What's Actually in Store-Bought Sour Cream? скачать в хорошем качестве

What's Actually in Store-Bought Sour Cream?

We invite you to subscribe to The Healthy Skillet where we focus on clear food decisions, better ingredients, and smarter cooking without extremes. Sour cream is not a single ingredient — it’s a structure. In this video, I compare three versions side by side: • Fermented cream cultured with live yogurt • Strained full-fat yogurt with apple cider vinegar • Store-bought sour cream formulated for consistency but with questionable ingredients Although they look similar, they behave differently in texture, heat, timing, and performance. I break down five key differences: *Texture *Structural thickening (protein vs fat vs stabilizers) *Heat behavior in cooking *Timing and development *Best use for baking, sauces, and toppings If you’ve ever had sour cream curdle in a sauce, fall flat in baking, or behave differently than expected, the method behind it is usually the reason. Understanding how sour cream thickens — whether through fermentation, protein concentration, or manufactured stabilization — allows you to choose intentionally rather than guess. That’s what we do here. The Healthy Skillet: Clear food decisions. Better ingredients. Smarter cooking. Ingredients Used • Heavy cream • Full-fat plain yogurt with live cultures • Apple cider vinegar • Store-bought full-fat sour cream with questionable ingredients #homemadesourcream #fermentedsourcream #strainedyogurtsourcream #proteinvsfatthickening #howsourcreambehavesinbaking #sourcreamheatstability #storeboughtvshomemadesourcream