How to freeze sour cream and why?

Refrigerators and freezers have solved many human problems, and most dairy products are successfully tested cold.Among them are cottage cheese, cheeses, but dairy products are stratified upon thawing, but remain usable.

If the milk after thawing is sufficiently slightly shaken up so that it becomes normal, then the sour cream will never be the same as it was before freezing. It will not go to a salad, but it can be successfully used as an ingredient in dough. It is better stored and preserves the consistency, if it is simply covered with ice, as it was done before, but a deep freeze spoils the product.

It should be understood that sour cream and sour cream are different, because low-fat store products only have the name of a fermented milk product, but are not very similar to homemade product. Homemade, real sour cream does not freeze at all, it just becomes thick, so this product can be safely stored in the freezer. If, when buying a store product, you saw that water had accumulated on the surface, and the thick is lying under it, this is just a sign that it was slightly frozen before placing the cream on the shelf. From the good cream before and ice cream made, and sour cream in fact is the same cream, but only if it is natural and made from high-quality cow's milk.

Most often, sour cream is placed in non-standard conditions for its storage when the expiration date is suitable. This is done at home when the product is not consumed, but it is a pity to throw it out, so they put it in the freezer to use it later.

Shops use the same method, the only exception is that they freeze sour cream, which is made with the addition of vegetable and chemical products, hence the incomprehensible appearance. Sour cream after a defrost loses not only external qualities, but also flavoring, however, it is still impossible to poison it. The only suitable application is to make pies or bake a cake. In no case is it suitable for cooking, for example, julienne or sauce, since the exfoliated fractions float on the surface like dust, and the thawed product does not resemble sour cream anymore. But this all applies only to store goods and does not apply to sour cream, which is prepared at home.

About half a year fermented milk product can be stored in the freezer. It is advisable, if you have already decided on this, to place sour cream in the cold in dishes made of ceramics or glass, since these materials react to a lesser extent with acids.

The optimum temperature for freezing is - 25 degrees. If it is lower, the shelf life will increase, but even more useful qualities of the product will be lost. If the structure after defrosting becomes grainy, there is nothing surprising in it, this does not mean that the sour cream is gone, on the contrary, this is how the cold should influence it.

You should not defrost and freeze sour cream again, it will have a very negative impact on its qualities. Better dissolve the mass in small containers, if you intend to use portions in the future. After defrosting, it is necessary to use the product for two days, in the future it will completely lose its taste, moreover, it will be able to spoil even the baked goods.

There is a culinary secret, how to freeze a fermented milk product so that it does not lose its original appearance after thawing. It will help in this simple flour, which is sifted and added to sour cream, until it becomes thick and reaches a creamy consistency.

The defrosting process has its own nuances.

• First, transfer the packaging from the freezer to the refrigerator.
• You may need to add a little starch, which will return the mass uniformity. A couple of tablespoons is enough on a can of sour cream.
• An excellent assistant will be a blender that can beat a product of high quality.

The defrosting process should not proceed at room temperature, since then unwanted bacteria will begin to multiply in sour cream.

You will learn more about how to freeze sour cream in the following video.