Can You Freeze Eggs? Important Freezing Tips
Can you freeze eggs? How about milk, cheese, butter, and bread? The short answer: yes! Stock up and take advantage of productive seasons and sales by preserving your bounty with our expert tips.
Bear in mind that all foods should be frozen before their expiration dates to preserve the greatest freshness and flavor. It’s a good idea to write the date on the container or plastic bag of when you originally freeze the food.
How To Freeze Eggs Properly
You can freeze whole eggs or separate them into whites and yolks. To freeze whole eggs, crack them into a muffin tin or lightly whip them first before portioning them into serving sizes.
Watch this video and follow along with Peter Geiger, Farmers’ Almanac Editor Emeritus:
After freezing, put the eggs in an airtight bag or container in the freezer. Egg whites can be frozen the same way, but yolks will o frozen without additives. Add a dash of salt tor egg yolks destined for savory dishes such as casseroles, omelets, or quiches or a dash of sugar to yolks for desserts.
Frozen eggs will keep up to one year. Thaw eggs in the refrigerator and use right away after thawing.
Note: Do not try to freeze eggs inside their shells as they will expand and burst.
RELATED: Easter Holiday Traditions
How To Freeze Milk
You can freeze all kinds of milk, from dairy (cow’s) milk to goat, coconut, almond, soy—even freeze evaporated milk!
Store milk in an airtight, freezer-safe bag or container, but be sure to leave some room at the top of your container for expansion during freezing.
Milk can also be conveniently frozen in ice cube trays, and the cubes can then be added to smoothies or iced coffee without thawing. Otherwise, thaw milk in the refrigerator or directly in a pan for cooking.
Milk can be frozen for 3-6 months but should be used within a few days of thawing.
Note: Fats may separate and plant-based milks may develop a grainy texture after freezing. You may correct any variations in texture by blending your milk after it has thawed.
Do you have any questions? Let us know in the comments below!
How About Freezing Cheese?
Hard, dry cheeses such as Swiss, Gouda, provolone, Colby, and mozzarella freeze well, but softer cheeses with more moisture such as Brie, ricotta, Fontina, and Camembert should not be frozen.
Freeze slices or measured grated portions of cheese for the greatest convenience, wrapping them well in parchment paper or using airtight bags or containers.
Most cheese should be thawed in the refrigerator, but grated cheeses can be added to pizza, sauces, casseroles, or other dishes straight from the freezer.
Cheese will keep for 6-7 months in the freezer but should be used within 5-7 days after thawing.
How to Freeze Butter
Butter freezes easily in its original, unopened packaging. If it has been opened, wrap the butter tightly in plastic and foil to keep it from absorbing freezer odors.
Butter may be sliced into pats for freezing pre-measured portions if desired.
Frozen butter will keep up to 5 months if unsalted and up to 9 months if salted. Thaw butter in the refrigerator or grate frozen butter directly into dough for light, flaky layers. Use thawed butter within 30 days.
Freezing Bread
Whole or sliced bread freezes well, but should be tightly wrapped in plastic wrap before freezing to preserve moisture. Place wrapped bread in an airtight bag or container for extra protection.
Bread can keep in the freezer up to three months and should be thawed on the counter. Keep bread tightly wrapped while thawing so it can reabsorb any frozen moisture, which will restore its original texture. After thawing, bread should be used within 3-5 days.
Important note: For any frozen food, always stay alert for signs of spoilage. If the food has developed a thick layer of large ice crystals, it is freezer burned and its texture will be affected. If when thawed the food has any type of foul odor, it may not be safe to consume and should be discarded.
Join The Discussion
Do you freeze eggs, milk, butter, or bread?
Any expert tips you would like to share from your experience?
Share your thoughts in the comments!
Peter Geiger
Peter Geiger is the Editor Emeritus of the Farmers' Almanac. Read his full biography.
Melissa Mayntz
Melissa Mayntz is a writer who specializes in birds and birding, though her work spans a wide range—from folklore to healthy living. Her first book, Migration: Exploring the Remarkable Journeys of Birds was published in 2020. Mayntz also writes for National Wildlife Magazine and The Spruce. Find her at MelissaMayntz.com.
This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!
-
Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
