I’ve become a big fan of the freezer since I’ve started my “extreme stockpiling”. I’m always curious though as to what freezes well and what doesn’t. Thanks to Kelly @ Faithful Provisions I can share with you this great list of do’s and don’ts when it comes to freezing.
Foods That Don’t Freeze Well:
- cream cheese
- sour cream
- cottage cheese
- heavy cream (not to whip)
- pies with cream or custard fillings
- mayonnaise
- lettuce
- cabbage
- celery
- endive
Foods That Do Freeze Well:
- Kale (blanch it first)
- Pesto
- Yogurt (best if eaten frozen)
- Fresh Herbs (chopped in ice cube trays with water)
- Butter
- Beaten Eggs (for quiches, scrambled eggs)
- Shredded Cheese
- Dough i.e. Pillsbury Biscuits, Pizza dough (just fully defrost before you work with it)
- Grapes (eat them frozen)
Foods You Should Freeze:
- Nuts (can turn rancid due to the nut oils)
- Parmesan (grated kind, I can keep it longer)
{ 2 comments }
I often freeze Sour Cream and Cottage Cheese. I use them for baking during my freezer cooking days. You won’t be able to use them like normal after freezing, but they still work great and taste the same when baking them.
i learned that cream cheese doesnt freeze well..the hard way
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