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Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Light Cream (18% fat) 66 Sour cream, cultured (20% fat) 52 Custard: 51 Ice cream: 47 Evaporated milk: 29 Low cholesterol foods Cholesterol mg per 100 grams
Nutritional value per 100 g (3.5 oz) Energy: 406 kJ (97 kcal) ... Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called ...
(per 100 g serving) 133 ... cooked or not, savory or sweet. ... where it is often used as a lower-calorie substitute for sour cream or crème fraîche. ...
Plus, sour cream is one of the key layers in the popular 7-layer dip! All in all, if you're making game day dips, holiday dips, or even just a dip for your weekly movie night, ...
Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey butter. Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from the whey of 1,000 parts milk. [ 10 ]
Preheat the oven to 375° F. Coat a 9-inch loaf pan that is not non-stick and is, preferably, light colored, with cooking spray. Set the pan aside.
Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with golabki or meatballs, cold one with cooked fish. Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced ...