Freeze Sour Cream – Is That Possible? Simply Explained How To Do It

Freeze sour cream – what to consider

• Please note in advance that foods with a high-fat content always freeze less well than low-fat products. The reason is that fat can flocculate in dairy products.
  Sour cream can become slightly gritty due to its high-fat content. What used to be like a palate pleaser can feel slightly sandy.
• The taste can also suffer if the freezing time is too long.
• If you freeze sour cream, then never for a long time. A maximum of two to four weeks is fine. Therefore, be sure to label the frozen mass.
• An ice cube tray is best for freezing, as you can freeze in small portions.
• If you only want to freeze the sour cream for a few days, it is sufficient if you put the sour cream container in a large freezer bag and then in a container. Both should be well sealed.
• You mustn’t keep the sour cream open for a long time before freezing it. Bacteria can form – and you would freeze them too. Even after thawing, these would still be active.