Things You'll Need:
- Dairy products
- Freezer bags or plastic containers
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Step 1
Butter can be frozen for 6 to 9 months in its original coated paper packages. Margarine will last for 12 months.
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Step 2
Cream cheese, dry cottage cheese and farmer’s cheese can be kept in the freezer for three months. Avoid freezing creamed cottage cheese because it breaks down and gets mushy.
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Step 3
Hard cheeses such as cheddar, Colby, Gouda, Swiss and Edam should be cut and wrapped in small pieces of less than one pound. If you use grated cheeses frequently, grate them first and then freeze in freezer-weight plastic bags or plastic freezer containers. Before using, thaw grated cheese in the refrigerator.
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Step 4
Processed cheese like Velveeta can be frozen in a loaf or in slices for up to four months. Blue cheese freezes well for three months, but it will become crumbly after thawing.
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Step 5
You can freeze light and heavy cream, evaporated milk and half-and-half for up to two months. Heavy cream may not whip up after thawing, however. Don’t freeze these products in their original containers. Store in plastic freezer containers or glass jars. Leave one inch of headspace because the liquids will expand as they freeze and you don’t want a dairy explosion in the freezer.
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Step 6
Freeze whipped cream for one month in dollops or mounds. Freeze them firm on a cookie sheet and then place the frozen dollops in a freezer container. Separate layers with wax paper. Just put the frozen dollops of whipped cream on top of desserts 10 minutes before serving.
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Step 7
Milk will store in the freezer for one month, but make sure you leave expansion room in the container.
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Step 8
Eggs can’t be frozen in their original state, but you can break the eggs and add one tablespoon of milk or water per egg and a dash of salt. Scramble them before you put them in a freezer container. Thaw in the refrigerator and use for scrambled eggs, pancakes, waffles or French toast.
