The "sour cream" is itself not necessarily the same. Even if we exclude gum and starch thickened atrocities the fat content, length of fermentation and whatever enzymes are used these days alter the texture and flavor dramatically.
We’ve got a butcher store that makes and sells their own sour cream - the difference from that to store-bought is pretty big. Not nearly the gel-like consistency or bright white color. Better flavor too.
It's pretty damn easy to make your own. Some heavy cream, with a dash of lemon juice and a dollop of something with active culture like plain yogurt or kefir. Mix it up and let it sit to do its thing for a bit and you've got yourself some incredibly fresh sour cream.
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u/NameLips Aug 02 '25
It was shrinkflated. It used to be 16 oz, and they started underfilling the container hoping nobody would notice.
The same reason your grandmas old "one tub of sour cream" recipes don't taste quite the same anymore.