Sour Cream and Dill

harshitabisen2002
Sep 12, 2021
2 min read

Updated: Sep 16, 2021

Sour cream is cultured or acidified light cream. Cultured sour cream, which is the more common type, is soured and thickened by adding lactic acid bacteria to pasteurized cream with at least 18 percent milk fat. Acidified sour cream is soured and thickened by the direct addition of an acid, such as vinegar, instead of a fermentation process.

HISTORY

Early versions of sour cream were created when fresh milk was left to sit at room temperature and the cream rose to the surface. Naturally occurring bacteria soured it. Sour cream is prominent in central and eastern Europe, where it has traditionally been added to soups and stews (goulash, borscht). Immigrants brought it to America where it has become a base for dips and salad dressings, a topping for baked potatoes and for use in baking. Dill has been found in the tomb of Egyptian Pharaoh Amenhotep II, dating to around 1400 BC. It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).

COOKING WITH SOUR CREAM

Sour cream has many uses in baking, cooking and as a condiment. The richness and acidic nature of sour cream creates a moist and tender texture in baked goods. Sour cream is the base for many dips and dressings, is a popular topping for baked potatoes and produces tangy, smooth soups and sauces. The relatively low milk fat in sour cream (18-20 percent) makes it susceptible to curdling at high cooking temperatures. To prevent curdling when using sour cream in hot dishes, add it as late as possible during preparation, heat gradually and stir gently. Sour cream can be used to enrich a dish after cooking and just before serving. Care should be taken when making substitutions for regular sour cream. Reduced- fat sour cream can be substituted in a variety of dishes, including some baked goods and hot dishes, but nonfat sour cream is best substituted in cold dishes.