Sour cream has a multitude of uses, and determining the right sour cream substitute…well, that depends on what you plan to use it for. You can deploy this rich and tangy ingredient to flavor, moisten, and tenderize baked goods. It can add body and acidity to soups, stews, and salad dressings. And you can use it as a stand-alone condiment or mix it with other flavorful ingredients into myriad dips and sauces.
. Culture whole milk with lactic acid bacteria, and you get yogurt; do the same with heavy cream and you have sour cream. Lactic acid curdles the cream, thickening it while imparting that signature tangy flavor. According to Prafulla Salunke, PhD and assistant professor of dairy manufacturing at South Dakota State University, the resulting product will have a high-fat content , a low pH , and a relatively low protein content compared to other cultured dairy products like cheese. And, he explains, these three traits all play a role in the consistency and flavor of your food.
When choosing a sour cream substitute specifically for baking, consider the consistency, ingredients, and nutrition facts. Most nationally available packaged sour creams have about one gram of protein, one gram of sugar, and five grams of fat per ounce; are acidic; and have a short ingredient list of just cream, occasionally milk, and bacterial cultures or enzymes.
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