How to Freeze Sour Cream

Sour cream has been taken its place in our refrigerators and recipes. Why? Because it tenderizes and softens baked goods. It tends to make foods taste buttery. While both yogurt and sour milk are interchangeable in some dishes but many others from nachos to pierogi to pickled herring just would not be the same made with yogurt. Even the richest yogurt cannot quite match well with the sour cream.

Sour cream contains a lot of fat. But it also provides many health benefits. It hosts a number of health beneficial nutrients like protein, calcium, riboflavin, phosphorous, and vitamin B-12.

Sour cream nutrition facts

Protein

people who do not get enough protein in their daily intake can add sour cream to their diet. Since protein does not store in the human body, the average adult should take 46 to 56 grams of protein each day. Half of a cup of sour milk contains about 24 grams of protein which is enough to supplement your daily intake. Your body can use the protein in sour cream to generate energy as well as boost the immune system.

Calcium

sour cream is a rich source of calcium. Calcium is responsible for boosting bone health as well as strong teeth. Calcium is also beneficial for your nerve function, muscles, and heart health. Every half-cup of sour milk contains 13 percent of your daily recommended calcium intake.

Riboflavin

Riboflavin is an iron which helps convert food into energy. A single serving of sour cream contains 12 percent of your daily recommended intake of riboflavin. The human body can either produce or store this important nutrient.

Phosphorus

This element is essential for bone health and converting macronutrients into usable forms. A single of a serving of sour cream contains 13 percent of your recommended daily intake of phosphorus. Phosphorous which is present in sour milk works in conjunction with Vitamin B to keep multiple body processes functioning smoothly including kidney, muscles and nerve function.

Vitamin B-12

Vitamin B-12 is responsible for keeping nerve cells healthy and boosts immune function. Sour cream is a good source of this Vitamin. Researchers have identified that vitamin B12 can prevent systemic Lupus Erythematosus which is known as an autoimmune disease that attacks the kidneys, skin, and joints.

Is freezing important for sour creams?

Although some brands may last longer on average store-bought sour cream comes with a shelf life of 45 to 60 days. Once opened, normally sour cream stays fresh for one to two weeks. But can you freeze sour cream or can sour cream be frozen? If you want to keep it longer store sour cream in the coldest part of your refrigerator. This place refers to near the back or the bottom of the freeze.

But is it a good practice? Freezing sour cream does not make it go bad or sour, but it does alter the product’s texture considerably. Treating the product with extreme temperature either by boiling or freezing trigger a chemical reaction that results in sour cream to lose its thick viscosity and creamy texture. It doesn’t imply that the item is never again unpalatable. But it will not be the same as when you opened it first before refrigeration.  

How is frozen sour cream important for different recipes?

In order to use your frozen sour cream, you need to allow it to thaw in the refrigerator for a day or so. That time depends on the extent of filling up your container when you froze it. In some cases, for example, adding the sour cream to soup, you can add frozen sour cream directly into the pot. This will accelerate the thawing process.  

But after a meltdown of frozen sour cream, it will not be the same product. During frozen state, sour cream separates and looks a little like cottage cheese. When this happens, you can whisk or blended back to its creamy shape, but it can no longer be used as the topping since texture has been altered but it retains its flavor.  

But do not disappoint because frozen sour cream can be used in many recipes where the texture is not important but the flavor is the main essence. Below is a number of recipes where you can use frozen sour cream:

Baking

Frozen sour cream can be utilized in preparing as long as it is a full-fat acrid cream that is completely defrosted. The melted sour cream should be whisked and added as usual for cakes, muffins, cookies, pancakes and quick bread. But avoid using previously frozen sour cream in cheesecakes because it will not create the desired smooth texture of the finished cake. Nonfat and low-fat sour cream is not good for baking, and these products cannot be used at all after they’ve been frozen.

Casseroles, Soups, and Stews

The grainy surface of frozen sour cream does not influence the completed sustenance things when joined into goulashes, soups or stews. For instance, meat stroganoff needs the velvety tart expansion of harsh cream to hold conventional flavor. Texture plays no role in this recipe since the sour cream is heated up and hidden in the sauce. Defrost the sour cream, whisk or blend it to even out the texture and add the required amount for the recipe. Other recipes that also use frozen sour cream include chicken paprika, leek and potato soup, Hungarian goulash and Swedish meatballs. Avoid using frozen sour cream to top a dish because the unpleasant lumpy texture will ruin the effect.

Gratins and Other Vegetable Dishes

Some vegetable dishes recipes include sour cream to add creaminess and flavor. Mashed potatoes, for example, is one dish where you can use sour cream that is frozen and defrosted. After defrosting, the sour cream will become slightly runny, so you should use other liquids with potato dish in less quantity to maintain the desired texture. Sour cream can also be used with any type of gratin for example scalloped potatoes or yams with no significant difference in texture. Be that as it may, already frozen sour cream ought not to be utilized as fixing for heated potatoes since it won’t have the coveted velvety appearance.

Dips and Sauces

Sour cream is a typical expansion to plunges or sauces since it isn’t the fundamental fixing. But the runny texture of frozen sour cream needs to be smoothed out with mayonnaise or yogurt to create a usable dip. Before dipping other food items like grated cheese, artichokes, chopped spinach or grated cucumber you can use frozen sour cream because its texture will be unnoticeable.

Types of sour cream and ways to freeze them

Sour cream or cultured cream is a dairy product which is produced by the addition of lactic acid bacteria to regular cream. In this case, the lactic acid bacteria are introduced either deliberately or naturally which sours and thickens the cream. The bacteria produce lactic acid which is responsible for the sour taste of the cream and so is the origin of the name.

The cream is prepared from milk by using a centrifugal separation process. The centrifugal process separates the top layer of butterfat from milk and it is categorized by its fat content. For example, channel Island extra thick double cream is one type of cream which fat content is 48%. Based on this categorization, we have different types of cream which are given below:

  • Heavy cream
  • Double cream
  • Clotted cream
  • Sour cream
  • CRÈME FRAÎCHE
  • MARSCAPONE
  • Butter
  • Butter Milk

Some people wonder can they freeze cream? Or can you freeze whipping cream? Since unlike other dairy products, this contains a high amount of fat. The answer is yes, you can. But you cannot freeze cream that has fat content less than 35%. Below we have discussed different types of creams and ways to freeze them.    

Heavy Cream

Heavy creamThe fat content of this cream is 30-36%. Contrary to its name, it is the thinnest of the creams that makes it perfect to add to a creamy pasta sauce or rich mushroom situation. This cream can never be whipped into the soft peaks required for a dessert. The whipped thickened cream is preferred ingredients of dessert like pavlova or apple pie.

How to freeze heavy cream?

Freezing heavy cream depends on how much quantity you want to store. For small quantity follow the below process:

  • Empty the overwhelming cream into an ice block plate and stop it.
  • Once the cubes are frozen, popped them out carefully and transferred them into a freezer bag. Normally, each cube is equal to 2 tablespoons of heavy cream.
Freezing large amounts
  • Simply leave the cartoon containing heavy cream into the freezer. In the event that the compartment is full, spill out an inch of overwhelming cream to account for an extension when it solidifies.

Double cream

double creamThe normal fat content of this cream is 43-48%. But it may contain up to 60% of fat. In fact, it has one of the highest fat contents of all creams. You can whip double cream but it retains its shape well enough to fix in a pipe. It can also withstand under extreme temperature condition like boiling and freezing.

This cream can easily be whip up into simple ice cream. The recipe is simple and straightforward: whisk together 300ml double cream, 175g sweetened condensed milk,  2 tablespoons of instant espresso powder and 2 tablespoons of your favorite coffee liqueur together until soft peaks form. Then transfer the air mixture into an airtight container with a spoon and freeze for at least 6 hours or overnight.

How to freeze double cream?

Follow the same process like most other creams to freeze double cream.

  • Do not leave the full container into the freezer. Pour a little amount first to make space inside the container. It is necessary since the water content of the cream expands when it freezes and that may result bursting of the container.

Clotted cream

Clotted CreamThis type of cream contains at least 48% fat. Origin of this cream is Cornwall and Devon, west England. Clotted cream is exceptionally thick and comes with luxurious texture because half of the content its content is fat.  

You can use Clotted cream as an accompaniment to hot or cold desserts. People use it regularly in baking. The cream also used in ice cream and fudge.

How to freeze clotted cream?

  • For unopened packs of clotted cream, you need not transfer the product into a separate container. Just leave the whole packaging into the freezer.
  • If it comes in a tin, you have to transfer the product in an airtight container. Spoon the product in a rigid plastic container with an airtight lid. Close the lid, write the storage date with a marker then stick in the freezer.

Sour cream

Sour CreamFat content is 10-19%. This cream has much lower fat than its traditional sweeter counterparts. It sour tastes originates from the inclusion of Lactobacillus with the cream. Sour cream is ideal for cheesecakes, brownies and even sponge cakes. It has it use in Eastern European cooking, for example, stroganoffs, goulash, and pierogis. Tastes of baked potatoes improved dramatically with a dollop of the tangy cream. If your recipe calls for a more complex, slightly bittersweet flavor profile, this is the ingredients reach for.

How to freeze sour cream?

Sour cream is a special type of cream since its fat content less compare to other types of cream. As stated earlier, cream with less than 35% fat content cannot be frozen. But in the case of sour cream fat content is far less. So, you need to follow a special procedure to freeze it. Below we have outlined the special process:

  • Sour cream contains moisture. It is important to distribute the moisture evenly throughout the container by whipping it with a whisk or spatula before freezing it.
  • Store sour cream either in its original container or scoop it into an air-tight storage bowl or plastic zipper bag
  • If you store it in a freezer bag, squeeze out any excess air from the bag
  • Whatever container you used for storing, write the date on the container (the day you stored it in your freezer) with a permanent marker
  • Place sour cream in the back side of the freezer. It can stay there for up to 6 months.
  • In order to defrost it, place the frozen sour cream in the refrigerator for a few hours. Once melted, restore some of its original creamy texture by whipping a teaspoon of cornstarch into the sour cream.

CRÈME FRAÎCHE

creme frachieFat content is 38-48%. This cream is richer and thicker thanks to its higher fat content. This cream is ideal for topping for fresh fruits, thickening ingredients for sauces, or garnish in soups. Crème Fraiche is quite common and it can be homemade too.

This cream is particularly useful when you need the tangy creaminess of yogurt. But you need a longer cooking time or higher heat. The cream is beautiful with meat like veal or even offal to ensure a moist, tender result.

How to Freeze Crème Fraiche?

  • Use small resealable bags to store the cream
  • Scoop the cream into the resealable plastic pack
  • Do not fully fill up the bag with the cream. Leave at least an inch space so it can expand when it freezes.
  • Write the storage date on the bag with a permanent marker.
  • Use an ice cube tray if you want to divide the cream into individual portions. In that case, pour the cream into the ice cube tray and pop in the freezer.
  • Leave the cream for over to two hours or more to cement. Once the cream is solidified strong, take the ice plate from the cooler, deliberately pop each cubed cream and afterward exchange them one by one into water/air proof compartment. Again, write the storage date using a marker on the container and back it to the freezer.  

MARSCAPONE

MARSCAPONEFat content is 70%. It is an Italian dairy product of the sixteenth century in Lodi and Abbiategrasso (southwest of Milan). The cream is popular for inclusion in moreish tiramisu but it can also incorporate it into other cooking for example as a thick and enriching addition to risottos.

Cake made with Marscapone with a teaspoon or marsala and a good grating of orange zest as a topping is so delicious which is unparallel in the modern world.

How to freeze Marscapone?

  • Place the mascarpone container into a freezer bag and close the bag tightly.
  • With a marker pen, write the date of storage
  • Place the bag into the freezer. You can store it in the freezer for up to three months.

Goat’s milk double cream

Goats milk double creamThis cream comes from pasteurized goat’s milk from St Helen’s Farm in Yorkshire, England. The cream has an ice white appearance and tastes smooth and mild. It is suitable for vegetable diets. It can be for whipping, pouring or simply spooning on to desserts.

How freeze goat’s milk double cream?

  • Fill a freezer bag with a quart of the product. Leave some room inside of the bag since the cream inside of it expands when it freezes
  • Squeeze it out the excess air and then close the bag
  • Label the bag with the date of storing
  • Leave the bag inside of the freezer
  • It can store as long as one year or so.

Conclusion

Sour cream is becoming an essential ingredient of many of our favorite dishes like cakes, salads, bakes potatoes, cheesecake, dips just to name only a few. It has a few important health benefits. But freezing it somewhat different than other types of cream since it has fewer fat contents than any other of its counterpart. In this article, we have tried to explain how to freeze it properly along with other cream types. We hope reading it out will be helpful for you to some extent.

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