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Sour Cream

Cultured sour cream, which is the more common type, is soured and thickened by adding lactic acid bacteria to pasteurized cream of which contains at least 18 percent milk fat. I recommend fat-free Sour Cream or Fat Free Greek Yogurt.

Sour Cream


  • Vitamin D
  • Calcium
  • Riboflavin
  • Vitamin K
  • Iodine
  • Vitamin B12
  • Vitamin A

Health Benefits:

  • Excellent source of high-quality protein
  • Maintains strong bones
  • Promotes cardiovascular health
  • Increases energy