Few expired foods startle more than spoiled dairy. Whether it’s the strong reaction to opening a carton of foul-smelling milk or that unappetizing layer of mold that appears on yogurt, this foodstuff category causes a visceral reaction when spoiled. Unfortunately, milk-based products create the ideal environment for the proliferation of microorganisms. The nutritious combination of sugar, fat, and minerals also cultivates the growth of health-endangering microbes. And nothing good happens if you drink spoiled milk.
So when you’re tackling dairy shelf-life, know such products are inherently unstable. The best maneuver is to buy in smaller quantities, restocking with fresh containers when necessary. Although with a few savvy tips, there are techniques to extend dairy shelf life, too. Keep a tab on storage conditions, carefully package, and even slightly alter the composition to stretch the shelf life by a few days. And consider leaning on culinary creativity and transforming leftover dairy into a more stable foodstuff. Apply such techniques, and squeeze out a little more time from your dairy.
Ensure a cold fridge temperature
The most crucial factor of a dairy product’s shelf-life is temperature. You’re likely already familiar that dairy should be refrigerated, but it pays to be even more particular. Especially if spoilage strikes frequently, check your fridge temperature. Anything above 40 degrees Fahrenheit is deemed downright dangerous by the U.S. Food and Drug Administration.
For milk, the risky cutoff occurs at 39.2 degrees Fahrenheit, per Medical News Today. So for the best storage conditions, you’ll want your items stored at around 33 to 38 degrees Fahrenheit. Several reasons contribute to inadequate fridge cooling, so if you get such an abnormal temperature reading, consult a technician. And know that the colder the temperature, the longer milk lasts, so just a chilling adjustment can extend storage duration. Some even keep the liquid just above freezing, which will result in the most shelf-stability.
Furthermore, consider the storage area. While many people conveniently keep jugs of milk in the door, this is actually the warmest part of the fridge. To get a few more days out of your milk, yogurt, as well as soft cheeses, place in the back for improved storage. Meanwhile, with semi-soft and hard cheese, the best location is the vegetable crisper drawer. Here, the conditions bring enhanced humidity, as well as keep the cheese sectioned off from other groceries. Plus, temperatures are less frigid, maintaining the perfect flavor and texture.
Wrap cheese in the proper material
Whether it’s some Parmesan or a big chunk of Gouda, cheese is a common leftover. Too often, home cooks choose to simply wrap it up in plastic and throw it into the fridge. However, such a storage style is actually one of the worst options.
Covering in plastic wrap leads to built up condensation, which thereby inspires quicker mold growth. Plus, it causes oily compounds to accumulate on the exterior of the product, altering the composition. Employing a looser fitting plastic bag is a bit better, as it endorses more circulation. Nevertheless, it still entraps too much moisture. So it’s best to utilize a more breathable material to combat the issue.
Perfect for the job is aptly named cheese paper. With a different surface covering each side, it helps to keep cheeses breathable yet protected. Wrap up your remaining cheese like a gift, ensuring secure containment without any air exposure, but nonetheless enough room to breath. And to further extend the shelf life, take out the cheese every few days, and scrape away the exterior layer. This further reduces moldy buildup where dangerous mold spores accumulate, helping your dairy products last longer.
Add a pinch of salt to dairy products
For a gentle flavored enhancement of shelf life, throw salt into dairy. The mineral offers bacteria-preventative qualities, creating an environment that’s less hospitable to spoilage. The move may not be effective with milk, as pasteurization means that the dairy product won’t be impacted by the addition. However, it is a savvy integration into cultured dairy products like ricotta, or yogurt. Salt added to these products will extend their duration of use, letting them sit in the fridge for just a little bit longer.
If a pinch of salt in your morning yogurt sounds unusual, consider some traditional recipes. There’s Turkish ayran, which acts as a thirst-quenching drink served alongside meats, appetizers or simply enjoyed on its own. Consisting of yogurt diluted with water salt, it’s a beloved combination found ubiquitously throughout the Eurasian nation. Meanwhile in India, salted lassi is popular drink. Creamier, thicker, and seasoned with spices, it’s another delicious creation that prolongs the shelf-life of your yogurt.
Freeze certain dairy products
Sometimes, there is too much of a good thing, and other techniques won’t cut it to prevent spoilage. In this case, consider placing certain dairy products in the freezer– it’s better than throwing them away. A feasible move is to freeze milk, which will let the product keep for up to three months. Once thawed, the solids may separate, but give it an intensive shake and it’ll recombine into its liquid form. You’ll want to use this remaining product in around three days, or else you’ll risk spoilage again.
You can also freeze cheese, but you’ll want to stick to harder varieties designated for cooking. Avoid anything with a rind; ice crystals will destroy such structures. Although varieties like a block of cheddar, swiss and colby can be extended in such a fashion. The consistency won’t be exactly the same after thawing, since the fat molecules create a different composition. Nevertheless, it’s still functional enough in dishes where the dairy isn’t a centerpiece: Say a cheesy spaghetti bake. Vacuum pack such varieties prior, and you’ll get another two to three months of use.
Furthermore, a savvy way to extend shelf-life is by crafting a delicious frozen treat. Aptly named frozen yogurt will make use of not only its tangy namesake, but also milk. Plus, you can always go for a batch of classic ice cream, which you can even make without a machine. The included sugar doesn’t just bring out the flavor, but increases the stability, too. So whip up such celebrated desserts for sustained storage.
Buying high quality dairy extends shelf life
And finally, get more shelf-life by simply investing in higher quality products. Organic milk doesn’t just involve less antibiotics and hormones; it comes with verifiably longer shelf-life, too. Producers process the beverage differently, exposing it to ultrahigh temperature treatment, entailing a dash of heat that reaches 280 degrees Fahrenheit. Such a dose of heat wipes out all bacteria in the beverage much more strongly than pasteurization. This extends the stability to as long as two months, well over double that of conventional milk, making it one of the more different organic vs. natural foods.
Furthermore, you can also get a few more days from your milk by purchasing it directly from the source. Distributors account for up to six days for dairy to go from source to fridge; part of the reason organic milk is so intensely heated. However, source milk closer from the farm, and you’ll expectedly get a fresher product. Especially if you never let the dairy go above 41 Fahrenheit, it’ll be much less likely to spoil. So keep milk fresh, chilled, and high quality, and it’ll surprise with its enhanced durability.
