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
Culinary uses include topping for soups and stews, stirring into sauces, dips, and dressings, and as a
Storage and nutrition: Hapukoor should be refrigerated and kept tightly closed, with consumption within several days