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Quick Question: Still Good?

post #1 of 4
Thread Starter 
I am making a sour cream pound cake. I opened the (until now) unopened container of sour cream, which expires mid-October. It had a definite funk/odor to it, but not too overpowering.

Can I continue to use it in the pound cake? The pound cake will bake at 325 for one hour and twenty-five minutes.

Thank you!!
post #2 of 4
I wouldn't use it if it's already bad. Even if the baking kills whatever bacteria are in there (and I don't know that it would), it won't taste good.
post #3 of 4
It probably went without refrigeration sometime and went bad. Unless you aren't used to sour cream and might think any sour cream is smelly? I'm really careful with sour cream because though it was cultured, usually there are no live active cultures in it.
post #4 of 4
Thread Starter 
Thank you! I decided to not use it. I tasted just a tiny bit, and it just tasted wrong!
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