Freezing Dairy Food


All dairy foods attract the flavors of other foods and develop an unpleasant taste. Therefore, good packaging is essential to protect the delicate flavor of dairy produce. Remember to label clearly with date, contents and quantity.

Butter, Margarine and Lard

These will keep below zero in a good condition for up to 6 months, if properly packaged. I recommend a double wrapping for extra protection.


Cheese has a tendency to crumble when thawed. However, all types of cheese will keep their flavor and goodness for up to 6 months in the freezer. Wrap in waxed paper or foil, then place inside a good quality plastic bag, remove the air and seal well.

Ice Cream

This also needs good packaging to prevent off flavor. I suggest home made ice cream with a tight fitting lid. Remove commercial ice cream from cardboard container to prevent possible waxy flavor and package as described for home made ice cream.


Yolk: to 1 cup of yolk, mix in 1 teaspoon of salt or 1 tablespoon of sugar. Freeze in a plastic or polythene container or plastic bags standing in a box. Remember to leave head space for expansion.

Whites: This keep in your freezer particularly well, salt or sugar is not necessary. Place egg whites into waxed or plastic container, leave 1 inch space for expansion, seal and label with details.

Whole Eggs: Gently mix whites and yolks together, do not whip. Add 1 teaspoon of salt to each 2 cups of eggs. Ideally is for omelets or scrambled eggs. As an alternative add 1 tablespoon of sugar and use for cakes and custard later.

1 tablespoon of egg yolk = 1 egg yolk

2 tablespoons of egg white = 1 egg white

3 tablespoons of egg mix = 1 fresh egg

1 cup of mixed whole egg = 5 fresh eggs

The Author:

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. You can visit my website at

Photo. Paweł Kadysz

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