I have several 16 oz. containers of sour cream that I must freeze before it goes bad. I understand it loses its smooth consistency and turns cottage cheese-like once frozen. How would I use it to cook? Would I puree the thawed sour cream to it's hopefully former smooth constency and proceed as usual, including using as a topping for baked potatoes, dips, etc? Or, must I use it as in ingredient in cooked dishes, and if so how and what? Thank you!