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Can sour cream be frozen?  This thread currently has 1,110 views. Print Print Thread
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ruthiegirl
Monday, November 25, 2013, 6:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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I'm trying to minimize my grocery shopping before Thanksgiving, but I realized I forgot to buy sour cream to serve with latkes (that we're likely to want on Wednesday night, the first night of Hanukkah.) I'm likely to need more milk soon, and I usually buy that in Costco. If I buy sour cream in Costco (which will save me from having to make another stop when the grocery stores are crazy busy) it will be more sour cream than we can use in a week. Will it freeze OK?


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Lola
Monday, November 25, 2013, 6:13pm Report to Moderator Report to Moderator

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give it a try

thaw it
blend again, see if consistency stays the same then

search for some utube videos on freezing dairy products


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Lola  -  Monday, November 25, 2013, 7:38pm
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deblynn3
Monday, November 25, 2013, 6:25pm Report to Moderator Report to Moderator

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It might separate, once thawed you can blend it in your blender.  I've done this with cream cheese to make cheese cakes it did just fine. If your cooking the sour cream in something I think you can do it, not sure if your using it for a topping alone.


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Henriette Bsec
Monday, November 25, 2013, 6:43pm Report to Moderator Report to Moderator

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it depends on fat contentI find 18 % fat separates more than 38/40 %
I have no idea about your %

Ours is just cream and nothing added- so that makes a difference as well.
My organic sour cream last at least 2-3weeks.


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ruthiegirl
Monday, November 25, 2013, 6:46pm Report to Moderator Report to Moderator

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The kind I buy is just cultured cream and salt. Many brands add additives such as corn starch, but I don't buy that kind.

I'm not too worried about using it up before it spoils. I'm more worried about "eating more sour cream than is good for me because it's there." I'll want it available to serve with latkes during Hanukkah, and then I want it out of my sight!


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Chloe
Monday, November 25, 2013, 8:06pm Report to Moderator Report to Moderator

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http://www.stockpilingmoms.com/2011/02/can-you-freeze-sour-cream/

and I found this online

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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ruthiegirl
Monday, November 25, 2013, 9:50pm Report to Moderator Report to Moderator

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Would rice flour work or do you think it would be OK without any added starch at all?

Also, a teaspoon of starch to how much sour cream?


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Chloe
Monday, November 25, 2013, 9:56pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Would rice flour work or do you think it would be OK without any added starch at all?

Also, a teaspoon of starch to how much sour cream?


This is where the info came from...
http://thekrazycouponlady.com/at-home/the-big-chill-how-to-freeze-sour-cream/

I can't tell how large this container is....maybe the larger size....16 oz?

Not sure of the function of the starch....perhaps a stabilizer/binder of some kind....something to keep the fat in solution....(just really can't say for sure)....but rice flour might work just as well....

This isn't something I've tried... Just trying to help find you the correct answer.

Most everything I've read says that freezing changes the texture when you defrost it....so perhaps the starch
is to preserve original texture.  

Ruthie.... I just found your answer.  The freezing process causes the defrosted sour cream to separate....the purpose of the corn starch is to firm up the liquid because it's going to look similar to cottage cheese although the freezing won't change your flavor....just your texture. So if you're just going to defrost and eat it, it's going to look funky but taste fine.   The best reason to freeze sour cream would be to use it later on in baking or cooking.


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ruthiegirl
Wednesday, November 27, 2013, 7:49pm Report to Moderator Report to Moderator

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I ended up going to the supermarket today instead of Costco, so I bought a 16oz container instead of a 64oz tub. I won't need to freeze anything.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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