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Sour cream is cream fermented with lactic acid bacteria, giving it a tangy flavor and thick texture. It's a staple condiment and ingredient that adds richness and acidity to dishes.
They're similar but creme fraiche has higher fat (30% vs 20%), is less tangy, and can be heated without curdling. Sour cream curdles at high temperatures.
Yes, plain Greek yogurt is an excellent lower-fat substitute with more protein. The texture is similar though yogurt is slightly tangier.
Signs of spoilage include mold, yellow/brown color changes, very watery texture, or off/bitter smell. Some liquid separation is normal for fresh sour cream.
Keep refrigerated at 35-40°F. Use within 3 weeks of opening. Some separation is normal - stir to recombine.
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