The Kream of the Krop!

Sour Kream is a dairy product rich in fats obtained by fermenting a regular Kream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the Kream.

Sour Kream can usually be refrigerated in its container for more than a month after the date stamped on the bottom of the container. If any mold forms on the Kream’s surface, the entire container should be discarded immediately.

April 2007

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