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Cheese, Eggs, Dairy Products, freezing




Source of Recipe


Marla


List of Ingredients




Freezing Cheese, Eggs and Dairy Products

Recipe






Dairy products can be safely frozen. Their quality, however, may be
affected depending on storage times.

Freeze high quality butter six to nine months and margarine for 12
months in original coated paper packages. Do not freeze whipped butter
or margarine.

Cream cheese, dry cottage cheese and farmer's cheese keep in the freezer

three months. Frozen creamed cottage cheese breaks down and becomes
mushy. Use it in cheesecake, freeze and then blend it in the blender.
Cream will be crumbly after thawing. Use it in spreads and dips.

To freeze hard cheese such as Cheddar, Colby, Edam, Gouda, Swiss or
brick, cut and wrap in small pieces of less than one pound, or grate and
freeze in freezer-weight bags or rigid freezer containers. Moisture may
cause a mottled color. Before using, thaw it the refrigerator. Freeze
processed cheese food products, in a loaf or in slices, up to four
months. Blue cheese freezes for three months, but it becomes crumbly
after thawing. Wrap it well to prevent odors.

Freeze light and heavy cream, evaporated milk and half-and-half for up
to two months. Heavy cream may not whip after thawing. Remove original
wrappings or can and store in plastic freezer containers or glass jars.
Leave one-inch headspace. Thaw in the refrigerator and use for cooking.

Freeze whipped cream for one month in dollops or mounds. Freeze firm on
a cookie sheet, then place in a freezer container. Make one layer, cover
with waxed paper, and place second layer on top. Seal in airtight wrap
and store in freezer. Place on top of dessert 10 minutes before serving.

Freeze and store milk one month. Allow room for expansion in the freezer

container. Thaw in the refrigerator. Freezing affects flavor and
appearance, but milk, buttermilk, sour cream and yogurt are all right
for baking.

To successfully freeze eggs, break the eggs and add one tablespoon milk
or water per egg and a dash of salt. Scramble well and pour into freezer
container. Thaw in the refrigerator and use for scrambled eggs, French
toast, pancakes or waffles.