Articles Tagged with ''sour cream''

The consumer appeal of cultured dairy products is strong given the number of products and product diversity available today. 

Breakstone’s announced a back-to-school partnership with Dash, offering consumers easy egg bite recipes that can be made in less than 10 minutes. Using Breakstone’s 2% lowfat cottage cheese and the Dash Egg Bite Maker, busy families can start their day with a delicious and convenient breakfast option, the company says.  

Congratulations to Gary Gosda, far right, from Lake Country Dairy/Schuman Cheese in Turtle Lake, Wis., who received the prestigious title of Grand Master Cheesemaker for Cello Maple Mascarpone at the Wisconsin State Fair held  August 1-11 at Wisconsin State Fair Park in West Allis, Wis.

Sour cream is a cultured product that doesn’t get a lot of press. It is also a dairy product that we often take for granted because we think it is limited to very traditional uses, such as baked potato topping, or served with chili, tacos, and a base for dips. 

It’s the age of cottage cheese. At first glance, it may sound like an exaggeration, but it’s not. TikTok has sent cottage cheese sales to the moon with sales of $1.33B. While private-label is still No. 1, brands like Daisy and Breakstone's are doing well. 

According to the office of Iowa Gov. Kim Reynolds, demand for the company’s products has created the need for an additional manufacturing facility, slated to be 750,000 square feet.

With 25% milkfat, it’s a rich and creamy sour cream. 

The cultured dairy product sector is becoming increasingly dynamic.

Elmhurst’s Sour Cream is crafted with oatmilk, hemp protein and minimal ingredients without any added gums or filler ingredients and emulsifiers, zero sodium, and no cholesterol. 

In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use.