How Is Sour Cream Produced?
What Is Sour Cream?
Sour cream is a dairy product made commercially by combining pasteurized light cream with lactic-acid producing bacteria. The combination results in sour cream, a tangy favorite used in dips, on baked potatoes and more.
Ingredients
Cream: The pasteurized cream must be at least 18 percent fat per the Food and Drug Administration (FDA), or the finished product can't be labeled sour cream -- instead, it must be labeled "light sour cream." Light sour cream has fewer calories than regular sour cream because it is made with either reduced-fat or non-fat cream.
Bacteria: Lactic-acid producing bacteria cultures are combined with the cream. They then grow and produce acid that "sours" the cream.
Additives: Commercial sour cream may also include additives, such as enzymes, gelatin, sodium citrate, salt or other additives. To avoid these additives (or to save money), try making your own sour cream.
Becoming "Sour"
After the cream and bacteria are combined, the mixture is stored for 14 to 16 hours at 72°F (22°C). During this time, as the bacteria grows, the cream thickens and develops its signature tangy or "sour" taste. It is then chilled and stored for 12 to 48 more hours, before being packed and shipped to buyers.
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