Yes, sour cream is cultured.
Sour cream, also known as cultured cream, is made through the process of fermentation. This involves adding specific bacteria cultures to high-pasteurized cream, which typically contains 18–20% fat. These cultures ferment the cream, producing lactic acid, which thickens the cream and gives it its characteristic sour taste. The cream is often homogenized at a low temperature after pasteurization, which aids in the formation of homogenization clusters and contributes to the final texture. Aromatic starter cultures are typically used.
