How to Store MILK
It’s easy to achieve the best conditions to keep milk fresh for as long as possible simply by applying some basic principles. Here are some handy tips and tricks to get the most from your milk:
At the supermarket:
- When shopping, pick up the milk last so it doesn’t warm up while you fill your basket. Refrigerate at a temperature of between 0 °C and 4 °C as soon as possible after purchase.
- Check the milk’s best before date and choose the product with the furthest date.
- Once opened, milk is safe to consume for up to 3 days. This is why it is better to buy smaller amounts more often rather than keeping larger containers open in the refrigerator for too long.
- Remember to open new milk containers in the same order in which you bought them. First in the fridge, first out.
- Keep milk containers closed and stored away from strong-smelling food items in the fridge—the milk can pick up these odours.
- Store milk on refrigerator shelves where it is cooler, rather than in the refrigerator doors.
- Whenever possible, leave milk in its original container to safeguard its flavour and nutritional value.
- Avoid exposing milk to light, as light destroys certain vitamins, such as vitamin D and riboflavin.
- To avoid spoilage, do not return unused milk from a serving pitcher to the original container.
- UHT and canned milk found in the non-refrigerated aisle are perishable once opened. Opened UHT and canned milk must therefore be refrigerated. After opening canned milk, immediately transfer any unused portions to a clean, opaque and airtight container. These milk products should be used within 3 days of opening.
- If stored in a cool, dry place, powdered milk will keep for up to 6 months. Once the package is opened, it should be used within 1 month. After being reconstituted, it should be stored and treated in the same way as regular fluid milk, meaning it should be refrigerated and used within 3 days.
- Milk can be frozen for up to 6 weeks without any impact on its flavour and nutritional value; however, upon thawing, it can separate and lose its smooth texture. Partly skimmed and skim milk freeze better than whole milk (3.25%). Thaw milk in the fridge. If the milk separates upon thawing, beat it with an electric mixer or an immersion blender with the whip attachment.
- Leftover evaporated milk can be frozen in an airtight container for up to 6 weeks with no adverse effects.
- If you freeze foods such as soups or stews, add the milk after you reheat the thawed food.
USE MILK IN SMART WAY TO MAKE SOME OF YOUR DISHES TASTE LIKE A PRO
The great chefs of the world have secrets that make their creations tastier…and one of those secrets is milk!
Here are some simple ways to make milk part of your every day cooking:
- Add richness, tenderness and moisture to bread dough and other baked goods by replacing the water with fresh milk.
- Add extra calcium and protein to muffins, quick breads, pancakes and cookies by adding powdered milk with the dry ingredients.
- Whip skim or 1% milk into foam using a manual or battery-powered milk frother or an immersion blender with a whip attachment.
- Whip cold milk then warm it in the microwave (in a tall cup) to dollop on top of coffee or hot chocolate for that specialty café effect.
- Make a richer and more nutritious hot chocolate from a powdered mix by replacing the water with milk.
- Add milk to homemade soups for extra flavor and nutrition. Reduce the amount of water or broth called for by up to half and replace it with milk, adding it at the end of cooking (make sure you don’t let the soup boil).
- Chill your glass in the refrigerator or freezer for about 15 minutes before pouring in milk for an extra-frosty drink.