Have you ever opened your jar of milk, only to find that it smells and tastes sour? What to do with soured cream?
Today’s member question comes from DeDe:
“I have some raw cream that’s been in my fridge for about a month. It now smells sour but not quite like sour cream. What can I do with it? It doesn’t smell “bad” necessarily like pasteurized cream would smell and it’s not clumpy. It’s very thick, though, just like thick cream.”
Boy, I’ve been there! And I have great news for you.
As you know, raw milk and cream sour rather than spoil. That’s reason #4 on my list of 6 Reasons (Raw) Cultured Dairy Is So Fabulous! So, you can still use this cream!
Check out our Cultured Dairy and Cheese eCourse for a video demonstration of how to make cultured butter!
What To Do With Soured Cream
If you want to use your soured cream right away, drizzle it on burritos, tacos, chili, soups, stews, potatoes, oatmeal, granola, or even fresh fruit! It makes a wonderful creme fraiche. Even chocolate ice cream is fantastic just a teensy bit sour.
Add it at the end and make sure it doesn’t get too hot, and voila, you’ve just boosted or added probiotic benefits to your meal!
Do you prefer your soured cream just a bit more sour? Leave it out at room temperature for 12 to 24 hours for the cream to develop its culture. Or, boost the culturing by adding live buttermilk or a mesophilic culture.
How do you use slightly soured cream?
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