Low fat imitation sour cream

A method for making a low fat milk product which resembles sour cream in appearance, texture and taste comprising the steps of:

• (a) admixing milk having a butterfat content of 0.7 to 7% by weight and a stabilizer;
• (b) heating said mixture to a temperature in the range of from about 150.degree. to 180.degree. F. (65.5.degree. to 82.2.degree. C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization;
• (c) admixing bakers cheese curd and the resultant milk-stabilizer mixture from step (b) to coat said bakers cheese curd therewith and to form a bakers cheese curd mixture, said bakers cheese comprising about 40 to 70% by weight of said mixture and the relative proportions of milk and bakers cheese curd being selected to provide a fat content in said product of less than about 2% by weight;
• (d) agitating said curd mixture to a substantially uniform and fluid consistency;
• (e) maintaining said curd mixture at a temperature in the range of 70.degree. to 130.degree. F. (21.1.degree. to 54.4.degree. C.) and adding thereto a lactic acid producing bacterial culture;
• (f) adding flavorants comprising at least one edible acid, lipase modified butterfat and starter distillate and a preservative at any time after step (b) and prior to step (g);
• and
• (g) homogenizing said bacterial culture, flavorant and preservative containing bakers cheese curd mixture at pressures in the range of 500 to 5000 psig (35.15 to 351.5 kg/cm.sup.2).