Product Details: Our Sour Cream Flavored Powder is simply maltodextrin carrying a concentrated sour cream flavor. It's made "by liberating the fatty acids in fresh cream, then encapsulating into a water soluble powder by spray drying with maltodextrin." Add it to toppings, icings, frozen desserts, dessert mixes, sauces, soups, dips, and dressings for added richness and mouthfeel. We suggest mixing it with Buttermilk Powder to make a more ideal sour cream powder. It's shelf-stable, so no refrigeration is required.
Our Large Spice Jar (containing 3.53 ounces / 100 grams of product) is clear
plastic with a black
cap featuring a removable safety seal and two flip-top openings, one large enough
for a measuring spoon and the other with sprinkle holes.
Ingredients: maltodextrin, natural sour cream flavor. Contains milk. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts:
Click here for data per 100 grams (not per serving).
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.36 pounds / 1 pound ≈ approx. 2.78 cups
Shelf Life: 1.5 years. 3+ Years when stored at room temperature or below in an air-tight container out of direct light.
We use this to make our: Sour Cream and Onion Seasoning, Loaded Potato Popcorn Seasoning, and Loaded Baked Potato Dip Mix.
Cannot be reconstituted to make sour cream.
~~~~~~~~~~~~~
Recipe: Sour Cream Cheese Sauce
This versatile warm sauce can be used to top meat and poultry, vegetables, potatoes, and even nachos. Just switch around the variables to match your needs (see below for suggestions).
1 1/2 cups chicken, beef, or vegetable broth
1/4 cup cold water or broth
3 Tbls. corn starch
2 Tbls. juice from a jar of jalapenos, vinegar, or lemon juice
1/4 cup sour cream flavored powder
8 oz. shredded Monterrey jack, pepper jack, or cheddar cheese
2 Tbls. chopped jalapenos OR 1 tsp. chopped, fresh herbs (optional)
~ In a small/medium saucepan, heat 1 1/2 cups broth to boiling. Reduce heat to medium-low.
~ Whisk together 1/4 cup water or broth and corn starch, then pour into saucepan along with remaining ingredients.
~ Cook, stirring often, until cheese had melted and sauce has thickened.
~ Season with salt and pepper to taste.
Perfect combinations:
Nachos: Chicken or vegetable broth + jalapeno juice + any recommended cheese + jalapenos
Potatoes: Chicken or vegetable broth + white vinegar + any recommended cheese + chives or dill
Red Meat: Beef Broth + red wine vinegar + cheddar + rosemary
Chicken, Seafood or Steamed Vegetables: Chicken or vegetable broth + lemon juice + white cheddar + dill
~~~~~~~~~~~~~
Recipe: Sour Cream & Chive Mashed Potatoes
Packed with savory flavor, this side doesn't even need gravy!
2 cups water
1 Tbls. broth mix or bouillon (your choice of type; we like chicken or vegetable)
2.5 Lbs. potatoes, peeled and cut into 1" pieces (about 6 cups)
2 Tbls. sour cream flavored powder
1 tsp. dry chive flakes OR 2 tsp. chopped fresh chives (optional)
1/4 cup butter or margarine
~ In a 3-quart saucepan over medium-high heat, mix together water and broth mix.
~ Add potatoes to pan and heat to boiling. Cover and continue cooking, stirring occasionally, until potatoes are tender, about 10 minutes.
~ Remove from heat and drain the potatoes, reserving the broth.
~ Whisk together 3/4 cup of reserved broth with the sour cream powder and chives. Mash this mixture with the potatoes and butter, adding more reserved broth as needed to reach desired consistency.
~ Season with salt and pepper to taste.
