Freshness

• Frozen sour cream stays fresh and is completely edible. Freezing does change the texture, however. The moisture in sour cream separates as the product thaws, creating a watery, dimpled effect. If you're planning to stir it into a soup or creamy sauce, you should have no problem. If you want to serve it as a dip, though, you'll likely be dissatisfied with the results.

Method

• To freeze sour cream, simply place the sealed carton in the freezer. When you've already opened the carton, transfer the leftovers to a small, clean container. Freeze sour cream for no more than three months for best results. To thaw it, place the sealed carton in the refrigerator overnight or for 12 hours. Stir the sour cream before you use it. You may also freeze sour cream in a prepared food, such as chicken enchiladas. When combined with other foods, the sour cream is less likely to separate.

Longevity

• Refrigerated sour cream has a fairly long shelf life, especially if it hasn't been opened. Most commercial products will last as long as 60 days unopened in the refrigerator. A few brands can last up to 120 days. Opened sour cream lasts about two weeks. To increase the shelf life, always use a clean spoon when dipping into the sour cream, and cover and refrigerate the leftovers immediately. Water that forms on the surface doesn't mean that the sour cream has gone bad. This separation is completely normal. Simply stir the water back in. Sour cream that has gone bad has an off odor.

Uses

• Frozen sour cream is ideal in any cooked dish. Stir it into beef stroganoff or chicken enchiladas. Add a dollop to a baked potato soup or atop twice-baked potatoes. The flavor of frozen sour cream is pretty close to fresh, and any stale flavors are disguised by the seasonings in these dishes. Sour cream curdles when exposed to high heat, so add it at the last possible moment and don't boil it. Regular and low-fat sour cream works better in cooked dishes than non-fat sour cream.