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Storing Dairy Products
By peace | June 4, 2007
Cottage cheese will keep fresh longer if it’s refrigerated upside down in its original carton. Although cottage cheese breaks down when frozen and thawed, it can be used in cooking. After thawing, just whip until creamy.
Some small cheeses (1 pound or less and not more than 1 inch thick) can be frozen for 6 months. Good candidates are brick, Cheddar, Camembert, Edam, Gouda, mozzarella, Muenster, provolone, and Swiss.
A firm or semifirm cheese will stay moist better if it’s wrapped in a cloth dampened with water or with a mild brine solution: half cup water, half teaspoon salt, and one teaspoon vinegar.
You can freeze whole containers of milk. They take 2 days to defrost in the refrigerator or 6 hours at room temperature.
Whipped cream can be made well in advance without separating. Sprinkle half teaspoon unflavoured gelatin over one tablespoon of cold water in a custard cup, then set the cup over simmering water to melt the gelatin. Whip one cup of heavy cream until almost stiff. Add the gelatin mixture, and whip until stiff. Cover and refrigerate as long as 3 days.
Before turning an opened carton of ice cream to the freezer, press plastic wrap onto the surface of ice cream to prevent ice crystals from forming.
If you are in doubt about the freshness of an egg, put it in a deep container of cold water. If it floats to the top, it’s too old to use.
Freeze leftover egg whites as individual cubes in a plastic ice-cube tray. Once frozen, pop them into a plastic bag and store in the freezer. Use for making angel food cake.
To freeze egg yolks, mix them with a little sugar or salt to prevent coagulation.
