Kitchen

[Sunshine Kate]

Has anyone ever tried freezing sour cream and then thawing later for use? Thanks

[MargieRJ]

No, it separates and gets a weird texture.

[Sunshine Kate]

Thanks, I was afraid of that.

[Deadeye Daisy]

You can freeze sour cream as long as you plan to use as an ingredient in cooking. Texture does change, so won't work well in dips and the like. After thawing, wisk in a teaspoon or two of corn starch to help restore texture. I've used thawed sour cream in baked dips, like crab, lobster, hot spinach, etc.

I've make onion dip using carmelized onions and equal parts thawed sour cream, unfrozen sour cream and either mayo or cream cheese. (Stir the corn starch thawed stuff before combining with rest of ingredients).

I no longer bother to freeze sour cream. Unopened container stored upside down in fridge will keep easily for 9 - 10 months. I unearthed one from back of the fridge that was over a year old. Was as good as the day purchased. Remember, those 'dates' on many foods are put there because the law says they have to put a 'use by', 'sell by', 'best by' or 'expiration date' on the item.

Cream cheese will also keep up to a year if unopened.

[house cat]

Thank you for such good info at the exact right time. I forgot that I had sour cream on dh's grocery list and I bought a big tub of it when I went shopping. Now I have that extra one sitting there and I was wondering if I could freeze it. I'll try storing it upside down.