Sour cream is a cultured product, produced by fermentation. In
a sense, it’s “gone bad” in a very specific way. That doesn’t mean it can’t
spoil. It’s generally safe to use sour cream up to three weeks after the sell-by
date, as long as it’s stored, covered, in a refrigerator. If you notice an “off”
color or smell, or signs of mold (even just on the lid), it’s time to toss the
whole container out. I recently bought three pounds of sour cream, so using it before
it can walk out of the fridge on its own may take some effort. I’ve put baked
potatoes and chili on this week’s menu, and I have recipes for ranch dip and
strawberry ice cream that call for sour cream. Pancakes are a great way to use
sour cream, as a topping and in the batter. It’s also amazing in pie crust,
deviled eggs and chocolate cake.
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