Heat-treated sour cream with 24% fat from Naarmann in a 1 litre pack, gelatine free and vegetarian, made in Germany, for dips, toppings, sauces and baking.
Naarmann 24% Sour Cream comes in a dark grey carton with the red Naarmann band, Sour Cream in large white letters, a green strip reading heat-treated, 24% fat, a green gelatine free vegetarian badge and a Made in Germany flag. The serving suggestion shows a bowl of herb dip with tortilla chips and a baked potato. The side panel describes it as a fermented milk product with 24% fat, heat-treated, and lists sour cream, modified starch and thickening agents (pectin, carrageenan, guar gum); once opened it should be kept refrigerated and used within 2 to 3 days. A halal mark appears on the side. As general background, sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria, which sour and thicken it. Commonly, chefs use it for herb and garlic dips, as a topping for baked potatoes, nachos, chilli and potato pancakes, and to enrich stroganoff, soups and cakes. The photos show a chef spooning it over potato pancakes and bowls of dip on a board.
