Sour Cream vs. Yogurt
Main DifferenceBoth the sour and cream are the two types of dairy products, which are different from one and another as Yoghurt is prepared by fermenting the milk, whereas the sour cream is prepared by fermentation of the dairy cream. The process of fermentation leads to the formation of the dozens of the dairy products. It is difficult to differentiate it between both these milk products, just by seeing, the pleasant tangy taste of the sour cream along with some extra viscosity makes it differentiable from other dairy products.
Difference Between Sour Cream and Yogurt
Sour Cream vs. Yogurt
The sour cream is prepared by the fermentation of the cream, whereas the yogurt is prepared by fermenting the milk.
Sour Cream vs. Yogurt
The yogurt is high in the nutritional content, while the sour cream leads the fat content.
Sour Cream vs. Yogurt
In sour cream, the process of re-pasteurization is compulsory after the process of fermentation. On the other hand, it is not required for the preparation of yogurt.
Sour Cream vs. Yogurt
The yogurt is more of the old dairy product as it is used for at least 4,500 years.
Sour Cream vs. Yogurt
Namely the bacteria like Lactobacillus bugaricus, Lactobacillus helveticus, and Lactobacillus lactis are used for the fermentation process for yogurt preparation. Contrary to this, the bacteria like Streptococcus diacetilactic, Streptococcus cremoris, and Leuconostoc citrvorum are used for the fermentation process that leads to the formation of the sour cream.
Yogurtnoun
A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.
Yogurtnoun
Any similar product based on other substances (e.g. soy yogurt).
Yogurtnoun
a custard-like food made from curdled milk
Comparison Chart
| Sour Cream | Yogurt |
| Fermentation of the cream. | Fermentation of the Milk. |
| Nutritional Content | |
| High in fats. | Rich in protein, riboflavin, calcium and vitamin B6. |
| Re-pasteurization | |
| Compulsory. | Not required at all. |
| Bacteria used for fermentation | |
| Streptococcus diacetilactic, Streptococcus cremoris, and Leuconostoc citrovorum | Lactobacillus bugaricus, Lactobacillus helveticus, and Lactobacillus lactis |
What is Sour Cream?
Sour Cream is the dairy products that is now even prepared largely on the commercial scale. It is not as old as the other dairy products, but its usage alongside the snacks in modern day has made it quite popular. The dips relish, and spreads are few of the products which are made using sour cream as the main ingredient. It can be clearly observed that all the products mentioned above are tangy in taste; so is the sour cream. The name of this dairy product itself tells about the taste, but many of the food experts value it for its pleasant tangy taste which works as perfect combination alongside snack. Other than this, the sour cream is also used as the main ingredient in Eastern-European dishes. The tangy pleasant behavior which is sometimes a bit sour is according to the requirement after the acidity is obtained in it by fermenting the cream. The process of fermentation, for the preparation of the sour cream, is dubbed as the process of ‘souring.’ This process can take place in both ways, naturally and also by exposing the cream deliberately to the bacteria. In the natural process, the unpasteurized cream is left to expose itself. With the passage of time, the bacteria within the cream itself carries on the process of the fermentation and leads to the ‘souring’ and thickening of the cream. The thick and sour cream we get after this process is the sour cream. As this dairy product has gone popular exponentially, to meet the demand, the sour cream is prepared from the pasteurized cream at the commercial scale. The bacteria such as Streptococcus diacetilactic, Streptococcus cremoris, and Leuconostoc citrovorum are allowed to grow in the cream, and later the process of re-pasteurization is done to kill the bacteria, this leads to the formation of the sour cream.
What is Yogurt?
The yogurt is one of the most popular fermented dairy product; it is produced from at least 4,500 years. The thing which makes it popular is that it is highly nutritious and can be combined with many other ingredients from the preparation of the food. It will be pertinent to mention here that yogurt is even used as an essential ingredient both in the typical Asian and Chinese dishes. It can be used as a snack and in the drinks like milkshakes as well. It is often categorized as the cold dish as it is recommended to use it chilled for the better taste when served alone. In the different dishes, it is poured in the original form rather than cooling it down before. The process of preparing the yogurt is quite similar, both at home and at the commercial units. The yogurt is prepared by fermenting the milk by introducing the bacterial culture to the milk. The bacteria used in this fermentation process are quite the different from those used in the production of different dairy products. Unlike others after the fermentation of milk, no re-pasteurization is required. The product we got from here is simply yogurt. Bacteria like Lactobacillus bugaricus, Lactobacillus helveticus, and Lactobacillus lactis are used for the process of fermentation in this. The yogurt is consumed across the globe, and its richness in protein, riboflavin, calcium and vitamin B6 made it do so.
