1. Frozen Dairy, Ice Cream and Eggs

Ice Cream

Generally, milk, cream and yogurt should not be frozen. Freezing changes the consistency, separates the oils and changes the quality. If you do want to freeze it, freeze in small amounts for short periods of time, and use it for a smoothie or blended coffee drink where the changes are less noticeable.

Ice cream is a natural item to keep in the freezer, but over time it can get freezer burn or ice crystals and may lose the creamy taste. It’s fine if you eat it relatively quickly, but if you’ve had it for more than three to six months, it will become gummy and flavorless.

Eggs can be frozen after being baked, and egg whites can be frozen, but it is not recommended to freeze raw eggs.

It is very important to keep your freezer temperature at 0 degrees Fahrenheit. When your freezer temp goes up and down, your frozen products will degrade faster.

You should leave space around each package for better air circulation. Keep the freezer only two-thirds full for good energy efficiency.

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