Last week we showed how you can be frugal in the kitchen to combat those rising food prices.Today we are going to talk more specifically about dairy products.
• Check the freshness of eggs before tossing. Place them in water. Bad eggs float, good eggs sink.
• Don't toss the white or yolk of an egg if you only need one or the other for a recipe. Store egg yolks in cold water, and egg whites in a bag or bowl. Both should be refrigerated and covered.
• Don't throw away your butter wrappers. Keep them for greasing pans when necessary.
• Sugar cubes wrapped with your cheese will help prevent mold.
• Store cottage cheese and sour cream upsidedown in its original container. The vacuum helps prevent bacteria growth.
• Cheese can be frozen if you won't be able to use it before its expiration date. Defrost it in the fridge a day before you plan to use it again.
• Keep full water bottles in your freezer. You can move them to your fridge if the power goes out, or use them as cold packs in your cooler.
• If your cheese dries out, grate it over pasta, vegetables or soup--any food with high moisture content.
• Buy butter when it's on sale. Freeze it until ready to use. It lasts six months in the freezer. Write the day's date on the package so you use up the older butter first.
• Milk can also be frozen for up to three months. Thaw it in your refrigerator for 12 hours, then shake well to counteract separation.