Have you noticed that sour cream often goes bad before you can add it to borscht or spread it on a pancake?
It turns out it's all down to the little storage mistakes that almost everyone makes.
But there is a way to turn your refrigerator into a safe haven for your favorite product.
Glass Instead of Plastic: Why It Matters
Sour cream “breathes”, and only a glass jar provides the correct balance of humidity and temperature.
Plastic or factory packaging creates a greenhouse effect, accelerating the souring process.
Before use, sterilize the jar with boiling water - this will destroy bacteria that could spoil the product.
Flip to save
After transferring the sour cream into the jar, close it tightly with a lid and turn it upside down. This trick will create a vacuum inside the container, blocking the access of oxygen - the main culprit of fermentation.
Store the jar not on the door, where the temperature is unstable, but on the middle shelf of the refrigerator.
Another point: always use a clean spoon. If crumbs or other food particles get in, the process of bacterial reproduction will start.
If you notice that the sour cream has become runny, but the smell remains fresh, it can still be saved. Add a pinch of salt, stir and use for baking or sauces.
Now sour cream will delight you not for five days, but for ten.
Check it out for yourself - and share your results with those who still throw away half the pack!
