Can you use cream that has gone sour in cooking?

Answer 1

Only if it has been professionally fermented in proper conditions, wherein it turns to a popular spread known, unsurprisingly, as "Sour Cream." In any other case, it is highly dubious as to it's health, and should be avoided to stave off indigestion, sickness, or other ill health.

Answer 2

You really should not use cream that has gone sour in cooking, if fresh cream is called for, because the sour taste will come through. Also, cream that has gone sour may contain toxins from the bacteria that are in them, and could make you really sick. Toss the cream-gone-sour, and if the recipe calls for sour cream, buy that in the store.

Answer 3

I like buttermilk and just sour milk, and it has never made me ill. Butter used to be made from cream that had gone sour, by churning to make the butterfat stick together into butter. The sour milk that was left is called "buttermilk" which I think tastes as good as yoghurt which is another form of sour milk. I just enjoyed a litre of full-cream raw milk that had gone sour about five hours ago. YumYum.

Answer 4

Let's get the terminology straight first. Cream is butterfat that has floated to the top of raw milk. My answers don't apply to pasteurized, emulsified, boiled "cream" which is "denatured" and has all the healthy probiotics killed, but not all the dangerous bacteria that don't mind the heat. Sour cream in old recipes is exactly that - lovely raw cream that has gone sour naturally by natural growth of bacteria in the raw milk. Modern butter is made by centrifuging the butterfat out of cream, and you no longer get the lovely flavour that you expect of butter made from naturally soured cream. When pasteurisation was first investigated, they found that more people got tuberculosis from pasteurised milk than from unpasteurised milk, because raw milk contains probiotics that kill tuberculosis. However the people who make money from pasteurisation ignored the research and persuaded people that it was a good idea. Dirty farmers also like pasteurisation, because they don't need to clean the dairy thoroughly twice a day. Your question was specifically for cooking. When a baking recipe calls for sour cream, ALL the bacteria- good or bad - will be killed by the high temperatures of baking. So you are safe from infection whether you believe the Propaganda of the "milk" manufacturers or not.

Answer 5

YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 6

If you want to get sick then go ahead and use it. Otherwise, throw out the bad cream.

Answer 7

No, don't do that I don't want you to get food poisoning.

Answer 8

No, it cannot...