if my half-and-half goes sour, can it be used in a recipe that calls for 'sour cream'?

Question

If the cream goes sour, does that make it 'sour cream'?

Answer 1

I cook and bake with milk and cream that has gone sour (not moldy, though). Things like pancakes, bread, cakes, quick bread, muffins. But I wouldn't make dips, spreads, or anything that would have it as a raw ingredient - then you would get sick.

Answer 2

Sorry, your half and half is not real cream. It will have Guar gum, xanthum gum, and carrageenan. Your "creamer" is just gone bad. The closest thing is to get REAL heavy cream with no additives and with a high fat content of at least 40% and make Creme Fraiche. This is the European form of sour cream. It is made with true heavy cream and a live culture that thickens the cream to a pudding like consistency.
2 cups heavy cream ( at least 40% milk fat)
1/4 c buttermilk (with live culture, not powdered)
1. In a small bowl, blend the cream and buttermilk together. Cover the bowl with plastic wrap and keep in a cupboard or warm room. The mixture will thicken and sour slightly after 12-36 hours, depending on the temperature of the room.
2. When the creme fraiche is solid with a pudding-like consistency, transfer to a jar with a lid and refrigerate until needed. It will keep in the fridge for 7-10 days.

This is the best recipe as it comes from THE BEST chef in the world and my mentor Jill Prescott.

Answer 3

Sour Half And Half

Answer 4

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Make squash and potato raviolis with a sour cream and mushroom sauce. |Steam or bake the squash until it can be pureed. Boil and mash the potato. add some cream cheese and salt and pepper and a hint of sage if you have any. Use the eggs to make the pasta. Saute the mushrooms with some onion and garlic and make a cream sauce with butter and flour and the sour cream. Use the parmesan in the cream sauce to finish it. Just barely cook the ravioli until they float and then finish cooking them in the cream sauce.

Answer 5

Once dairy is pasturized, it only goes bad. Unpasturized is the only kind that makes sour cream, cream cheese, cheeses, etc.

Answer 6

no there is a chemical difference in the creams one is pasteurized to be sour cream the other isn't if you use your half and half you could make your self sick with food poison.

Answer 7

nope.

if you put some yoghurt or buttermilk (both with active cultures) in with the cream, and let it sit, then you have sour cream.

Answer 8

no