Sour creme or soured creme is a dairy product made by fermenting regular crème with specific varieties of lactic acid bacteria. The name sour crème comes from the production of lactic acid by bacterial fermentation which is called souring. Crème fraiche is for example a type of sour crème with a high fat content and less sour taste.
The first version of sour crème was made from when fresh milk was left in room temperature. The cream is highly used in eastern Europe, it was traditionally used to add to soups and stews. Sour creme has long been an ingredient in Easter and central Europe cuisines and brought west as people immigrated to other countries.
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