4 Things You Thought You Couldn’t Freeze (But Can)
“Waste not, want not” was something my mother always said. So I was thrilled to learn that some of the foods I had always been told were “unfreezable” are. These basics are especially handy to have around for baking or to toss in recipes.
Shredded, cubed or sliced cheeses can be frozen for up to 2 months. It will lose its texture somewhat so it’s best to use frozen cheese in recipes with other ingredients. Defrost in the freezer and retain any of the water that results. That’s lost moisture that you’ll want to add back in when using in recipes.
You can’t freeze eggs in the shell, so crack and/or separate the yolks and whites. To freeze whole eggs, mix them a little breaking the yolk and make sure all air is removed from the container. Whites can go in a freezer container as is and defrost with little problem/change in texture. Yolks will need a dash of salt (1/2 teaspoon per cup) or sugar (1 T per cup) if you intend to use the yolks for baked goods. If the yolks or whole eggs are lumpy after defrosting, shake them or whack them with a whisk/mixer to get them back into shape. Any way you do it, they’ll stay for a year. Defrost in the refrigerator the day before you want to use them.
You can freeze milk for up to 3 months. Measure specific amounts or freeze the whole carton. Just make sure that there is some space at the top for expansion and that you’ve removed as much air from the container before giving milk the deep freeze. Like with cheeses, the milk texture will change a bit so it’s best for baking/cooking rather than drinking. Give it a good shake after defrosting if you notice any separation.
You know you can freeze citrus juice or pack sections in syrup. But you can also toss them in the freezer as is, halved or sliced. Pull one out when you need some zest – they actually grate better when frozen. Or, defrost and use the juice in a recipe. Citrus will keep up to 4-6 months – and that includes citrus juices you freeze or citrus sections packed in syrup.
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