Webster's New World College Dictionary Copyright © 2010 by Wiley Publishing, Inc., Cleveland, Ohio.
cream soured and thickened naturally or by adding a lactobacillus culture, for use in cooking, dressings, dips, etc.
Used by arrangement with John Wiley & Sons, Inc.
nounThe American Heritage® Dictionary of the English Language, 4th edition Copyright © 2010 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
- Cream that has soured naturally by the action of lactic-acid bacteria, used in baking certain breads and cakes.
- A smooth, thick, artificially soured cream, widely used as an ingredient in soups, salads, and various meat dishes.