it was a new sealed box and found the sour cream texture to be grainy, curdled...not smooth like I normally find.
The expiration on the box is March 2011!
Is this normal? Can I use the sour cream?.Please advice as I have all the cake ingredients in the mixer ready and just have to add sour cream. If not I have to rush to the store to buy a new pack!!!
Is it LIGHT sour cream? Their light is grainy, but definitley not curdled. It sounds "gone bad" to me.
Stir it really well first and see how that comes out. If it's still grainy or curdled looking after you stir it up, I'd throw it out just to be safe. You never know if it sat out somewhere warm in the store and then got stuck back in the fridge.
Thanks guys. I just read that if the sour cream by chance gets frozen the texture becomes grainy. Its a full fat sour cream and I remembered it did got frozen accidently when I increased by fridge temp.
They say to whip and can be used in baking.
Thanks for the inputs.