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Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids; Creams. Half and half contains 10.5–18% fat; Light cream and sour cream contain 18–30% fat; Light whipping cream (often called simply "whipping cream") contains 30–36% fat; Heavy cream contains a minimum of 36% fat
Butter is an animal fat and dairy product made from churned milk or cream. By law, butter must be at least 80% butterfat, according to the U.S. Department of Agriculture .
To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat). [5] Unlike sour cream mixed with whipping cream, smetana is not homogenized. Pelmeni served with smetana Plum dumplings with sour cream. In Central ...
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Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". [27] They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1,000 pounds of whey will typically give only three pounds of butter. [28] [29]
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