Sour Cream

Sour cream may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Although its precise origins are unclear, the practice of letting fresh cream sour and thicken through fermentation has been practiced in Asia and Europe since ancient times. Today, commercial sour cream is made by purposefully introducing certain strains of bacteria into pasteurized cream, and the ingredient has gained popularity far beyond its native regions.

Yes. Sour cream offers lots of fat and energy to help fuel baby’s rapid growth and neurodevelopment. Its fat content also helps optimize the absorption of certain nutrients in other foods, such as vitamins A, D, E, and K, making it an excellent pairing with fruits and vegetables. Sour cream also offers a touch of calcium, zinc, and choline to support bone health, immunity, brain development, and more. Lastly, some types of sour cream have probiotics to help bolster baby’s developing gut microbiome and digestive health. 

If available, opt for full-fat (whole milk) sour cream, as babies need lots of fat at this age to support cell structure, metabolism, brain, gut, immune, and nervous system development.

Yes. Sour cream is often made from cow’s milk, which is classified as a Global Priority Allergen by the World Health Organization. It is an especially common food allergen in young children, accounting for about one-fifth of all childhood food allergies. Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6, and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals.

Milk is a common cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. This is termed acute FPIES. Left untreated, the reaction can result in significant dehydration. When milk is in the diet regularly, FPIES can present as reflux, weight loss, and failure to thrive - this is termed chronic FPIES. Symptoms generally improve with elimination of milk from the baby’s diet. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the time a child has reached 3-5 years of age.

Lactose intolerance, which is when the body has a hard time processing lactose, the sugar that is naturally present in milk, can sometimes be mistaken for an allergy, as it can result in bloating, gas, diarrhea, nausea, and other discomfort. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), some good news: for some, sour cream, in small amounts, can be better tolerated than regular milk because it has lower lactose content than milk. For those who are highly sensitive to lactose, sour cream may not be tolerated. Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance, and know there are many lactose-free dairy foods available.

If you suspect baby may be allergic to milk, consult an allergist before introducing dairy products like sour cream. Based on a baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce cheese in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals. If you have already introduced milk and ruled out an allergy, sour cream can be introduced as desired, without any need to start small and build up over time.

No. Sour cream presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve sour cream in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

None! Put solid food directly on baby’s tray, plate, or bowl, then let baby explore with their hands. If you like, keep a baby spoon or fork nearby to help familiarize the child with utensils, but the skills to use them are not expected until early toddlerhood.

It’s flexible. Generally speaking, bring baby to the table at least once per day between 6 and 7 months of age, twice per day between 8 and 9 months of age, and 3 times per day starting at around 10 months of age. See our sample feeding schedules for details.