Once again, I find that I am cooking a dish that requires sour cream. That happens so seldom that after I've dipped out the cup or 1/2 cup or whatever the recipe calls for, the rest sits in the fridge so long I have to throw it out. I think it's a long shot, but can I freeze it and have it still be usable when I thaw it out?
Tejas
Favorite Answer
Dairy products do not freeze well. Sour cream will separate and become very watery upon thawing. For this reason it is not recommended; however, some people DO freeze sour cream when they use it only in dishes such as beef stroganoff where the purpose of the sour cream is to add a subtle tarness and creaminess to the dish. Don't plan on using previously frozen sour cream for anything but cooked dishes and also don't use it as a thickening agent as the components that provide this characteristic will be broken down in the freeze/thaw process. Finally, it's always best to use fresh ingredients. It's not that expensive and you can buy small enough quantities that waste should not be an issue.
beebs
I have tried this with not so good results. Now, if I need just a dab of sour cream, I whip the rest into a quick dip or sour cream and chive topping. I find I waste less this way, as I will usually have the dip (spinach and artichoke or herb are my faves) as a snack or lunch the next day with veggie dippers. I enjoy this as a treat, since I dont consume much dairy. I also make salad dressing with the leftover bits. I have, tho, occaisionally frozen a few cubes in an ice cube tray, to toss in a recipe to liven it up. It seams to hold up better this way-perhaps as it freezes quickly in such small amounts. Once frozen, I keep the cubes in a zipper bag in the freezer. I hope this helped a bit
Ruth
Why does sour cream turn pink when it ages?
Princess Inquisitive
You could try but that one could come out a little weird. But if youre going to throw it out any way it is worth the experiment.
N323
No... your asking for it if you do and actually eat it