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If you shop at big box stores such as Costco like I do, you're buying in bulk most of the time. What does one do with all that extra butter, milk and cheese that comes in large sizes? Why not freeze it? Here's a little guide that I find very useful:
Butter: can be frozen for up to 6-9 months in it's original packaging.
Milk: can be frozen for up to 1 month...leave room for expansion and shake it after it's thawed.
Hard Cheeses: like swiss, chedder, gouda, jack & colby can be cut into 1lb pieces, wrapped and frozen for up to 3-4 months.
Grated Cheeses: store in plastic freezer storage bags for up to 4 months.
Blue Cheese: can be frozen up to 3 months but will become crumbly after thawing out.
Light & heavy cream, evaporated milk half and half: for up to 2 months. The heavy cream may not whip up after thawing though.
Whipped Cream: you can freeze whipped cream in dollops or mounds. Freeze on a cookie sheet then place in a freezer container separated by wax paper. Use to top desserts...just take them out 10 minutes before serving dessert.
Yogurt: can be frozen for up to 4 months.
I freeze my butter and have frozen cheese.
What types of dairy products do you freeze?
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You can also ( or I do at least)freeze eggs, I break them in an ice cue tray and then freeze, just pop out when you need and let thaw a few minutes. I've never read if this is safe or unsafe but it works for me. Great for baking and discover you are out of eggs.
ReplyDeleteAll of the above- buy it at Costco and freeze it all- I even buy the cream cheese which I cut and freeze in zip locks- it does not freeze that well but what I do is take it out and mix it with chives and keep it in a glass jar in my fridge for the week- I also buy my shredded cheese like mozzarella and Mexican style and freeze those in smaller zip locks
ReplyDeleteWhich I then take out for the week in the fridge-
@anonymous, great tip on eggs! I'm always running out:)
ReplyDelete@Ren, great tip on the cream cheese....I have not tryed that but need to!
I freeze butter and Mozzarella cheese and they do well
ReplyDeleteI Love the whipped cream suggestion! Even to freeze just enough for a dessert, allowing time to prep and serve before the cream starts to melt and run down the side! :)
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