When frozen, the water molecules expand and can break cell walls. The
structure of proteins in particular suffers.
It is the expansion that breaks cell walls and makes products that were once
firm turn to mush when thawed.

"SCUBApix" > wrote in message
...
>
> "Dee" > wrote in message
> ...
> > Does anyone know if you can freeze Sour Cream ???---Hope to get a
> > respnose,Thank You ,,Dee--
> >
> You can feeeze just about anything. However, somethings change drastically
> when you do.