How to keep dairy fresh

Try toKeep your dairy freshIt is not easy to prolong the shelf life of milk and other foods. Here are some ideas:

Keep milk and dairy products refrigerated at a temperature of less than 40o F to keep them fresh. Keep milk away from strong-smelling foods. Salt can be added to milk to keep it fresher. You should keep canned milk refrigerated for at least 7 days after opening.

Wrap butter tightly to reduce rancidity. This will help slow down the rate at which it reacts to light or air. It also prevents it from picking up odors. Butter wrapped in plastic can be kept fresh for up to six months in the refrigerator.

Keep eggs fresh by purchasing only grade “A” eggs. These eggs are of the highest quality and freshest. The color of eggsshells does not reflect the quality of their flavor, nutritional value, or taste. It is determined by the breed and type of hen. You can pack eggs with frozen foods at the grocery store to keep them cool longer. Keep them in their original cartons in the fridge. This will prevent them from absorbing the flavors and odors of other foods, such as cheese, cabbage, or onions. When refrigerated, keep cooked food separate from raw foods. The FDA recommends that eggs be kept in the refrigerator for no more than 5 weeks.

Vegetable oil or olive oil can be used to coat eggs well. Because egg shells allow air to pass through, oil can help prevent the air from getting inside the shell. Put an egg in a bowl of water to test its freshness. It will sink if it’s new, and it will float if it’s old. This should only be done if you are going to cook the egg. The water will wash away any protective coating that protects it from bacteria. The general rule is that raw eggs should not be used after the “Best Before” date. Raw yolks and whites should be consumed within 2 to 4 days, while hard-boiled eggs in their shells should be consumed within one week.

Cheese should be kept in warm areas of the fridge to keep it fresh. According to cheese industry experts, you should store cheese in the bottom vegetable crisper. Hard cheeses such as Swiss and Cheddar tend to last longer than soft cheeses like Feta and Brie. Swiss and Cheddar can be kept in the refrigerator for up to 24 hours after being opened. Softer cheeses will last for 5-7 days. You can remove any mold from the cheese by simply slicing off approximately 1/2 inch. The rest of the cheese can then be eaten. Wrapping cheese should not be too tight. Instead, wrap it in aluminum foil or waxed paper. A Ziploc bag with white vinegar soaked paper towel can be another way to keep cheese fresher.

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