Can You Freeze Sour Cream?

What Is Sour Cream?

Sour cream is commonplace in the kitchen, (you can even make it yourself) but fans of this everyday dairy product rarely know what it’s made of. Sour cream is produced when lactic-acid culture is added to cream. This “souring” process yields the tart, jiggly substance you know and love (especially when it’s on Mexican food).

Sour cream is used in everything from dips and sauces to baked goods. And of course a dollop on a baked potato is always a good idea. It’s similar to yogurt or Créme fraîche in that all three are essentially forms of curdled milk; thus, these three dairy items are often used interchangeably.

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.

1. Using a whisk, whip the sour cream to distribute the moisture throughout the container.
2. 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).
3. Write the date on the container and place in the freezer. Sour cream can be stored in the freezer for up to six months.
4. 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.