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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Sour Cream SOUR CREAM Introduction Buying and storing Preparation tips Nutritional highlights References Like most dairy products, sour cream is available in regular, low-fat, and fat-free versions. Sour cream is a cultured fresh-cream product widely used in cooking. It is made by culturing cream or milk with lactic acid bacteria. The product may also be processed by adding rennet or nonfat milk solids. By definition, sour cream must contain at least 18% milk fat by weight. Varieties Cultured sour cream Sour cream must contain at least 18% milk fat by weight to carry this designation. Cultured half-and-half This version of sour cream is made from half-and-half. Low-fat and light sour cream These sour cream versions are made from half-and-half and milk. Sour cream alternative This is a designation for fat-free sour cream, which is typically made from skim milk. Nonfat (or fat-free) sour cream This variety is often labeled “sour cream alternative.” Cholesterol-free sour cream alternative This product is made with skim milk and vegetable oil. Buying and storing tips Like cottage cheese and cream cheese, sour cream should be used within a week or so of purchase. Availability Sour cream is widely available in health food stores, specialty stores, and markets. Preparation, uses, and tips Sour cream is used in dips and spreads (often with dill and cucumbers), sauces and toppings, as well as in cakes (particularly cheesecake), pies (such as pumpkin), and soufflés, and in such dishes as beef stroganoff. Nutritional Highlights Sour cream, 1 Tbsp (12g) Calories: 26 Protein: 0.4g Carbohydrate: 0.5g Total Fat: 2.5g Fiber: 0.0g

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