I've tried so many different sour creams over the years, and Daisy is by far the best!!! The creamy texture and mildly sour taste add such a welcome cool tang to dips, potatoes, dressings, and above all....Mexican Food. I love adding sour cream to baking such as scones and cheesecakes and Daisy is the product I reach for every time.

Daisy really makes the best dairy products, the gold standard really - I've been long waiting for Sam's to get thier cottage cheese as it is just cottage cheese without a bunch of unnecessary extra ingredients in it… for now I buy elsewhere but I never skip this big size sour cream at Sam's!!

The only Sour Cream I will buy. Best Taste, Best Quality. And the 3 lb tub. has enough to add to all my favorite recipes. from cooking dinner to making snacks and dressings. My family and I Love Daisy sour cream. we have tried all of the cheaper store brands %26 nothing compares to Daisy. Love it!!!

I use this sour cream to make my famous sour cream chicken enchilidas. They are a family favorite!! I love the texture and overall quality of this product

This is my favorite sour cream at a really great price. It's a big boy container, and I'm only cooking for 2 most of the time. But I find a way to use it in cooking, baking, dips, etc. It's a very versatile product.

This is my favorite sour cream. It beats all of the other varieties. Sometimes it's so good. I'll just eat some with a spoon. I did buy this to help make Paula's corn casserole, which is delicious.

I love buying the large sour cream container at Sam's. We go through a lot of sour cream in our house so having this option helps our budget. Its a better deal to buy the name brand Daisy than to go to Walmart and buy Best Choice.

It’s sour cream! I use it in my chix flautas! Get a rotisserie chix, a large bowl and debone it and shred the entire chix. Then add a cup of sour cream, 4 or 5 Chipotle peppers with adobo sauce (the cone in a small can) I make sur I dice small. Then mix well adding more or less of either sour cream or chipotles. 2. fry a few tortys in Olive Oil (from Trader Joes’s) just to soften them so you can roll them later. 3. Fill the corn torty with 2 Tablespoons of chipotle chix mixture. Use a toothpick to secure and keep torty from opening during frying process. 3. Heat Olive Oil or lard at 350* in a skillet 4. Place each rolled up torty into hot grease and fry till golden brown. Usually about four or five at a time. Less if you’re a beginner. (You don’t want to burn the flautas so adjust the heat if necessary throughout the frying process) 5. Place cooked flautas on plate lined with paper towels. 6. Serve two or three per person with a huge dollop of sour cream and BON APPETIT! Optional. Sometimes if I gave leftover flautas I make these flautas into enchiladas! The sauce I make is: 1/4 c Olive oil; 1/4 c A/P flour, stir for three minutes to cook off the flour, add salt to taste…I use Celtic Salt because it has 82 minerals that table salt lacks and this salt helps keep you hydrated and leg cramp free. Add 3 +- Tablespoons Red Chili Powder, stir well. I use a whisk. Then slowly add good quality bottled water into the skillet and make a Rou. Might be about a whole 16.9 oz bottle of water depending on how dry the flour is. Just remember to pour the water in a little at a time while whisking the sauce into the thickness you like the sauce to be. Always taste before adding salt or chili powder to the sauce. Sometimes I’ll add a 1/4 teaspoon of Ground Cumin, 1/4 teaspoon oregano, and 1/4 teaspoon Cyanne pepper, sprinkle paprika for flavor. BON apetite!

You can truly taste the difference in purity. Daisy Pure and Natural Sour Cream has been our go-to for years because it’s exactly what sour cream should be, just cultured cream and nothing else. The texture is rich, smooth, and creamy, and the flavor is perfectly balanced without that artificial tang some brands have. It works beautifully for everything from baked potatoes to dips, sauces, and even baking recipes. I really appreciate that it’s free of all the extra additives and preservatives most others sneak in. It just feels good knowing it’s clean and natural. My helpful tip: give it a gentle stir before using to keep that silky texture consistent from top to bottom.

For some unknown reason, I cannot taste this brand of sour cream. I’ve tried it a few times and it has the right texture, thick and creamy, but to me it tastes almost sweet. I wouldn’t want to use it by itself, say on a baked potato. So I will use it for cooking and baking. I emphasize that this is just my experience, and other people may find it perfectly delicious.