Did you know that you can freeze dairy products? Yes, you sure can! I found a great guideline in my trusty 1976 Better Homes and Gardens New Cook Book that I’ve transcribed below in this post.

Milk

I knew could be frozen. I’ve frozen milk before. Usually during the winter, when I didn’t want to be caught during a storm without milk. I would buy an extra gallon of milk. When we finished the first gallon, I poured half of the second jug into the empty jug. This allowed me to freeze two half gallon jugs in my deep freezer. The empty space in each jug allowed the milk to expand during freezing without blowing the top off. Trust me, that’s not a mess I want to clean up again.

If you have a large enough freezer and growing children who drink a lot of milk, you might want to make a practice of picking up several extra gallons when it’s on sale. Keep a rotation going from freezer to refrigerator and you’ll not have to worry about the aging.

Cheese

I knew could be frozen. I’ve stocked up on shredded cheese during sales and stored the extra packages in the freezer. Since I’m intending that sort of cheese to be melted when I use it, I wasn’t too concerned about the texture when it thawed. Turns out, I didn’t need to be concerned.

Just make certain you have tightly wrapped the cheese in plastic wrap or waxed paper and placed inside a airtight container. I have successfully frozen the manufacturers plastic zip top packages of shredded cheese.

Eggs

That one I had to experiment with. I tried it, I cracked some eggs into a cup measure and froze them. When I thawed them out, I cooked them in a skillet, like normal. They cooked and tasted just fine. If I had known the trick about breaking the yolks and adding the sugar, my eggs might have turned out better. This chart assumes you’ll be using the eggs for baking, cooking purposes and not want to eat them Sunny Side Up.

The instructions given are: “For whole eggs, Wash eggs. Break into bowl. Stir with fork just to break yolks. Mix well with whites but don’t whip in air. Add 1 tablespoon of sugar for each cup of eggs.”

“For egg yolks: wash eggs. Separate into bowl. Stir with fork to break yolks. To each cup of yolks, add 2 tablespoons of sugar or corn syrup. blend carefully. Do not whip in air.”

“For egg whites: wash eggs, separate into bowl. Do not stir or add anything to whites.”

All eggs should be packaged in airtight container that allows enough room for expansion during freezing. It is a good idea to label the eggs with date and intended use.

Butter

My cookbook says, “Select fresh, high quality butter. Wrap in moisture -vaporproof material; seal, label and freeze.” Now, I don’t remember how butter was packaged in the 1970s. It seems to me that it was the same as now, in foil or wax paper wrapped sticks in cardboard boxes. That might be wrapped well enough to freeze. I suppose it wouldn’t hurt to insert the sticks inside a plastic zip top bag, for extra measure.

Now, butter and margarine are two products I use a fair amount of when I’m baking. It’s good to know that I can start shopping for my holiday baking as early as September! That will sure help me fit more goodies into my budget!

In fact, I could stock up on eggs also. The dry ingredients, like flour and sugar can be stored in the freezer, too. So the only last minute purchases I would need to make for holiday baking would be the extras like chocolate, fillings and sprinkles!

Do you freezer dairy products? 

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