What is the difference between Cultured sour cream and cream?

Cultured sour cream and regular cream are both dairy products made from milk, but they differ in their production process, texture, and flavor. Here are the key differences between the two:

1. Production Process:

- Cultured Sour Cream: Cultured sour cream is made by adding a culture of bacteria (usually Lactococcus lactis and/or Lactobacillus species) to pasteurized cream, which causes fermentation. This fermentation process gives sour cream its characteristic tangy flavor and thick consistency.

- Cream: Cream is the fatty layer that naturally rises to the top of milk when it is left to settle or after centrifugation. It is usually separated from milk and further processed. Cream can be pasteurized or ultra-pasteurized to extend its shelf life.

2. Texture:

- Cultured Sour Cream: Cultured sour cream has a thick and creamy texture due to the fermentation process. The bacterial cultures produce lactic acid during fermentation, which coagulates the proteins in the cream, leading to its thickened consistency.

- Cream: Cream, on the other hand, has a smoother and thinner consistency compared to sour cream. It can have varying levels of fat content, from light cream to heavy cream.

3. Flavor:

- Cultured Sour Cream: Cultured sour cream is known for its tangy, slightly acidic flavor resulting from the fermentation process. It has a distinct sour note and a rich, creamy taste.

- Cream: Cream has a sweet, milky flavor and a smooth, buttery taste. Its flavor is relatively mild and neutral compared to sour cream.

4. Usage:

- Cultured Sour Cream: Due to its tangy flavor and thickened texture, cultured sour cream is often used as a condiment or dip for various dishes, such as tacos, baked potatoes, and pierogies. It is also commonly used in cooking to add richness and flavor to soups, sauces, and baked goods.

- Cream: Cream can be used for various purposes in cooking and baking. It adds richness, smoothness, and a creamy texture to desserts, sauces, soups, pasta dishes, and more. It is also used as an ingredient in dairy products like butter, cheese, and ice cream.

Overall, cultured sour cream and cream have different flavor profiles, textures, and uses in culinary applications. Depending on the desired taste and consistency, one can choose between these dairy products to enhance their dishes.