Freezing Dairy products Some interesting information on freezing dairy
products.
Even though dairy products can be
easily delivered to your door and keep well in a refrigerator you may want to
freeze them. The following information tells you which dairy products freeze and
for how long.
Cream Do not freeze half, single or
soured cream as they separate on thawing. Cream must have a minimum fat content
of 35% to freeze successfully. The best way to freeze cream is to add 15ml(1
tablespoon) of milk to 150ml(1/4 pint) and whip to the soft peak stage before
packaging in ridgid plastic containers. Whipped cream containing 40% or more
butterfat can be piped into rosettes and frozen, before packing into a ridgid
container to store. Use double or whipping cream within 2 months. Freeze clotted
cream in ridgid cartons and use within 1 month. Take care when whipping thawed
cream as it thickens very quickly.
Butter Overwrap
blocks in foil before freezing. Open freeze butter curls or pats before layering
with greaseproof paper in a ridgid container. Salted butter freezes for up to 3
months and unsalted for 6 months Milk Homogenised milk
can be frozen up to 1 month. Freeze in cartons or plastic containers, not in a
bottle. Pasteurised milk tends to separate on thawing so make it into a sauce or
quiche before freezing.
Yogurt Freeze whole fruit, fruit
flavoured and stirred-type natural yogurt in rigid containers. Fruit yogurt
freezes for 3 months and natural for 2 months. Do not freeze Greek-style yogurt
as it separates on thawing
Cheese Small quantities of
hard cheese should be well wrapped to prevent it from drying out. Or, grate the
cheese and pack in usable quantities. It keeps for up to 4 months. Freeze medium
or full fat soft cheese in their cartons. Use medium fat soft cheese within 3
months and full fat soft cheese within 1 month. Freeze fromage frais in rigid
cartons. Use within 1 month. It separates slightly on thawing so stir well to
reconstitute.
Fresh Cream
Choose one of the nine fresh pasteurised
creams on the market and look out for the symbol"fresh dairy cream" as part of
your guarentee of real fresh dairy cream.
UHT Cream Half, single, whipping and double cream
available with a shelf life of up to 3 months without refrigeration. Check the
date stamp. Treat as pasteurised cream once open
Aerosol Cream Use just before serving as it has a
tendency to collapse within minutes of contact with air. Refrigerate once
opened.
Commercially Frozen
Cream Single, whipping, double and clotted
cream, available
Getting the best from Fresh
Cream
Care and Storage Check the date stamp when buying
and refrigerate as soon as possible. Take advantage of re-sealable lids as these
prevent an opened carton of cream picking up taints from other foods.
Which Creams to
use. All nine
creams are very versatile. Unless you wish to whip cream, the choice is yours!
The higher the butterfat, the richer the cream and the 'creamier' it
tastes!
For Pouring: Over fresh fruit or unto sauces * half,
single, whipping or double
For Spooning: Over fresh fruit or onto fruit pies *
soured, extra thick single or double cream, creme fraiche or clotted
For whipping: * Whipping cream gives a soft airy foam
ideal in cheesecakes, for filling cakes or topping trifles *Double cream
gives a firmer result. Adding a tablespoon of milk or an egg wite to a small
carton before whipping gives a lighter result and ensures a doubling in
volume.
For Piping: Whipped cream gives a longer lasting,
more professional finish than whipped cream
For floating on coffee:Double cream or lightly whipped whipping
cream.
For salad dressings: Half, single, soured cream or creme
fraiche.
Cream Cakes Cream cakes taste delicious and
are ideal not only for special occasions like birthdays, Easter, Mother's Day
and Valentines Day but also as a special treat for the family. Look out for the
"Real Dairy Cream" logo when buying fresh or frozen cream cakes which is a
guarantee that you are getting the real thing
Whipping Cream 1. Chill the cream, bowl and all
utensils for 1/2 hour before whipping. 2. Pour the cream into a bowl and whip until a matt finish
is reached, continue slowly until the cream stands in soft peaks.(adding a tbsp
of milk will help the cream whip more easily) Overwhipping gives a granular,
buttery texture. 3.
When piping fresh whipped cream, force cream into the end of a large piping bag
fitted with a nozzle. 4. Hold the piping bag at the end above the cream, not in the centre
as this will cause the cream to lose volume and possibly have a granular
texture. Use your forefinger to guide the nozzle as you pipe.
