Sour Cream. I don’t hate it. It’s just not good.

I am breaking my rules again and posting about a food item that I do not eat.  Sour Cream.  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.  Commercially produced sour cream often contains additional thickening agents such as gelatin, rennin, guar and carrageen, as well as acids to artificially sour the product.   The description is not very appealing, but I know that it will not prevent others from eating it.

From what I see and hear, baked potatoes and mexican dishes require the fermented cream as a condiment.  I will eat it if it’s mixed with onion dip, but that’s the only time.  I have probably had it in some other dips or sauces and am fine with it as long as I don’t know about it.

sour cream

FYI – Sour cream is not fully fermented, and as such must be stored under refrigeration. As with other dairy products, it is usually sold with an expiration date stamped on the container, though whether this is a “sell by” a “best by” or a “use by” date varies with local regulation. Food authorities, such as the USDA, advise that sour cream with visible mold should be discarded, as it may be contaminated below the surface and could contain dangerous mycotoxins and aflatoxin

(Source – wikipedia.com)

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