Freezing cheese
Fresh Cheese Freezing most fresh cheese is not advised as flavour and texture may change. Cream cheese freezes well. If crumbly and slightly separated, whip before using. When used as an ingredient, the dish may be frozen without affecting the flavour or quality of the product. Aged Cheese Aged cheese…
Keeping cheese fresh
Refrigerate at 4°C immediately after purchase. Prevent drying and shrinkage by storing cheese in the cheese compartment or vegetable crisper of your refrigerator. Keep it separate from other foods with strong odours. To prevent the growth of mold, wipe semi-soft, firm and hard cheese with a paper towel to remove…
Keeping cream fresh
Creams, like other dairy foods, must be refrigerated as soon as possible after purchase. Store cream on refrigerator shelves where it is cooler than on the doors. Always use cream prior to the best before date. Freezing cream is not recommended. In most cases, freezing cream changes the flavour and…
Keeping butter fresh
Refrigerate immediately after purchase and store on refrigerator shelves. If you keep butter unwrapped in the specially designated compartment in your refrigerator, it should be used within a few days. So make sure you put only the amount you can use in a short time in the compartment. Butter left…
Keeping yogurt fresh
Refrigerate immediately after purchase. Store on refrigerator shelves (Doors are not cold enough.) Seal yogurt containers well to protect the yogurt form other foods with strong odours. If yogurt separates and a watery liquid rises to the top, stir it in if you prefer the yogurt to remain thinner. Otherwise,…
Storing skim milk powder
Skim milk powder does not need refrigeration. Skim milk powder keeps for up to one year unopened, use within 1-2 months once opened. Close the package tightly after use to prevent powder from absorbing moisture and caking. Treat like fresh milk, once reconstituted. Chill 24 hours after mixing; serve cold…
Keeping milk fresh
Even though milk is perishable, storing it properly will preserve its quality and freshness. Use the guidelines below to get full benefits from the milk you buy. In the store, check the best before date to ensure that you are buying the freshest quality milk available. When shopping, always pick…
Dairy Exchanges for Cooking and Baking
Nothing beats the real thing, but sometimes dairy exchanges are necessary when cooking or baking if you realize too late that you are out of one of these ingredients. For Exchange 250 mL whole milk 125 mL evaporated whole milk + 125 mL water OR 50 mL skim milk powder…
Butter types
Salted butter Contains 2% salt. Semi-salted butter Contains 1% salt. Unsalted or sweet butter Contains no added salt. Cultured butter An unsalted butter in which bacterial culture is added to the cream before churning. Has a delicate, tangy taste that some refer to as having an ‘old-country…
The Gourmet Touch: Clarified butter
Clarified butter is used by the great chefs of the world because it is not as quick to burn or smoke in pan-frying as regular butter. To make it, first warm the butter over low heat until melted. Skim off the froth that rises to the top, and pour the…