This thick, tangy dairy product is made by commercially treating cream with lactic acid, a process that thickens the cream and adds an acidic taste. Sometimes renin, gelatin or stabilizers are added. The fat content of sour cream is typically between 18 and 20 percent. Light or reduced-fat sour cream is made from half-and-half or other lower fat dairy products. It can usually be used in place of regular sour cream. Nonfat sour cream also is available. Made with nonfat milk, it is thickened with added ingredients, such as starches and stabilizers. Nonfat sour cream may be substituted for regular sour cream in most uses, but it may not produce an acceptable result in baked goods.

Sour cream has a wide range of culinary uses. It is used as a topping for baked potatoes, soups and Mexican entrées. It is an ingredient in cakes, especially those of Eastern European origin, cheesecakes, dips and sauces. Special care must be taken when adding sour cream to sauces during cooking. Sour cream will separate, or break, if it is boiled. Add it to most dishes after cooking has completed and the pan has been removed from the heat. To minimize risk, blend a spoonful or two of the hot liquid into the sour cream and then stir the sour cream mixture into the liquid.

Tip: Small spots of mold on sour cream indicate mold throughout the container, so always discard the entire container when mold is present.