Sour cream

The classic milk product, sour cream. In Northern Europe, use of sour cream is very common. Sour cream is added to soup, sauce in meat dishes, salad with sour cream, and the classic dish of the short northern summer – tomatoes, sour cream, and a pinch of salt.

Sour cream is an acid milk product that is obtained by fermenting pasteurised cooking cream with lactic acid yeast bacteria. The desired taste, texture, level of sourness, and constant quality is obtained always. Sour cream can have different fat content, most often 15%, 20%, or 25%. A quality sour cream has a clean and sour taste, its structure is homogeneous, shiny, similar to medium thick cream.