Sour cream is a dairy product made by fermenting regular cream with certain kinds of lactic acid bacteria. It has a tangy, acidic taste and thick, creamy texture that makes it a popular ingredient in many dishes like baked potatoes, chili, tacos, and more. It can add a cool, rich flavor to balance out spicy or hearty foods.
Many people buy sour cream for recipe ingredients but don’t always use up the whole container before the expiration date. An opened container of sour cream will only last about 2-3 weeks in the refrigerator. If you have leftover sour cream, you may be wondering if you can freeze it to extend its shelf life.
Can You Freeze Sour Cream?
The good news is that yes, you can absolutely freeze sour cream. Freezing is an effective way to preserve sour cream for several months past the printed sell-by or use-by date.
When frozen properly in an airtight container, sour cream will maintain its texture and flavor for at least 2-3 months in the freezer. The high fat content in sour cream means it holds up well to freezing.
How to Freeze Sour Cream
Follow these simple steps to freeze sour cream:
- Check the “use by” date on the sour cream container. Only freeze unopened sour cream that has not expired.
- Make sure the sour cream is fresh. Give it a stir or shake to check that it looks smooth and creamy, not watery or separated.
- Pour the sour cream into a freezer-safe container, leaving about 1/2 inch of headspace at the top. Plastic freezer containers or zip-top freezer bags work well.
- Seal the container tightly. Remove as much air as possible.
- Label the container with the type and date of freezing.
- Place the sour cream flat in the freezer so it freezes evenly. Avoid storing it in the freezer door.
- Freeze for up to 2-3 months.
Splitting the sour cream into smaller portions before freezing will allow you to thaw only what you need at a time.
Tips for Freezing Sour Cream
Follow these tips for best results when freezing sour cream:
– Chill the sour cream in the refrigerator before freezing for faster freezing.
– Leave headspace in the container to allow for expansion as the sour cream freezes.
– Use plastic freezer containers instead of glass, which could crack as the sour cream expands.
– Avoid letting the frozen sour cream thaw and refreeze, which can impact texture.
– Label containers with date and contents for easy identification.
– Store frozen sour cream containers flat to maintain shape.
– Don’t freeze opened or expired sour cream.
How to Thaw Frozen Sour Cream
When you’re ready to use your frozen sour cream, thawing it properly is important. Here are some tips:
– Refrigerator thawing: For best results, thaw frozen sour cream slowly in the refrigerator. This can take 12-24 hours depending on portion size. Thaw in the container to catch any drips.
– Cold water thawing: For quicker thawing, place the frozen sour cream container in a bowl of cold water, changing the water every 30 minutes. Thaw until the sour cream is soft enough to stir.
– Microwave thawing: Thaw sour cream in short 10 second bursts in the microwave, stirring in between, until soft enough to stir. Avoid microwaving too long or the edges may become warm.
– Avoid room temperature thawing: Do not leave frozen sour cream to thaw on the counter, as bacteria could grow in the outer thawed portions.
– Use immediately: For best quality and food safety, use thawed sour cream right away. Do not refreeze thawed sour cream.
Tips for Thawed Sour Cream
– Stir thawed sour cream well before using – separation can occur during freezing.
– Thawed sour cream will be softer than fresh – whipped topping can help thicken it up if needed.
– If watery separation occurs, strain off the liquid or stir vigorously to re-incorporate.
– Thawed sour cream is best for cooking and baking, not served cold or as a topping.
– Discard any sour cream that smells or looks off after thawing.
How Long Does Thawed Sour Cream Last?
Once thawed, sour cream should be used immediately for the best quality, safety, and to prevent waste.
However, if necessary, thawed sour cream can be stored in the refrigerator for 2-3 days. Be sure to stir well initially and use as soon as possible.
Here are some tips for storing thawed sour cream:
– Keep thawed sour cream refrigerated at 40°F or below.
– Store in an airtight container to prevent drying out or absorbing fridge odors.
– Use within 2-3 days for best quality and food safety.
– Do not refreeze thawed sour cream. The texture will deteriorate.
– Discard if mold grows or if the sour cream smells or tastes off.
In general, thawed sour cream is best used for cooking or baking, not as a topping or for recipes where it is not heated. The freezing process can impact the texture slightly.
Can You Refreeze Thawed Sour Cream?
It’s not recommended to refreeze sour cream once it has fully thawed. Refreezing can break down the texture, causing graininess and separation. The high fat content of sour cream makes it prone to texture changes with repeated freeze-thaw cycles.
However, because the quality declines with each thaw, sour cream that is still partially frozen or slushy can be safely refrozen. Follow these tips:
– Refreeze thawed sour cream only if some ice crystals remain. Do not refreeze once fully thawed.
– Stir the partially thawed sour cream well before refreezing to redistribute ingredients.
– Use within 1 month for best quality, as the texture will degrade.
– Only refreeze once – do not thaw and refreeze again.
In most cases, thawed sour cream is best used in cooking or baking recipes rather than refrozen. But refreezing partially thawed sour cream can help prevent waste if you won’t use it in time.
Conclusion
Freezing is a great way to extend the shelf life of opened sour cream by several months. With proper freezing methods and safe thawing techniques, frozen sour cream maintains its flavor and texture well. Thawed sour cream should be used immediately for the best freshness and quality. While it’s possible to refreeze partially thawed sour cream, refrain from refreezing once fully thawed as the texture will decline. Follow these tips for successfully freezing, thawing, and storing sour cream.