This article is centered around cream that has undergone a metamorphosis, brought about by the natural action of lactic acid bacteria or by the deliberate introduction of an acidic element. When preparing baked items like cakes, cookies, and pancakes, it is generally recommended to employ naturally soured milk or cream. Conversely, commercially soured cream, known for its velvety, dense, and opulent consistency, is predominantly used as an accompaniment to main dishes that incorporate meat, vegetables, and the like.