Sour cream is a popular dairy product often used in both sweet and savoury dishes. Like any other dairy product, it contains milk sugar, also known as lactose, unless this has been removed to create a lactose-free version.
Lactose-free sour cream is just as delicious, versatile, and tasty as the regular one and can thus be used in similar ways.
How much lactose does sour cream have?
Regular sour cream contains about 2-4 grams of lactose per 100 grams. However, the lactose content can vary depending on the brand and manufacturing process, so you should always check the label if you need to know the exact amount.
Does sour cream have the same lactose content as crème fraiche?
Both sour cream and crème fraiche belong to the family of fermented dairy, yet the nuances in their lactose content, taste, and texture set them distinctly apart.
At first glance, the lactose content may seem somewhat similar: crème fraiche contains 2-3 grams per 100 grams, while sour cream has about 2-4 grams. But it's the other attributes that emphasise their differences. Crème fraiche, with its slightly lesser lactose, provides a distinctly milder flavour paired with a creamier, more luxurious texture.
The distinctions arise primarily from their production techniques. Making sour cream involves the introduction of lactic acid bacteria to pasteurised cream that generally has a fat content of 18-20 %.
The bacteria's role is crucial; it metabolises the lactose, converting it to lactic acid. This is what gives sour cream its well-recognised tang. Also, the specific strains of bacteria chosen as well as the duration of fermentation can subtly alter its taste, texture, and yes, even its lactose content.
In contrast, crème fraiche is made by adding a starter culture to a richer double cream that boasts a higher fat content of 30-40 %. This cream is fermented at cooler temperatures and for longer periods than sour cream. Such conditions account for crème fraiche's subdued flavour profile and its marginally reduced lactose content.
Does sour cream contain more lactose than milk?
Sour cream has a lower lactose content than milk, although it might depend on the type of milk. Whole milk typically contains around 4.8-5.2 grams of lactose per 100 grams, whereas sour cream has about 2-4 grams.
However, the lactose in sour cream vs milk can vary greatly depending on the brand, production method, type of milk (for example, cow's milk vs goat's milk), and duration of fermentation. In the diverse landscape of dairy products, specific processing and fermentation methods come into play, influencing their lactose content.
Sour cream undergoes a fermentation process, whereas milk retains most of its natural composition. This distinction can result in varied lactose levels, so remember to check the labels to be sure about the exact values.
How lactose-free sour cream is made
The process begins by treating regular cream with lactase, an enzyme that breaks down lactose into simpler sugars: glucose and galactose, making the cream lactose-free.
After that, lactic acid bacteria are added, which gets the fermentation process going.During fermentation, the bacteria predominately produce lactic acid. This lactic acid is integral in bestowing the cream with its distinguishing tangy flavour and inducing it to thicken – in other words, transforming it into sour cream. There may also be the production of minor byproducts like CO2, which can influence the overall taste and texture.
Once the desired level of sourness and thickness is achieved, the product is refrigerated to halt the fermentation process. The result is a rich, tangy, lactose-free sour cream that is ready for your favourite recipes.
Note that the main difference between making regular and lactose-free sour cream lies in the milk or cream used as the base. The process of making both types is, to some extent, the same, but the base product is different.
Sour cream is traditionally made with cream that contains lactose, but its lactose-free counterpart undergoes an additional step where it is either made from lactose-free milk products or treated with lactase enzymes. Treating it with lactase breaks down the lactose into simpler sugars, ensuring that the final product is devoid of lactose.
Does lactose-free sour cream taste the same?
The lactose-free version can be used interchangeably with its regular counterpart in most recipes, providing the same creamy texture and tangy flavour. Whether you are whipping up a creamy pasta sauce, creating a decadent dessert, or simply dolloping it on your favourite dish, lactose-free sour cream is here to elevate your meals with the same good flavour.
If you want to check out other lactose-free dairy options, we have got you covered. A favourite across the line is, without a doubt, different lactose-free cheese types.
Another popular and often-used dairy product is milk. You can read about it in our article 'What is lactose-free milk?'. And, if you are interested in more than dairy, check out our article about foods without lactose, talking about everyday favourites from chocolate and bread to fruits and vegetables.
