Is cream that you buy fresh and then goes sour the same as commercially sold sour cream?!
Is cream that you buy fresh and then goes sour the same as commercially sold sour cream?
Also, is it safe to use in a recipe or is it too full of bacteria? Can I ask the same question about milk while I'm at it? Thanks.
Answers:
No, commercially sold sour cream is cream that has been fermented with specific lactic acid bacteria selected to give it's specific taste and texture. Spoilage bacteria that cause cream to go bad naturally are mostly pseudamonas, and while not harmful, will not give the same flavor or texture as sour cream. Spoilage microbes are not harmful, but can be good indicators of pathogenic (disease causing) bacteria. Personally, I would only use the spoiled cream in a recipe that is going to be cooked, but then again you are still taking a risk, especially with taste.
I hope this helps.