Properly cultured, full-fat, no stabilisers. The sour cream you grew up with — before sour cream got industrial and started tasting like mayo with attitude.
Industrial sour cream is full of stabilisers — guar gum, locust bean gum, modified starch. They make it shelf-stable. They also make it taste like spreadable nothing.
Ours is what sour cream is supposed to be: cream + culture, given time. Tangy. Properly thick. Set, not whipped. The kind that holds shape on a baked potato and disappears into a stroganoff.
Made the same week you'll eat it. Sold in 200g recycled glass jars. Worth the extra two dollars.
That's the whole list. No stabilisers, no thickeners.
1kg pots available on trade order.
Keep refrigerated. Best within 7 days of opening.
Sour cream is the cold-side dairy — finished dishes, dips, dressings, toppings. Reach for crème fraîche if you need it hot.
| Sour Cream | Crème Fraîche | |
|---|---|---|
| Fat | ~20% | 35% |
| Heat-stable? | No — add off the heat | Yes — won't break in a pan |
| Texture | Thicker, more set | Glossy, supple, foldable |
| Best for | Dips, dressings, toppings, baked potatoes | Pasta, sauces, galettes, bakes |
| Tang | Pronounced, bright | Subtle, nutty |
Caramelised onion, chives, sour cream, a squeeze of lemon. Crisps optional. Beats anything in a tub.
The trick your grandmother knew. Sour cream replaces some of the butter; the crumb stays tender for days.
Hot potato, cold sour cream, chives, sea salt, more cracked pepper than you think. A solved problem.
S$9.98 a jar, in eleven Little Farms locations and on RedMart.