How To Freeze Cheese

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Freezing Cheese, Eggs and Dairy Products

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.

 

For more information, contact your local county Extension office.

Title:Freezing Cheese, Eggs and Dairy ProductsNumber:9644Script

writer:Marilyn HermanSource:U of MN Dept. Food Science &

NutritionDate:1995/98Reviewer:Bill Schafer

University of Minnesota Extension Service

 

Copyright  ©  1998  Regents of the University of Minnesota. All

rights reserved.

 

Lori