Sour Cream

[FurForksSake]

Most weeks we buy the smallest available sour cream to have with wraps. We use 1/3 to 1/4 of the tub. We’ve tried the long life stuff but didn’t like it.

So, what can I use it for? I’m sure there’s a chocolate cake recipe I could use it for, maybe scones?

I always use it up on jackets/potato skins or in a stroganoff.

This is delicious.

This might not be hugely helpful but have you considered rather swapping the sour cream to something else? I had the same problem - I sometimes bought sour cream to have with something sort of mexican in style and them was irritated as I have so much wasted. So I stopped buying it. I use greek yoghurt usually - which is a staple in this house. Sometimes i mix greek yoghurt with mayo and use that - and flavour it with things too depending on what we're having. I buy creme fraiche sometimes but that's because I find creme friache works well in a lot of pasta dishes that I can then swirl it into......

chocolate cake

last message didn't include the link!

Coming at it from a different angle -

I sometimes buy double cream and to sour it I use a squeeze of lemon or lime juice. It works quite well. Then I use the rest of the double cream for double cream things! 😀

Sour cream in whisked eggs makes the BEST scrambled eggs.

I like the two approaches. I usually do have a giant tub of Greek on the go. But also double cream soured would be more usable.

and I’m going to try the cake!

Ooh, the eggs might be a go-er too

I use full fat Greek yoghurt too, but I happily dollop sour cream into porridge or cereal or just blob it over a pudding or berries.

I also use Greek yoghurt or kefir in recipes calling for buttermilk, which is a weird niche product sold in annoying quantities!

Yes, stroganoff or ghoulash is a good shout. Mushroom stroganoff is delicious for a change from beef.

Ooh yes, I would also put it in a curry

alternatively a homemade recipe @FurForksSake

I read somewhere if you add lemon juice to cream it just like having soured cream never tried it ,
Was thinking if you bought ordinary cream double/single you could just use part of it add the lemon juice and still have some ordinary cream left.
Can’t remember where I read it but I’m sure you could check on line somewhere

Use creme franchise and also add it scrambled egg or omolette, and a dollop in white sauces and casseroles particularly chicken

Longleys sell a small tub of sour cream - it’s a similar size to an individual yoghurt.
You’d definitely use it all because it’s delicious.

I use creme fraiche , it lasts about 2 weeks after opening.

Makes a lovely sauce too, for fish I use big dollop of it with fresh lemon juice and a bit of thyme. For chicken I use a dollop plus some grainy mustard, for pork I use same plus fried mushrooms and apple slices.

Nice salmon pasta dish, tagliatelle cooked with strips of peppers and green beans, on top then chunk of fried/grilled salmon topped with the sour cream/lemon juice/thyme sauce, my favourite fish dinner.

Does sour cream not split and go grainy?

Fry pork or chicken with mushroom and onion. Add wholegrain mustard white wine and stock. Simmer until reduced and meat cooked. Stir in sour cream at the end 😋

DO THE CHOCOLATE CAKE!!!!!!

That is the best chocolate cake ever. I've been making it for over a decade and it is always amazing.

MAKE THE CAKE, anything else is a waste of sour cream

@bridgetjonesmassivepants every week until I die of chocolate poisoning?!

It really is that good!

I probably would add it once the dish was taken off the heat to avoid it curdling. But having said that, there was a lovely massala salmon recipe in one of Michael Mosley's fasting books where you baked the salmon in a dollop of Greek yoghurt and that worked fine. And you can always just beat it back together.

if i have sour cream to use up, i add a dollop to my morning yoghurt

whack it in the freezer and when you have enough left over use it to make potato dauphinoise