SOUR CREAM

Do you love to buy the big tub of sour cream because the inner-frugal-you likes the fact that it’s cheaper per ounce of sour cream than the smaller tub at the domestic grocery store? And every penny counts right? Yes? Then, …

DO THIS

To make your sour cream last longer in the refrigerator, take a slice of clear plastic wrap, such as Glad wrap, or Saran wrap, and cover the level surface of the sour cream that is left in the tub, so that almost zero air has contact with the surface of the remaining sour cream.

Why? Because when air comes in contact with anything, especially food, it oxidizes, or assists the degradation of the food item.

And be sure to wipe down the inside walls of the sour cream tub, it will prevent any mold from growing on that surface.

OR DO THIS

Divide up your big glob sour cream into half or thirds or whatever you like and vacuum seal it in your Tilia Foodsaver device. Don’t have a vacuum sealer, no biggie!

Fill the sour cream up to the tippy-top of the container, use some clear wrap over the top of sour cream, preventing the air from making contact with the sour cream, and seal it up.

You will have created an environment where there is no airspace, therefore, no air, … no air, no oxidation … well, at least no oxidation for a longer period of time.

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