Can You Freeze Sour Cream?
Yes you can free sour cream. If you’ve ever thrown out a half-used container of sour cream, knowing you wouldn’t need it any time soon, you were probably irritated by the waste of food and money. You might have even wondered: Can I freeze sour cream? By taking the proper steps and precautions, sour cream…
Yes you can free sour cream.
If you’ve ever thrown out a half-used container of sour cream, knowing you wouldn’t need it any time soon, you were probably irritated by the waste of food and money. You might have even wondered: Can I freeze sour cream? By taking the proper steps and precautions, sour cream can be safely frozen and thawed for use in a variety of baking and cooking needs. The texture will change once it has thawed, which means it’s best not to use frozen sour cream in dips or on a baked potato. But it’s perfectly fine to use in cakes, casseroles, and soups.
Read on to learn how to properly freeze and thaw sour cream.
How to Freeze and Thaw Sour Cream
Freezing dairy products can be tricky, as they may separate after thawing. Try following these steps to achieve a smooth result.
- Using a whisk, whip the sour cream to distribute the moisture throughout the container.
- Either store sour cream in its original container, or transfer it to an air-tight storage container or freezer bag (be sure to squeeze any excess air out).
- Write the date on the container and place in the freezer. Sour cream can be stored in the freezer for up to six months.
- To thaw, simply transfer the amount of sour cream you need to the fridge and allow it to thaw for several hours. You’ll notice the texture will be a bit watery and separated. Simply whip it with a whisk to reach a smooth consistency. You can also add a teaspoon of cornstarch and whip it again to reach your desired consistency.
Quick Tips for Freezing and Thawing Sour Cream
- Make sure the sour cream is fresh when you put it in the freezer. Avoid freezing sour cream that’s been open for more than three weeks.
- Aim to use your frozen sour cream sooner rather than later. Sour cream continues to deteriorate over time, even while frozen.
- If you’re freezing a good amount, try freezing it in smaller portions. This way, you don’t have to divide what you need from a huge frozen chunk.
- Don’t put sour cream back in the freezer after thawing. This is a best practice to prevent bacteria growth.
- Remember, the texture does change with freezing and thawing. It’s best to use frozen sour cream in cooking or baking, rather than as a dip or tangy topping.
