Milk, Bread and Hard Cheese
When we fly back East to visit my family, our return flight into San Francisco always returns around 10-11pm at night. By the time we get our luggage, car and home, its midnight. The last thing I want to do is go to the store at midnight.
So before we leave we put our milk, bread, and cheese in the freezer. When we return, we put it in the fridge to thaw overnight, and wha-la, we have milk and bread to get us through the morning.
Milk Disclaimer: Use frozen milk within a month. Make sure to only freeze milk in plastic containers or freezable jars. Milk may be grainy when thawed, but I find its just fine in cereal and to get us through the next morning until we can get to the store. Make sure there is 1/2 inch of space between the lid and milk to allow for expanding.
Bread Disclaimer Use Frozen bread within 2 months.
Cheese Disclaimer: Hard or semi-hard cheese can be frozen if cut in 1/2 to 1-pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking.
Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.
The cheeses that freeze best are brick, Camembert, cheddar, Edam, mozzerella, muenster, Parmesan, provolone, Romano and Swiss. Blue cheeses are more prone to becoming crumbly but they’ll still taste good. Cream cheese and cottage cheese do not freeze well.
Cheers to your Thriftliving!
PS-This is a great tip for everyone except our neighbors, because we enjoy drinking your milk and eating your bread while you’re gone. Ya know, we do what we can to help out our neighbors! 🙂
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