Store sour cream in the freezer to extend its usefulness far past the expiration date. Freezing and thawing sour cream does tend to change the overall texture. Moisture in the sour cream separates during the freezing process and renders a product that looks similar to cottage cheese when it melts. The flavor of the sour cream remains unchanged after the long freeze and it can be thawed and used to add creamy texture to soups, casseroles and baked goods.
Whip the sour cream in its original container with a spoon to equally distribute the moisture.
Spoon the sour cream into a plastic zip-top freezer bag.
Force out as much air as possible as you completely seal the plastic zip-top freezer bag.
Place the sealed freezer bag on its side in the freezer and close the door.
Move the frozen sour cream to the refrigerator when you are ready to use it in a recipe.
Restore some of the creamy texture by whipping the thawed sour cream vigorously as you stir in a teaspoon or two of cornstarch. The cornstarch will thicken the separated liquids but will not return the sour cream to its original texture.