On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:

>At the store my wife could not recall how much sour cream was needed for
>something she was going to make. We bought much more that we need or
>would use in a short time. So, I was looking for ways to use it.
>
>First up-- scrambled eggs. I mixed them as usual and added a big gob of
>sour cream and whisked it in. They came out lighter and fluffier than
>usual.
>
>Next up-- pancakes. This morning I made my usual recipe of buttermilk
>pancakes, but added 1/4 cup of sour cream. They came out lighter and
>fluffier than usual.
>
>Given the success so far, I may rub my body with it and see if I come
>out lighter and fluffier.

Unless you leave the container open on the counter, drop a dirty spoon
in it, it should last a really long time. It's like milk, buttermilk
and cream. Treat it right and it lasts way beyond the use by date.
IMO, milk would be the first to go but it also is good way beyond the
use by date. You can make salad dressings, mix it with mayo to make
dressing for potato salad or cole slaw, or a pan sauce. Make a
frosting for a cake. Put a dollop on your baked potato instead of
butter. I know I use it here and there all the time. I have one of
those huge tubs from Costco stuck in the back corner of my fridge all
the time. (the back corner is the coldest) The container comes out
of the fridge, I uncover and remove what I want with a clean spoon,
recover and back into the fridge it goes. That container is in there
for a month or more and it is fine. I've been using it this way for
decades.
Janet US