Light sour cream is a popular dairy product made from cream that has been fermented by lactic acid bacteria, giving it a tangy flavor and slightly thicker consistency. This versatile ingredient is commonly used in cooking, baking, and as a topping or condiment for various dishes.

It all starts with Cultured Cream The secret to delivering the signature flavor in every Dollop of Daisy, is to start with only one ingredient: cultured cream.

Daisy is the perfect base to create creamy, fresh tasting dressings and sauces. The dynamic yet delicate flavor of Daisy Sour Cream helps carry and elevate the fresh herbs and spices that complete so many great dishes. Daisy Sour Cream is the secret ingredient to keep eggs moist, fluffy, and irresistible.

For over 100 years, Daisy Brand has been a family-owned and operated company committed to providing the freshest, highest quality dairy products. The company is headquartered in Dallas, Texas, with three state-of-the-art manufacturing facilities across the country.

Sour cream gets about 80% of its calories from fat, while light sour cream contains less fat than regular sour cream because it's made with half-and-half instead of cream. Nonfat sour cream is thickened with stabilizers.

A two-tablespoon serving of regular sour cream contains around 59 calories and 6 grams of total fat, about half of which is saturated fat. Light sour cream has around 40 calories and three grams of total fat. Fat-free sour cream provides around 22 calories and no fat, but slightly more carbohydrates.

Chicago It all started with a horse buggy and a fresh idea. For over five generations, we've crafted every dollop and every spoonful to be delicious and creamy. Family owned since our early days back in Chicago, you can count on us to keep things fresh in your fridge (and on your table) for years to come.

To make sour cream, you'll need three ingredients: Whole milk, cream, and distilled white vinegar or lemon juice. You can also use buttermilk in place of milk and cream.

More Moist and Flavorful Batters and Doughs Of course, sour cream can be used to enhance more than texture. It adds body and fermented flavor to these extra-flaky buttermilk biscuits and all five of our cornbread variations. We even throw it into sweet potato pancakes to offset the sweetness with some sour tang.

BEST SOUR CREAM USES AT HOME

• MAKE CREAMY SAVORY DISHES. Many savory dishes taste better when an element of dairy is added.
• USE IN SANDWICHES.
• MAKE SALAD DRESSINGS AND DIPS WITH THE BEST SOUR CREAM.
• ENHANCE BAKED GOODS.
• CREATE ICE CREAM OR SMOOTHIES.

The company has two production facilities in Texas and Arizona where both sour cream and cottage cheese products are produced.

Dallas has been home to Daisy brand's headquarters since the company relocated from Chicago in 1975.

Light sour cream is a popular dairy product made from cream that has been fermented by lactic acid bacteria, giving it a tangy flavor and slightly thicker consistency. This versatile ingredient is commonly used in cooking, baking, and as a topping or condiment for various dishes.

Nutrition. Commercial sour cream has 18-20 percent fat and has been treated with a lactic acid culture to add its characteristic tang. Light sour cream has 40 percent less fat because it is made from half-and-half. Nonfat sour cream is thickened with stabilizers.

Fat gives milk and sour cream its flavor. The higher the butterfat in sour cream e more flavorful the sour cream will be. Often low fat or non-fat versions will have additives that help to make the sour cream more congealed. The fermentation process in full-fat sour cream also tastes more sour.

The Daisy Brand was founded in 1917. Per Grocery.com, it began as a family business owned by Russian immigrants living in the United States, who used a horse and buggy to sell milk and other fresh dairy goods all around Chicago. In 1922, the company was able to upgrade and build its first factory.