Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
As a lover of all things dairy, I especially like sour cream, yogurt, crème fraiche and buttermilk because they add “tang” to my cooking. They get their base flavor from friendly bacterial cultures that actively convert the natural sugars in milk lactic acid through fermentation. So if each of these four tangy dairy variants gets its signature acid zip the same way, what makes them different?
Sour Cream: Take cream, add those miraculous cultures, allow fermentation to partially run its course, and voila. It’s has such a thick texture, it can stand on its own. A dollop of sour cream on a baked Idaho or sweet potato is just delicious. I love adding sour cream to blue cheese dressing instead of mayonnaise. Hot blueberry pancakes topped with cold sour cream? It’s so creamy against the fruit.