Why Isn't Sour Cream Considered a Cheese – Explained

Introduction

When it comes to dairy products, few are as unique and versatile as sour cream. Many wonder why it isn’t classified as cheese, given that both are made from milk. In this article, we'll dive into the details of what cheese is, how it's made, and why sour cream, despite its creamy profile, isn't considered a cheese.

What is Cheese?

Definition and Process: Cheese is defined as a dairy product that is formed through the coagulation of the protein casein in milk. This process transforms the liquid milk into a semi-solid form, which can then be aged, flavored, and used in a myriad of culinary applications. Casein, one of the main proteins found in milk, is the key ingredient in this process. When the proteins in milk coagulate, they form a solid piece that we know as cheese.

Components of Milk

Milk Contains Three Parts: Milk is composed of three main components: cream, casein, and whey. The cream is the fatty lactose-filled substance seen on the top of milk, while the whey is the watery portion. Casein, the main protein in milk, is responsible for the coagulation process necessary for cheese making. When these components are altered, the resulting product changes significantly.

The Process of Cheese Making

Coagulation and Formation: In the process of making cheese, milk is first treated with rennet or other acidifying agents to cause the protein to coagulate. Once coagulated, the curds (solid pieces of coagulated milk) and whey (liquid) are separated. The curds are then processed and aged to create the cheese we know and love, with variations in flavor, texture, and consistency depending on the type of cheese.

How Sour Cream Is Made

Preparing Sour Cream: Sour cream is primarily made from the cream fraction of milk. This cream is subjected to fermentation with lactic acid bacteria, which gives it its tangy flavor and thicker consistency. Unlike cheese, sour cream is not coagulated to form a solid piece; instead, it remains in a liquid or semi-liquid state. The bacteria in sour cream help preserve it, extending its shelf life and adding unique flavor notes.

The Key Difference Between Cheese and Sour Cream

Coagulation vs. Fermentation: The core difference between cheese and sour cream lies in the coagulation process. Cheese requires the coagulation of casein to form a solid product, while sour cream remains a liquid or semi-liquid form due to fermentation. Even though both products undergo some form of alteration, the fundamental nature of cheese remains coagulated, whereas sour cream is not.

Conclusion

Understanding why sour cream isn't considered cheese comes down to the fundamental differences in their production processes. Cheese requires the coagulation of casein to form a solid, while sour cream remains a liquid or semi-liquid due to fermentation. Both are delicious and have unique places in our culinary world, but their classification as either a cheese or a sour cream depends on the process by which they are produced.

Frequently Asked Questions

What is the main protein in milk that makes cheese?

The main protein in milk that makes cheese is casein, which coagulates under the right conditions to form a solid mass.

Can you make cheese without rennet?

Yes, you can make cheese without rennet using citric acid, vinegar, or lemon juice, among other acidifying agents.

How is sour cream different from yogurt?

Sour cream is made from cream and involves fermentation, while yogurt is made from milk and also involves fermentation, but starts with live cultures of bacteria. Sour cream has a tangier taste and a smoother texture compared to yogurt.