Home cooks most often go for a middle value of 20–25% — the optimal balance of relatively low calories and a suitable consistency that works for both cold and hot dishes. The secret is that a low-fat mixture curdles under high temperatures. So if a sour cream recipe involves heat treatment, it's better to pick a "sufficient minimum."
For dressing vegetable salads and borscht, making quick sauces, and drizzling over potato pancakes, a low-fat mixture is plenty. Paste-thick sour cream — the kind "a spoon stands up in" — is what you need for whipping cream for cakes, making desserts, mousses, and fruit salads, for baking in the oven, and for braising meat, fish, and mushrooms.
How do you choose good sour cream?
- Pay attention to the shelf life — no more than two weeks if it is a natural cultured dairy product.
- The only ingredients should be cream and a starter culture; it's best to avoid packages labeled "sour cream product," "sour cream spread," and the like.
- Consistency also depends on separation, but it should always be uniform and moderately thick, even if the product has the lowest fat content. If a 15% product is as thick as a 40% one, it means the manufacturer used stabilizers or starch.
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