Freeze Sour Cream

Hey,

I do a lot of batch cooking since it's easier for me but hate HATE having to constantly but containers of things like sour cream to have hanging around because it freezes like s***

Does anyone know of what gum or "other" product could be added that would allow sour cream to freeze, thaw and maintain it's texture OR at minimum not turn into gloopy watery mess

All suggestions are welcome

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Ben_Michels_158008

and I am about to order lactic acid and Carrageenan to try making "Creme Fraiche"

tshewman

Depending on how long you're going to freeze it, and what you are freezing it in? If not in vacuum sealed containers, ice crystals (water) quickly build up. If you're looking for a frozen SC that essentially has a soft serve texture from frozen, that's a different problem. FYI - Have done the frozen SC with lime juice and zest which turned out well.

markkimsu

In milk products that have more water than fat, destabilization of casein and milk fat emulsion will generally happen when frozen. I have not experimented with this myself, but perhaps something that can better emulsify the fat can help. I've also frozen ricotta under vacuum sealed bags and there was no noticeable changes to texture so vacuum might helps as well.