Freezing Dairy & Eggs 🥛🥚

Today’s lesson is 423 words, a 1 min 41 sec reading time. It is the ninth lesson of How to Hack Your Freezer. 📍 Introduction: Whether you are heading out on vacation, or simply want to minimize trips to the grocery store, a little knowledge about freezing dairy & egg products can go a long way. While virtually all milk products can freeze safely, most lose their creamy texture in the process. Eggs fare similarly. The following notes & tips will help you determine what to freeze, why it’s worthwhile, and how to make the most of things after the thaw. 📝 Notes, Tips & Tricks: General: * What makes freezing dairy tricky is that its components (e.g., fat, water, dairy solids) freeze at different temperatures. This leads to separation and crystallization (e.g., grainy ice cream). * Sugar & salt help preserve flavor and texture - hence why ice cream and frozen yogurt store better than milk or yogurt alone. * Before going on a trip, transfer dairy items into freezer-safe containers (learn more here); you can always decide later if you need/want the item. * Remember - freezing does not reset the expiration point. Don’t wait until something is close to expiration before freezing. * Thaw dairy & eggs in the refrigerator to reduce bacterial growth. Do not refreeze these items. Freezing Dairy: *In loose descending order of “freeze-ability” * Butter: wrap in foil or plastic; can be frozen for six months * Ice Cream: lasts longer if airtight (e.g., with saran wrap under the lid); if partially melted, it’s particularly prone to freezer burn (think bigger, crunchier crystals); don’t store in the door (warmest part of the freezer) * Cheese: may become mealy or crumbly; best for use in cooked dishes; pre-grate block cheese for easier use later; lasts four months * Cream: freezes okay if whipped (e.g., ice cream, whipped cream), not recommended otherwise * Milk: okay to freeze but likely to separate & have an odd/grainy texture; make sure to leave room for expansion; stir or shake vigorously upon defrosting to restore texture; lasts one month * Sour cream, yogurt, buttermilk, cream cheese, cottage cheese: all may separate and lose their smooth texture; can still be used in cooking; worth trying if going on a trip; aim for 🎓 Further Study: * Gear for Freezing [Life School] * Freezer Stocking Reference Guide [Life School] * Freezing Dairy Products, Eggs & Other Foods [North Dakota State] * How to Freeze Dairy Products [Once a Month Meals] —————————————————— 🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😄) 🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. 📚 Want to learn more? Check out other lessons in the Table of Contents. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com