Here’s a handy guide to the best way to store dairy.
, which is milk that has been heated and concentrated, taking out about 60 percent of the water in the milk. It’s very creamy and has a slight caramelized taste, which is great for adding to coffee or tea, but keep in mind that, unlike regular whole milk, it should not be a regular food source for babies over a year old, since it does not contain the same amounts of vitamins, minerals, and fat that regular whole milk or shelf-stable milk contain.
just as well as the fresh version. Half-and-half will also freeze just fine, in an ice cube tray, plastic container, or even in a freezer bag.Yes! That’s right! It’s one of those American things that puzzles people from other countries. If you keep your butter on the counter in a covered dish, it’ll be just fine, as well as extremely spreadable, for three weeks to a month. There are exceptions here—don’t do this if your kitchen is very hot, since it’ll hasten spoilage. It also works best with salted butter, since the salt helps preservation. I tend to keep butter on the counter in the cooler months and in the fridge during the summer.
If you have unsalted butter, or you’re not going to use the butter up that fast, the fridge is still great. Butter is good in the fridge for three months or more. And it also freezes super well and easily, right in the packet you got it, or wrapped tightly in aluminum foil or plastic wrap. It’ll be good for a year or more that way. Thaw it in the fridge before using.Brie, goat cheese, and other soft or runny cheeses are delicious, but more delicate in temperament than their hardier cousins.
If you’re planning on eating them within a couple days of purchase, the plastic wrap they came in is fine. Mozzarella should, in fact, be kept in its plastic wrap or brine, and eaten within a week once opened.in the fridge for longer, up to ten days or more, is to wrap the cheese in a layer of parchment or wax paper, followed by a loose layer of foil—if it hasn’t already been wrapped in cheese paper by your cheese shop .
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