Mexican sour cream, known as "crema," is a tangy, creamy dairy product similar to traditional sour cream but with a thinner consistency and a richer flavor. It is made from heavy cream and cultured with specific bacterial strains, giving it a distinct taste that enhances various Mexican dishes. Crema is often used as a topping for tacos, enchiladas, and soups, adding a creamy texture and a hint of acidity. Unlike American sour cream, it is usually less tangy and more versatile in culinary applications.
Mexican Cream is is a soured cream containing about 40% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream, and has a higher viscosity and a higher fat content. It is most similar in its production process and flavor to "Crème fraîche" which would be the perfect substitute if available.
I prefer both sour cream and salsa. Sour Cream gives it a nice creamy texture and salsa gives it a fresh taste, and sometimes spicy, if you use a spicy salsa.
Nope. Sour cream has to do with One certain ingredient and Sour ice cream is like sour milk but the sour in the ice cream is the milk:)
No. Sour cream and heavy cream have different functions, and produce different flavors. If you don't have sour cream or heavy cream handy, find a cheesecake recipe that doesn't call for them.
no
Sour cream is a colloidal suspension.
No Sour gream and heavy cream are two different items.
yes i guess why not both are cream. one is sour cream and the other is light sour cream it might taste different but its the same thing.but i think sour cream is better because it has more taste
Sour cream - zure room
There is no gluten in sour cream.
Some delicious recipes that can be made using whipped sour cream as a key ingredient include sour cream coffee cake, sour cream pancakes, and sour cream dip for vegetables.
Sour cream was made in 1912 by James Kraft.