Homemade sour cream?

[Addie]

Originally Posted by Gourmet Greg

I think the OP has spoiled cream, not sour cream.

And with all the different opinions, TOSS IT.

[justplainbill]

Originally Posted by Izghoga

-20С





There is no it not absolutely that.
That should be fermented by sour-milk bacteria still.
Anyway try on taste.
And is better mix cream and use for the designated purpose.
If became sour - pour out.
Otherwise risk to spend days off in a room of meditations.

Every day my wife spends what seems to be hours in the room of meditations

[Addie]

Ask yourself, which is cheaper. The cost of a carton of cream that has gone bad and has to be thrown out, or a funeral because of bad judgement.

[Izghoga]

I didn't see who has eaten sour cream . Truth!

[CharlieD]

полный аттас.

[Steve Kroll]

What you have is spoiled cream.

Sour cream, crème fraîche, and Mexican crema are all fermented products. They're made by inoculating cream with mesophilic culture. The differences are in the type of culture and cream (light, heavy, or a mixture of milk and cream) that's used. Some are also acidified.

Note that there is a fine line between spoilage and fermentation. Fermentation is basically a form of controlled spoilage. With fermentation you add a bacteria culture that's known to produce the type of product you want. Natural spoilage, on the other hand, is a complete crap shoot. You don't know what kind of bacteria caused the fermentation. Some might be ok, but others can be pathogens. Better safe than sorry.

[joesfolk]

When in doubt-throw it out!

[jabbur]

I ended up tossing it. It smelled like the tub stuff and looked like it but when I put a fingertip to it to taste, it had a "sour" taste (I did NOT eat it! It was just a light touch with the finger to taste) so down the disposal it went.

[Addie]

Problem solved. Wise decision.

[Greg Who Cooks]

Originally Posted by joesfolk

When in doubt-throw it out!

It's far better to throw it out than to throw it up!