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Freezing milk – If you are invited to my place, the chances are I will ask you to bring milk, I always seem to run out. The issue isn’t that we drink a lot of it, its the opposite. Ingrid surprised me the other day and said she freezes hers. Her family drinks heaps of the stuff so freezing it totally works for her. I have been known to have a long life container in my pantry but sadly, in coffee, it just tastes wrong. So in my next trip to the supermarket I bought an extra container of milk and shoved in my freezer. If this sounds like an idea that would work for you? Here are a few things you need to know…

1. Decanter the milk into another container that has space for it to expand when frozen. Alternatively put into ice cubes and put into zip lock bags when frozen. This is great if you only need a small amount. (Oh no I wonder how my milk is going to fare – I am wondering if just using a bit from the milk container and putting it in the freezer would work?) Check out how long your milk will last after it’s best by date has expired here.

2. If you love drinking milk au natural, freezing it may not be the way to go, apparently the taste isn’t the same. Cooking, coffee and baking however are perfect for frozen milk.

3. Low fat milk freezes better than full fat.

4. Always shake the container well and the freezing process tends to separate the milk.















Freezing butter – Butter lasts ages in your fridge but if you have experienced a huge increase in the cost of butter lately, buying in bulk and freezing is a great option. Unlike milk, you don’t need to do anything special, just put it in as is. It would be a good idea to cut it in half and put into a zip lock back though. This handy site explains that food is ok to eat past its best by date and butter can last up to 1 month in your freezer past its best by date and 6-9 months in your freezer.















So if you can freeze milk and butter, what about eggs? You can freeze eggs – either separated like when you have either the yolk or the whites left over or combined. Just don’t put a whole egg in the freezer – it wont work! Check out this site for tips how to tell if your eggs are fresh.

1. Whole eggs – lightly beat and place into freezer proof containers or snap lock bags. label so you know how many eggs are there.

2. Yolks need special treatment otherwise they will become gelatinous and unable to use. You need to decide if they are going to be used for a sweet or savoury dish and add either 1/8 teaspoon salt or 1 1/2 teaspoons sugar per 4 yolks. Remember to label amount of yolks and sweet or savoury.

3. Egg whites are similar to whole eggs, just make sure there is no yolk mixed in especially if you are saving them for to make pavlova or meringue. A quicker way to freeze them and know how many whites you have is to pop each one into an ice cube tray and when frozen transfer to a zip lock bag.

4. Thaw under cold running water or in the fridge over night. Once thawed whites will beat better if left to sit at room temperature for about 30 minutes, the yolk and whole egg are ready to be used as soon as they are thawed.

Photo credits – Butter image  Milk image  Egg image

Comments (2)


2 Responses

  1. Ingrid Opera says:

    Hey sis, I actually freeze my milk in it’s original bottle as it fares well. I don’t notice any difference in taste either. Anyone else?

  2. Ingrid Opera says:

    as long as you give it a good shake first (as it does separate). And I do find low fat milk freezes better

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