream is produced by introducing a probiotic bacterial culture into cream. The culture produces lactic acid, which sours and thickens the cream.

Ranging from 18 to 20 percent fat, sour cream often contains additional ingredients such as gelatin, rennin and enzymes.

Light sour cream is made from half-and-half and contains about 40 percent less fat than regular sour cream; nonfat sour cream is thickened with stabilizers.

HEALING TIP: As with all dairy products, choose organic sour cream (preferably from grass-fed cows) that is rBGH-free.

Selecting and Storing Sour Cream

Refrigerate sour cream for up to a week after the date stamped on the bottom of the container. If mold forms on the cream`s surface, discard it immediately.

Preferences: No Fish, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Red Meat, No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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