Sour cream excess.

[oncemoreuntothebeachdearfriends]

I needed creme fraiche for tonight's dinner, co--op only had sour cream.
It only lasts a few days, unlike CR.
It doesn't freeze apparently, so what can I do with it ?

Savoury uses please.

I've (very) successfully used soured cream for making quiches before.

I personally find it lasts as long as creme fraiche does.

But what are you having over the next few days? Obviously it’s great with tacos, burritos, chilli.

Stirred into blended soups. At the moment, I’d be making nettle soup and it’s great on top of that.

To add richness to pasta sauces - pesto, tomato, I used it last week with baked feta, tomatoes and garlic just to add some moisture as the feta was quite dry. Or stir into mash with cheddar and chives,

Stir a bit of honey in and use it to top a fruit pie, tart, clafloutis, etc.

It lasts aaaaaages ignore the dates I always do and we’re never ill

I use it as a base for a lemon and herb sauce for fish
or make a ranch style dressing / dip

It makes great potato salad mixed with some mayo, chopped mint and chives.

DD loves it with baked potato.
It also makes great sauce with mushrooms or with diced beef, add by the end of cooking

Stroganoff traditionally uses sour cream

It’s brilliant in mashed potatoes and I usually put some in soup to thicken it up. It’s also in DH’s favourite pasta dish https://realfood.tesco.com/recipes/tomato-and-sweet-onion-pasta.html

It lasts for aaaaggggeeeessss! But crush some garlic into it and put it on a jacket potato. Make a curry and use it to finish it. Have chilli or tacos or soup.
Try to avoid eating it with a spoon!

There's no rush to use it up. It keeps well. Like yogurt, it might separate after being disturbed, but you can just stir the whey back in.

Mushroom casserole: mushrooms, CF or SC, tarragon, chives, ground black pepper and vegetable stock (powder or a cube dissolved in the minimum of water) stirred together and cooked very slowly in a lidded casserole. In usually use the slow cooker, but oven on low heat is fine.

These all sound delicious.

So is sour cream ice cream , particularly vanilla and strawberry flavours (frozen berries are fine). Recipes abound online.

Thanks everyone, some really good ideas.
I had no idea it would keep, that's why I use creme fraiche as I might only use it once or twice per week.

Fry some pork steaks with onion and mushrooms, add whole grain mustard,wine and stock. Simmer until reduced. Stir in the cream. Serve with rice , pasta ……

My partner (Eastern Europe) mixes it with cocoa powder and eats it as is. If its the sugar free cocoa powder, obviously add sugar or honey.