Sour cream likely originated in Eastern Europe, where it was made by allowing fresh cream to ferment naturally with bacteria, resulting in a tangy flavor and thick texture. This process likely developed as a way to preserve cream before refrigeration became common. Over time, the technique spread and became popular in various cuisines, especially in dishes where its acidity complements rich flavors. Today, sour cream is produced commercially using controlled fermentation with specific bacterial cultures.
The American Licorice Company invented Sour Punch straws in the... i think 1990's.
In which asian country that invented ice cream ?
Sour cream is generally considered to have origins in the Old World, particularly in Eastern European cuisines. It has been made for centuries by fermenting cream to create a tangy, thick dairy product. While it is now popular in many cuisines around the world, its traditional roots trace back to regions like Russia and Poland. In the New World, sour cream has been widely adapted and integrated into various dishes, especially in Mexican and American cooking.
Borsht: cold beet soup with sour cream.
Sweden
Sour cream was made in 1912 by James Kraft.
25 BC
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.
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