Sour cream is a dairy product that is one of the most popular dairy products in the United States of America. Sour cream is basically acidified or cultured light cream made by fermenting pasteurized cream by introducing lactic acid bacteria either naturally or deliberately. The whole bacterial fermentation process is known as souring, which is where it gets its name from. Sour cream is largely believed to have originated from Eastern Europe from alcohol-making learned from the Mongols who invaded Europe in ancient times. The Mongols, who were fierce horse riders, were also known to use them for sustenance. The milk gotten from mares were used in making a slightly alcoholic drink known as Kumis. Kumis was made through a two-stage fermentation process, which breaks down the lactose in milk. This also made it suitable for long journeys as they were likely to spoil like regular milk. In Eastern Europe, particularly Russia, Kumis was widely popular. However, it was given a different twist, which leads to the earliest known form of sour cream. The Russians let the cream thicken longer, which made it creamier and gave a thickened texture and signature sour taste. According to Mordor Intelligence, the United States is the largest consumer of sour cream with a volume consumption surpassed 40 million kg in 2016. This ultimately means there is a great demand for various types and flavors of sour cream. This has led to the American sour cream market being divided into two main types: Dairy and Non-Dairy sour cream. Dairy sour cream is basically the original version of sour cream, which is heavily consumed by many Americans. However, many Americans have concerns about the nutritional value and environmental factors that lead to the production of sour cream and therefore opt for non-dairy versions of sour cream. According to healthline, a two table serving spoon of dairy Sour cream contains the following; Calories: 59 Total fat: 5.8 grams Saturated fat: 3 grams Carbs: 1.3 grams Calcium: 3% of the Daily Value (DV) Phosphorus: 3% of the DV Protein: 0.7 grams Choline: 1% of the DV Potassium: 1% of the DV Vitamin A: 4% of the DV Vitamin B2 (riboflavin): 4% of the DV Vitamin B12: 3% of the DV Magnesium: 1% of the DV As can be seen from the list above, regular sour cream is high in fat, and this has led to a large market for non-dairy sour cream, especially for those who are into low-fat diets. Non-dairy sour cream has also become a favorite for people who have Milk allergies, Lactose intolerance, and other health issues. A major non-dairy sour cream is soy-based sour cream, which is appropriate for people who have milk allergies or are trying to avoid the fat that comes with regular sour cream. Sour cream in the United States is often used in baking and cooking. It is also popularly used as the base for many dips, dressings, and a famous topping for baked potatoes.
Is It Okay To Freeze Sour Cream?
Sour cream left in the open after use begins to deteriorate after a while and lead to the introduction of harmful bacteria, so after use, leftover sour cream can be frozen for future purpose. However, it should be noted that the texture of sour cream changes once it has been frozen. This change in texture also means that frozen sour cream can be used for and times it is not advisable to be used. Frozen sour cream is suitable for baking and cooking. However, it is not suitable for garnishes and the base for the dressing. The change in texture makes it hard to spread. Hence it is advised that sour cream not be bought just for storage but for a specific purpose at a specific time. However, if after all has been done, there is still sour cream available, here’s how to preserve it so it will remain useful for future use.
How To Freeze Sour Cream
Sour cream can be stored in freezers with the aid of Ziploc bags, airtight container,s and muffin pans. To thaw frozen sour cream, it is often advised that the sour cream be moved from the freezer to the refrigerator, where it will cool down while the ice around it breaks. If it looks watery and separated after thawing, you can add a tablespoon of corn starch to it and whip with a whisk till a thick consistency is achieved. Alternatively, the soured cream could be whipped in a blender after it is thawed and then put back into the refrigerator, where it may set back to its original texture. Frozen sour cream, which has changed in texture, is very much suitable for baking as it still doesn’t have any change in taste and helps keep baked products moist. It is also ideal for cooking savory dishes and any form of cooking that requires sour cream as an ingredient. However, it is not advised to be used as a main dip or as a dressing because the change in texture will give an unpleasant culinary experience when served.
