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And what can I do with it once it's sour? I imagine I'd need to culture it to make it "sour cream," right?<br><br>
I have less than a quart of raw cream that's been in the fridge for over two weeks. We've used it slowly in coffee and other things, but now it's smelling sour, and I don't want it to go to waste.<br><br>
Thanks for help. I can't stand to see it go to waste!
 

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when we have extra that ends up sour, I just label it as such and use it in soaking for baking (muffins or blender pancakes, yum).<br><br>
ours stays fresh about a week to a week and a 1/2 in a Qt jar, but I was recently wondering if I should split it into smaller amounts and store them in the back of the fridge like I do our raw milk. then each container would be opened less and would stay colder. hmmmmm
 
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