sour cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (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.
Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it.
Benefits of sour cream
Sour cream may help your body absorb fat-soluble vitamins, and some types harbor probiotics to boost your digestion and immune health.
Sour cream promotes a good immune system.
It is also a good source of calcium which promotes bone health, and good functioning of muscles and heart.(1)
It also contains vitamin B12 that keeps the nerve cells healthy.
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