[Sydney]

Lady working the checkout at Walmart told me that if you store your sour cream upside down it will make it last way longer.

but I’m curious if there’s any truth to this claim. Some people say that by inverting the container, you can create a better seal, reducing exposure to air and preventing the growth of bacteria.

Others believe it might not make much of a difference.

I would love to hear from anyone who has tried this method or knows if it really works. Does it help keep sour cream fresh longer, or is this just a myth?

Are there any other tips or tricks you use to extend the freshness of sour cream once it’s opened?

Your thoughts and experiences would be greatly appreciated!

[Doreen]

Cottage cheese and yogurt too. It creates a better seal.

[Deanna]

It’s true! And ice cream stored upside down doesn’t get frosty!

[Shelley]

I store my peanut butter upside down so it doesn’t get “oily” on top.

[Kimberley]

Works with baby wipes, too. However, last time I did it with sour cream the juices seeped out and leaked all through the fridge and got all nasty and crusty

[Sara]

AI Overview
+2
Yes, storing sour cream upside down in the fridge can make it last longer:
Creates a vacuum

Flipping the container over seals the lid and creates a vacuum that prevents air from getting in and bacteria from growing.
Keeps sour cream from spoiling

Sour cream spoils due to exposure to mold and bacteria in the air.

This method can help prevent the green fuzz that can develop on sour cream.

[Rachel]

A calibrated fridge helps it last longer as does storing it in a colder part of your fridge – never the door. Use a clean spoon that hasn’t been dipped into anything else first.

I buy the Daisy brand (no fillers, just cultured cream) and it lasts a month in my fridge once I open it.

I can tell when it’s starting to go off as I check it each time before using it.

I do not store it upside down as liquid can make a mess that way and it exposes it potentially to more mold as the lid has more potential contact with touch surfaces including hands.

[Duncan]

The science behind this disproves it completly , if you stored the cartons upside down, you’d get a very short-term vacuum, but then the gases would pass through as they go for equilibrium.

factors–such as pH (acidity), storage temperature, and a good tight package–are much more important for the preservation of cottage cheese

Both cottage cheese and sour cream are lactic fermentations and have a low pH so, if manufactured correctly and refrigerated, they will have a pretty good shelf life.

Look at vacumn packed foods they are hermetically sealed,not just a pushed on lid.

[Madeline]

I believe that! Anything fresh last longer upside down. I do it with a lot of stuff in the fridge

[Marie]

I’ve hesrd this before. Also, cottage cheese and I think a couple of other products.

[Catherine]

Makes no sense, if there’s a small amount of air space it’s going to be there no matter what way it’s turned.

Best thing to do is put a piece of parchment paper on the top of the cream itself.

[Bobbie]

I need to try this. My sour cream and cottage cheese always goes bad before I finish

[Linda]

Yes, It does. I do the same with my cottage cheese and yogurt. Once opened, I mix in the whey and good to go.

Lasts way beyond the date …that I never use anyway.

[Author]

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