Grocery
Thick Cultured Cream
What it is
This is a rich, cultured dairy product made from cream. It has a smooth texture and a mild, tangy flavor. The cream is fermented with specific bacterial cultures, which gives it its characteristic taste and thicker consistency. It is a versatile ingredient used in both sweet and savory dishes. The 18% fat content contributes to its luxurious mouthfeel and stability when heated.
How people cook with it
People often use this cultured cream to add richness and a subtle tang to their cooking and baking. It can be a delightful finishing touch or a key component in sauces and desserts.
- Swirled into soups
- Dolloped on fruit
- Mixed into sauces
- Baked into pastries
This cultured cream can be used in many ways in the kitchen. It is excellent for finishing sauces, where its thickness and tang can balance other flavors. It holds up well to gentle heat, making it suitable for enriching stews or creamy pasta dishes. In baking, it can be incorporated into batters for cakes and muffins, or used as a topping for pies and tarts. It also works beautifully as a simple accompaniment to fresh berries or other fruits, offering a cool, creamy contrast.
How it differs from similar foods
Compared to regular sour cream, this cultured cream is typically less tart and has a smoother, more velvety texture. Its higher fat content also makes it more stable when heated, preventing it from curdling as easily in hot dishes.
Who it is for
Home cooks and professional chefs alike appreciate its quality and versatility.
How to keep the rest
After opening, store the remaining cultured cream in its original container in the refrigerator. Ensure the lid is sealed tightly to maintain freshness. It is best used within a few days of opening to enjoy its optimal flavor and texture.