Freezing sour cream as a long-term storage method. What foods can be frozen in the freezer. Is it possible to freeze beer

Refrigerators and freezers have solved many human problems, and most dairy products pass the cold test. These include cottage cheese and cheeses, but fermented milk products separate when thawed, but remain suitable for consumption.

Is it permissible to freeze sour cream?

If after thawing the milk is shaken just slightly enough for it to turn into normal, then the sour cream will never be the same as it was before freezing. It won’t go into a salad, but it can be successfully used as an ingredient in dough. It is stored better and retains its consistency if you simply cover it with ice, as was done before, but deep freezing spoils the product.

It is worth understanding that sour cream and sour cream are different, since store-bought low-fat products only have the name of fermented milk product, but are not very similar to the homemade product. Homemade, real sour cream will not freeze at all, it will simply become thick, this kind of product can be safely stored in the freezer. If, when purchasing a store-bought product, you see that water has accumulated on the surface and the grounds lie underneath, this is precisely a sign that the sour cream was slightly frozen before it was put on the shelf. Ice cream used to be made from good cream, but sour cream is essentially the same cream, but only if it is natural and made from high-quality cow's milk.

If you need to freeze village sour cream, then it is best to beat it well before doing so, since this way the moisture will be evenly distributed. During the freezing process, water crystals expand; when defrosted, they separate from the remaining molecules, hence the appearance of a large amount of liquid.

Why do this?

Most often, sour cream is placed in non-standard storage conditions when the expiration date approaches. They do this at home when they don’t use the product, but it’s a shame to throw it away, so they put it in the freezer to use later.

Stores use the same method, the only exception is that they freeze sour cream, which is produced with the addition of plant and chemical products, hence the incomprehensible appearance. After defrosting, sour cream loses not only its external qualities, but also its taste, however, it is still impossible to be poisoned by it. The only suitable use is to make pies or bake a pie. In no case is it suitable for preparing dishes, for example, julienne or sauce, since the separated fractions float on the surface like dust, and the defrosted product no longer resembles sour cream. But all this applies only to store-bought goods and does not apply to sour cream that is prepared at home.

Shelf life

The fermented milk product can be stored in the freezer for about six months. It is advisable, if you have already decided to do this, to place the sour cream in the cold in a container made of ceramics or glass, since these materials react less with acids.

The optimal 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 becomes grainy after defrosting, this is not surprising; this does not mean that the sour cream has disappeared; on the contrary, this is exactly how the cold should affect it.

You should not defrost and refreeze sour cream, this will have a very negative impact on its quality. It’s better to separate the mixture into small containers if you plan to use it in portions in the future. After defrosting, it is necessary to use the product within two days; in the future, it will completely lose its taste, moreover, it can even ruin baked goods.

How to freeze correctly?

There is a culinary secret on how to freeze a fermented milk product so that after thawing it does not lose its original appearance. Simple flour will help with this, sift it and add it to the sour cream until it becomes thick and reaches a creamy consistency.

If you are concerned about taste, then you don’t have to worry, since flour will not affect them in any way.

How to defrost?

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 mixture to homogeneity. A couple of tablespoons is enough for a jar of sour cream.
• A blender will be an excellent assistant as it can blend the product efficiently.

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

You should not use such a product in dough for cheesecakes, since they will no longer be soft; muffins and pies are an excellent option. In any case, it is worth storing sour cream in this form for a long time only if there is really no other way to use it at the moment.

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

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Sour cream is used in preparing many dishes: dressing salads and soups, baking and making cream. What to do if you haven’t used all the packaging and some of the sour cream remains? After all, it is known that it is not stored for a long time when opened. Sour cream can be frozen in the freezer! True, this option has its advantages and disadvantages.

Before you start freezing, the sour cream must be thickened. If it is too liquid, strain it through a sieve. Then whisk with a small amount of flour until the sour cream reaches the consistency of cream. After this, the taste will remain the same, flour will not affect it in any way.

Sour cream freezes easily, its taste remains the same, but its texture changes. It becomes like crumbly cottage cheese, but this is completely normal.

Frozen sour cream can easily be stored for up to six months. True, experienced chefs advise using it within three months. An unopened package will last longer than an opened one.

If the sour cream has a low fat content or is low-fat, it should not be frozen.

How to freeze sour cream in the freezer

1. Freezing open packaging:

• Whisk the sour cream in a container. This will help distribute the liquid better and also give it a more uniform texture.
• Transfer the sour cream to a plastic bag or airtight container.
• If using a bag, remove excess air from it and tie it closed.
• Place the bag or container of sour cream in the freezer.

2. Freezing unopened packages:

• If you bought sour cream and will not use it in the near future, it is better to freeze it immediately.
• Just put the bag or package of sour cream in the freezer and let it sit until needed.
• The lower the humidity in the freezer, the longer the sour cream will be stored.
• Don't forget to write on the sour cream package the date it was placed in the freezer.

How to defrost sour cream

Regardless of whether the sour cream was frozen in an open or closed package, it must be defrosted as follows. Transfer it from the freezer to the refrigerator and keep it there for a while so that it warms up a little. Open the package, stir in the sour cream, perhaps adding a little flour or cornstarch, and use as you wish.

You can do everything differently. After the sour cream has been in the refrigerator, put it in a blender, blend and put it back in the refrigerator. This will give it a more suitable texture.

Tips:

• Starch or flour should be added to sour cream in order to improve its texture. 1-2 tablespoons will be enough.
• Never defrost sour cream at room temperature; bacteria will immediately begin to multiply in it at a rapid pace. After the freezer, you need to put the sour cream in the refrigerator.

How to check the freshness of sour cream

The first indicator of good sour cream is color. When fresh it is creamy white. If a frankly yellow tint is visible, even if it is very light, this means that the sour cream is stale and should not be consumed.

Pay attention to the top layer of sour cream. A small amount of water on top is normal. But the presence of mold is a sign of spoilage.

If the sour cream looks normal on the outside, smell it. Fresh ones smell delicately of cream, spoiled ones have a sharp musky smell of mold.

If you can’t tell if sour cream is bad by appearance or smell, try it a little. You can definitely tell a spoiled one from a good one by taste.

If frozen sour cream is good, it can be used in dishes.

What's the best way to use frozen sour cream?

It is best to freeze sour cream for future use for use in baking, namely when preparing various pies and muffins.

Do not use such sour cream in cheesecakes, because it will no longer have a soft texture.

Frozen sour cream should not be stored for a very long time. The faster you use it, the better its texture will be.

Let's take a step-by-step look at which products can be frozen in which freezers and how long they can be stored.
It all depends on what kind of freezer you have.

Double-chamber refrigerators with a large bottom freezer usually have a capacity of up to 100 liters and a freezing temperature (-12 - 24 degrees).

You can freeze any food in this freezer. We will describe how and in what quantities below.

Freezing greens and herbs - You can freeze cilantro, dill, parsley, lettuce, chron leaves, basil, mint for tea, lemon balm. All these herbs can be frozen and stored for 9 months at a temperature of at least (-15) degrees. Typically, freezing of herbs and greens is carried out in the summer-autumn period, since at this time of year the greens and herbs have maximum beneficial value.

How to freeze - greens and herbs must be thoroughly washed under running water to remove sand and soil, allowed to dry, cut and placed in small portions in plastic freezer bags and put these bags in the freezer.

What dairy products can be frozen - We do not recommend freezing fermented milk products in the form of yoghurt, fermented baked milk or sour cream, since after freezing, a significant part of the beneficial bacteria in these products die and the entire nutritional meaning of these products is lost.

You can freeze cottage cheese or cheese; the shelf life of frozen cottage cheese is 120 days.

You can freeze milk of any fat content without losing its nutritional value.

To freeze milk, it must be poured into PET bottles up to 70% of the bottle's volume. The average shelf life of frozen milk is 3 months. After defrosting, it is quite suitable for eating raw.

What vegetables can you freeze? Almost all vegetables can be frozen. Once again we would like to draw your attention to the fact that freezing can be done at a temperature of no less than (-12) degrees. We list the main vegetables that are served frozen: zucchini, eggplant, bell pepper, hot pepper, green peas, many types of mushrooms.

We would like to draw your attention to the fact that vegetables that contain a large amount of water are frozen in the form of puree.

What fruits can be frozen - I would like to highlight berries from fruits because it is very cost-effective and beneficial to freeze berries! And these are: strawberries, blackberries, lingonberries, raspberries, etc.

You can also freeze fruit juices, fruit concentrates and purees, smoothies.

We couldn’t ignore meat products either. As you know from everyday experience, almost all meat products can be frozen, and the lower the temperature, the longer the shelf life. This is where we want to end the article and recommend that you familiarize yourself with the video material on this topic!

Video - how to freeze food

Recipe for making ice cream at home.

First recipe
-2 cups cream
-1 cup of powdered sugar (I didn’t have any sugar at home)
-1 can of condensed milk
-4 eggs
-Juice of 2 lemons (not available - added juice of 2 tangerines)
— Zest of the same lemons
while writing this recipe, it just hit me - for a full portion you needed 2 lemon juice, and I put the juice of 2 tangerines in half - now I understand why it’s a little watery
Heat the cream slightly (I heated it in the microwave), beat it with the yolks, add sugar, condensed milk, lemon juice, zest, and after that the whites, whipped into a stiff foam. - into the mold / molds in the refrigerator.
I left half as is, and added a few strawberries to half - it turned out cool. I like it
Now for the ice cream - it seems that it should be very sweet, but due to the tangerines / lemons there is sourness, the condensed milk is felt at the very end, when the ice cream has already been swallowed - I liked this ice cream and out of the four types that I made for the first time, I give this one 3 points

Second recipe
-7 yolks
-150g cane sugar (I don’t have it, I used regular sugar)
-1 Liter of cream 33%
- 3 tbsp coffee
beat the yolks with sugar, bring the cream to a boil, but do not boil, brew very strong coffee, add to the cream, gradually add whipped yolks in portions. Bring the mixture to a boil over very low heat, stirring constantly, and remove from heat as soon as it thickens. You can do this in the microwave - cover the dishes with cling film and heat in the microwave.
then pour into a plastic container and freeze, but constantly stir the ice cream with a spoon
again, out of four points, this ice cream only took 2 from me
By the way, I thought it was too much coffee

Third recipe

225g black sugar
-1 Liter of cream 33%
-7 yolks
-150g powdered sugar or sugar
-100ml whiskey (added some skate)
-A few drops of vanilla essence (added dry vanillin)
add vanilla essence to the cream and heat.

beat the yolks with powdered sugar in a water bath, melt the chocolate (I did this in the microwave), add whiskey to the chocolate. Mix warm cream with cream, put on fire, and heat well, stirring constantly (I had to pour it into another container several times, otherwise it would burn), heat until it thickens, add chocolate, stir, pour into container (I froze in a deep plate to freeze- also stirring)
I liked it the most - I give it 4 points or even 5. The taste of chocolate is very good, the ice cream has a pleasant taste that remains on the tongue for some time.

Fourth recipe
-2 eggs
-5 tbsp. powdered sugar (I added sugar)
- 2 tbsp. cocoa
-100ml cream
-1 packet of vanillin
1 tbsp raisins - I didn’t add them
steam the raisins, dry them, beat the whites, make eggnog from the yolks, the cream should be cold, pour it into a deep bowl and beat until it becomes cream, gradually adding powdered sugar and vanilla. carefully add eggnog to whipped cream
add raisins.
mix everything and freeze
this ice cream took last place for me,
I often mixed all types of ice cream
enjoy

Littleone 2006-2009 > Hobbies and interests > Cooking > Can you make kebabs from defrosted meat?

View full version: Can I make kebabs from defrosted meat?

Right now I’m arguing with my husband:005:
Is it possible? Not dangerous? Tasty?
We have a LARGE piece of meat (we bought it in Vyritsa, at the market, from trusted people), but it is FROZEN. And tomorrow to the dacha. Wanted kebabs... Should I buy them in Okey?

But there is quality of meat:001:
What to do:016:

26-12-2008, 00:54

:031:
why not:016:
We also sometimes made it from frozen meat (neck) in the summer at the dacha ;). Defrost it, cut it into pieces, marinate it and put it on a kebab: 028: . It turned out very tasty: 019:
True, I like it better from the steamed version, but of course it depends on the meat, it even happened that the frozen one turned out softer than the steamed one 😉

Is it possible? Not dangerous?

and what is the danger then???:027:

Valerian Megerich

26-12-2008, 09:53

It's better refrigerated.
But you can also make it from frozen. It is better to defrost in the refrigerator on the bottom shelf. A day or two.

26-12-2008, 10:58

It seems to me better from frozen, but proven :)
Than from some unknown (maybe thawed a hundred times) from OK.

I agree :)

I make it from both frozen and chilled.
I just use different marinades.
Lately I’ve been marinating frozen meat in ayran, onion and pepper mixture.
Chilled - in pomegranate juice and a little time.
Everything turns out very tasty:019:

We also regularly make frozen necks, no problems :)
defrost, marinate and fry :)

Of course you can, personally I didn’t feel any difference at all!!!;)
And in the summer at the dacha, I even put the ready-made kebab in the marinade in the freezer (we bought a lot, there was simply nowhere to put it), after some time I defrosted it and made it into skewers... :019: as if it was supposed to be that way...:004:

Yes, easily. Just defrost thoroughly

I always buy tenderloin for use and store it in the freezer, because... we often spontaneously decide to go and fry meat in nature... it always turns out tasty and juicy (even when I’m in a hurry and defrost it in warm water, it still turns out)

26-12-2008, 22:17

Of course

Alice in the Wonderland

26-12-2008, 22:54

It seems to me better from frozen, but proven :)
Than from some unknown (maybe thawed a hundred times) from OK.
Agree!

Thank you very much everyone for your answers:flower::flower::flower:
The kebabs turned out great. delicious!!!:019:

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Blast freezing of puff pastries as a business

Puff pastry can be frozen for up to one year without loss of taste, nutritional properties or loss of volumetric texture. Domestic consumers trust this semi-finished product. Housewives willingly resort to his help, saving their time, effort and significantly speeding up the process of home baking. Positive market dynamics create good conditions for startups in this area.

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According to the degree of readiness and the intended method of sales, shock freezing of puff pastry and products made from it is divided into 4 subgroups:

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