thickened heavy cream (old)?
I let some heavy cream sit too long in the fridge, now it's much thicker, almost solid. Does this equal something like sour cream? Can I make something with this?
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I let some heavy cream sit too long in the fridge, now it's much thicker, almost solid. Does this equal something like sour cream? Can I make something with this?
5 Comments
We opted to open each carton, pour the liquid in one mixing bowl and scrape the solid into another. The liquid looked like Half and Half, solid looked very much like Cream Cheese. Again no smell. One container had mold on the inside seam of the carton and even though it didn't smell we tossed that carton. We performed taste testing and each seemed fine. The Cream left over was still good and rich, still sweet. We used it for Clam Chowder.. and it was YUMMY!!
Regarding the Solid portion, we decided to put it to a heat test, so we toasted a bagel. It melted like butter, so we are calling it butter(ish) and plan to continue to use it as such. It does look like cream cheese but melts like and re-congeals into what looks like uncolored butter.
It's better to not use creams when it's old : creme fraîche , sour cream or liquid cream. Those products should be consumed within 3 days after the opening of the pot, and always having been tasted.
Otherwise you risque a food poisoning by Staphylococcus aureus or listeriosis.
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.