hapukoor

Hapukoor is the Estonian word for sour cream, a cultured dairy product produced by fermenting light cream with lactic acid bacteria. It has a smooth texture and a tangy, mildly sour flavor. Hapukoor is sold in several fat levels, from lighter varieties around 10–12% fat to standard full-fat versions around 18–20% fat, with higher-fat variants available in some markets. It is commonly used as a topping, ingredient, and cooking aid.

Production is usually from pasteurized cream inoculated with lactic acid cultures and allowed to ferment to a mild acidity, then cooled. Some products are stabilized with small amounts of thickening agents. Hapukoor differs from creme fraiche in acidity and fat content, and from yogurt in its base cream rather than milk.

Culinary uses include topping for soups and stews, stirring into sauces, dips, and dressings, and as a cooking ingredient in potato dishes, fish dishes, and certain baked goods. Its tanginess can brighten flavors, and its acidity can help tenderize or enrich sauces. It should be added at the end of cooking or tempered to avoid curdling when heated.

Storage and nutrition: Hapukoor should be refrigerated and kept tightly closed, with consumption within several days after opening. Nutritional content varies with fat level, but a typical 100 g portion provides about 100–150 kcal and 10–20 g of fat, along with protein and lactose.