from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Cream that has soured naturally by the action of lactic-acid bacteria, used in baking certain breads and cakes.
  • n. A smooth, thick, artificially soured cream, widely used as an ingredient in soups, salads, and various meat dishes.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Cream which has been treated with a benign bacterium to turn it slightly sour.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. artificially soured light cream


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