How to Keep Dairy Products Fresh For Longer Periods

If you come from a large family you know that fresh dairy products are consumed quickly, but if your household is just one or two people, a carton of milk can go sour long before it hits the halfway mark. You can extend the traditionally short shelf-life of your dairy products if you make wise purchases and heed these savvy storage tips.

Sometimes we shop in a hurry and skip this important step. Always check the date stamped on the container of the dairy product. Most will say "sell by...." or "best if used before.....". I've found that many markets put older products up front simply because they sell first. Take the time to look behind those milk and yogurt containers and you will probably find one with a later "sell by" date. Even if you know your family will consume the product in a day or two, it's wise to check the date to see if it is past due. Many less popular products like gourmet cheeses and creamed herring (my favorites) are sometimes overlooked by the store manager when it comes time to refresh stock. You could get caught with an outdated and potentially unhealthful product.

Milk products purchased from local farms will last far longer than dairy products purchased from a supermarket. Local milk is simply fresher milk because of the small travel distance from farm to home. Of course not everyone finds it's convenient (or possible) to drive to a local farm. I'd have to take a plane to get to the one featured in the photo, but it's nice to know that some supermarkets in the US, like Whole Foods and Trader Joe's  and Sainsbury’s in the UK do offer some locally produced dairy products. Many small community supermarkets and farmers' markets also carry dairy products from local farms.

Here are some Links to help find local farmers in your area:

For the US and Canada check Here

For the UK check Here

Organic dairy products such as milk, half and half, cream and cottage cheese stay fresher and last longer than the lower-priced non-organic brands, but it has nothing to do with the fact that it comes from happier cows. The reason is because most organic milk has been “ultra-pasteurized". This process, developed in Italy involves heating the milk to 280 degrees for two seconds during the pasteurization process. Labeled UHT for “ultra-high temperature, ultra-pasteurized milk kills off a few more strains of harmful bacteria. You'll find that all organic milk has the UHT label. It has the same taste as regular pasteurized milk and it really does extend the period of freshness for several weeks. You need not be concerned about ultra-pasteurized milk unless you are using it to making cheese. The added boiling process does affect the development of the curds.

Most everyone agrees that organic milk is safe to drink, although some people with certain auto-immune conditions do not tolerate it well. All said, If you can choose organic dairy products you'll not only be supporting sustainable farms and a greener planet, you'll be able to enjoy a fresher glass of milk far longer. And don't forget to store your dairy products in the main compartment of the refrigerator, as close to the back as possible. That's where it is coldest. The door is the least cold place in the fridge.

Products such as yogurt, cottage cheese and cream cheese are packaged with an inner protective seal. Sometimes it is made of plastic, sometimes aluminum, and other times it is a coated paper. The seal keeps the product fresh and safe from contaminants during the journey from the processing plant to your refrigerator, but once you break the seal, it is no longer useful for keeping your dairy product fresh; in fact, it can attract mold.

If you buy semi-hard cheeses like edam, gouda, cheddar and swiss they can be frozen for up to three months. Softer cheeses such as ricotta and cottage cheese don't freeze well as the cream separates during the freezing process causing a change in texture.  To freeze cheese, cut it in smaller pieces, wrap each piece tightly in plastic wrap and put it into a freezer bag or airtight container. When it's time to thaw, put it in the refrigerator. The texture may be a bit more crumbly, but the taste won't be affected. Freezing is great method for storing grated cheese and those economical large cheeses available at wholesale warehouse supermarkets.

Once opened, store your dry cheeses (fresh or previously frozen) in a ziplock bag rather than cling wrap. Cheese needs air to age properly and a bag is more effective in keeping the cheese from getting hard and/or moldy. If the cheese develops mold, it's ok to cut away the moldy part and eat the rest.

The most highly perishable cheeses are made with skim milk (such as farmer cheese) and "fresh" mozzarella cheese, (the kind packaged in water). Store skim milk cheeses in the back part of the refrigerator.  Make sure the water level stays above the cheese when storing fresh mozzarella.

Butter bought in bulk can also be divided, wrapped and keep in the freezer. Freeze butter in the original foil wrapper. You can also place it in a freezer bag. Make sure you defrost it overnight in the refrigerator.

Once Butter is Defrosted, How Long Can It Last At Room Temperature?

If you're wondering whether it's ok to leave the butter on the counter for a period of time, the answer is yes.. within reason. A lot of people prefer their butter soft and it certainly spreads a lot easier. Of course it can get rancid if left out for longer than a day or two, especially if the room is warm. That's why health codes don't allow restaurants to keep butter at room temperature. Most people store butter on the door of the refrigerator where temperatures are higher and the butter does not get to hard.

You Can't Freeze an Egg in the Shell

Eggs, like butter can also be frozen, but if you don't first take them out of the shell and separate the yokes from the whites, they will freeze into an unusable yellow mass. Even if you do separate them, previously frozen egg yolks are pretty rubbery when you cook them so it may not be worth freezing them. The whites; however, do freeze well. You'll get the best results freezing eggs that have been beaten first. Store them in an airtight container. When it is time to thaw, set your frozen eggs on the counter at room temperature.

Always store fresh eggs in the refrigerator's main compartment, not on the door where temperatures fluctuate.

The Difference Between Factory-Farmed Eggs and Organic Eggs

If you're wondering as to whether organic eggs stay fresher longer than other eggs the answer is that both have the same shelf life of approximately five weeks. A USDA study measured the egg quality of organic eggs and found them to be the same as factory-farmed eggs. Take note that the nutritional value of the eggs was not compared. Organic eggs are higher in omega-3 fatty acids and are free of antibiotics and arsenic, which is added to factory-farmed chicken-feed to prevent infections and spur growth. The choice is yours.

When dairy products last longer you'll save money and save yourself trips to the grocery store. Happy eating!

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