Difference between sour cream and yogurt

Both acid and cream are the two types of dairy products, which differ from each other as yogurt is made by fermenting milk, while sour cream is made by fermenting dairy cream. The fermentation process leads to the formation of dozens of dairy products. It’s hard to tell the difference between these two dairy products, just by looking, the pleasant acidity of sour cream along with some added viscosity makes it distinguishable from other dairy products.

Comparative chart

What is sour cream?

Sour cream is dairy products that are now largely prepared on a commercial scale. It is not as old as the other dairy products, but its use in conjunction with snacks today has made it quite popular. The sauces are delicious and the spreads are some of the products that are made with sour cream as the main ingredient. It can be clearly seen that all the products mentioned above are sour in taste; so is sour cream. The name of this dairy product itself speaks to the taste, but many food experts value it for its pleasant tangy taste that works as a perfect pairing alongside a snack. Apart from this, sour cream is also used as the main ingredient in Eastern European dishes. The spicy and pleasant behavior that is sometimes a little bitter depends on the requirement after acidity is obtained by fermenting the cream. The fermentation process, for the preparation of sour cream, is called the “sour” process. This process can take place both naturally and also by deliberately exposing the cream to bacteria. In the natural process, the unpasteurized cream is left uncovered. Over time, bacteria within the cream itself continue the fermentation process, causing the cream to “bitter” and thicken. The thick sour cream that we get after this process is sour cream. As this dairy product has become exponentially popular, to meet demand, sour cream is prepared from pasteurized cream on a commercial scale.

Yogurt is one of the most popular fermented dairy products; It has been produced for at least 4,500 years. What makes it popular is that it is highly nutritious and can be combined with many other food preparation ingredients. It will be pertinent to mention here that yogurt is even used as an essential ingredient in both typical Asian and Chinese dishes. It can be used as an aperitif and also in drinks such as smoothies. It is often classified as the cold dish, as it is recommended to use it cold for the best flavor when served alone. In the different dishes, it is poured in its original form instead of chilling it before. The process of making yogurt is quite similar, both at home and in commercial units. Yogurt is prepared by fermenting the milk by introducing the bacterial culture into the milk. The bacteria used in this fermentation process are quite different from those used in the production of different dairy products. Unlike others after milk fermentation, no repaster is required. The product we got from here is simply yogurt. In this process, bacteria such as Lactobacillus bugaricus, Lactobacillus helveticus and Lactobacillus lactis are used for the fermentation process. Yogurt is consumed all over the world and its richness in protein, riboflavin, calcium, and vitamin B6 did. The product we got from here is simply yogurt. In this process, bacteria such as Lactobacillus bugaricus, Lactobacillus helveticus and Lactobacillus lactis are used for the fermentation process. Yogurt is consumed all over the world and its richness in protein, riboflavin, calcium and vitamin B6 did. The product we got from here is simply yogurt. In this process, bacteria such as Lactobacillus bugaricus, Lactobacillus helveticus and Lactobacillus lactis are used for the fermentation process. Yogurt is consumed all over the world and its richness in protein, riboflavin, calcium, and vitamin B6 did.

• Sour cream is made by fermenting cream, while yogurt is made by fermenting milk.
• Yogurt is high in nutritional content, while sour cream leads in fat content.
• In sour cream, the repasterization process is mandatory after the fermentation process. On the other hand, it is not necessary for the preparation of yogurt.
• Yogurt is more of the old dairy product, having been used for at least 4,500 years.
• Namely, bacteria like Lactobacillus bugaricus, Lactobacillus helveticus and Lactobacillus lactis are used for the fermentation process for the preparation of yogurt. Rather, bacteria such as Streptococcus diacetilactic, Streptococcus cremoris, and Leuconostoc citrvorum are used for the fermentation process that leads to the formation of sour cream.