Don’t be afraid to stock up on perishables like sour cream when an awesome deal comes around. You can store a plethora of sour cream in the freezer. Be warned, though–freezing does affect the texture of sour cream. The moisture separates as it freezes, giving it a look similar to cottage cheese once it thaws. It still tastes the same, but the cottage cheese texture won’t work as well on foods like tacos and baked potatoes. But it can still be used in baked goods, soups and casseroles to add creaminess to each dish.

 How to Freeze Sour Cream

  • Whip the sour cream with a whisk or spatula to distribute the moisture evenly throughout the container.
  • Store sour cream in its original container or scoop it into an air-tight storage bowl or plastic zipper freezer bag.
  • Squeeze out any excess air from the container if you choose to use a freezer bag.
  • Write the date on the container with a permanent marker.
  • Place the sour cream in the freezer. It can stay there for up to 6 months.
  • To thaw: Place frozen sour cream in the refrigerator for a few hours. Once thawed, restore some of its original creamy texture by whipping a teaspoon of cornstarch into the sour cream.

 

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8 thoughts on “How to Freeze Sour Cream”

  1. After freezing sour cream I can only use it for baking or cooking. The texture doesn’t look appetizing!

  2. redhot says:

    Thanks for the freezing advice, on sour cream…..T

  3. dandydora says:

    I am not this “Krazy” yet!!

  4. Renie21 says:

    I still don’t understand why I get this newsletter a day later than the people who commented below :(

    • guest says:

      Stuff is being continually posted online on the blog. They’re probably reading it there before it is emailed out.

  5. pala says:

    I want to freeze sour cream too. I have a lot. I bougt nothing with coupon is free.

  6. I would have to try this, I bake a lot and use tons of sour cream weekly. Sometimes they have really good deals but I am afraid to buy too much as I don’t want it to go bad……

    • guest24 says:

      I tried it once, since I freeze cheese and milk. But, the sour cream was yucky. I did not add the tsp. of cream of tartar. so, I will try that next time. But the consistency is truly not the same.. May be OK in pies and cakes, but I pitched mine.