Sour Cream is Special Stuff
Marty Martindale

What sour cream did for baked potatoes alone makes us grateful for it. Experiments with sourcream2sour cream are endless. Herbs make it exciting, so do small additions of interesting condiments. It’s fun stuff!

Originally a Eastern European and Jewish thing, before too long sour cream became popular in the U.S. for everything from dips for chips and toppings for baked potatoes, then in almost no time, sour cream became a  Tex-Mex thing, so good with guacamole, enchiladas and frijoles.

There are many kinds of creams popular in many parts of the world for favorite dishes in their culture.

  • Half and half
  • Light Cream
  • Heavy, whipping cream
  • Double cream
  • Clotted cream
  • Coffee cream
  • Cream fraiche
  • Sour cream

Sour cream, like crème fraiche, is made from scientifically fermenting fresh cream with lactic acid bacteria which thickens the creams and gives them their distinctively tangy taste. Regular sour cream contains approximately 20 percent fat while light, or lower fat sour cream has 40 percent less fat.

A tablespoon of sour cream contains about 26 calories, or 2.5 grams of fat.

All sour cream sells with an expiration date on it, and you should bear this in mind when choosing a brand. Store it, tightly closed in the dairy section of the refrigerator. If the product separates, simply stir the mixture until it returns to its blended state. Once any mold may appear on the sour cream’s surface, discard it immediately.


Sour cream cannot take much cooking and may curdle or separate. To avoid this add sour cream to cooked dishes just before serving. Lite, or low-fat sour cream is best used in uncooked dishes.

  • Anchovy dip
  • Beef stroganoff
  • Berries and fruit
  • Blinis/crepes
  • Borscht
  • Burritos
  • Caviar
  • Chicken paprikash
  • Condiment ingredient
  • Creamy salad dressings
  • Cucumber dishes
  • Dips for cruditésk chips and crackers
  • Faquitos
  • Guacamole
  • Makes cakes moister
  • Mexican chili
  • Nachos
  • On waffles with nuts
  • Polish pirozhki
  • Potatoes any way
  • Soup garnish
  • Tacos


Below are foodsites with recipes using sour cream.</a

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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