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Love Knudsen sour cream, was my go to choice back when we lived in California, then we moved to Wyoming and to my surprise there is no Knudsen out here.
The local restaurant supply sells Daisy and the sour cream from a local dairy. So that must be what the restaurants are using, one or the other of those.
In the Mexican restaurants, the sour cream is thinned down until it can be used in a squirt bottle. I'm guessing that they thin it with milk.
I suggest that you ask your waitress what they are using. Waitresses can be surprisingly candid about how the food is made.
The local restaurant supply sells Daisy and the sour cream from a local dairy. So that must be what the restaurants are using, one or the other of those.
In the Mexican restaurants, the sour cream is thinned down until it can be used in a squirt bottle. I'm guessing that they thin it with milk.
I suggest that you ask your waitress what they are using. Waitresses can be surprisingly candid about how the food is made.
Or they are using Mexican crema which is a lot thinner than most American sour creams (and tastier).
I prefer Fage full fat yogurt to any sour cream I’ve ever had. I eat this in moderation, because it is, you know, 5% fat. But it tops a savory dish very well, and is delish mixed with a little jam eaten on its own. I don’t know why it would not top a baked potato as well.
I prefer Fage full fat yogurt to any sour cream I’ve ever had. I eat this in moderation, because it is, you know, 5% fat. But it tops a savory dish very well, and is delish mixed with a little jam eaten on its own. I don’t know why it would not top a baked potato as well.
Chocolate is tasty too, but nether chocolate nor yogurt is sour cream.
Because it's not hard to make a bulk and many restaurants either make their own or buy from a local dairy distributor that isn't the supermarket brands. I'm sure lots of farmer's market and creameries sell sour cream, yogurts, and milk to local restaurants.
I worked in restaurants for 18 years of my life, all independently owned except for one. Daisy was the typical brand followed by what-ever distributor brand (namely SYSCO).
I don't know of any restaurant that makes their own real sour cream and if some do I would bet good money they won't for much longer. Some might just be mixing heavy cream with butter milk and calling it a day.
Some restaurants use crema (Mexican) or a European-style sheep or goat yogurt.
Yes, restaurants can get local dairy direct from the farms. Sadly, most don't, but it really depends on the restaurant. The more "American" the clientele, the more they will prefer the generic stuff you can get everywhere.
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