Sour half n' half for baking? Safety?

[SaraCate]

My question is essentially, how sour is too sour? Is it okay to bake with as long as it's not curdled? I have some 10% cream that is past the 'just starting to go off' stage, but not curdled yet. I'll use some in muffins today if it's safe. Any thoughts?

Thanks!

[glowan1]

sounds like great baking material to me. It is in that "sour milk" stage, but creamier. mmmmmmm

[Magelet]

if it's pasturized but hasn't been cultured, then any sour at all is too sour. If the milk is raw or cultured, then it can be very sour