What consistency should sour cream have?

Sour cream should ideally have a consistency that is thick and creamy, somewhat reminiscent of yogurt. This thickness is important because it allows sour cream to hold its shape when used in various culinary applications. It can be spread, dolloped, or used as a thickening agent in sauces and dressings without running or becoming too fluid.

In contrast to the other options, if sour cream were like pancake batter, it would still maintain a level of thickness that allows it to be easily spooned and maintains its form. The other options suggest consistencies that are undesirable for sour cream. Fluidity like water would make it too thin and not suitable for most recipes, while a chunky texture like cottage cheese would indicate spoilage or a failure to achieve the right emulsion. Thus, the thick yet smooth consistency similar to yogurt is what defines standard sour cream.