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A dairy mixture of curd cheese and sour cream in roughly equal proportions, providing protein and fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Curd cheese and sour cream mixture (15 g) has 23 calories. That works out to 152 calories per 100 g. It contains 0.5 g of carbs, 1 g of protein, 1.8 g of fat and 0 g of fiber. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
23
KCAL / 15G
Carbs
0.5g
· 0% DV
Protein
1g
· 2% DV
Fat
1.8g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 18% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 23 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 1.14 g | 6% |
| Trans fat | 0.06 g | |
| Sodium | 41 mg | 2% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 23 kcal |
| 1 teaspoon (small) | 5 g | 8 kcal |
| 1 ounce (medium) | 28 g | 43 kcal |
| 2 tablespoon (large) | 30 g | 46 kcal |
| 0.25 cup (medium) | 60 g | 91 kcal |
| 100 g | 100 g | 152 kcal |
| 1 serving (medium) | 100 g | 152 kcal |
| ½ cup (large) | 120 g | 182 kcal |
Calculated from 152 calories per 100 g.
Curd cheese and sour cream mixture combines mild, slightly grainy curd cheese with the tangy, creamy texture of sour cream. The two are commonly mixed in roughly equal proportions, making a spread or topping that can be served savory or sweet.
Mix curd cheese and sour cream in a bowl until combined, then adjust the texture with a little more sour cream if needed. For a smoother spread, mash the curds with a fork or briefly whisk the mixture.
Serve curd cheese and sour cream mixture as a spread on bread or toast, a topping for baked potatoes, or a dip with raw vegetables. Fresh herbs, black pepper, or chopped chives add a savory finish.
Yes, curd cheese and sour cream mixture works well as a dip for vegetables, crackers, or potato wedges. Stir it until evenly combined and add herbs or seasoning; if it is too thick, loosen it with a small spoonful of sour cream.
Yes, curd cheese and sour cream mixture can be added to savory fillings or warm dishes, but avoid boiling it. High heat may cause the sour cream to separate and the curds to become firmer, so stir it in near the end of cooking.
Yes, curd cheese and sour cream mixture can replace sour cream as a topping or in dips when a thicker, more textured result is acceptable. It is less suitable when a recipe relies on smooth sour cream for its texture or baking chemistry.
Yes, curd cheese and sour cream mixture makes a creamy, tangy topping for a baked potato. Add it after baking rather than before, then finish with herbs or pepper so the mixture does not split in the oven.
Keep curd cheese and sour cream mixture in a clean, covered container in the refrigerator, and return it promptly after serving. Discard it if you notice mold, an unusual smell, or a change in appearance; do not taste it to check.
Freezing curd cheese and sour cream mixture is not recommended for best texture. Thawing can make the sour cream separate and leave the curd cheese dry or grainy, so mix a fresh batch when you need it.
Yes, curd cheese and sour cream mixture can be served with fruit or a little honey as a simple sweet snack. Its tangy flavor and curdy texture remain noticeable, so it will not taste like a smooth dessert cream.
Vitamins
B12
0.08µg · 3% DV
B2
0.03mg · 2% DV
Vitamin A
15.75µg · 2% DV
Biotin
0.32µg · 1% DV
Minerals
Phosphorus
20mg · 3% DV
Sodium
41mg · 2% DV
Selenium
0.83µg · 2% DV
Iodine
2.1µg · 1% DV
Potassium ⭐
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 23 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Curd cheese and sour cream mixture combines mild, fresh lor cheese—a soft, curd-like Turkish cheese—with tangy sour cream. It is a simple dairy mixture rather than a single, region-specific prepared dish. The lor gives it a slightly grainy softness, while the sour cream makes it creamy and spreadable; the overall taste is mild with a gentle tang.
In Turkey, you can serve it at breakfast on bread, use it in a sandwich, or offer it as a dip with crackers or sliced vegetables. Fresh herbs such as dill or parsley make an easy addition. It provides both protein and fat, with 6.8 g of protein per 100 g. For a lighter, less rich mixture, use more lor and less sour cream.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.14g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.