Can You Freeze Dairy? Food Storage Options

[@patriotchic3364]

If you shred your cheese before putting into the freezer, sprinkle a little cornstarch on it and shake it up so they don't stick.

[@derekafowler4277]

Wow didnt know you can do that gonna try it next time

[@SabrinaSauce]

I freeze cream cheese all the time for bagels and yes it comes out kind of crumbly, but when it touches the warm toasted bagel, it goes right back to being creamy! :)

[@happyrapture1370]

My mom and dad ran a USDA approved food bank for over 17 years. The food was not given out the same day it would be delivered. They put the items into the freezer until distribution day about 3 to 4 weeks later. Milk, cheese of all kinds, cheese sticks, butter, yogurt, half and half, cream, sour cream, cottage cheese, coffee creamer, all kinds of things in the dairy area. They did not freeze eggs for the food bank, but I freeze eggs all the time for winter. I freeze them whole in a muffin pan and put in a freezer bag. I treat them as fresh and use the same way. Hope this helps someone. God bless.

[@rinskeraphael8755]

Thank hou for sharing🙏

[@gretchenjannette]

Thank you for the info🙏. I freeze eggs, thaw them in refrigerator, and use like usual with great success.

[@NajwaLaylah]

I've had sharp cheddar cheese crumble after being frozen. Oh, no? Oh, YES. I don't have to grate it along with my knuckles!

[@katydidiy]

Have you ever had cottage cheese go bad? It's not the curds that sour, it's the milk they are in. Just put it in a strainer, rinse well with cold water, drain well, return to the well washed container, and cover with fresh milk and a PINCH of salt to extend fridge life. Been doing this for years, it really works.

[@donnakeehn2195]

When I shred my cheese I toss corn starch in it so it doesn't clump into one big glob. Doesn't change the taste at all. Learned this years ago when I worked in the school cafeteria. Then I sell in my seal a meal in 1 pound packages. Have used cheese that has been frozen for a year.

[@suntoon20]

Hi From Big Rapids Michigan🤗 Thank you for everything you do to help all of us be better prepared ❣

[@SuttonsDaze]

You are so welcome and thank you for joining us!

[@phebefriddle9133]

I just flash freeze my eggs in silicone molds, whole, then place 2 in a baggie and place them in a heavy-duty freezer bag and when I'm ready I thaw them overnight and use them like fresh. They work fine. I never knew there was a limit on how long you could keep frozen milk. I just kept it till I needed it. Never had any problems.😂

[@ThePurposefulPantry]

I like to put my shredded cheese out on cookie sheets to 'flash freeze' and then bundle to stick in the freezer for storage. There's less clumping for it that way.

[@carolsmith356]

Thank you! Great idea!

[@dagneytaggart7707]

Excellent idea. I do most fruit that way, but never thought about cheese.

[@deeana6050]

Thanks for that tip! I just bought shredded cheese today and was about to repackage it to freeze.

[@judyfrancis4701]

All great tips. I freeze eggs in silicon trays that way once they are frozen I can pop into a freezer bag and when I need an egg or two for a recipe I just pull out one or two of the egg cubes and let thaw.

[@dianacunningham2228]

For freezing milk, I pour out 1-2 cups before putting in the freezer. I, also, mark the date I freeze it so I can adjust the best buy date when I thaw it.

[@future.homesteader]

If milk is in the plastic jugs that have the round indentation in the sides, those indentations are to allow expansion if you freeze it. I keep milk in the freezer for months. Cottage cheese will keep months past the date if you store them in the fridge upside down. (Yes, upside down does make it last longer) It's 1 teaspoon of salt or 1 tablespoon of SUGAR per cup of eggs for freezing. Over wrapping butter with heavy duty foil helps keep it from picking up odors I'm the freezer but admittedly I hardly ever remember to do it. Lol

[@laurajabali9593]

You are such a blessing! Thank you for sharing your knowledge. I enjoy watching your videos so much😃

[@petuniagranny2758]

I freeze Milk, and butter a bunch. I also freeze Cottage cheese too, to put in lasagna, I know a lot of people prefer ricotta cheese, but my hubby likes cottage cheese instead in his lasagna. Don't be afraid to freeze cottage cheese!

[@swcomment5542]

I freeze milk, eggs, cheese, whipping cream.... but in my emergency pantry I’ll have pantry stable milk, canned milk, powdered milk, long term cheddar and mozzarella...parmigiana....Dry egg substitute. I don’t want to invest all of my pantry and freezer just in case we would lose power. That happened to me in hurricane Hugo so I have back ups for my back up. But my favorite life hack is to recycle the whole foods cold bags from my grocery delivery for my freezer. So all of my cheese goes into a Whole Foods cold bag and it’s labeled cheese. There’s a little sticky seal on the bag that is easy to open and close and it really keeps everything organized but nothing takes on the odor of anything else in the freezer. I have one for frozen fruit, one for frozen potatoes etc.

[@fredflintstone1863]

3 -4 years on cream cheese. Worked perfectly for cooking

[@4themotherload]

Your advice is always so help-full! This is also another lesson in "be rotating" through your stock. The freezer is not a graveyard, if managed correctly it can be a game changer. Just like any other pantry you have going, if no one is eating what you have stored - it's a waste. I don't freeze soft cheese like Brie, personally no success with it. My favorite thing to freeze is citrus, even thawed its good but you can cook with it from frozen.

[@chrishamill3170]

Freezing citrus destroys vitamin C. Heating it most likely kills any more nutrients, leaving you with flavor only.

[@rubymcgilvra1771]

We never poured some milk from the gallon before freezing. Our milk jugs here have two sunken rings on the sides that expand when frozen. That keeps the jug from bursting

[@marjorieprezioso4750]

I ❤️ the dogs. It just makes your videos REAL.

[@rebeccacory6569]

I just seen a KZbin video on freezing eggs. They cracked a whole egg in a large ice cube tray. Yellow in tact. Thawed it and cooked it over easy in a skillet. Haven't tried it, but someone might want to.

[@478cookies]

I know the answer and don't have a freezer. Why am I here? Because I like hanging out with you guys. Also, there is always more to learn/ be reminded of.

[@SuttonsDaze]

Thanks for hanging out with us!!

[@albavidafarms6439]

I live in Washington state and when we get snow, I'm often snowed in even after the plows come by (you have to be able to get to the road from your private property). I freeze milk, cream, even almond milk and as long as you shake it up, it's just like you bought it from the store.

[@bonniemccain5158]

I've had pints of milk( got them for free) in my freezer for 6 months. Still fine.

[@auntmayme8119]

I’ve frozen milk in quart containers made of paper. And it’s kept for over 3 months. And by the way, I was gifted a bunch of goat milk and froze that too.

[@C2yourself]

I froze heavy whipping cream for a couple months. I thawed it in the frig overnight then on the counter for an hour...shook it for a minute and it was fabulous! Didn't have to run to the store for coffee cream

[@sashadieken1]

I've done the same, but made whipped cream when it thawed and it turned out the same as unfrozen.

[@Pretzelogic]

REAL Reditainers (there are copycats, I get mine on Amazon/certified and are called Deep Freeze) are great for milk ( the largest I could find was a half gallon) and cream. They are for a host of things actually but I digress. I put Saran Wrap on the surface After it is frozen to help eliminate the possibility of freezer burn and odors.They also stack well and save room. To reincorporate the liquids, use a GOOD blender or food processor with a pulse button. It only take a very few pushes but does an amazing job. Your tips are always in sync ( no pun intended 😎) with my style of cooking. Butter is king here as well. THANK YOU! Love your friendly, truly helpful and genuine advice! 🌻

[@leo.girardi]

Has anyone had any experience with the Sam's Club deli containers? They are 25% the price of the Reditainers. Also, thanks for the Saran Wrap reminder, I occasionally brain fart and don't put it on for things I think I will use quick. Six months later I wish I would have remembered.

[@Pretzelogic]

@@leo.girardi Hi! You’re welcome for the reminder. The deli containers are good for a Very short term but will crack and freezer burn your food. Who knows what they are made of so you have to be careful. That’s why I said REAL reditainers That’s why I get them from amazon when they are approved and sold by them and not a third party. They are worth it. I’ve kept soups/stews for almost two years and it was fine. Just give them a little room for expansion. They have a nice variety of sizes also. Happy freezing and eating!🌻

[@leo.girardi]

@@Pretzelogic Great info. Thx. Yes, seems the REAL ones are designed for freezing, not just "take out" coleslaw. Looks like I'll probably get the Sam's Club ones for when I send people home with food, or drop off, and get the Reditainers for ME.

[@teresamackenzie9896]

We freeze milk and yogurt in ice burg molds ( large ice cube tray). Each compartment is 1/2 cup. After they are frozen, pop them out and store in zip lock bags in the freezer. They are perfect, pre-measured amounts for baking and cooking.

[@glendahart3231]

I always learn something when I see your videos thank you.

[@SuttonsDaze]

So nice of you! Thank you!

[@HobbsHomestead]

My ex-husband's grandmother was LDS (mormon) she had cheese, milk, pretty much all things dairy in an old chest freezer that was 4/5 years old I was young, so I really didnt know better, but I have to say, EVERYTHING tasted fine... I made many cheesecakes with the cream cheese, topped burgers with cheese slices, used the butter in everything... she mostly did dehydrated milk, so there wasn't a ton of that in there... but when she passed, we took over care of Grand Daddy (98 years young) and the first thing we did was start using the freezer stuff and rotating it out... in saying that I'll also say, to each their own! Only do what you are comfortable with!

[@ohioniki6928]

@SuttonsDaze I am just catching this video and maybe you already have some answers, but processed cheese...I found a super good price on the "queso" velveeta. I had never used it, but I can't pass up a good bargain lol It had passed it's sell by date and had opened a block to taste it. It wasn't bad so decided to freeze it and use it at another time. I would advise anyone that freezes velveeta or a comparable off-brand that is packaged in that foil wrapper, to remove the foil wrapper BEFORE freezing it! There is a clear plastic film on the inside of the foil that basically releases from the foil and binds to the outside of the cheese during the freezing (or thawing) process. At first I thought it was just a layer of dried cheese, but I'm pretty sure it was a plastic film. It was quite difficult to get it all off the cheese. The cheese was also crumbly when thawed, but did melt beautifully. I wouldn't hesitate to freeze it again if I find a good deal, but would definitely repackage it first. I hope this helps someone!

[@michellemc4175]

Love freezing butter, milk, and shredded cheese.

[@michellemc4175]

Did you find my coleslaw recipe? It was with the bbq meat taco thingy.

[@amysvob3066]

Not sure if you mentioned buttermilk. I freeze that. Great topic!

[@carolsugarbaker450]

Freeze you heavy whipping cream in ice cube trays. then you have size for your coffee

[@olenaolena7736]

Thank you for this video, it blessed me a lot. I needed to freeze my own butter, but They were saying that I could keep it max 4 month. And I have a lot of it. Thank God , I can store it for longer. I used to have frozen cheese and also they used to say, I cannot keep it too long, So I threw away the Old ones (i thought they were old and expired). But Now, I know I can keep cheese for a very long time. God bless you)

[@cherylirvin3919]

No - you don’t need the salt. I freeze eggs for cooking in 2 egg jars, I also mix 5 eggs with a tablespoon of water and dash of salt for scrambled eggs. As long as you beat them before freezing they will be ok. Thank you for so much good info!

[@dorisoconnell629]

Wrapping the boxes of butter in heavy duty aluminum foil if there is no choice of using the freezer for onions & peppers worked well for us. 👍 All your advice is excellent! 👍👍👍

[@jmfranklin]

That's what I do, also...

[@krislange1186]

I got tired of throwing out milk because it was going or went sour. So I decided to freeze it and used it to make a cake. It turned out to be the most fantastic cake I have ever made. It had a great consistency and stayed moist. Will definitely be doing more baking with sour milk. We always buy as much butter as we can when it's on sale also. I've had Velveeta in the fridge for I don't know how long but it doesn't mold. Used it the other day and it was fine. I use very little Velveeta.

[@The_Unfiltered_Veteran]

Great Video ! I have a freezer full of shredded cheese and more going as we speak ! Love and Light to you ALL. HOOOAH

[@thewoodenspoon9679]

I’m so glad you did this video and highlighted on freezing! I freeze a LOT and I have for many many years. I love my freezers! I freeze milk.... it should defrost in the fridge so it stays a continuous cold temp thru out the defrosting.

[@janetwhite1077]

I freeze organic whole milk in the carton it comes in for more than 4 months. It tastes good after defosting and shaking. The carton holds up fine.

[@elizabethshaw734]

I have Frozen half and half and you do run the risk of it splitting. I've had it be fine when it thaws and I've had it be split when it thaws and when it splits you really can't use it again. But I always have heavy whipping cream now in the house and that freezes wonderful and comes back wonderful. I have to say that the heavy cream powder that I've got from Hoosier Hill Farm makes awesome whipped cream!! The heavy whipping cream out of the freezer is fine for my coffee or wherever else I would use it.

[@lyndabuchholz1216]

I freeze my milk in small bottles so I use it up before it spoils. I have frozen cheese and if I thaw it on the counter it isn't as crumbly. I have my butter frozen and vacuum packed in individual sticks. I try to freeze most things, many times, just to see if it works. I got a great sale on velvetta cheese so I bought all I could and froze it. I plan on canning it in the future. I have used it out of the freezer and it seems fine. I freeze my eggs whole. I break them into muffin cups and after they are frozen I vacuum seal them 2 per bag. They seem to be fine after a year. I thank you for your so informative videos!!

[@sagawang5]

Yes during pandemic I froz milk in my plastic water bottles as smaller amount & had some in freezer for several months, as long as 5 months :It did fine. Metal water bottles took longer to unthaw so I preferred the plastic bottles

[@duroc82]

I've frozen milk flat in ziploc bags that are easy to stack, or fit in the door

[@copperhousefarm4794]

Great idea 💡.

[@angelamckay5437]

I have been in Canada, and you can buy milk in bags there..👍

[@kamicrum4408]

👍🏻😄Ive been freezeing butter for years,its lasts well,unkess my college students find moms stash if butter, then they help themselves to a few pounds to go back to svhool after the break! Grrrrrrr!

[@rustyshackleford3085]

Thank you for all the great info! You are so awesome at teaching and we are so fortunate you take the time to upload your videos. Going to try freezing milk and cream. Even if it's not quite the same, it will still be better than powdered 😊... However, still storing powdered as I don't have a walk in freezer 😆. Love the pic of Phil and you at the ending 💕😊. Wife of Rusty

[@rachelkivarkis1801]

This is very informative. Thank u so much, for I had questions, about many things and it is valuable to know. 🙏❤️🎅

[@elanasigrist5185]

I was just wondering about cream cheese. Your video was perfect timing.

[@Vickolikestocook]

I learn so much ! I am going to try freezing buttermilk in bags so I can take our just enough for biscuits.

[@kathymullihan695]

You can buy powdered buttermilk in the baking section.

[@kanderson8981]

I freeze milk all the time. Cheese, butter, etc. Its an excellent way to preserve it:) I would flash freeze the cheese and butter and then vacuum seal it to prevent odors from penetrating and freezer burn.

[@JennyfromTheD]

I've been wanting to ask these questions! Thank you!

[@danam.8709]

I freeze my cream cheese, when it defrosts it is grainy but put in mixer bowl w/a couple of Tablespoons of milk, whip, comes right back. P.S.: yoghurt!!!! I didn't think about it !! THANKS !!

[@SuttonsDaze]

Excellent tip Dana!

[@carolynmoody9460]

I do the same

[@teresadean1995]

Yep that was me, you absolutely can freeze cream cheese, the thing is if you want it smooth again, take your hand mixer and whip it back, and it is as good as the day you bought it in the block.. I do this often. The blocks of Velveeta is shelf stable but only for a period if time, but you can store it in your pantry

[@mandim219]

If you freeze the odiferous items in another freezer, once frozen the odor will usually be low enough to then transfer to the same freezer as the butter

[@marybethham4967]

Pray our freezer hold up. Great information and really appreciate you.

[@SweetTater]

I'VE frozen cheese and butter for years without issues.

[@rangerannie5636]

I like to mix my homemade yogurt with strawberry jam 🍓 then freeze it in small cups for a cool treat.

[@apronacres7292]

I've frozen local raw cow and raw goat milk in glass jars for two years... works great, just defrost in refrigerator and shake...i don't mind the texture of thawed cream cheese on bagels, pumpkin bread, etc... it's crumbly yes but it smooshes in with your knife

[@ashydes_mom_of_7]

We freeze butter, cheese, eggs and milk. Our milk jugs have the indent in the side, so no need to take any out, never had a problem. Eat-in we have not frozen yogurt yet, but the kids to try it. We make lots of yogurt when milk is on sale.

[@jillbritton2676]

I have switched to organic milk. Check your expiration dates on organic - it’s typically at least twice if not more than regular milk. And I think it tastes batter too. I can’t drink a gallon of milk before it goes bad but I can use a gallon of organic.

[@carolynsinyard1306]

Fantastic information on how to freeze dairy. Thank you for sharing with us. You be safe also.

[@roberts459]

I freeze unopened half gallon cartons of milk, they have lasted years, my grandparents did this as well. After they drank the milk grandpa would fully open the cartons, wash and fill with fish fillets and saltwater, he would staple them shut and freeze. Two uses and the fish stays firm when thawed thanks to the salt brine. Also we use to get bricks of cheese from the government (I'm native american) and we froze those blocks all the time, just thaw for a couple days in the fridge before using. How long would it last? We had blocks 3 years old that still make great grilled cheese and mac and cheese. Whipping cream I use the ball book of home food preservation which says freeze only cream at least 40% butter fat, heat to 180F for 15 mins add 3 tablespoons of sugar per pint cool quickly and freeze. They have other instructions for other day products as well.

[@pamelastokes2964]

My parents also froze milk in half gallon cartons. We we finished the milk, my dad would also use the cartons for fresh caught fish and shrimp. I'm not native American, but my Dad was in the Navy. Money was real tight, so we caught our own fish and casted for shrimp. Great food and great memories!🤗

[@msmom1994]

We see butter for 1.99 a pound often in Wisconsin. We are fortunate.

[@katydidiy]

I'm a badger too. I've been buying 2 or 3 lbs every time I go to the store. Prob have 15 lbs in there. Will continue as long as the price is low🧀🍺

[@JulieHiltbrunner]

I froze skim milk in a vaccuum sealer bag. I just hit the seal button, no vacuum. Used it about 3 months later. It was fine with cereal. It was right at the beginning of shutdown and we were running out of milk so I poured it into the almost used up jug and no one was the wiser.

[@SuttonsDaze]

Ignorance is bliss...haha

[@ohno4988]

I love frozen eggs cause the yolk is a wonderful ball afterwards 😆😆😆

[@debbiealtman4572]

Great video. I now know about a lot of things I had no idea. Some things . Somethings I knew and some things I wasn’t sure. TFS

[@TeamD2012]

We get sliced mozzarella for homemade pizzas. Most times I take a pizza worth of slices (6-8) & layer each piece with freezer paper & vacuum seal that packet in a quart size food saver bag. Once I forgot to separate the slices & just cut the blob in long pieces after it defrosted & crumbled it on top. Melted fine. I take the cheese out the night before to defrost for a lunchtime pizza.

[@carolvascek646]

Thank you for your very informative and honest videos. My question is--can you freeze grated cheese or should it be in a brick/block form? Specifically, parmesan, romano. Also, fresh mozzarella. Are soups best frozen without noodles/pasta, whatever, just the broth & veggies? Also, can cooked stews be frozen? (Yes?) What about cooked greens (rappini, escarole, ect.) How about cooked green beans w/potatoes or potatoes fried w/spinach & onion? Am I asking to much or dreaming? New to this. Really appreciate your video earlier this week when you said just take a deep breath and take a break if you're new. Funny you should video that. Your video before that was what did we forget before the election, starting w/the cooking source (propane or charcoal grills). I was very tired and discouraged the day I watched that. Started watching and crying. Looked to God and said, I just can't do it. Have no money and time is running out. Lo and behold, he gave me peace. Saw your video and felt much better. God is great. So, if you have time to answer my questions, I'd appreciate it. Also, if you have canning jars, can you use them if they are clean, but not put in a pressure cooker bath? I don't know how to can. I do, however, have a box of 12 jars w/lids that I'd like to use for something, but running out of freezer space. Yes, I do know, freezing is not the best option, especially if the power goes out. Thanks again. God bless us all with safety, health, peace and sustinance as well as shelter. Once again, thank you very much. Blessings to all who read this and offer suggestions.

[@diannamc367]

Hi, I hope you are having more success and feeling better now. God is good! Definitely slow down and breath. Have you researched canning yet? Canners and jars are becoming available again. Leisa has many great videos on it as well as Homestead Heart and Alaska Prepper. They are all great sources if you need to watch someone doing it instead of just reading. Keep praying and have a great day!

[@auntmayme8119]

I shred all my cheese and freeze it. Mozzarella, parmesean, cheddar, jack, swiss; you name it. I put it in a ziplock bag and squeeze all the air out. Mozzarella with turn completely into large crumbs, jack will be in large chunks, parmesean is a gem, cheddar is great too. I don’t buy the shredded cheese and freeze it. I tried that once and the flavor was off. I have purchased frozen soups from a farmer’s market, so I know it can be frozen. Any kind. I know that potatoes sort of separate when frozen.

[@laurab8547]

I freeze individual eggs into a silicone muffin pan. One egg cracked into one cup. Then put into a ziploc baggie and back into the freezer for storage. Works great! I'm also using the silicone muffin pans to freeze 1/4 cup portions of white wine for baking purposes as well as sour cream (instead of putting the whole tub into the freezer) I recently bought a big tub of sour cream at a really low price and divided it up into the muffin pan portions and froze them. It will work great in recipes like stroganoff. I'm hoping frozen half and half will be okay in our coffee. I have a small pint sized container in the freezer waiting to be thawed out so I can see if it worked okay.

[@moniquem783]

Great idea with the wine! I’ll be doing that!

[@fenrirsaibot9274]

Hi thanks for this. The eggs you pop out as you use them? Do you defrost the egg or straight into the skillet and cook? Thanks for your help!

[@swcomment5542]

I found these little containers on QVC that are by locking lock and each one will hold two large eggs. So I cracked two eggs and was able to freeze 20 for fresh eggs. But I like the lock and lock and the fact that each of the two eggs in the container can be so easily taken out and used.

[@moniquem783]

@@fenrirsaibot9274 you’d defrost it first

[@moniquekilmer7618]

This was great information. I have frozen processed cheese for several years in its original sealed bag/wrap and box in came in. I did because we were given 19 of them at once. I have used it to melt with other hard cheeses and grill cheese and soups. I perfer hard cheese, but we were surprised that it held good flavor.

[@mrsseasea]

While raising 5 kids we went through 1/2 gal of milk a day min. So I would buy and freeze 1 gal jugs, and it worked great. This was 30 years ago, but I don’t think one jug cracked.

[@JaTon]

I love that you did this video. Great to share. It’s knowledge I have but had not thought to share with others.

[@TXJan0057]

At the beginning of the covid19 mess my grandsons were staying with us. The school delivered lunches and breakfast to all the kids enrolled in school. They brought little 12 oz milks and chocolate milks. I froze the ones they didn't drink right away and they used them eventually. Freezing the milk in small containers really seemed to work better than freezing a big gallon. The kids have moved on and we're not drinking much milk but if we wanted to freeze I think I would break it down into smaller containers.

[@elizabethshaw734]

Everybody seems to put my eggs in the back of the fridge where things will freeze solid including dill pickles! Yes you don't want to use them Frozen in the shell. So does help prevent graininess but you don't need two tablespoons! I split them and I freeze the egg whites and every time I put another one in I write it on the bag and once I have 12 I make an angel food cake. The yolks are used for mainly custard and the deal is that if you're going to use them for sweet applications use a teaspoon of sugar and if you're going to use it for savory put in a teaspoon of salt to a number of eggs. I have been cooking so long and in so many countries I am now considered an expert on food and beverage. :-)

[@AC-qi9wo]

I froze Velveeta, and I use it in my soups that I need the soft cheeses for it melts just fine and my cheese type soups come out wonderful.

[@wvnanaskitchenandgarden]

When I freeze slice cheeses I put parchment paper between each slice and then vacuum seal. Once thawed the are perfect.

[@carmenroupp653]

I think I have frozen every kind of dairy you can think of and have for over 48 years and when I took it out it of the freezer and thawed it out in the refrigerator it was just fine. My Grandmother even use to hold back milk and put the half of the mornings milk in a big jug and freeze it until it was needed. Cows slow down there milk production in the winter time. If you take and thaw your cream cheese ahead of time just put it into a bowl and smash the tar out of it with a fork really good then use said fork and whip it a bit and the sweetness of the soft cheese will return and yes I eat it on crackers all the time. ( only now it is with " saltless ) crackers .

[@mmonr]

Thanks for the confirmation of a lot of my theories. I freeze milk and butter routinely but have not the other dairy products. I am really tuned in to getting some eggs in my freezer. Thanks so much. -Marsha from Texas

[@alliebennett555]

I freeze cheese all the time. I cut into chunk sizes I like and foodsaver it. Another alternative, I’m storing the cultures to make sour cream, yoghurt and cheeses. I still need to order the ingredients for cream cheese. That way if I don’t have enough freezer space, I have options.

[@mobee7613]

Thank you so much, this is saving me money big time! Be blessed!

[@mywoolmitten]

Very helpful. I've been fortunate enough to join a wonderful cow share and getting lots of amazing milk and cream. The freezer tips are very helpful

[@emtpwanabe]

Much dairy comes to the store frozen or mostly frozen and few know it. I don’t have the freezer space for dairy, nor does it last that long here! But I’ve frozen eggs and such before I had a herd of kids.

[@fourdayhomestead2839]

I've cleared freezer space for winter dairy need stock up. The local truckload sale saved me $$ this week. Thank you for this info!

[@robynmorris2408]

Great video, thanks for all your efforts to keep informing us!

[@leedaniels2506]

One Year Butter!! I'm in HEAVEN-Thank you for posting!

[@rendagolden2496]

One program said the milk will turn yellow when it freezes but is ok when it thaws and comes back to the white color.

[@jerrysmith372]

Right. Great. I do things differently. I freeze dry a lot of my dairy products. Milk, cream, sour cream, cream cheese, cottage cheese, yogurt, shredded cheese all freeze dry well and reconstitute well. For bricks of cheese I wax them. You have to use cheese wax. They say it will be shelf stable for 30 years. I've had some on the shelf now for a year. I opened one after 6 months to see how things were going. It was a bit more crumbly and had acquired more sharpness, but it was great. I will be doing another inspection shortly at the one year mark soon. I freeze dry eggs all the time. Blend up 6 dozen eggs at one time. Its divided onto 5 separate trays in my dryer. I run the dried eggs through my food processer to powder them then into Mylar bags with an O2 absorber. Shelf stable up tp 30 years. However butter will not freeze dry - too much fat and oil. However Red Feather canned butter is shelf stable up to 10 years. The price for that has gone up a lot in the last 2 years. Almost double. I freeze dry so many different types of food - the advantage is I don't have to rely on a freezer - the foods are kept on a shelf or packed in boxes. I do meats, cooked and raw, vegetables, fruits, dairy, whole meals, even ice cream. It's by far the best way to preserve foods long term. I recommend them. I've been freeze drying almost 24/7 for 2 years now and have in storage over 3000 pounds of foods. harvestright.com/

[@barbaraengle768]

SE a silicone muffin pan ,cover pop in freezer,then when froze put in freezer bags,..like little hockey pucks..😊

[@thefirstnoob5577]

I got challenge butter for 99 cents a pound. I got 2 cases. I but it in a plastic tote on 1 freezer shelf. I freeze cheese because it is great for cooking. I even shred cheese and freeze it. I freeze milk, cream, sour cream, cream cheese and buttermilk. I took out milk 9 months after frozen and it was good.

[@jenniferr2057]

Challenge butter?

[@indianne9781]

@@jenniferr2057 it’s a brand name.

[@jenniferr2057]

@@indianne9781 thank you.

[@kanderson8981]

Ive never tried sour cream or yogurt, thanks for the info Leisa!

[@lindahitchings8256]

Very helpful. Thanks

[@DiasGente]

Thanks for sharing.

[@ms.anonymousinformer242]

I keep my butter in the freezer, and it is very helpful when doing a recipe that calls for super cold/frozen grated butter (like biscuits, or sugar cookies) . I have frozen soy & almond milk for several months. There is white flakey stuff in it,after defrosting but does not affect the taste! :-) oh and we have cream cheese still in the freezer, because we do not use it that often. I use it for bagels, and as long as it spreads on, Im good with it lol. I froze 1 cup worth buttermilk in a small mason jar (half pint) ,inside a ziplock bag, with pre mixed dough for biscuits ( with the frozen butter chopped up and mixed in ) .

[@jimmieburleigh9549]

I crack eggs 1 each in muffin tins freeze then pop out wrap and store in freezer that way you can still have a fried egg or a over easy egg. Just unwrap stick in bowl in fridge to defrost. Eggs might not be dairy but they are always in the dairy section of the store. Lol

[@ddebuchan1]

Thank you for the information! I have frozen cheeses and cream. EGGS, I have never tried. My ladies tend to produce less in cold weather, so, I intend to freeze their surplus for the winter! Great information... like always.

[@dagneytaggart7707]

I was amazed when I first froze eggs. It was like sorcery! 🧙

[@elizabethshaw734]

For cream cheese once it reaches room temperature get your hand mixer out and whip it up beat it with the beaters. It doesn't take much to whip it up again right to normal. It becomes more like a soft cream cheese and I put it in a small plastic container. I put it on my bagels and I bake with it and I do whatever I would do with a block of cream cheese and I have had it frozen for more than a year and I made a cheesecake with it. Delicious! I have Frozen Velveeta and just chucked the whole thing in the freezer. It was in there close to a year and as long as I cooked with it it was no problem! I only have it to cook with anyway because I like some of those hot dips too and I use it with my macaroni and cheese for my little grandson. :-)

[@tonyn3123]

Good video. Thanks

[@MickyBellRoberts]

Thank you for the lesson.

[@sarahrizer6055]

Thanks again!