Just about anything can be frozen. So when you run across those wonderful sales and have a coupon for them, don't be afraid to stock up if you have the room in your freezer.
If I ever have a question if I can freeze a certain something I always check out National Center for Home Food Preservation first. I feel comfortable with trusting this site and their information. Check it out, it will save you tons of money!
Check out my sidebar under food storage labels for previous posts I've done on Freezing Eggs and other things.
Freezing milk has been done by our elders for years. A lot of elderly people shop once a month, buying enough milk for the month. They will then pour into plastic containers just the right size for their use for a week at a time. The whole milk will separate when thawed (always thaw in refrigerator) and must be shook quite a bit once thawed.
Now there are things on the NCFHFP list that says it's not a good idea to freeze or you have to do something to it beforehand such as butter. I dont do anything with my stick butter that I use for baking other than throw it in the freezer. I pull a stick out of the box when needed. It's just fine.
Cream cheese: I also just throw it in the freezer. We only use cream cheese mixed with other stuff for dips and casseroles and once its thawed and stirred, it's just fine.
Shredded Cheese: goes into my freezer just as it is, unopened. Once thawed, it's fine.
Sour Cream: Here's my experiences. If it's mixed in with something and cooked then frozen, it's fine. If you freeze it, thaw it and then use it for baking cookies, cakes, cupcakes... it will be fine after stirring well and adding to the rest of your ingredients. It's not all that good to freeze, thaw and then put on a baked potatoe or used for a cold dip. It's the texture that changes really, not that freezing makes it go bad. I also have had better success with one brand than others. So try freezing just one of your brands and see what you think. There are so many different brands and a lot are just local. So what works for one of us may not for others. Also, one of my favorite tips from Amiyrah at Four Hats is to always store your sour cream and cottage cheese upside down in your refrig. Don't ask me why, but it will last forever (way past exp. date) that way.
Cottage cheese: I have no problems freezing cottage cheese if it's already cooked in a casserole such as lasagna. We don't like cottage cheese frozen, thawed and then consumed alone. The texture changes and I think the taste changes somewhat also.
My main point is this- Freezing will not make anything go bad. It may change textures and sometimes taste. What will be the deciding factor for you is how you plan to consume the frozen item once thawed. If you are ever in doubt, try freezing a just one of whatever, thaw it, and decide for yourself.
Heck, I've even been told a lot of people freeze Crescent rolls right in the can, just throwing them in the freezer. I froze some, but had removed them from the can, still rolled up and dropped them in a freezer bag. When thawed and cooked for a casserole, they tasted fine to us!
Let's hear your experiences with different frozen items. What works/worked for you and your family and what didnt.