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Sour cream basically is a dairy product which is extremely rich in fats attained by fermenting standard cream via certain types of lactic acid bacteria.
The bacterial tradition which was started moreover naturally, creates lactic acid, which makes the cream sour and thick. Marketable sour cream, which is formed from thick cream, comprises of 15 to 20 percent of fat, and gets its typical after-taste from the lactic acid which is formed by bacteria. Sour cream normally also consist of extra ingredients like gelatin, rennin along with vegetable enzymes.
Lighter sour creams usually comprise of 40 percent less fat in comparison to standard sour cream since it is formed from a combination of milk and cream rather than just cream, where as non-fat sour cream is thickened by stabilizers.
The bacterial tradition which was started moreover naturally, creates lactic acid, which makes the cream sour and thick. Marketable sour cream, which is formed from thick cream, comprises of 15 to 20 percent of fat, and gets its typical after-taste from the lactic acid which is formed by bacteria. Sour cream normally also consist of extra ingredients like gelatin, rennin along with vegetable enzymes.
Lighter sour creams usually comprise of 40 percent less fat in comparison to standard sour cream since it is formed from a combination of milk and cream rather than just cream, where as non-fat sour cream is thickened by stabilizers.
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