EN:Sour Cream

Sour Cream

Sour cream is a thick dairy product with a pleasantly tangy flavor, made by fermenting cream with lactic acid cultures.

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🍴 dairy📅 year-round🌍 Sour cream is produced in the Czech Republic and forms part of traditional Czech cuisine.

⚠️ milk

Nutrition per 100 g

Calories	150 kcal
Protein	3 g
Fat	15 g
Carbohydrates	4 g
Fiber	0 g

Vitamins

A, B2, B12

Minerals

calcium, phosphorus

GI index

0

🍳 Culinary uses

In Czech cuisine, it is used in sauces and spreads and served as an accompaniment to various dishes.

🔍 How to choose

Choose sour cream with a short shelf life and no artificial additives.

📦 Storage

Store in the refrigerator and consume within 5-7 days of opening.

🔄 Substitutes

Sour cream can be replaced with yogurt or crème fraîche.

💚 Health benefits

Depending on its cultures and processing, sour cream may contain live cultures; their presence and potential effects vary by product.

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Sour cream is a milk product made by fermenting cream with mesophilic lactic acid cultures. It has a thick consistency and a pleasantly tangy flavor. Its fat content is most commonly around 15 %.

Production

Lactic acid cultures are added to pasteurized cream, and the mixture is left to ferment at around 22–25 °C for 12–18 hours. The bacteria convert some of the lactose into lactic acid, causing the cream to thicken and develop its characteristic flavor.

Place in Czech cuisine

Sour cream is one of the most commonly used ingredients in Czech cuisine. It is found:

• in svíčková and other sauces
• as an accompaniment to potato pancakes and other griddle cakes
• in spreads and dressings
• as a topping for fruit cakes
• in batters for bundt cakes and other cakes

Difference between zakysaná smetana and kysaná smetana

In the Czech Republic, the terms zakysaná smetana and kysaná smetana are commonly used interchangeably; under Czech food regulations, they refer to the same product. Elsewhere, it is similar to products labeled sour cream (15–20 % fat) or crème fraîche (30 % fat or more).