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Sour cream about to expire.

c
CorrieFan Sep 8, 2012 10:13 PM

I have an unopened 7% (light) sour cream that will expire tomorrow. I'm out of flour and a bit short of cash and am hoping someone can suggest a way I can use it. Thank you!

  1. tim irvine Sep 9, 2012 10:13 AM

    I have a pasta sauce I make that uses sour cream. Begin with the usual carrot, celery, and onion soffrito. Add minced leftover meats...a pork chop or end of a roast, a chicken breast, a little round steak...whatever you have. Add a can of tomato sauce, a can of tomato paste, white wine, toasted ground fennel seed and nutmeg, plenty of black pepper, salt, and, near the end, sour cream to taste. The effect is somewhere between Bolognese and Stroganoff, not as noble as either but still awfully good on the pasta of your choice.

    1. s
      soupkitten Sep 9, 2012 08:36 AM

      oh no. it might go sour.

      1. c
        calliope_nh Sep 9, 2012 08:24 AM

        I saw George Carlin onstage in the 1980s and still remember his question, "if you leave sour cream on the counter does it go good?"

        1 Reply
        1. re: calliope_nh
          zuklaak Sep 9, 2012 05:40 PM

          +1 like

        2. mcf Sep 9, 2012 07:48 AM

          I keep unopened sour cream and yogurt weeks past the sell by date, though the lower the fat, the faster it goes bad. I would not worry if the sell by date is up at all.

          1 Reply
          1. re: mcf
            e
            escondido123 Sep 9, 2012 10:15 AM

            I'm with you. As to fat content, it is always the skim milk that goes bad not the whole milk...and the heavy cream seems to last forever.

          2. chefj Sep 9, 2012 07:42 AM

            Most likely that is a "sell buy" date not an expiration date.

            1. Njchicaa Sep 9, 2012 01:12 AM

              There's no major rush required to use it. Ignore the date!

              I use sour cream most often in mashed potatoes, twice-baked potatoes, and beef stroganoff.

              1 Reply
              1. re: Njchicaa
                alkapal Sep 9, 2012 02:03 AM

                ahhhh, stroganoff -- love that, too! i love sour cream any which way, really.

                also, a loaded baked potato is so simple and satisfying, the tater being just a humble vehicle for the butter, sour cream, bacon and chives.

              2. alkapal Sep 9, 2012 12:19 AM

                well, i wouldn't worry about having to use it up by tomorrow. i mean..it is already SOUR. LOL.

                that being snarkily said, i do have some suggestions

                1. pork paprikash! http://www.marthastewart.com/337238/pork-paprikash

                2. knorr's spinach veggie dip made with extra green onions (including the tender greens) and extra water chestnuts.

                3. twice-baked potatoes with sour cream and chives http://www.marthastewart.com/312426/twice-baked-sour-cream-and-chive-potatoe (oops, forgot you were out of flour).

                ~~~~~~
                also, looky here for a lot of other ideas: http://www.kraftbrands.com/breakstones/sourCream_Recipes.aspx

                you might also want to try my pound cake recipe. http://chowhound.chow.com/topics/6334...

                oh, forgot you had no flour. ;-(.

                1. ipsedixit Sep 8, 2012 10:43 PM

                  Tick ... Tick ... Tick ...

                  Do you really believe your sour cream instantly spoils at 12:01am tomorrow?

                  1 Reply
                  1. re: ipsedixit
                    alkapal Sep 9, 2012 12:20 AM

                    that sour cream will probably be good for another month -- esp. since it is unopened!

                    ps, keeping tip: once a container of cottage cheese, sour cream, yogurt is opened, first close it tightly and flip the container lid side down to keep in the fridge.

                  2. Vetter Sep 8, 2012 10:42 PM

                    A light panna cotta? Cream based soup?

                    I'd ignore the date myself. Most cultured dairy keeps and keeps so long as it stays clean.

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