Sour Cream Tips and Hints
• Although sealed sour cream may be stored up to two weeks beyond the sell-by date, it will lose flavor as it ages.• Sour cream should always be kept refrigerated.
• Do not use the carton as a serving container. Remove what you need and return the carton to the refrigerator immediately.
• You may notice some liquid separation in sour cream after opening. You can either pour off the liquid or stir it back in.
• Pink or green scum is an indicator of spoilage. Toss it out.
• Before adding to any hot liquid, bring sour cream to room temperature.
• Sour cream used as a thickener for hot sauces can easily curdle if the temperature is too high. Remove the food from the heat before stirring in the sour cream or add it during a very low simmer.
• Add 1 tablespoon of flour to 1/2 cup of sour cream used as a thickener to discourage curdling.
• Sour cream is not a candidate for freezing because it separates when thawed.
• Homemade Sour Cream Recipe
More about Sour Cream:
• Sour Cream Tips and Hints• Sour Cream Equivalents and Substitutions
• What is sour cream?
• Sour Cream Recipes
Sour Cream Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | Baking by Flavor |
| • | The Buttercup Bake Shop Cookbook |
| • | How to Be a Domestic Goddess |
| • | CookWise |
| • | More Cookbooks |
