One of them has fat reduced from it.
both
That depends WHICH sour cream you use. The best thing is fat free sour cream.
VarietiesCultured sour cream Sour cream must contain at least 18% milk fat by weight to carry this designation.Cultured half-and-halfThis version of sour cream is made from half-and-half.Low-fat and light sour creamThese sour cream versions are made from half-and-half and milk.Sour cream alternativeThis is a designation for fat-free sour cream, which is typically made from skim milk.Nonfat (or fat-free) sour creamThis variety is often labeled "sour cream alternative"This product is made with skim milk and vegetable oil.I got this answer from:www.pccnaturalmarkets.com
enough to get you fat 30 calories per tbsp.
According to the Dairy Council sour cream contains protein, carbohydrate, fat and ash totalling 27%. That leaves 73% as water. BUT, there are sour creams with different fat contents. As fat goes up, water goes down.
Plain yogurt and sour cream are made the exact same way... by adding live cultures to milk and leaving them at room temp for several days. The only difference is the fat content. Full fat cream is used in sour cream. Low fat or skim milk is used to make yogurt. I myself, only use plain yogurt, and I love it. It tastes wonderful on baked potatoes and its guilt free so I slather it on heavy.
It depinds what kind
Sour cream represents a fat component, so you can use butter, margarine, vegetable oil.
The fat content of creme fraiche is about 30% to 45% as it is made with cream soured with bacterial culture, but is less sour than US style sour cream.
Most sour cream is, however, some light/full fat sour cream has gluten. Its best to check the label of the brand you are buying.
No. 2 percent milk is much too thin and lacks the fat and consistency needed to substitute for sour cream in any recipe. Low-Fat Yogurt would be a better substitute for sour cream.