Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Eggs, Cheese & Dairy (http://www.discusscooking.com/forums/f22/)
-   -   Can 3 month expired sour cream be used? (http://www.discusscooking.com/forums/f22/can-3-month-expired-sour-cream-be-used-45680.html)

Lisa Breuer 04-30-2008 11:16 AM

Can 3 month expired sour cream be used?
I'm making a cake (something to take my mind off that it is SNOWING out on the last day of April and we do not live in Minnesota...) that uses sour cream among other fun things. I tossed it in there, then noticed the exp. date was three months ago. Are we going to read about us in the local paper when they find us all dead of food poisoning next week?

pdswife 04-30-2008 11:19 AM

When in doubt.. throw it out.

Is there any mold..is it very runny???

Constance 04-30-2008 11:19 AM

Did it still look, taste and smell OK? I've used some pretty old sour cream.

Alix 04-30-2008 11:23 AM

If it wasn't moldy or otherwise nasty smelling you are probably OK. 3 months is longer than I've personally gone though.

I sympathize with the snow thing. Nasty isn't it?

And really, haven't you always wondered, how does sour cream go bad? :rolleyes:

Lisa Breuer 04-30-2008 11:27 AM

Thank you all! No - it's not runny, gross, moldy, etc. And yes, snow in Idaho in April below 5000' elevation should be a federal crime. Would someone call Al Gore for me? Thanks again! I'll proceed with DEATH CAKE. bwhaa bwhaa haaaaaa

Calya 04-30-2008 12:22 PM

I have used expired sour cream before as long as it was still sealed (previously unopen) and it still smelled and looked ok. Especially if it was in something that was going to be cooked anyway.

buckytom 04-30-2008 12:24 PM


Originally Posted by Alix (Post 596619)
And really, haven't you always wondered, how does sour cream go bad? :rolleyes:

lol, that's like kimchi. how do you know when it's spoiled?

btw, don't add kimchi to ANY cake, good or bad.

Lisa Breuer 04-30-2008 12:38 PM

OK! I'm sitting here eating the aforementioned death cake, and it is AWESOME! Anyone want the recipe? I sort of made it up, but it's surprisingly good! (And I generally suck at baking. More of a "chop things up and saute them" sort of cook.) If anyone has apples about to go out to the chickens (that's where older food goes at our house) and apple butter and, of course, ANCIENT sour cream on hand, this is a great cake! (I used a yellow cake mix for the cakey part. I cheat.)

Lisa Breuer 04-30-2008 12:50 PM

I shouldn't flatter myself by doing this, but what the heck. Here it is: Death by Expired Sour Cream Cake (or maybe you can give it a better name! ha ha) Use yellow cake mix, made how the box says to do it EXCEPT cut the water in about half. First, peel and chop a big apple. Toss in bowl. Using the precise measurement of "2 globs scooped from jar using a large rubber spatula", add apple butter to the apples. Mix it all up. A few dashes of ground nutmeg if you want are good. Add about four ounces of sour cream (ha ha - don't get me started!) In another bowl, melt the stick of butter the mix called for, along with an ounce of cream cheese. (I had a little packet of it that I threw in for fun.) Now, if the melted butter is cool enough to not cook the eggs, add your eggs and mix the daylights out of it, adding the cake mix slowly. Combine this batter to the apples and apple butter in the other bowl, pour into baking dish and bake! I baked it in a really big rectangular dish (please do not ask the size. it's big. Like 9x12?) at 350 (do ovens have other settings?) for quite a long time. Figured it was done with the poke test. Now make a really good latte and eat!

Caine 04-30-2008 02:33 PM


Originally Posted by Lisa Breuer (Post 596669)
OK! I'm sitting here eating the aforementioned death cake, and it is AWESOME! Anyone want the recipe?

I would, but I don't want to wait 3 months for my sour cream go bad.

All times are GMT -5. The time now is 10:51 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.