How Long Is Sour Cream Good For Once It's Opened?

Last night was taco night, and your family had its fill of the crispy shells, chipotle-flavored beef, and tangy homemade crema. So what to do with the leftover sour cream? Whatever you do, you need to stash it in the fridge and use it within one to three weeks. As stated by the USDA, as long as sour cream is stored at or below 40 degrees Fahrenheit it should be fine for that length of time. Not as long as fruit jelly lasts, sure, but better than the length of time you have to use up opened applesauce. 

And if the container sat out during dinner? If it hadn't been out for over two hours, then it should be safe. Although most dairy products spoil quickly, more acidic sour cream is one of those with a much longer shelf life. Of course, be sure to check the sell-by date before purchasing and try to get the farthest-out date possible. As for storage, you may wish to simply turn the container upside down. This easy hack produces a vacuum within the package which inhibits nasty bacteria from forming, though you'll want to still use your senses — and common sense — if you're ever unsure.

Unfortunately, sour cream already has a sharp odor so the sniff test won't help much. The best way to judge is by taking a close look. Normally, sour cream has a watery substance on the surface known as whey. It's a great source of protein–and can be stirred into the cream. If you have a great deal of whey on top, the product may be close to spoilage. Certainly, if you see dark spots, that's mold and you ought to throw out the sour cream. Another indicator of spoilage is an overall color change. If you see yellow or green, it's time to discard the container.

Will freezing extend the shelf life of sour cream? Sure, but freezing sour cream will change the texture and flavor. You may wish to prep an entire dish and then freeze it instead of just freezing the sour cream alone. Per the USDA, sour cream can be frozen for up to six months. Yes, the texture will change, so consider using the thawed product for baking — or helping to achieve seriously fluffy scrambled eggs — and use it up in two days.