The ingredients used to make a dessert, cake or bread can vary from a few to a dozen, but not every ingredient can be used up, especially as dairy products have high storage requirements and can become spoiled and unusable if neglected.
So, how should you safely store and handle milk products?
Here we share with you how to store milk products after they have been opened.
- Animal Cream
Unpacked animal cream can generally be stored at room temperature 0 to 25°C, but if it is unpacked it must be refrigerated at 2 to 6°C. The refrigeration temperature must not be too high or it will self-whip; remember it is refrigerated not frozen, freezing will cause the cream to separate oil from water and make it impossible to whip.
Cut a small slit in the opening of the light cream with scissors (cut the opening as small as possible). After pouring out the appropriate amount of light cream, empty the box of as much air as possible, wipe the opening clean and either seal the cling film first, then cover with the lid, or if there is no lid, fold it closed first, then seal the cling film. Keep refrigerated and use up within a week of opening.
Margarine can be stored frozen, but it should be thawed 12 hours before use. To use frozen margarine, cut out the amount you need to use and freeze the rest in 2 or 3 pieces in a plastic bag, then remove one piece at a time and whip it into liquid. Keep frozen.
Tips: Vegetable cream has the advantage of being easy to shape and not easy to melt, but the hydrogenated vegetable oil in its raw material contains trans fatty acids, which are harmful to the body and are not recommended for use.
- Cream Cheese
Cream cheese should be kept in the refrigerator, not frozen, as freezing may result in the separation of the oil and water inside the cream cheese.
Once opened, wrap the cream cheese in cling film and place in a sealed bag or box and keep in the fridge. It will keep for 1 to 2 weeks in refrigerated conditions and usually up to 2 months in frozen conditions at -15°C.
Mozzarella that needs to be stored for a long time should be placed in a freezer at around -18°C. The best temperature for mozzarella is close to room temperature, so ideally, after buying fresh mozzarella, it is best to eat it all in one day at room temperature. If you can’t finish it, keep it temporarily chilled in the fridge.
Store in a sealed bag or box in the fridge. Remove from the fridge 1 to 2 hours before the next use and the cheese will regain its elasticity.
Maximising baking ingredients by not wasting money
This requires a sense of frugality in the conservation of baking ingredients to avoid waste and high costs.
Timexing hopes this post will help you
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