Shop products for Sour Cream 
Like most dairy products, sour cream is available in regular, low-fat, and fat-free versions.
Sour cream is a cultured fresh-cream product widely used in cooking. It is made by culturing cream or milk with lactic acid bacteria. The product may also be processed by adding rennet or nonfat milk solids. By definition, sour cream must contain at least 18% milk fat by weight.
Varieties
Cultured sour cream
Sour cream must contain at least 18% milk fat by weight to carry this designation.
Cultured half-and-half
This version of sour cream is made from half-and-half.
Low-fat and light sour cream
These sour cream versions are made from half-and-half and milk.
This is a designation for fat-free sour cream, which is typically made from skimmed milk.
Nonfat (or fat-free) sour cream
This variety is often labelled “sour cream alternative.”
Cholesterol-free sour cream alternative
This product is made with skimmed milk and vegetable oil.
Preparation, uses, and tips
Sour cream is used in dips and spreads (often with dill and cucumbers), sauces and toppings, as well as in cakes (particularly cheesecake), pies (such as pumpkin), and soufflés, and in such dishes as beef stroganoff.
