Can you freeze sour cream?

[georgevan]

I buy it for one recipe and the rest sits in the frig and spoils.

 

[Badjak]

Yes, you can
Now I always forget which freezes better between creme fraiche and sour cream.

You could sub with greek yoghurt & lemon juice

 

[Silversage]

George, I often have the same problem. Now I buy Daisy Sour Cream in a tube. It costs a little bit more, but it keeps longer, even when I only use a few tablespoons at a time, so I usually don't throw any out.

 

[taxlady]

George, I often have the same problem. Now I buy Daisy Sour Cream in a tube. It costs a little bit more, but it keeps longer, even when I only use a few tablespoons at a time, so I usually don't throw any out.

I have never seen sour cream in a tube, but it sounds like a great idea. Buying a tube works well for anchovies and for tomato paste that you won't use up quickly.

 

[Silversage]

All the major stores carry it here (Target, Walmart, Publix, Sam's), so I assume it's available nationally. Not sure about Canada - do you get Daisy brand?

Daisy Squeeze Sour Cream - 14oz

Read reviews and buy Daisy Squeeze Sour Cream - 14oz at Target. Choose from contactless Same Day Delivery, Drive Up and more.

www.target.com

 

[taxlady]

I have never seen Daisy Brand in a store or store flyer in Canada. This is what it says on the Daisy website. I think Daisy is a US only brand.

Where can I find Daisy Sour Cream?

More than 90% of all grocery stores in the United States carry Daisy Brand Sour Cream, as well as a large number of club stores, military commissaries, and food service establishments across the nation. Please contact us to find a store near you.

 

[GotGarlic]

George, what is the one recipe you use it for? Maybe we can help you find more ways to use it. Here's one I like: https://www.oprah.com/food/chicken-no-14752chicken-in-mustard-sauce-master-recipe_1

 

[georgevan]

George, what is the one recipe you use it for? Maybe we can help you find more ways to use it. Here's one I like: https://www.oprah.com/food/chicken-no-14752chicken-in-mustard-sauce-master-recipe_1

Thanks for posting the recipe

 

[Jusa]

In my experience, freezing sour cream makes it separate and it is no longer smooth and creamy.

 

[Silversage]

Rule of thumb - (not a rule - just rule of thumb) most dairy products don't freeze well. They tend to lose their texture.

Milk, cream, etc, will 'keep' when frozen, but will separate and appear curdled. They are still good and completely usable in recipes, but probably not satisfactory for drinking. Cheese can get rubbery - still usable, but not for plain eating. I buy a quart of buttermilk for baking, use what I need and freeze the rest in 1/2 cup comtainers. It is still fine in baking, but you probably wouldn't enjoy drinking it.

So if you want, you could freeze sour cream, but when you thaw it, you won't have that smooth creamy texture anymore. It will be OK mixed into a recipe, but not great served on top of a baked potato.

 

[taxlady]

What Silversage wrote agrees with my experience. There are a couple of exceptions, as one would expect from a rule of thumb. Butter freezes and defrosts just fine. High butter fat (40%+) hard cheese defrosts better than lower butter fat cheese.

 

[dr morbius]

Find more ways to use sour cream. I like to whisk it into scrambled eggs. It goes nicely in many pasta sauces. You have leftover gravy? Cook up a little pasta, add the gravy and some sour cream for a poor man's stroganoff. Sour cream, buttermilk and seasoning makes a salad dressing. Add sour cream to macaroni and cheese to make it extra creamy. And so on. If you buy the smallest package of sour cream and plan, you should be able to use it up.

 

[Andy M.]

Use sour cream to make mashed potatoes in place of milk.

 

[dr morbius]

Use sour cream to make mashed potatoes in place of milk.

Oh, yes. And then there's baked potatoes. And there's also this: add some to a box of devil's food cake mix for a really moist and tasty dessert.

 

[pepperhead212]

If the sour cream separated, once thawed, try putting it in a blender, or use an immersion blender - while this will thin it, the sour cream will be usable for most things for cooking, though not making a dip, or topping a potato.