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Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. [1] The bacterial culture , which is introduced either deliberately or naturally, sours and thickens the cream.
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Per 2-tbsp serving: 60 calories, 6 g fat (4.5 g saturated fat), 0 mg sodium, 2g carbs (0g fiber, 0g sugar), 1g protein. For those looking for a dairy-free sour cream substitute, Elmhurst makes a ...
Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids; Creams. Half and half contains 10.5–18% fat; Light cream and sour cream contain 18–30% fat; Light whipping cream (often called simply "whipping cream") contains 30–36% fat; Heavy cream contains a minimum of 36% fat
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
To qualify, they have to have limited amounts of saturated fat, sodium and added sugar and contain foods from the major dietary groups such as fruits, vegetables, protein and dairy.
Is dairy safe to eat? New FDA tests find that pasteurization is effective against the bird flu virus for milk, cottage cheese and sour cream. The virus has spread to 36 dairy herds in nine states.
Kashk – Sour dairy product, popular in Central Asia and Northern Middle East; Kibbeh – Levantine dish of ground meat and bulgur Labanie; Mishti Doi – Dessert of Bengal; Shrikhand – Indian food made from strained yogurt; Tavë kosi – Albanian baked lamb and rice dish