We propose two types of sour cream. The sweet-sour cream with homogeneous, fluid appearance and consistency, white or yellowish white (depending on season), and content of 50% fats.
The sweet taste and smell and the specific flavour of fresh sour cream is recognised by any gourmand. The fermented sour cream with cultures selected from specific lactic bacteria, homogenous and viscous, has a content of minimum 30% fats, while the pleasant slightly sourish taste and smell is specific to lactic fermentation.
It is quite good for enriching delicious meals!