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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.
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. [2] After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
This recipe starts with the classic three ingredients that makes up any good dip: sour cream, cream cheese, and mayonnaise! Add some canned artichokes, cheesy parmesan, and spicy pickled cherry ...
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...
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 ...
Ricotta is a high-moisture cheese, like cottage cheese, but it is not a pressed curd cheese. It can be made from whey or a blend of milk and whey. Traditionally, ricotta was produced from the whey byproduct of mozzarella and provolone production, but modern techniques usually use whole milk (sometimes without any whey). Milk can be blended into ...
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.