Cultured Sour Cream

• As a topping for baked potatoes, tacos, and other savory dishes to add a cooling, tangy element. Its richness complements spicy flavors and provides a creamy counterpoint.
• Used in baking to create moist and tender cakes, muffins, and quick breads. The acidity of the sour cream interacts with baking soda, resulting in a lighter and more flavorful crumb.
• Stirred into soups and sauces to add body and a subtle tang. Be careful not to boil sour cream directly, as it may curdle. Temper it by gradually adding small amounts of the warm liquid to the sour cream before incorporating it into the larger pot.
• As a base for creamy dips and dressings. Its thickness and tanginess make it an excellent alternative to mayonnaise or plain yogurt.
• Dolloped onto fruit desserts or blended into smoothies for a creamy, tangy contrast to sweetness. It adds a luxurious texture and balances the flavors.
• Used to marinate meats or tenderize baked goods; its acidity helps to break down proteins, resulting in a more tender end product.

• Good source of probiotics for improved gut health and digestion.
• Provides calcium for strong bones and teeth.
• Contains protein for muscle building and repair.
• Offers vitamin B12, essential for nerve function and red blood cell production.
• Can be a source of conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
• Lower in lactose compared to regular dairy, potentially easier to digest for some individuals.

Cultured sour cream should always be stored in the refrigerator. Ensure the container is tightly sealed after each use to prevent contamination and maintain freshness. For best quality, consume before the 'use by' date printed on the package. It is not recommended to freeze sour cream as it can alter the texture and cause it to separate upon thawing, though it may still be usable in cooked dishes if that occurs.