Sour cream

Sour cream is traditionally produced by culturing heavy cream with lactic acid bacteria until it thickens and develops its characteristic tangy flavor. The standard North American and Eastern European varieties typically contain a milk fat content of around 20%.

While both are cultured dairy creams, sour cream is generally lower in fat (around 20%) and has a more acidic, tangy flavor. Crème fraîche has a higher fat content (often 30% or more) and is less prone to curdling when heated, making it better for cooking.

Yes, plain, full-fat Greek yogurt can be used as a 1:1 substitute for sour cream in most recipes, dressings, and baked goods. It provides a similar creamy texture and tangy acidity but with a higher protein content and lower fat content.

Sour cream can become runny if it has been frozen and thawed, or simply due to natural whey separation over time. To restore some of its thickness, you can gently stir the sour cream, or strain it through a cheesecloth to remove the excess liquid.