Thursday, September 13, 2012

How To: Freezing Dairy

This past week I made potato leek soup. One of the ingredients I needed was heavy cream. I bought a larger container so I could freeze the remaining cream for future use! Next time I need it all I have to do is pop one out of the freezer.

You will need; heavy cream or buttermilk, a tablespoon and ice cube trays

I started out measuring just so I would know how many cubes I would need to use. My ice cube tray holds 1 tablespoon of cream. If I have a recipe that calls for 2 tablespoons, I will need to use 2 cubes.

I put my cream cubes into the freezer and waited, be patient! These take longer to freeze than water becuase the liquid is thicker.

Two hours later I popped them out and put them into a labeled ziplock baggie. Ta da! This is a great way to save cream that is about to expire.

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