Sour cream is a fermented dairy product that's made by combining cream and lactic acid bacteria, which thickens the cream and causes it to become acidic and tangy. Full-fat sour cream is the most common option in grocery stores, but there are other light options made using a combination of cultured cream and skim milk.

Following in the trailblazing success of TruMoo Milk as the nation's leading ready-to-serve flavored milk brand, Dean Foods looked to create innovation in the fluid milk category with the first national fresh white milk brand, DairyPure.

Dean Foods Dean Foods is proud to introduce new DairyPure® brand white milk from their trusted regional dairy brands. They are passionate about the purity of your milk, which is why every DairyPure product is held to an exclusive Five-Point Purity Promise: No Artificial Growth Hormones.

Naturally occurring bacteria soured it. Sour cream is prominent in central and eastern Europe, where it has traditionally been added to soups and stews (goulash, borscht). Immigrants brought it to America where it has become a base for dips and salad dressings, a topping for baked potatoes and for use in baking.

Vegan Sour Cream Tips This dairy-free sauce is made with rich and creamy raw cashews, water, tangy lemon juice and apple cider vinegar, salt, and a dab of Dijon mustard for additional complexity and intrigue. This sour cream is easy to make in a blender.

Ingredients: CULTURED PASTEURIZED SKIM MILK AND CREAM, CORN STARCH-MODIFIED, GUAR GUM, SODIUM CITRATE, CARRAGEENAN, CAROB BEAN GUM, POTASSIUM SORBATE (TO MAINTAIN FRESHNESS). CONTAINS: MILK.

Dairy Pure Pure is the trusted dairy brand that brings wholesome goodness from our family farms to America's tables.

DairyPure milk contains no artificial growth hormones and is continually quality tested to ensure consumers enjoy fresh, local milk at every occasion.

DairyPure dairy milk comes only from cows fed a healthy diet, and all milk is tested for antibiotics. This lactose free 2% milk is continually quality-tested to ensure purity before being cold-shipped from your trusted dairy.

The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.

Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. It may also contain stabilizers, like gelatin or rennin, which aid in the thickening.