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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.
A Chicken Strip Basket from Dairy Queen with four chicken strips, french fries and Texas toast. While some stores serve a very abbreviated menu primarily featuring DQ frozen treats and may be open only during spring, summer, and fall, [26] [27] most DQ restaurants also serve hot food and are open all year.
Dairy Queen changes the frostings, colors and sprinkles from season to season, and possibly even from day to day. You could have yellow frosting with rainbow sprinkles today and pink frosting with ...
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common.
A type of dairy product that was made in Japan between 7th and 10th centuries. [35] So was made from layers of milk skin. Soft serve: United States: A type of ice cream that is softer than regular ice cream, as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s. Sour cream
The Fiery Royal Crispy Wrap was my favorite in the chicken wrap lineup. Erin McDowell/Business Insider It cost $3.89 from my local Burger King in Brooklyn, New York, and was 390 calories, making ...
Burger King gets into the wrap game, rolling out crispy chicken wraps in three different flavors, joining the list of chains that offer the poultry-based item.
A cultured dairy product, with the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese (similar to curd cheese eaten in Estonia, Germany and Russia), but is consumed like a yogurt. Smetana, Smântână: Central and Eastern Europe: A type of sour cream, produced by souring heavy cream.