All About Sour cream
Your complete guide to sour cream - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sour cream Last?
Storage times and freshness tips for sour cream in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Freezer1-2 months (quality degrades significantly beyond this)
Signs of Spoilage
Not typical spoilage, as freezing halts bacterial growth. However, quality degradation manifests as extreme liquid separation and a very grainy or curdled texture after thawing.
How to Check
Visual inspection (after thawing): Expect significant liquid separation and a chunky, grainy texture. It will not return to its original smooth consistency. Smell test (after thawing): It should still smell tangy, not 'off' or rancid. If it smells foul, discard. Do not taste if any 'off' smells are present.
Storage Tips
Freezing significantly alters the texture of sour cream, making it grainy and watery upon thawing. It is generally not recommended for uses where a smooth texture is crucial (e.g., dips, dollops). Best used in cooked applications (soups, sauces, baking) where the texture change is less noticeable. Thaw slowly in the refrigerator. Stir vigorously after thawing to try and re-emulsify, though it won't fully recover its original texture.
Unopened RefrigeratorUp to 1-2 weeks past the 'best-by' or 'sell-by' date
Signs of Spoilage
Any visible mold (green, black, pink, white, fuzzy spots), a strong, pungent, 'off' or yeasty sour smell (beyond its natural tang), excessive watery separation with chunky, curdled solids.
How to Check
Visual inspection: Check for mold on the surface or around the rim. Observe the texture; it should be uniformly thick and creamy, not overly separated or chunky. Smell test: Give it a sniff – it should have a clean, tangy, lactic aroma. A strong, putrid, or overly sour/rotten smell indicates spoilage. Do not taste if any spoilage signs are present.
Storage Tips
Store at the back of the refrigerator where temperatures are most consistent and coldest. Ensure the container remains tightly sealed.
Opened Refrigerator7-10 days after opening
Signs of Spoilage
Visible mold (any color), a significantly more watery or slimy texture, a strong, 'off' or ammonia-like sour smell, or a noticeably grainy/gritty consistency.
How to Check
Visual inspection: Look closely for any mold growth, especially along the edges or on the surface. Check for excessive clear liquid (whey) with very chunky solids. Smell test: A strong, unpleasant, yeasty, or rancid odor is a clear sign of spoilage. It should still smell pleasantly tangy. Texture test: If it feels slimy, overly gritty, or has lost its smooth, creamy consistency, it's likely spoiled. Do not taste if any spoilage signs are present.
Storage Tips
Always use a clean spoon to scoop out sour cream to prevent introducing bacteria. Reseal the container tightly after each use. Store on an upper or middle shelf in the refrigerator for consistent temperature, avoiding the door.
At Room Temperature (short-term)Maximum 2 hours
Signs of Spoilage
Rapid increase in liquid separation, noticeable change in smell (becoming more pungent or 'off' quickly), warming to the touch, or visible signs of spoilage if left out for an extended period.
How to Check
Time check: The most critical factor. If it has been out for more than 2 hours (or 1 hour in temperatures above 90°F / 32°C), it should be discarded regardless of appearance or smell. Temperature check: If it feels warm to the touch, it is unsafe. Do not rely on visual or smell cues alone if the time limit has been exceeded.
Storage Tips
Sour cream is a perishable dairy product and should not be left in the 'danger zone' (40°F - 140°F / 4°C - 60°C) for more than two hours, as bacteria multiply rapidly. Discard any sour cream left out for too long to avoid foodborne illness.