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What to do with too much sour cream?

I have almost a full container of sour cream with an expiration date of June 2nd. What can I do with it so it doesn't spoil? I assume you can't freeze it.

Thanks for your advice.

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  1. http://allrecipes.com/Recipe/Sweet-Co... -- This is a great recipe for corn bread that uses sour cream.

    For an easy dinner, I like to grate some sweet potatoes (one large or two medium), and saute in a skillet with some olive oil, garlic, onions, and some peppers, seasoning with cumin and salt and pepper. I serve this in a tortilla with tomatoes, sour cream, some grated cheese and a little salsa. I put some oil on another pan and heat up the tortially in a little oil first, before adding the other ingredients. Sooo yummy.

    1. Off the top of my head, a sour cream coffee cake, sour cream chocolate cake or stuffed baked potatoes.

      2 Replies
      1. re: Pampatz

        I second the suggestion for a sour cream baked good of some sort. I really love Dorie Greenspan's banana bundt cake, recipe posted at http://www.bakingandbooks.com/categor....

        I sometimes substitute sour cream for buttermilk in muffin recipes.

        Also, I agree with missyme below. Sour cream is often just fine for a long time past the date on the container.

        1. re: debbiel

          Sour cream poundcake - always a winner. Make sure you sift the flour twice.

      2. I have that problem myself. Epicurious has some sour cream ice cream recipes.

        1. It's been my experience that sour cream stays fresh for a long time, even after the "expiration date"--and isn't the date on the carton the "sell by" date, anyway?

          Having said that, mix some sour cream with a little white vinegar and sugar to make it sweet and sour to your taste, add a handful of chopped dill, and then pour it over some sliced cucumbers and onions. Mix well and enjoy.

          1 Reply
          1. re: Missyme

            Yup sour cream holds quite a while after pull date.Make a fruit salad.

          2. Recently, in an effort to use up various leftovers, I hollowed out some small dinner rolls, and filled them with 2 eggs, 1/2 cup sour cream, s&p, the bread I'd pulled out of the rolls & a splash of white truffle oil. It was really delicious and I would guess you could do just the eggs & sour cream part in the oven for breakfast. It was like halfway between an omelet and a soufle in texture.

            1. Make a great bleu cheese dressing by combining it with some mayo, lemon juice, Worcestershire sauce, and Tabasco sauce...Whisk this together, and then FOLD in some quality crumbled bleu cheese ( don't buy the kind already crumbled)...Carefully fold this in to the dressing and then chill it for at least 4 hrs, though better when chilled 8...This is delicious, especially over chilled iceburg lettuce wedges...sprinkled with finely chopped tomatoes, and if you like, some crumbled bacon....This will keep for a few days, and it just gets better and better...If too thick, add a bit of milk to thin it...

              1 Reply
              1. re: jinet12

                I make my blue cheese dressing the same way, but I love it on endive sprinkled with bacon bits. no utensils nessecary :)

              2. I love a good beef stroganoff, good comfort food.

                Katerina
                http://dailyunadventures.com

                1. In addition to think baking suggestions above, a nice, refreshing dessert is: on a plate, pool the sour cream, sprinkle with brown sugar, and top with whole hulled strawberries, tips up. Tasty contrast of flavours and textures, almost no labour, looks nice, rather sunsuous. And I agree about the date.... no need to fret.

                  2 Replies
                  1. re: hungry_pangolin

                    I had some left over yesterday. I made scalloped potatoes au gratin and used the sour cream instead of milk (well, I actually added just a bit of milk). They were yummy. Hmmm...gotta go check for left overs! Catch ya later....

                    1. re: hungry_pangolin

                      I heartily second this combo. My husband and I are addicted. Read about it on the blog Ms. Glaze's Pommes d'amour and have had it several times. Really soooo delicious.

                    2. I used it three times in the last week alone.. Once on pierogies, once mixed half-half with yogurt for tzatziki (grated cucumber, garlic & seasonings), and once last night on some bean chili and basmati rice. YUM

                      1. Strawberry soup!

                        Puree strawberries, add cinnamon and a dash of lemon juice, and fold in the sour cream, non-fat yogurt and/or heavy cream to taste. Serve chilled, with mint leaves and/or sliced strawberries as a garnish.

                        1. It's getting hot for it, but chicken paprikash is a good way to use sour cream.

                          1. Grate zucchini and cook very briefly in a saucepan with no oil & NO added liquid, the juice from the zucchini is enough. Watch & stir to keep from burning. Add salt and lots of pepper, and sour cream to taste. This is so easy and tasty. Even veggie shy children have been known to like this.

                            Another idea--sour cream cheesecake. Joy of cooking has a good recipe for it. The sour cream is in the top layer.

                            3 Replies
                            1. re: Babette

                              Thank you for all your suggestions. Do you thinki I can use it for a marinade say for chicken or lamb and then freeze it before I cook the meat?

                              1. re: bearzie

                                Anything with sour cream does not freeze well

                                1. re: jinet12

                                  Sour cream ice cream freezes well.

                            2. Sour cream lemon bars - add some sour cream into the filling for an interesting twist.

                              Make a creamy sauce for chicken - whisk in some sour cream to a homemade salsa for enchiladas or into adobo sauce. You can heat it *very* gently. I do a fresh tomato salsa and then throw in blender with sour cream, then make enchiladas and it is easy and sooo good.

                              Make a batch of latkes or mini-latkes and serve with sour cream!

                              1. There's a stroganoff recipe in the first Moosewood cookbook that is a favorite. Saute mushrooms, onions, add sour cream and yogurt, red wine, S&P paprika. I can't recall what else but you get the idea. Over steamed veggies and pasta.

                                1. Chicken Paprikash is made with sour cream. I often have some of the juice it was cooked in left over. I always freeze this, defrost and use it again the next time I make the dish. I believe adding a little flour stabilizes the mixture and will prevent curdling.

                                  1. Add it to anything. Anything at all. One of the Oz Theories of Cooking is this:

                                    Sour cream is the one substance you can add to any other food without harming the othe food, and usually making it better.

                                    (NOTE: the corollaries to this theory are: (1) I said FOOD -- sour cream is NOT good in Coca-Cola, so don't try it!, and (2) sour cream does not necessarily HELP the food you add it to; I said you can add it WITHOUT HURTING the other food. But in my experience, it helps many more other food than not.

                                    That's my theory, and I'm sticking to it.

                                    1. Gordon Ramsay's Broccoli Soup w/ a dollop of sour cream on top.

                                      Mix w/ eggs to make a really creamy omelette and fill w/ ratatouille then broil topped w/ parmesan cheese.

                                      Broccoli Souffle
                                      Cooked broccoli blended w/ Lipton's soup mix, ricotta, sour cream, eggs (whites), salt and pepper; bake in a greased dish.