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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 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.
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
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 ...
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The Cone with the Curl on Top: Celebrating Fifty Years, 1940–1990: the Dairy Queen Story. Minneapolis, Minn: International Dairy Queen, Inc. ISBN 0-9629040-0-7. OCLC 22993919. Miglani, Bob (2006). Treat Your Customers: Thirty Lessons on Service and Sales That I Learned at My Family's Dairy Queen Store. New York: Hyperion. ISBN 1-4013-8434-X.
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Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.