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Sour Heavy Cream: What Can I Do With It?

Answered on August 19, 2014
Created September 06, 2011 at 1:28 PM

So, I got a quart of heavy cream a few weeks ago, and the stuff turned fast. Way faster than what I'm used to. Setting aside the argument over whether I should be eating it at all, what do you all think I can use it for? Is sour cream just cream that's gone sour? Can I make some sort of cheese out of this stuff? If so, how would I go about it?

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on January 26, 2013
at 09:06 PM

I bought some heavy cream from a farm and it was hard enough that i had to cut it with a knife. A few things I did with it are to break off a piece, stir it with a spoon until it loosens up a bit and then serve it with berries, or dip dark chocolate in it. Can also whip it into whipped cream (might have to add some other cream or half and half first) and put it on top of flourless chocolate cake.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on September 07, 2011
at 04:05 PM

Disagree with doing anything with pasteurized cream after it has putrefied. This is a different kind of spoilage than fermenting or souring, and only occurs with pasteurized products. Curds for cheese or "curds and whey" are made by separating milk or cream by adding an acid or enzyme and are a different matter.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 09:53 PM

Can't say I disagree with you, Olivia. But, on the other hand, I'll eat damn near anything at least once if left undirected. Which is why I need to ask questions like this one!

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 06, 2011
at 03:19 PM

I'm sorry, but the idea of straining the chunks out of curdled milk and eating them is revolting.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on September 06, 2011
at 02:36 PM

I feed mine to the dog when this happens--very rare!

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 02:35 PM

This stuff was organic. But it was pasteurized. So putrefied, I guess, is where it's at. Someone on FB did mention to me that I could strain out the chunks and dry them out. Use them sort of like croutons. But I'm trusting the paleo-hack community more than I trust the Asst. Manager of a Trader Joe's. Nothing against my friend Kim, but she ain't paleo, and believes all sorts of crackpot stuff. Although I should probably avoid making 'crackpot' allegations. Glass houses and all that.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on September 06, 2011
at 01:54 PM

I agree, raw cream is a different thing entirely and will sour naturally. Delicious spooned into sauces (e.g. stroganoff) to heat through before serving.

9d43f6873107e17ca4d1a5055aa7a2ad

on September 06, 2011
at 01:39 PM

Yes, sour cream is not spoiled heavy cream! Sour cream is made with a culture that ensures a balance of good bacteria.

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4 Answers

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4
9a5e2da94ad63ea3186dfa494e16a8d1

on September 06, 2011
at 01:44 PM

If it is pasteurized and has gone really sour (i.e. it's chunky), then it has probably putrefied and you just need to toss it.

If it was raw cream (i.e. unpasteurized), it can get sour and still be edible for as long as a week or two. The sour flavor will get stronger and stronger, but it's actually fermenting and not bad for you.

Use your nose as a guide... if it is gone too far off, your nose will tell you. If you aren't sure, have a small taste

If it's raw and borderline you could add some of it to fresh milk or cream and then make yogurt, panna cotta, creme caramel, etc.

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 06, 2011
at 03:19 PM

I'm sorry, but the idea of straining the chunks out of curdled milk and eating them is revolting.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 02:35 PM

This stuff was organic. But it was pasteurized. So putrefied, I guess, is where it's at. Someone on FB did mention to me that I could strain out the chunks and dry them out. Use them sort of like croutons. But I'm trusting the paleo-hack community more than I trust the Asst. Manager of a Trader Joe's. Nothing against my friend Kim, but she ain't paleo, and believes all sorts of crackpot stuff. Although I should probably avoid making 'crackpot' allegations. Glass houses and all that.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on September 06, 2011
at 01:54 PM

I agree, raw cream is a different thing entirely and will sour naturally. Delicious spooned into sauces (e.g. stroganoff) to heat through before serving.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on September 06, 2011
at 02:36 PM

I feed mine to the dog when this happens--very rare!

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on September 06, 2011
at 09:53 PM

Can't say I disagree with you, Olivia. But, on the other hand, I'll eat damn near anything at least once if left undirected. Which is why I need to ask questions like this one!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on September 07, 2011
at 04:05 PM

Disagree with doing anything with pasteurized cream after it has putrefied. This is a different kind of spoilage than fermenting or souring, and only occurs with pasteurized products. Curds for cheese or "curds and whey" are made by separating milk or cream by adding an acid or enzyme and are a different matter.

4
7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 06, 2011
at 01:36 PM

If it's already turned, you can't salvage it. Spoiled dairy=get rid of it, you can't do anything with it. It will taste disgusting and may make you sick.

9d43f6873107e17ca4d1a5055aa7a2ad

on September 06, 2011
at 01:39 PM

Yes, sour cream is not spoiled heavy cream! Sour cream is made with a culture that ensures a balance of good bacteria.

0
3491e51730101b18724dc57c86601173

(8395)

on January 27, 2013
at 05:30 AM

Heavy cream makes awesome yogurt.

You can also make "cultured butter". Clabbers the cream by leaving about 1 cup in a large jar with a tablespoon or two of cultured yogurt overnight in a warm spot. The next day, shake the jar until the buttermilk separates from the butter (save the buttermilk and use it to replace water in savory recipes). Rinse the butter, knead in a little salt and push it into a mold to refrigerate until firm. Yum!!

Note: neither will work with ultra high pasteurized cream (UHT).

0
Fb41331b6ba71a8b9c93ddc7f898e271

on January 26, 2013
at 08:48 PM

I buy heavy cream from a dairy which is not pasturized. It is so thick you can stand a spoon in it. Any ideas for which I can use it for other than cream for my coffee. I would love to make a Devonshire Cream if I could with it. Any suggestions? Thanks Kim

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on January 26, 2013
at 09:06 PM

I bought some heavy cream from a farm and it was hard enough that i had to cut it with a knife. A few things I did with it are to break off a piece, stir it with a spoon until it loosens up a bit and then serve it with berries, or dip dark chocolate in it. Can also whip it into whipped cream (might have to add some other cream or half and half first) and put it on top of flourless chocolate cake.

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