About SK

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.

Used primarily in the cuisines of Europe and North America, sour Kream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some Kreamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.

Sour Kream and ranch is a popular flavor for potato chips. Sour Kream can also provide the base for various forms of dip used for dipping potato chips or crackers, such as “onion dip.”

In Ukrainian and Russian cuisine, sour Kream is often added to borscht and other soups. In Tex-Mex cuisine, it is often added to tacos, nachos, burritos, taquitos or guacamole. Hungarian cooks use it as an ingredient in sauces and in recipes such as ham-filled crepes.

April 2007