So, does sour cream ever actually go sourer?
Discovered I'd about a third of a tub of sour cream in the fridge... from over two months ago. Out of morbid curiosity, I looked in, expecting "green and explosive". But... it just looked a little bit more 'set'. I gave it a stir, and tasted a teeny little bit. Seemed completely fine (though I threw it out anyway, I hasten to add). The onions of the dairy product world, perhaps?