Sour cream – Fermented dairy product - Revision history

FoodBookSysop at 11:37, 2 January 2024

2024-01-02T11:37:15Z

← Older revision		Revision as of 07:37, 2 January 2024
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	Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.~~[1]~~ The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.		Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

			The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high-fat content and less sour taste.

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FoodBookSysop at 18:00, 5 December 2023

2023-12-05T18:00:29Z

← Older revision		Revision as of 14:00, 5 December 2023
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			Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

	https://amzn.to/3T3TWJ6		https://amzn.to/3T3TWJ6

	https://m.media-amazon.com/images/I/91k9FBDZ+cL._AC_SX466_.jpg		https://m.media-amazon.com/images/I/91k9FBDZ+cL._AC_SX466_.jpg

	Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

	[[Category:Condiments]]		[[Category:Condiments]]

FoodBookSysop: Created page with "https://amzn.to/3T3TWJ6 https://m.media-amazon.com/images/I/91k9FBDZ+cL._AC_SX466_.jpg Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fra..."

2023-11-30T12:52:54Z

Created page with "https://amzn.to/3T3TWJ6 https://m.media-amazon.com/images/I/91k9FBDZ+cL._AC_SX466_.jpg Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fra..."

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Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

[[Category:Condiments]]