thickened heavy cream (old)?

Amanda is a co-founder of Food52.

added almost 2 years ago

It might have a little tang like creme fraiche but in my experience, it mostly acts like heavy cream. As long as it doesn't taste like it has turned, it's totally fine to use!

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Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

I discovered one of those in my fridge just last evening. Since I'd bought another - hence the neglect of the forgotten first one - I decided to turn it into creme fraiche. But do give it the taste test and decide from there.

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Droplet added almost 2 years ago

In my opinion, if it has thickened some kind of culture multiplication has been initiated. Trust your taste and nose since it was an unobserved and uncontrolled process in this case. You might have an ok product in the sour cream family. You could use it in something baked instead of as is.
It happened to me once in a crammed fridge but I discarded it because it was just a little bit. I have been wondering since what effect does the closed container environment have on the culturing process, if Amanda or Boulangere happen to know.

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