Just found a recipe for a cake that has soured cream in it which I've never used before! I was hoping someone might know how long I can keep it for and does it need to be refrigerated once cooked?
Some people do not have access to a variety of dairy products.
"soured cream" is the homemade version of ordinary commercial sour cream. [just like "soured milk" is a homemade version of ordinary commercial buttermilk]
