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Fermented milk from North America
Sour cream is pasteurised cream soured by mesophilic lactococci at about 20 °C for most of a day. Aroma bacteria add flavour, and the cream thickens to a mild, slightly acid, fairly viscous body. The US standard asks for at least 18 % milkfat; Canada asks for 14 %.
| Pasteurised cream, 18 % fat10 L | 10 % half-and-half also works but gives a thinner sour cream[bc-sourcream] |
| Skim milk powder125 g | Improves the consistency[bc-sourcream] |
| Sour cream culture (mesophilic)As the culture maker directs | The BC sample batch used 5 g; dairies add 0.01 % concentrated culture or 1–2 % bulk starter[bc-sourcream][tp] |
| Starter | defined-culture |
Total time across the recorded steps: 40 h – 44 h
What changes: The cream's fat is broken into small globules for a smooth, thick body
Output: standardised, homogenised cream.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sour cream is pasteurised cream soured by mesophilic lactococci at about 20 °C for most of a day. Aroma bacteria add flavour, and the cream thickens to a mild, slightly acid, fairly viscous body. The US standard asks for at least 18 % milkfat; Canada asks for 14 %. Made in 5 steps over 40 h – 44 h. The longest step, chill and mature, takes at least 24 h (Tetra Pak) and runs at 6 °C (Tetra Pak). Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris do most of the fermenting.
| Main step | at least 24 hReported[tp] | Chill and mature |
|---|---|---|
| Temperature | 6 °CReported[tp] | Chill and mature |
Sour cream is cream soured cool by mesophilic lactococci, unlike yoghurt's warm thermophilic pair.
Make it from pasteurised cream; the US standard also asks for a titratable acidity of at least 0.5 % (21 CFR 131.160). BC food-safety guidance sets pH 4.6 or lower as the critical limit, cools to 4 °C within 6 hours and keeps sour cream at 4 °C or colder.
Hazards the sources name: Spore-forming bacteria from the cream, if cooling to the culture temperature is slow.
Every number is labelled with how it is known. How this atlas is made
Fermented cream has been used for decades in some countries, often in cooking. Factory sour cream uses defined mesophilic cultures, as the Tetra Pak handbook describes.
