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If you’ve ever thrown out a half-used container of sour cream, you were probably irritated by the waste of food and money. You might have even wondered: can I freeze sour cream? By taking the proper steps and precautions, sour cream can be safely frozen and thawed for use in a variety of baking and cooking needs. Sour cream is commonplace in the kitchen, 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. It’s used in everything from dips and sauces to baked goods.
Make sure it’s fresh when you put it in the freezer. Avoid putting sour cream in the freezer that’s been open for more than three weeks. Use it sooner rather than later. Sour cream continues to deteriorate over time, even while frozen. Try to store it in the smaller portions, so you don’t have to divide up what you need from one huge frozen chunk.
Don’t put sour cream back in the freezer after thawing, to prevent bacteria growth. Since the texture does change with freezing, it’s best to use frozen sour cream in cooking or baking, rather than as a dip or baked potato topping. Freezing dairy products can be tricky, as they may separate after thawing. Try following these steps to achieve a smooth result.