Sour cream is an indispensable kitchen ingredient that adds depth of flavor and texture to baked goods, soups and even savory dips. However, its storage must remain fresh and safe before use.
Foods requiring refrigeration should not remain out at room temperature for more than two hours before being refrigerated to avoid harmful bacteria from spreading, potentially leading to food poisoning.
Refrigeration
Geico Living states it’s best to store sour cream in the fridge as soon as it arrives home; perishable foods have the risk of spoilage when left sitting outside at temperatures between 40-140 degrees Fahrenheit for more than one hour without refrigeration.
Refrigeration may extend the shelf life of sour cream, but even so, its shelf life won’t last forever. Once it has turned rancid, it becomes an incubator for harmful bacteria which may cause food poisoning. If you notice that any sour cream has turned rancid, discard it immediately to avoid getting sick from eating it.
People often inquire as to whether sour cream can still be consumed if it has gone bad prior to its expiration date. While technically you could still eat it after expiration date has passed, if its texture has changed significantly or begun separating into layers of dense white sour cream and watery liquid then discard immediately.
Bear in mind that sour cream has a higher likelihood of spoilage when stored at room temperature than other dairy products, due to the cultures present within its formulation helping preserve it but also providing an ideal breeding ground for harmful bacteria and molds that thrive there.
Refrigerating sour cream provides protection from microorganisms for an extended period. In fact, two weeks post packaging date and even past its expiration date if sealed properly is typically enough time.
Make sure that when storing sour cream in the fridge, it has an airtight seal to prevent it from drying out and hardening over time. A mason jar with a tight-fitting lid works great; aluminum foil and a rubber band also work effectively for this purpose. Keep a spoon handy so that when necessary you can quickly stir more sour cream when needed for recipes.
Freezing
Sour cream is a versatile dairy product with multiple uses, from creating dips to adding an irresistibly tart taste to soup. Additionally, it can serve as the basis of sauces and baked goods, according to Livestrong. Packed with protein, calcium, phosphorus and selenium – Livestrong says sour cream boasts these essential minerals as well. However, like all food, if stored improperly it may spoil or turn rancid; to extend its freshness you can put it in the freezer!
Frozen sour cream will not go bad as quickly compared to its room temperature counterpart; in fact, it may remain edible for up to six months with proper storage in an airtight container or ice cube tray. A freezer bag also works just fine if these are unavailable – simply be sure to squeeze out any extra air from it and write down its date prior to sealing or portioning before freezing for best results.
Exposing sour cream for longer than two hours may result in harmful spoilage microorganisms proliferating within it, potentially posing food safety threats and leading to food poisoning if consumed; so it is crucial that perishable foods such as this are stored properly and eaten within their safe period of storage.
Sour cream stored in the fridge should remain fresh for approximately five days. To maximize its shelf life, it is best to place it at the back of the fridge away from any other foods; this will keep it colder for longer and reduce chances of it melting more quickly than items closer to its front.
Be mindful when refrigerating sour cream that its texture will change with freezing and thawing. It will become curdled upon thawing but remains safe to consume; to help it regain its original texture more quickly, add one teaspoon of corn starch.
Storing at Room Temperature
Store sour cream in the refrigerator as soon as you notice any foul odor or changes in color; otherwise bacteria and mold will quickly grow, leading to it spoiling and making you sick. To prevent this, always store it there! If this ever happens by accident, throw it out as soon as you detect a foul smell or change in color; otherwise throw out as soon as it spoils!
Sour cream is typically pasteurized, which destroys any harmful bacteria, but still has a finite shelf life; the expiration date on its package represents only when it can no longer be sold at stores – keeping it in the fridge will extend its shelf life even further.
Once opened, sour cream can last for approximately one week in the refrigerator before it begins to spoil. While its taste remains the same, its texture will likely change slightly to become slightly watery and less creamy – however this shouldn’t be a major concern when using it in recipes like soup or dessert dishes.
Refrigerator-stored sour cream should also be frozen to extend its shelf life. To do this, remove it from the refrigerator and transfer to an airtight freezer bag or container that allows an inch of headspace so the frozen product can expand when frozen. Label your bag or container with its date, before placing in the freezer.
Frozen sour cream allows the fat and water molecules to separate naturally, leading to an imbalance between its liquid-heavy top layer and a thicker base layer. While this natural process may be caused by overstirring or other sources in your fridge, an effective way of preventing this is using a plastic lid or aluminum foil as a makeshift seal around its container.
If you suspect a bad batch of sour cream, sniffing or tasting can help determine its quality. If it has an offensive smell or is green or yellow in hue, it should no longer be consumed and should be thrown away immediately. Also avoid eating anything with moldy smell, watery texture or bad flavor that has come into your kitchen.
Making Homemade Sour Cream
When making homemade sour cream from scratch, the ideal way to store it is in an airtight jar with a tight fitting lid. Set it out on the counter for between 12-24 hours for fermentation and thickening before refrigerating for up to one week in your refrigerator – great for baking or any other use you might require sour cream for. This recipe can also be used in other ways like frosting cakes.
Ideal practice dictates that food be stored back in the fridge after each use; however, this may not always be possible due to hectic schedules or forgetfulness. Bacteria and mold growth is much faster at room temperatures compared to in the fridge; leaving out your sour cream too long could result in food poisoning.
Sour cream should never be left sitting out for more than two hours at any one time, and even this limit should be strictly observed. Bacteria flourish rapidly between 40 and 90 degrees Fahrenheit in what’s known as the Danger Zone; when left exposed for too long it may seem that it has gone bad; this may or may not be true; in reality it may still be safe to consume, though its ability to coagulate will have diminished considerably.
Unopened sour cream should last in your refrigerator for approximately two weeks after opening, before it starts losing texture and flavor and needs to be discarded. Make sure you check its sell-by date; if it has passed its expiration date, dispose of it.
In a pinch, cream cheese can serve as an adequate replacement for sour cream in most recipes, though its creamy texture won’t match that of its counterpart. Lemon juice and vinegar will do the trick nicely as flavor enhancers in soups and casseroles that typically use sour cream. Additionally, large quantities of sour cream can be frozen either in its original container or resealable freezer bag to maintain texture but still come out watery when thawed out.