You can tell if half-and-half, light, whipping and heavy cream have gone bad if they curdle (the liquid begins to contain lumps) and begin to develop a distinct sour smell. When you pour it into your coffee and circles form on the top of the coffee, you can tell that the cream is beginning to go bad.
The bacteria are what make the milk go bad. Not only do they sour the milk product to produce undesirable flavors, but they can also curdle it so the consistency will not be right for your recipes. Cream that has soured will have a different amount of acidity, which may result in separated sauces, etc.
If it looks like water and a bunch of dairy grains, or it used to be quite thick and is now runny, it's gone. Mold. I'm sure you know what to do with moldy heavy cream. Sour smell.
Occasionally, though, whipping cream may contain a few chunks even when the cream is fresh. These chunks are bits of butter. If you are certain the cream doesn't taste or smell sour, it's safe to use.
Expired whipping cream is unlikely to cause any serious health problems. It may taste sour or slightly off odor, but it's unlikely to make you sick. However, expired whipping cream may not be as effective in cooking and baking.
Most heavy cream can last in the fridge for about a month after you open it.
Half-and-half typically has a shelf life of 3-4 weeks, so if the date has passed, it's probably time to toss it. What is this? The second way to tell if half-and-half has gone bad is by giving it a sniff test. If it smells sour or otherwise off, it's best to discard it.
The cream will become thicker and thicker as more and more fatty triglycerides gather into one mass. Eventually, enough fat is exposed and there's room for everyone to get together, eliminating the need for triglycerides to partner up with air.
You'll know if this is the case because it will often take on a sour smell and taste while looking dull in color as well. If you have some heavy cream that's gone bad, don't throw it away. You can still use this for cooking and baking.
Whipped cream breaks down after sitting around for too long. This process is sped up by warm temperature too, so it's important to keep whipped cream in the refrigerator as much as possible. Fortunately, if whipped cream has turned into a more liquid substance, it is still salvageable.
Heavy cream (aka heavy whipping cream) contains between 36 and 40 percent milkfat and is thicker than light cream, whipping cream, half-and-half, whole milk, and evaporated milk. Heavy cream's high-fat content means that it won't curdle when heated, and is the best choice for whipping into stiff peaks.
You can tell if half-and-half, light, whipping and heavy cream have gone bad if they curdle (the liquid begins to contain lumps) and begin to develop a distinct sour smell. When you pour it into your coffee and circles form on the top of the coffee, you can tell that the cream is beginning to go bad.
It comes down to fat content
Blended together, the fat content in half-and-half is at least 7.25% higher than whole milk. The science is tricky, but the gist is the higher fat content leaves less room for water and, thus, for microorganisms. The kind of bacteria that turns dairy sour needs water to thrive.
The reason older half-and-half will fleck or curdle when it hits hot coffee has to do with how aging dairy affects the pH balance. According to Rosso Coffee Roasters, as dairy ages, it will produce lactic acid, lowering the pH level.
When a coffee that is maybe a little higher in lactic acid is mixed with older milk (milk continues to build more and more lactic acid as it ages), then curdling can occur.
Half and half typically stays good for at least 3 to 5 days past the “expiration” date. Once you open it up, you get a generous 7 to even 10 days. It depends on the producer, so it's important to read the label. That means that your unopened half and half that “expired” 2 days ago is probably still safe to use.
If you want to use your soured cream right away, drizzle it on burritos, tacos, chili, soups, stews, potatoes, oatmeal, granola, or even fresh fruit! It makes a wonderful creme fraiche. Even chocolate ice cream is fantastic just a teensy bit sour.
Why does cream last longer than milk? The high fat content helps keep cream from going bad shortly after opening, but the reason that most heavy cream you buy at the grocery store has such a long shelf life to begin with is the fact that it is Ultra-High Temperature (UHT) processed.
A carton of heavy cream can be stored in the refrigerator for up to a month, according to USDA recommendations. This applies to both opened and unopened containers, as long as they're kept at a constant refrigerator temperature.
Similar to milk, heavy cream can be frozen for 1 to 2 months. It will also separate once thawed, but heavy cream's higher fat content does fare better — it separates less than lighter dairy products.