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Why did my sour cream turn grainy in my casserole?
is it normal for your sour cream to turn a little grainy when you add it as an ingredient to a casserole? The only ingredients I had were red potatoes, mozzarella, cheddar, sour cream and bacon. I just followed a recipe online and am not sure if that s the outcome that was intended or if I did something wrong? The recipe said to bake for 25 minutes.
3 Answers
- Suzy QLv 74 years agoFavorite Answer
Sour cream separates easily when heated, that's why it's usually added to cold dishes or after heating.
Next time try creme fraiche, that holds up better when heated.
- Anonymous4 years ago
The heat probably just separated the dairy. It didn't go off.
- CrustyCurmudgeonLv 74 years ago
If you used low fat or fat free sour cream, that's the problem. It's best used only as a garnish, cold, on beans or salads.
