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  1. #1
    Deal GURU
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    Default uses for 1 gallon of Sour cream?

    What to do with 1 gallon of sour cream? I had a windfall of sour cream, it's
    close to date, now what do I do?


    Cindy Sue
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  2. #2
    Deal GURU
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    Default

    Sour cream last looooooooooooooooooooooong after the expiration date. I'm
    an absolute fanatic about most dates, but not sour cream. It will be fine
    for quite a while.

    If it doesn't contain skim milk, additives, or stabilizers, you can use it
    to make cream cheese. (I've done that; it is very simple.)

    And sour cream can be frozen. You can no longer use it as a dip or
    topping, but it is fine in recipes like stroganoff.
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  3. #3
    Deal GURU
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    Cindy Sue

    Sour cream works very well in baking too. Do an internet search
    for 'sour cream in baking" and you will come up with lots of recipes
    for baked goods containing sour cream such as pies, cookies, coffee
    cakes, layer cakes, tea loaves, muffins, . It adds a richness and
    moistness to the products.

    Here are whole bunch of links to get you started:



    Donna
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  4. #4
    Deal GURU
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    Default

    Sour cream last looooooooooooooooooooooong after the expiration date. I'm
    an absolute fanatic about most dates, but not sour cream. It will be fine
    for quite a while.

    If it doesn't contain skim milk, additives, or stabilizers, you can use it
    to make cream cheese. (I've done that; it is very simple.)

    And sour cream can be frozen. You can no longer use it as a dip or
    topping, but it is fine in recipes like stroganoff.
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  5. #5
    Deal GURU
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    Default

    Full-fat sour cream that does not contain skim milk, additives, or
    stabilizers*
    1/4 teaspoon salt for each pint or pound of sour cream (optional)

    * This is readily available in Middle Eastern foodstores, and can often be
    found at major supermarkets (e.g., Daisy brand).

    Drain Sour Cream: Line colander with cheesecloth. Place in mixing
    bowl. Add salt to container(s) of sour cream. Stir until well-combined.
    Pour into cheesecloth-lined colander. (Save containers.) Set aside for 1 hour
    to drain.

    Make Cheese: Gather up edges of cheesecloth and tie ends into knot, forming
    bag. Gently squeeze out as much moisture as possible. Hang bag over
    kitchen sink. Leave there for 3-4 hours.

    You will now have a soft-spreading cream cheese. If you want it firmer (e.g.,
    to be rolled into balls), leave longer ? even overnight.

    When desired consistency has been reached, return cheese to container(s) and
    refrigerate until serving time.

    Serve as you would any cream cheese (even in cheesecake recipes).

    Yield: approximately 1 1/2 cups cheese per pound of sour cream.
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  6. #6
    Deal GURU
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    Thank you SO much fot that recipie!
    Teresa
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