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Sour cream, made out of cream, contains from 12 to 16 percent butterfat (about 14 grams per 4 ounce serving), and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennin, guar and carrageen, as well as acids to artificially sour the product.

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I contacted Safeway via email about IMO no longer being available in our local markets and they told me the item has been discontinued. Still trying to confirm this via the manufacturer.

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2 tablespoons of sour cream have approximately 60 calories.

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10months

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No, all you have to do is stir it up, unless it says its expired.

But sour cream lasts for a very long time, so there is a good chance that its good to eat :)

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If cold sour cream is added to a hot dish too quick, it will curdle. You have to temper the sour cream first by adding some of the hot dish to the sour cream slowly stirring, then add the mixture to the hot dish

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If cold sour cream is added too fast to a hot dish, it will curdle... The sour cream must be tempered first

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No, it cannot...

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Sour cream translated to Tamil is புலி குழ (pronounced as puli koozh)

Cheers!

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If you are thinking about a 'dip' based on 'sour cream', then there is "French Onion Dip" where you add a packet of dried (instant) Onion Soup to sour cream, mix it well and then use as a dip for chips, (crisps) and vegetable sticks. It is verygood.

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The first daisy brand products including sour cream was introduced in 1920.

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No. Food that contains dairy is a quick breeding ground for bacteria to grow. Foods that are kept in the danger zone 41 degrees to 140 degrees will begin to grow bacteria in as little as 1 1/2 hours. Best to throw it away... You will be happy you did.

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her name is Angela marico. she also sings a song on a ford commercial.

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One

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You can but sometimes it might not be safe.

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No because the consistencies are different and they both taste different. If you like you can but it would not be the same as using thickened cream

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According to the Dairy Council sour cream contains protein, carbohydrate, fat and ash totalling 27%. That leaves 73% as water. BUT, there are sour creams with different fat contents. As fat goes up, water goes down.

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50 cc = 50 ml. That's a little less than 1/4 cup. To be exact, it is 3 Tbs + 1 tsp (if you are using American or English measures) or 2 1/2 Tbs (if you are from Australia).

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Mold.

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Anything can be frozen, but the high water content of sour cream will make it inedible once defrosted so it is not recommended.

I have successfully frozen sour cream.....I froze the pint container...i then defrosted it in the fridge...when I opened it. it had separated & looked really ugly...I stirred it well but it still looked lumpy & very watery. I smelled it...fine! I tasted it...fine! I then put it in my blender for a minute & put it back in the frig overnight...Lo & behold the next morning it was solid just like a new container of sour cream & it tasted great...

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can i pound your cake?

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1 pint = 2 cups

1 cup = 0.5 pint

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Sour cream can spoil. Mold usually shows up when this happens. You can prevent this by storing sour cream upside down in the refridgerator. This moves the air in the container to another part of the sour cream.* : *If you move the air in the container to a different part of the sour cream by turning it upside down while it is stored, all this will do is prevent you from seeing any mold that may be growing. : *If mold is growing, the entire container needs to be thrown away. Just because you cannot see mold spores on one part of it does not mean they are not there.

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since their is sixteen ounces in one pound, this is the same for sour cream. therefor, the answer would be sixteen ounces