Sour Cream

16 ounces 2 cups of sour cream contain 16 ounces or 1 pint.

There are 230 grams of sour cream per cup. This means a pint (two cups) has a mass of 460 grams.

A chicken fajita with sour cream typically contains around 600 calories. This is broken down as follows:

• Tortilla wrap: 140 calories
• Grilled chicken strips: 150 calories
• Stir-fry vegetables (onions peppers): 25 calories
• Sour cream: 75 calories
• Cheese: 50 calories
• Salsa: 20 calories

In total this adds up to around 600 calories for a chicken fajita with sour cream.

it takes about 3 weeks or 4 weeks for it to go bad.

Well, it all depends on what ingredients you have in the sour cream. This is because some ingredients keep better than others. My own personal opinion is that you should throw it out. But my dad's opinion would be: you can eat it until it gets moldy. Its your choice, but it would probably be best to throw it out

Just over 1 US pint, or just under 1 Imperial (UK) pint.

Heat whole milk on the stove until it just simmers lightly. Then stir in a little lemon juice. For a quart of milk use about a tablespoon of lemon juice. Turn off the heat and let the milk stand for a few minutes. You'll see the curds start to form. Then ladle the curds into a strainer lined with cheese cloth or paper towels. Let the whey drain out and you have fresh ricotta cheese. You can add salt to the milk while it's hot if you want to flavor the ricotta or wait until you use it in a recipe.

Nope. Sour cream has to do with One certain ingredient and Sour ice cream is like sour milk but the sour in the ice cream is the milk:)

The type of fermentation that occurs in bacteria used to make cheese, yogurt, and sour cream is lactic acid fermentation. In this process, lactic acid bacteria convert lactose, the sugar found in milk, into lactic acid, which lowers the pH and helps preserve the dairy products while also contributing to their tangy flavor and texture. This fermentation process also aids in the development of beneficial probiotics, enhancing the nutritional profile of these foods.

I would think not because whip cream is sweet. Sour cream has a more tangy bitter taste to it.

once upon a time there was a duck his name was Glen. glen liked candy but he did not have any because he was a duck .so glen went to a bank and stole $6324.01 and that's why never where red socks.

THE END.

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.

About 320g in the carton so probably about 310g without the carton

Yes! For 6 oz of Cream Cheese add 3 tablespoons water, and whip!

Yes, they are allowed to eat dairy so they can eat sour cream without health issues, though some dogs may be allergic to these things, so check with the vet first before doing anything irrational.

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...

Sour cream adds an element of moistness and flavor to a cake. It also provides a medium for a cake with large volume, such as a pound cake. It also makes a cake less rich than if you have added cream cheese. Not all cakes are good with sour cream though, so beware.

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

try google instead of waiting god knows how long for an answer here, idiot

Sour cream, as in the delightfully tasty topping for baked potatoes, will not harm your baby while you're pregnant. Neither will cheese which is another cultured product or yogurt (another) or any of a number of other cultured products. Unpasteurised milk products should not be eaten while pregnant but it is quite safe to eat pasteurised products. Be careful about taking advice on a website. If you have a question like that, ask your doctor.

Possibly a Chef named George Crum in Saratoga Springs, New York whose customer claimed that his "French Fries" were way to thick. mcdonalds

Probably. The end result might be slightly different, but the recipe will still work - i.e the end result should still be edible.

All Purpose cream won't give you the thickness or taste of sour cream. It wouldn't taste terrible though. Instead add a few tablespoons of plain yogurt, or a tsp of lemon juice or vinegar in with the regular cream the taste will be a bit more like stroganoff. It still won't be as thick as sour cream, you'll need to reduce it beforehand.