What Makes a Great Tasting Light Sour Cream?

Light sour cream contains all the savory flavor of its fattier friend, but without the damage to your waistline. Our judges set out to determine which light sour cream was the best, and Daisy Light Sour Cream came in at the top of the heap.  A high quality light sour cream’s intensity should not be overwhelmed by other dairy notes like cheese, milk or yogurt. There should be no earthy/musty or spoiled milk notes. The texture of the sour cream should be smooth, creamy and rich. There may be some gloppy-ness, but the sour cream should not be overly stiff or thick. Some astringency is expected and there should ideally be some flavor in the finish. The sour cream should not be chalky. Sour should be the leading taste intensity, supported by low sweet and sour intensities. There should be no bitter.

The ChefsBest Tasting Process

After the certified Master Tasters at ChefsBest defined the ideal qualities of light sour cream, the blind taste test was administered. A statistical analysis of the results revealed that Daisy Light Sour Cream was the best tasting in the group. With the best consistency, flavors, texture and other attributes that chefs consider important, Daisy Light Sour Cream’s overall quality makes it worthy of the Best Taste Award. Also Judged: Knudsen/Breakstone Click here to see the Regular Sour Cream Winner.

Tasting terms

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.

  • chalky

    The tendency of some foods or ingredients to have a fine or powdery texture that clings to the mouth. Example: Antacid liquids and meal replacement drinks can have an unpleasant chalky texture.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • bitter

    One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.