When sweet cream is “soured” by the addition of lactic acid bacteria, it becomes that tangy smooth taste we love for dips, toppings, and desserts. All sour cream products are homogenized and pasteurized.
Discard entire container at first sign of mold or change in color.
Yogurt, if drained, will be adequate in some recipes.
Try one of our favorite sour cream recipes:
Cheesecake, cucumbers, picante sauce, soufflés, stroganoff, vegetables, wheat toast
View BigOven's sour-cream recipes