What is 酸奶油? About the ingredient 酸奶油. Including 2,557 recipes with 酸奶油, nutrition data, and where to find it.
Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Although sour cream is only mildly sour in taste, its name stems from the production of lactic acid by bacterial fermentation, a process referred to as "souring".
Sour cream, made out of cream, contains from 12 to 16 percent butterfat (about 14 grams per 4 ounce serving), and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such asgelatin, rennin, guar and carrageen, as well as acids to artificially sour the product.
Light sour cream contains about 40 percent less butterfat than regular sour cream because it is made from a mixture of milkand cream rather than just cream.
Non-fat sour cream is thickened with stabilizers and thickeners such as corn starch, gelatin, carrageenan, and guar gum, and contains no or trace amounts of butterfat.
酸奶油 is usually found in the dairy section or aisle of the grocery store or supermarket.
Sour cream is a member of the Dairy and Egg Products USDA nutritional food group.
|British (UK) term:||Sour cream|
|en français:||crème aigre|
|en español:||crema agria|
There are 2616 recipes that contain this ingredient.
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