Kitchen

[silkyk]

Well this old dog learned a new trick today. I've been getting my groceries delivered so I have to plan and pay attention to how long items will last before I have to order again (or they go funky). So I just found out that you should store you opened cottage cheese and sour cream upside down in the fridge.By inverting the tub it creates a vacuum effect that stifles the growth of bacteria that can cause the food to spoil. Last much longer. I also learned that you can freeze sour cream and that 2% milk freezes best. I love the internet.Learn somethin new everyday.

[Hilery]

I learned from adult son that milk, whipping cream, half and half, etc. in cardboard cartons that open with a pour spout spoil quicker because some of the product remains just under the pour spout allowing bacteria to form. He taught me to use paper towel to clear that residue and the product would last past the expiration date. Kroger brand in my area sells these milk products in pint and quart bottles with screw lids. I now prefer these as the spoilage is not premature. 

[millieshops]

@Hilery  I remember well the glass bottles delivered to,our front porch from the dairy farm a mile from our house.  I suspect that’s why I decant my milk into a heavy glass pitcher the day I bring it home, and I also pour off a quart immediately to tuck into the freezer.  I buy 1% in half or whole gallons depending upon where I am shopping.  I use it primarily for my morning cereal and it lasts well with those 2 easy storage hacks.

[LuvmyLab]

I remember being told about the upside down thing years ago but keep forgetting to do it. I need to start doing that again!  Thanks for the reminder!

[Kachina624]

Here's another tip if you tend to run out of milk.  I always keep a couple quarts of shelf stable milk on hand.  It doesn't require refrigeration until opened so uses no refrigerator space.  I use almond milk except for cooking so like to keep a quart of shelf stable dairy milk on hand in case I want to make pudding or something.

[Lali1]

---

@Kachina624 wrote:

Here's another tip if you tend to run out of milk.  I always keep a couple quarts of shelf stable milk on hand.  It doesn't require refrigeration until opened so uses no refrigerator space.  I use almond milk except for cooking so like to keep a quart of shelf stable dairy milk on hand in case I want to make pudding or something.

---

We hardly ever have regular milk. I always keep canned milk in the cabinet. Add half water to any recipe calling for milk. 

[Kachina624]

@Lali1   I often use evaporated milk too but there are some thing where I don't want that flavor.

[coffee drinker]

@silkyk Like you, the Internet has "taught" me so much.  I freeze whole milk all the time.  As for sour cream, when I use it, it's for baking and usually 1 cup at a time.  I'd end up throwing out the remainder of the carton.  Now I just measure heaping tablespoons, put them on a piece of waxed paper and freeze.  Then put the tablespoonfuls into a freezer bag. 

Another tip you may find useful is mayo can be used as a baking substitute for sour cream.  I've used it and the recipes have turned out fine.   

[Nightowlz]

---

@Kachina624 wrote:

@Lali1   I often use evaporated milk too but there are some thing where I don't want that flavor.

---

@Kachina624 @Lali1 

I have shelf stable almond milk since we use it every day. If we cannot get the refrigerated we have it. I also have some powdered dry milk if needed.

[rockygems123]

I use mini and regular silicone muffin tins to freeze pretty much any liquid, home made spaghetti sauce, fresh lemon juice, pesto, chicken broth.  Once frozen I pop them out as with silicone you just push up the bottom to release and then store in freezer bags.  I have a variety of hockey puck shaped food items at any given time in my freezer ha.