Dairy

You use a third of a container of heavy cream in a recipe. The rest ends up in the fridge. How long is heavy cream good for?

In most cases, you don’t need a whole carton of heavy cream to make dessert. And if you don’t use this dairy product regularly, those leftovers often end up being poured down the drain. That’s too bad.

This article is to help you deal with the leftovers in a better way. In it, I cover storage, shelf life, and going bad of heavy cream.

I also touch upon freezing, so you know what course of action is best for your situation.

Interested? Read on.

How Long Is Heavy Cream Good For?

It shouldn’t come as a surprise that the first thing you should do is to check the date on the label. If you store that container properly (there are a few suggestions later in the article), it might last three days to maybe a week longer.

And I say “might,” not “should,” because just as well it could spoil the day before its date.

Don’t count on heavy cream keeping its quality past its date.

Once you open the container, heavy cream should usually keep for 3 to 5 days. It’s best to check the label and see what the producer of yours says. Some of them suggest using the products within 48 hours, while others have much looser guidelines. If there isn’t any specific info, go with my general suggestion.

Heavy cream from some producers lasts longer than from others. Check the labels and find one with a longer period if you won’t use the whole carton at once.

If you’re going to whip that leftover heavy cream, do it as soon as possible for best results. Keeping the half-open container in the fridge for the whole storage period and then whipping it will likely end up in soft whipped cream.

As usual, if you’re about to use old heavy cream, you should first check whether it’s okay to eat. Let’s talk about that.

How To Tell If Heavy Cream Is Spoiled

Like with similar products, such as buttermilk [link] or kefir [link], there are a couple of things to look for. Those are:

• Product has separated, or the texture has changed significantly. If it looks like water and a bunch of dairy grains, or it was thick and is now runny, it’s gone.
• Mold. I’m sure you know what to do with moldy heavy cream.
• Sour smell. Unless you’ve opened sour cream by mistake, discard it.
• Bad taste. If everything else seems to be okay, eat a tiny bit. If it doesn’t taste right, get rid of it.

When checking the texture, compare it to the usual texture of this specific product. Heavy cream may be thick (like sour cream) or quite runny (like buttermilk), and comparing one variety to the other is like comparing apples to oranges.

Long story short, if your heavy cream looks, smells, and tastes like heavy cream, it’s most likely fine.

How To Store Heavy Cream

Let’s start with the obvious: you should keep heavy cream in the fridge. And if you want it to last the longest, put it somewhere in the back and not on the door.

When it comes to leftovers, make sure they’re sealed tightly. If your container doesn’t come with a lid or a cap, use a resealable food container.

Put your heavy cream in the freezer for a few minutes before whipping it for better results. Make sure all the utensils you use for whipping are cold as well.

Last but not least, don’t keep heavy cream on the counter for too long. If you need only a bit for a recipe, measure out the amount and return the rest of the refrigerator right away.

Can You Freeze Heavy Cream?

You can freeze heavy cream, but there are a couple of things you should know before you grab the container and throw it into the freezer.

First, if you freeze fresh heavy cream, it won’t whip after thawing.

If you need whipped cream, whip it fresh and freeze whipped.

Second, the texture of your heavy cream will alter.

If it’s of the thicker variety, it will change only a bit. But if it’s of the thinner kind, it’ll separate after thawing similarly to milk kefir.

Long story short, frozen and defrosted heavy cream works best in cooked and baked dishes.

If you add it to a soup, stew, or any kind of baked good (not as the topping, of course), it should work just fine. But if you’re making dessert, stick to fresh cream.

Freezing heavy cream is super simple. Here’s how:

1. Pour the cream into container(s). Each one should have enough for a single recipe, so defrosting is a breeze.
2. Put the container(s) into the freezer.

If you need really small portions, consider using an ice cube tray or a muffin tin instead.

As usual, defrost the cream in the fridge, or throw it in frozen to whatever you’re cooking.

Summary

• Heavy cream usually lasts for a few days past its date. Once you open it, it should keep for 3 to 5 days.
• Fresh heavy cream whips more consistently than old.
• Keep heavy whipping cream in the fridge, and always sealed tight.
• If there’s something off about how this dairy product looks, smells, or tastes, throw it out.

There’s an open container of cottage cheese in your fridge, and you’re not sure how long it can sit there before it spoils. How long does cottage cheese last?

Or you’ve bought a few containers that are now nearing their dates. How long past its date is cottage cheese good for?

If either of those questions has brought you here, you’re in the right place. Let’s dive into the shelf life and storage of cottage cheese.

How Long Does Cottage Cheese Last?

Cottage cheese comes with a date on its label. Usually, it’s a “best-by” or “sell-by” date, and it’s definitely not an expiration date. It informs you of how long, at the very least, the dairy product should retain freshness.

That means it frequently keeps for longer. Even producers mention that their cottage cheese often stays good to eat after that date ([KSN]).

Unfortunately, it’s impossible to say how many days past that date your cottage cheese will be fine for consumption. It depends on several factors. Those include ones that you control (like storage conditions), and others you have no control over (e.g., how it was handled in the supermarket).

Unopened cottage cheese often lasts for 5 – 10 days past its date, but that’s not a given. Always check its quality before eating.

When it comes to open cottage cheese, it should stay fresh for about two weeks after opening ([DB]).

As usual, take the date on the label into account. If it’s three weeks in the future, the dairy product should last those full two weeks after being opened. But if it’s in three days, expecting it to last about a week is much more realistic.

Finish cottage cheese within two weeks of opening, even if its date is in the future.

Now that you know how long cottage cheese is good for, it’s time to talk about how to tell if it’s okay to eat or not.

How To Tell If Cottage Cheese Is Bad?

Instead of starting with possible symptoms of cottage cheese being spoiled, it’s easier to describe how to tell if it’s okay.

You should check the product’s look, smell, and taste ([KSN, DB]). And do it in that order. It’s the same thing you do with butermilk or yogurt.

If there aren’t any changes in appearance, you check the smell. If it’s not sour, you taste it. Then, based on the taste, you eat it or discard it. If it tastes good, it’s okay to eat ([KSN]).

Now let’s talk about a couple of situations where people often think their cottage cheese is bad, but it’s not. Those include:

• The surface is slightly yellow. If it’s all-natural cottage cheese, the cheese being yellowish isn’t a problem. The cream’s color depends on the time of year and the cow’s diet ([KSN]).
• Consistency is different from the previous batch. Some producers don’t homogenize their cottage cheese and don’t add stabilizers. If that’s the case, the texture varies batch to batch and that’s normal ([KSN]).
• Separation on top. If you opened the container a couple of days ago and some of it separated, don’t panic. It’s normal, and you can fix it by stirring it gently ([DB]).

Last, let’s finish off with signs that your cottage cheese is spoiled:

• Mold on the surface
• Off odor (most often it smells sour)
• The taste is bad

If you’re not 100% sure your cottage cheese is fine, discard it. Better safe than sorry.

How To Store Cottage Cheese

To make sure your cottage cheese lasts as long as possible and doesn’t go bad prematurely, you need to take good care of it. Fortunately, it’s not that difficult.

For starters, put the container in the fridge as soon as possible after buying it. And avoid leaving it in the fridge door, where the temperature fluctuates the most ([DB]).

Put cottage cheese on the lower shelves and near the back of the refrigerator for optimal storage conditions.

Once you open the container, remove the foil seal, and use the plastic lid to reseal it ([DB]). If yours doesn’t come with one, use a food container or go with a makeshift seal made with aluminum foil and a rubber band.

When you use cottage cheese, always use clean utensils and avoid double-dipping. And once you spoon out what you need, return the leftovers to the fridge right away ([DB]).

If whey separates after a couple of days after opening, there’s a solution to that. Before you put it back in the fridge, flatten the cottage cheese’s surface with a spoon ([DB]).

Cottage Cheese FAQs

Is it okay to eat cottage cheese past the expiration date?

If the product isn’t spoiled and only a couple of days past its date, eating it is a-okay. If it’s more than two weeks past its date, I suggest you err on the side of caution and get rid of it.

Again, make sure your cottage cheese is fresh before you eat it, especially if it’s past its date.

Summary

• Cottage cheese lasts at least until the date on its label, and often 5 to 10 days more.
• Once you open the container, it can last for up to two weeks if it’s far from the date on the label. Otherwise, it should keep for at least a couple of days.
• Keep cottage cheese in the fridge and always sealed tightly.
• To tell if your cottage cheese is okay, check its looks, smell, and taste, in that order.

References

• KSN – FAQs | Kalona SuperNatural
• DB – FAQs – Daisy Brand

Got a can of evaporated milk that sits in the pantry seemingly forever? Or some leftovers after making soup with it? How long does evaporated milk last?

Most of us don’t have a whole lot of uses for evaporated milk. Sure, it works well in many pies, soups, and main dishes, but how many such recipes you have in your repertoire? My guess would be not that many.

That means you probably can’t use the leftovers right away and need to know how and how long you can store them.

That’s where this article comes in. In it, we discuss storage, shelf life, and going bad of both unopened and opened evaporated milk.

How Long Does Evaporated Milk Last?

Evaporated milk (like condensed milk) usually comes in cans, less frequently in cartons. Either way, the product is pasteurized and shelf-stable.

The shelf life of an unopened evaporated milk is usually between 6 to 12 months ([PET]). Each container has a date on the label, and that date is a good starting point.

Of course, the producers don’t recommend using their product past that date ([CAR]). The thing is, canned goods usually don’t go bad, or even lose much of their nutritional value, for months past their dates. In short, unopened evaporated milk should, in most cases, still be fine even a couple of months past its date.

If you’re opening a can of evaporated milk that’s past its date, give the liquid a thorough check before using it.

After opening, evaporated milk keep quality for around two to five days ([PET, CAR]) if you refrigerate it.

How To Store Evaporated Milk To Extend Its Shelf Life

Storing evaporated milk is similar to storing any other canned good, such as baked beans.

As long as the can is unopened, all it needs is a cool and dry area ([PET]). A shelf or a cupboard in the pantry is the perfect place. No, you don’t get any bonus points by putting unopened evaporated milk in the fridge.

After opening, you should refrigerate the leftovers ([PET, CAR]). To get the most out of them, place the unused portion in an airtight container ([PET]). If it’s not airtight, often a film forms on the top ([CAR]).

If you don’t have an airtight container on hand, sealing the can with aluminum foil and a rubber band will help (a bit).

Last but not least, producers don’t recommend freezing evaporated milk ([CAR]). The process changes the color, flavor, and texture of the product and none of them in a good way. If you have some leftovers and no idea how to use them, feel free to try freezing them but don’t expect much.

Freezing an unopened can of evaporated milk doesn’t make sense. Freezing can compromise the seam, plus the tins have a really long shelf life.

How Can You Tell If Evaporated Milk Is Bad?

In the previous section, I already mentioned film (or milk skin) on the top. If you can see it, no worries. It’s the milk’s fat that separated and got to the top. As long as the whole thing is milk-white, it’s safe to consume.

Warm up the can in a water bath for the fat layer to melt, then stir the liquid to get it back to its usual texture.

When it comes to symptoms of spoiled evaporated milk, look for the following:

• Mold. If you can see mold anywhere in the can after opening it, something went wrong in the production or transportation of the product. Discard it immediately.
• Lumps. If your evaporated milk is lumpy instead of smooth, get rid of it.
• Discolorations. White like milk is how this dairy product should look like. Any signs of green, brown, or black means it’s no good.
• Off smell or taste. If the product smells or tastes sour (instead of slightly sweet), it’s time for it to go.

As usual, if the leftovers sit in the fridge for more than the recommended five days, it’s best to discard them.

FAQs about evaporated milk

How Long Can You Keep Evaporated Milk After the Expiration Date?

The date on the label isn’t an expiration date, but usually a “best-by” date. That means the quality is best if you use the product before that date.

Unfortunately, it doesn’t tell much about how long the evaporated milk is safe to use.

Since regular evaporated milk has a shelf life of about a year, I’d assume the quality should be quite alright for at least 3 to 6 more months. The shelf life of the skim variety is shorter. Therefore, I wouldn’t touch it if it’s more than 2 to 4 months past its date.

Again, those are my preferences, and there isn’t a right or wrong answer here.

Does Evaporated Milk Go Bad If Unopened?

Generally speaking, if nothing went wrong in the production and storage of the can, the evaporated milk shouldn’t go bad. As long as the seam isn’t compromised, the product shouldn’t spoil because it’s in a sort of a sterile environment.

That being said, don’t just assume that unopened evaporated milk can’t go bad. If anything, read the recommendations from the earlier question. At a certain point, you need to accept your loss and get rid of it.

Summary

• Unopened evaporated milk can last for at least a couple of months past its date (assuming nothing bad happened to it)
• Opened evaporated milk keeps for 2 to 5 days in the fridge in a closed container
• If there’s mold in the can, the liquid changes color or is lumpy, discard it.

References

• [CAR] – FAQ | Carnation
• [PET] – FAQ | PET Milk

Not sure how to store ricotta cheese, or how long does it last? You’re in the right place.

In this article, we talk all about ricotta: storage practices, shelf life, and signs of going bad. If you need to learn a bit about any of these, read on.

How To Store Ricotta Cheese

I think it goes without saying that you should refrigerate ricotta. And to help it last as long as possible, avoid leaving it out at room temperature. That means:

• chucking ricotta into the fridge as soon as you return home
• if you’re using only a portion, scoop it (using a clean spoon!) and put the rest immediately into the refrigerator

When it comes to open ricotta, make sure it stays sealed. This way, it doesn’t pick up any smells, dry out, or get contaminated by any microorganisms that might be on other foods.

To take care of that, you can either use the original container (if it’s resealable like mine) or use a food container. Either gets the job done.

Last but not least, let’s talk about freezing ricotta.

Generally speaking, most producers don’t recommend freezing ricotta cheese ([LC]), because it changes its texture. The once-smooth cheese becomes crumbly, and that’s no good for most uses. The only exception is cooked dishes, where those changes don’t matter that much.

If you’re going to use the ricotta in a cooked recipe (e.g., pancakes), feel free to freeze it in an airtight container. The change in the quality of the final dish should be none at best and subtle at worst.

How Long Does Ricotta Last?

Ricotta cheese isn’t one of those high-fat dairy products that last a long time (like butter, or hard cheese). Its shelf life is usually around two weeks.

There’s always a date on the label that’s quite helpful in determining how long the ricotta will keep.

If you (and the supermarket) did everything right when it comes to storage, ricotta should stay perfectly fine for up to three to five days past that date. That’s about the max I would expect.

Like with all dairy products, if it was mishandled in storage, ricotta can go bad even before its date.

After opening, try to finish the ricotta within five to seven days. If yours is already pushing the date on the label, that time frame shrinks to about two days.

If you’ve frozen your ricotta, you can easily leave it in the freezer for like 3 to 4 months without any adverse effects.

How To Tell If Ricotta Cheese Is Bad?

The typical signs of ricotta include:

• mold
• black or brown spots
• change of color to yellow or orange
• off smell

If either is present, throw out the ricotta.

Another thing to look out for is the cheese turning sour. If you notice that its smell has changed and now it’s similar to kefir’s or sour cream’s, you probably should toss it out. Sure, it’s not really spoiled, but it doesn’t taste as it’s supposed to either.

Last but not least, liquid on top. It’s natural for some liquid separation to occur in ricotta ([LC]), especially if it’s already pushing its “use-by” date.

You can either drain the liquid, or stir it back into the cheese, either is fine ([LC]). In other words, some water on top of ricotta (or cottage cheese) is nothing to be afraid of.

Summary

• Store ricotta cheese in the fridge, in a closed container
• Unopened ricotta can last for a few days past its date
• Once you open the container, finish the product within 5 to 7 days if it’s fresh, and 2 days if it’s already pushing its date
• You can freeze ricotta, but it makes sense only if you’re going to use it in cooked dishes

References

• [LC] – La Case Del Formaggio | FAQ

Most of us would be better off if we consumed more probiotics. And that’s probably why you decided to try drinking kefir in the first place, right?

This dairy drink is most known for containing lots of healthy bacteria, and the health benefits they provide.

But as a fermented product, it’s not always clear how to tell if kefir is spoiled or not, or how long you can keep it in storage.

That’s where this article comes in. In it, we go through all the storage-related information regarding kefir. We’ll talk about spoiled kefir and how to tell if yours is okay or not, its shelf life, and how you should go about storing it.

If you’re new to kefir and would like to learn a bit more than what’s on the label of a kefir bottle, this article is for you.

Please note that I won’t be covering making homemade kefir, as there are dozens of great resources on this topic on the Internet. Besides, most people coming here have bought kefir in the supermarket, and aren’t interested in making it on their own.

With that in mind, let’s start by talking about kefir going bad.

Can Kefir Go Bad? How To Tell If Kefir Is Bad?

For starters, I want to reiterate that kefir is a fermented milk drink ([WIKI]), and as such, it has all the characteristics of other fermented products, like sauerkraut or kombucha.

The taste, texture, and the amount of fizz in kefir will be different from batch to batch, and also change depending on the season ([LW]).

The fact that this bottle doesn’t taste or feel exactly like the other bottle from the same producer doesn’t mean it’s spoiled. Kefir is an alive and active product, and every bottle is somewhat unique.

When it comes to signs of kefir gone off, there are a few possibilities.

The first and most obvious is the presence of mold on top of the kefir ([YK]). It might be a noticeable fuzzy growth, or just a few pink or orange spots here and there.

While I read about people who just scoop the moldy part and consume the rest, I definitely don’t recommend it. If it’s moldy, just discard it. Same thing if for some reason your kefir has separated entirely or smells off.

Another reason for getting rid of the kefir is when it turns too sour. As a living product, kefir becomes stronger in taste and potency over time ([CG]). And at a certain point, you will probably find it’s too much for your taste buds.

If that’s the case, you can either discard it or perhaps try using it in a recipe where that flavor will fit right in.

Overly sour kefir is perfectly safe to consume, maybe just not the most taste-buds-friendly.

How Long Does Kefir Last?

Like with all fermented foods, this one is tricky.

One way to go about it is to assume that it doesn’t go off ([CG]), and throw it out once the taste is too strong, or it actually spoils. But it’s okay if you’re not super comfortable with that approach, as it’s not the only option available.

You can also go about it the more traditional way by observing the date printed on the label. Since kefir is a fermented food, treat that date as an indicator of how long the taste of the dairy drink should be optimal.

The perfect storage time should be around two to three weeks, and once kefir has passed its date, sooner or later its taste will become too strong.

When will that happen, you ask? There’s no way of telling you a specific period, but you can safely assume that it shouldn’t be that bad even after a week past its date.

That period will vary from batch to batch, and from person to person. Some people will find it sour much quicker than others.

If the kefir is “expired,” make sure you check for all described signs of spoilage before consuming it.

Once you open the package, the shelf life doesn’t really change ([LW]), but there’s always a chance of microbial contamination causing the kefir to spoil. That means it’s not a given that the kefir you’ve opened 2 weeks before its date will last up to that date in top-notch quality.

Like with similar dairy products such as buttermilk or sour cream, it’s best to consume this fermented milk drink as soon as possible.

How To Store Kefir?

You should keep kefir in the fridge, plain and simple.

Refrigeration keeps it safe for consumption, but also prevents the fermentation from accelerating. And that quite a long shelf life I talked about is due to the fermentation going slowly and steadily.

Once you open the container, make sure the leftovers are sealed tightly.

If the kefir comes in a bottle or a resealable carton, that’s not an issue. But if it comes in a non-resealable plastic container, it’s probably best to pour the leftovers to a mason jar, especially if you expect to keep them around for a few days.

Aluminum or plastic wrap and a rubber band is a decent makeshift solution if you don’t have any containers around.

But what if you’d like to keep kefir for longer? While it has a quite long shelf life, if you have much more on hand than you need, you could use an extra couple of weeks of storage time, right?

Can You Freeze Kefir?

Freezing kefir, same as freezing yogurt, is somewhat tricky.

If you freeze the whole container, the solids separate from the liquid after thawing. Stirring and running it through a blender helps, but doesn’t fully reconstitute it.

To reduce this effect, try freezing it using an ice cube tray ([LW]). Pour the liquid into the tray, freeze the cubes, and transfer them to a freezer bag once rock solid. You will probably need to blend it after thawing either way, but the effects should be better.

Nevertheless, some of kefir’s creamy consistency will be lost in the process ([LW]). That means you probably won’t enjoy drinking that kefir on its own. But using it for a smoothie, or in a cooked recipe should work just fine.

The loss of creaminess won’t be as noticeable in such a dish, as other flavors will take over, and everything should blend together just fine.

In some recipes the frozen and thawed kefir might not work as well as in others. It’s best to run a test before making a big batch.

When it comes to the question of whether or not the probiotics survive the freezing, it’s difficult to tell. Chances are some of them will become dormant when frozen and active again once thawed, but I didn’t find any legitimate research or tests on this subject.

In other words, if what you care about the most when drinking kefir is your health, do your best to drink it fresh.

Summary

• Kefir is a living product and varies in taste, consistency, and the amount of fizz in every bottle. Slightly different flavor or mouthfeel doesn’t mean it’s spoiled.
• If there’s mold on the surface, the dairy product smells terrible or has completely separated, throw it out. If it’s super sour, it’s safe for consumption, but feel free to discard it if it’s too much for your palate.
• Keep kefir refrigerated, and always appropriately sealed.
• Frozen and thawed kefir works well in smoothies and cooked dishes but not doesn’t taste that well on its own. Freeze in an ice cube tray and stir or blend after thawing.

References

• [WIKI] Wikipedia: Kefir
• [LW] Lifeway Kefir: FAQ
• [YK] Yummy Kefir: Milk Kefir FAQ
• [CG] Chuckling Goat: Goats Milk Kefir

If whenever you think about mac and cheese Velveeta immediately comes to mind, you surely know all about how to store it and how long does it last.

But if you’re using Velveeta only occasionally, or maybe you’ve just bought your very first package, you might not be familiar with those basics. Velveeta isn’t a “real” cheese, but a “recipe cheese product,” or a “processed cheese product.” And besides the naming, which for some may seem only as a technical detail, there are some differences between Velveeta and “normal” cheeses worth knowing about. And this article is exactly about those differences.

If your experience with Velveeta cheese is limited, and you’d like to learn a bit about signs of spoilage, methods of storage, and its shelf life, continue reading. And for the record, I’m going to refer to Velveeta as cheese for the rest of the article simply because everyone else does exactly the same. Plus it would be kind of awkward to call it a “recipe cheese product” each time.

Can Velveeta Cheese Go Bad? How To Tell If Velveeta Is Bad?

While Velveeta is definitely more processed than your typical cheese, like Brie or Blue cheese, it won’t last forever and will go bad eventually.

When it comes to signs of spoilage, pay close attention to its color and texture. Fresh Velveeta is yellow and soft to the touch. Any noticeable changes in either of these qualities suggest it’s past its prime, especially if it’s already past its date. If its smell or flavor changes for the worse, you should discard it too. Heavily (compared to regular cheese) processed foods such as Velveeta rarely go moldy, but if that happens, it’s obviously time for it to go.

One thing to note is that the cheese might start to dry out gradually if it’s not well wrapped after opening. If that’s the case, you can discard the dried part or use it like you usually would. If you’re going to melt it either way, it won’t make that much of a difference.

How Long Does Velveeta Cheese Last?

This one is super straightforward. When it comes to the shelf life of unopened Velveeta cheese, it’s usually around 6 months from the packaging date. As usual, it’s best to go with the “best-by” date on the label. Of course, it’s a processed food with added preservatives, so it will most likely last past that date. How long past the “best by” date, you ask? It’s impossible to tell, but my best guess would be about a month at least. If it’s past its date, just open the package and examine the quality of what’s inside. If you aren’t 100% sure it’s okay, err on the side of caution and discard it.

Once you open the package, the Kraft Foods’ product keeps quality for about 8 weeks ([WG]). The info is easily accessible on the package, so check yours in case anything changed. Plus it might be slightly different for other Velveeta products, so it’s always worth consulting the label. Of course, if you’ve opened the package near or after the date on the label, you shouldn’t expect the best quality for such a long time. Nevertheless, it’s a processed product, so it’s not like it’s going to completely degrade overnight. In other words, use it for as long as you find the quality good enough.

With that in mind, let’s talk about the last piece of the puzzle, and that is storing Velveeta.

How To Store Velveeta? Do You Have To Refrigerate It?

Unlike most cheeses, you don’t need to refrigerate an unopened package of Velveeta. It’s shelf-stable, and that’s why you can find it in the supermarket on the shelves and not in the fridges. Just make sure it doesn’t sit near any heat sources, and you’re golden.

After opening the package, make sure you refrigerate the cheese and wrap it properly each time. This way it won’t dry out and will stay in top-notch quality for a long time. If you can’t cover it using its original packaging, use a freezer bag instead. Does opened Velveeta go bad if not refrigerated, you ask? I didn’t test that and don’t intend to, but I would say no. It’d most likely degrade in quality much faster. So if you’re going to use the whole package within a few days, you can probably get away with skipping the fridge whatsoever. Again, I didn’t test that, and you do it at your own risk. As in almost all cases, I recommend the same storage method the producer does.

Last but not least, Kraft Foods doesn’t recommend freezing Velveeta ([FB]). However, if you really won’t be able to use it before it degrades, freezing might be a way out. I’m pretty sure you wouldn’t be the first person to freeze Velveeta, either. Just seal it well in a freezer bag and thaw overnight in the fridge. It shouldn’t make that much of a difference in your mac and cheese when it’s all melted together.

In a Nutshell

• Store Velveeta at room temperature away from heat, refrigerate after opening.
• Velveeta lasts about 6 months (observe the date on the label) unopened and about 8 weeks after opening.
• This cheese product rarely gets moldy, so in most cases, you will have to throw it out because its quality is poor, not because it’s spoiled in the usual way.

References

• [WG] Wallgreens: Velveeta
• [FB] Facebook: Velveeta cheese, question about freezing

You have an opened container of sour cream in the fridge, and it’s there for at least a couple of days already. That’s when you start to think about how long sour cream lasts, and what are the signs of spoilage.

Sour cream comes in large containers, but most recipes call for only a small amount of it. That means leftovers. And you have to store them one way or another, so they’re ready for your next baked potatoes or salad dressing.

Let’s be honest, hardly anyone uses sour cream so often that leftovers or out-of-date containers are never a problem. So it’s useful to know how to go about them.

In this article, I cover those topics and more. If you’re interested, read on.

Can Sour Cream Go Bad? How To Tell If Sour Cream Is Bad?

All dairy products go off, and so does sour cream. But, of course, some of them last longer and keep better than others. And sour cream is one of those that don’t go bad in a matter of a few days of opening the container.

Obviously, it’s nowhere near butter in terms of long-lasting, but it’s not that bad.

Before we go through signs of spoilage, let’s briefly touch upon sour cream getting watery on top. That is natural, and it’s harmless ([DA]). Just stir it in or drain the water.

Here’s how it might look like:

Next time before you put the container in storage, try to make the surface of the product smooth to reduce separation ([DA]).

When it comes to sour cream going bad, some signs are apparent, while others not so much. Let’s start with the obvious ones.

If you see any signs of mold or any dark specks on the surface, toss it out. Same thing if the consistency changes noticeably. And by noticeably, I mean the whole thing separated.

For the less obvious ones, give it a good sniff to check if the smell has turned sourer than it initially was. If it did, it’s a sign the product has started spoiling, and it’s probably better to discard it.

If everything up to this point seems fine, give it a taste and based on it decide if it’s good enough to use or not.

If you already store your sour cream for much longer than recommended, you should toss it out even if it seems perfectly fine.

And speaking of those recommended periods, let’s talk about the shelf life of sour cream.

How Long Does Sour Cream Last?

Each container comes with a date on the label. And in most cases, it’s a “use-by” or “best-before” date. So one of the often-asked questions is how long does sour cream last after that date. In short, it’s difficult to say.

The product is already sour, so chances are it will retain quality for a week, sometimes even up to two weeks after that date.

But it’s a dairy product, so if it was mishandled in storage before it got to your fridge, it might go bad earlier, even before the date on the label.

If unopened sour cream is more than two weeks past its date, just get rid of it.

When it comes to an opened container, the sour cream can retain quality for up to two weeks ([DA]). Those two weeks are, of course, only for properly stored and new containers.

If yours is nearing the date on the label, don’t expect it to keep well for more than a week. And if it’s passed that date, use it within 3 days.

Check the sour cream carefully for signs of spoilage before each use, especially if it’s been a few days since you’ve last used it.

Knowing that, it’s time to talk about how to keep sour cream from going bad. Or, in other words, how you should store it.

How To Store Sour Cream?

You store sour cream the same way you store other dairy products like yogurt or buttermilk.

First off, keep it always refrigerated, and if it’s an option, keep it in the far corner instead of the door, where the temperature fluctuates the most.

If you put sour cream in that far corner, make a plan on how and when to use it, so it won’t get forgotten and tossed out after a few weeks.

Once you open the container, keep it always sealed tightly.

If it only comes with a foil seal, consider transferring it to an airtight container, especially if you expect to store it in the fridge for more than a few days.

Like with other condiments, always use clean spoons to scoop sour cream. I know that when you’re whipping up a salad, it’s easier to use the spoon you already have instead of reaching for a new one, but it’s important not to be lazy here.

“Double-dipping” is never a good idea, and that’s especially true for condiments that go bad easily, such as sour cream.

If you accidentally left sour cream out overnight, no matter if the container is unopened or not, just toss it out. The product might still be okay, but you never know, and it’s better to err on the side of caution in such a situation.

Can You Freeze Sour Cream?

Producers say that you shouldn’t freeze sour cream ([DA]).

Freezing affects the texture and might even change the flavor to some extent. That’s definitely true, and if that’s a possibility, it’s better to freeze the prepared dish with sour cream instead of freezing this condiment alone.

But many people make freezing sour cream work, and you can too.

The trick here, and it works for many other dairy products as well, is to use the frozen and thawed sour cream in a cooked or baked dish.

If you add the sour cream to a soup or need it for a cake you’re making, the slightly altered consistency isn’t that big of a deal. It will be mixed with other ingredients anyway, and the difference in the taste of the prepared dish will be negligible.

Try freezing sour cream and using it in a dish or two and see how it goes. If it does, great; if not, try other recipes or simply don’t freeze the product at all.

How to Freeze Sour Cream

Since you most likely need only a small amount of the product at a time, it’s probably best to freeze it in an ice cube tray or a muffin tin.

To do that, just pour the sour cream into the container of your choice and chuck it into the freezer.

Once the cubes are frozen, transfer them to a freezer bag and back into the freezer.

Whenever you need some sour cream, take as many cubes as you need out of the bag and use it.

If you need the sour cream for a soup, you can throw in the frozen cubes directly into the pot.

When it comes to thawing, it’s best to do it overnight in the fridge.

Summary

• Always refrigerate sour cream
• An unopened container lasts for up to a week, maybe two, past the date on the label.
• Once opened, it can retain quality even for up to two weeks.
• Freeze leftovers in a muffin or ice cube tray, and use them only for cooked dishes.
• If your sour cream is a little watery on top, it’s okay to eat. But if there’s a lot of water, it smells sourer than usual, or there are any other signs of spoilage, throw it out.

References

• [DA] Daisy Brand: FAQ

Can parmesan cheese go bad? Parmesan is a type of Italian hard cheese with a long shelf life! That being said, this cheese won’t last forever – it will become rancid or dry out at some point.

Parmesan cheese is often sold in large quantities. This means leftovers are inevitable unless you use a lot of it.

The good news is, as long as the product is stored properly, there is no need to worry about spoilage at all. If you’ve got more parmesan cheese than you can handle, always check the storage instructions to extend its shelf life.

Good parmesan cheese can be quite expensive and it’ll be a shame to waste such high-quality cheese!

Can Parmesan Cheese Go Bad?

Generally, hard cheeses like Parmesan cheese will keep much longer than soft cheese (like ricotta).

Parmesan will keep fresher for longer because of the reduced level of moisture within the product. The reduced level of moisture discourages mold growth.

But even when a small area of the cheese turns moldy, the cheese is still safe to eat. Just cut away the moldy spot and store the rest of the cheese.

The storage life of parmesan cheese is limited and dependent on the storage conditions.

Grated parmesan cheese has a shorter shelf life than blocks of parmesan cheese.

Signs that Parmesan Cheese Has Gone Bad

To check for signs of spoilage, look for the presence of mold. If you are seeing a moldy spot or two, cut the moldy bits away. If they are all over the cheese, it’s time to get rid of it.

Besides mold, check for a general change in color or discolorations. If the parmesan cheese took on a weird shade of dark yellow or gray, the cheese has gone bad and is no longer safe to eat.

Parmesan’s rind is different in color (yellow or orange-ish) and often hard. That’s normal – there’s nothing wrong with the cheese.

When it comes to smell, things are simple. If the cheese emits moldy or pungent odors, throw the cheese in the trash. Same thing if it seems sour.

Last but not least – taste. If tastes off, sour, or kind of rancid – throw it out.

If the parm you grated started to dry out, that’s okay. It should still do quite fine if you plan on melting it.

How to Store Parmesan Cheese?

The best way to store grated cheese and Parmesan blocks is by keeping them in the refrigerator. Parmesan wedges or blocks should have their rind.

Keep the storage temperature between 39 to 46 degrees Fahrenheit for best results.

For parmesan blocks, we recommend covering the product in cling wrap or aluminum foil before storing the cheese in the fridge. The extra protection will keep fridge odors away. The wrapper will also inhibit moisture loss so the cheese won’t dry out too much while in storage.

Alternatively, you can put the wedge in a freezer bag or an airtight container.

Grated Parmesan cheese doesn’t require any prep at all. Just stick the container in the fridge and you’re done.

If you’re grating Parmesan beforehand, use a resealable container to store the cheese.

When kept in the fridge, parmesan cheese will keep fresh for a year or longer if the temperature is stable and it’s well protected. It can easily last past its date for at least a couple of months if you take good care of it.

Can You Freeze Parmesan Cheese?

Freezing is usually not necessary because parmesan cheese has a long shelf life.

But if you must, you can freeze the cheese. However, the freezing temperature could decrease the quality of the cheese. The parmesan cheese could lose its original texture (crumbliness) and a bit of flavor as soon as it is thawed.

Frozen parmesan cheese is best used for cooking sauces, soups, and casseroles.

The best way to freeze parmesan is to freeze it grated. This way, it’s ready to use right away, without thawing.

The how to is simple:

1. Grate the leftover parm.
2. Transfer it into an airtight container or freezer bag.
3. Freeze.

The grated cheese shouldn’t stick much (don’t try to compress is, though) so you should be able to grab a pinch (or ten) whenever you need some. Just take the container out of the freezer, take as much parmesan as you need, and return the rest.

Summary

• Parmesan lasts a long time – it should easily last past its date if you store it properly.
• Once you open the wedge, wrap it tightly our put in an airtight container to preserve it for longer.
• Keep grated parm in a sealed container or bag.
• Parmesan’s rind is darker and quite firm, but it’s still edible.

Have you found an old bag of dry milk that’s a couple of months past its date, and not sure whether you need to discard it? Even though it’s just powder, you’re still asking yourself: does powdered milk go bad?

Fortunately for you, in most cases that old powder is still fit for use, even if it’s past the date on the label.

Can Powdered Milk Go Bad? How To Tell If Powdered Milk Has Gone Bad?

Powdered products can spoil; there’s no doubt about it. They can either actually go bad, or become useless due to degradation of their qualities (like taste, or potency). Both options apply to dehydrated milk.

When it comes to the first option, if the powder inadvertently comes in contact with water, it will go bad in a couple of days. If you see any signs of mold, wet clumps, or the fact that moisture got in the package is obvious, discard it. Same thing if the powder develops an off or funny smell or its color changes.

For the latter, powdered milk, unlike baking powder, doesn’t have any potency it could lose. But its flavor can degrade over time, and at some point stop being good enough to use.

If you suspect that yours might have reached that point, reconstitute a small amount and give it a taste. If it’s okay, feel free to use the rest. Otherwise, get rid of it.

The longer the powdered milk is past the date on the label, the higher the chance its flavor won’t be good enough to drink.

How Long Does Dry Milk Last?

Like regular dairy milk, powdered milk comes with a best-by date on the label.

For dry milk, that date is merely an estimate of how long will the product retain its best quality. And a rather safe one.

Some companies sell powdered milk with a 2-year shelf life, while others say their product lasts five years. There are also survival shops that sell dried milk that’s supposed to last for a quarter of a century.

And all of them use similar or the same production methods and processes.

Because of that, I wouldn’t pay that much attention to the date on the label.

If the powder didn’t spoil, prepare a small amount, and check if it’s okay to drink or not.

That being said, you should know is that nonfat dry milk retains quality better than whole dry milk. That’s because the former doesn’t contain any dietary fat, which makes it more stable.

Last but not least, let’s touch upon the topic of nutritional value.

While the nutrients such as carbohydrates, protein, fat (if there’s any), and minerals, remain untouched for years, you cannot tell the same about vitamins.

The vitamin content slowly degrades over time, so if you want to take advantage of that added vitamin D, make sure to use the powdered before its date.

How To Store Powdered Milk?

Storing dry milk is no rocket science. You already know that, like all powders, it doesn’t like moisture in general, so keep it in a dry place.

The powder also doesn’t particularly like heat, so choose a place that’s nice and cool. A cabinet or shelf in the pantry seems to be the best choice.

You should also keep the powder away from direct sunlight, but that’s usually already covered by the opaque package.

Once you open the package or container, make sure the leftover powder stays sealed tightly. So if it was a paper package, transfer the rest in a freezer bag or airtight container, and seal it properly before returning it to storage. If the container is transparent, put it in a dark place.

If you don’t plan on storing the powder for years to come, a simple clip should do the trick as well.

Another storage option that works great for an opened package of powdered milk is freezing it.

Powdered milk tends to lose flavor much more quickly after opening, and freezing it might be the best way of preserving that flavor.

The whole process is as simple as sticking the container or bag with the powder into the freezer. Remember to seal it tightly before doing that, though.

There’s no need for defrosting, just grab as much as you need with a spoon and use it.

Summary

• Powdered milk goes bad if it gets in contact with water. If you store it for too long or in poor conditions, its flavor will degrade, and you might find it not good enough to drink.
• Dehydrated milk lasts years when stored in proper conditions. Even if it’s a year or two past its date, it still makes sense to give it a go. More often than not, prepared milk will be just fine in terms of taste.
• Nonfat dry milk retains quality for longer than a whole-fat one.
• Once you open the container or bag, make sure the leftovers are in an airtight container or bag. Feel free to freeze the powder in that container to keep the flavor for longer.

If you always buy whey protein in bulk, sooner or later one of the containers or pouches will hit its best-by date. When that happens, should you toss out the rest, or continue using it?

You already know that powdered products don’t spoil the same way meat or dairy does. And if whey powder is only a week or two past that date, it looks pretty much like it always does. There are no visible changes, the smell stays the same, and so does the taste.

But as an athlete, you’re also concerned with the nutritional side of things. So you’re wondering if the expired protein powder is as effective as one that’s still in date.

In this article, we will go through the most common questions related to long term storage of whey protein. We will talk specifically about when and if you should discard the expired powder, and how to store it, so it lasts as long as possible.

Can Whey Protein Go Bad and How To Tell If It Is Bad?

I think we can agree that it’s common knowledge that dusted food products such as whey protein don’t go off or moldy. Not on their own, at least.

Even if some microbes got into the container during the packaging process, there’s very little water in there. There’s nothing for them to feed on and grow.

So, does that mean whey protein can’t go off? Of course not.

If water gets inside the container or pouch, it will form lumps and likely grow mold within a few days. So when you notice that your protein supplement is wet, starts to resemble wet sand, or has some big wet lumps in it, discard it. Same thing if you notice any signs of mold in the package, obviously.

One thing to note here is that some whey protein supplements are most dust-like than others. Thus you shouldn’t compare the consistencies of different products, because they can be slightly different. Always check the current “wetness” of the product against how “wet” it was when you first opened the package.

One more thing we need to talk about here is quality. At a certain point, the whey protein might stop tasting as good as it used to. The flavor of the powder tends to degrade over time, and when it reaches a point that you’re no longer happy with it, toss it out.

Okay, now you know how to tell if whey protein is bad. And you see that yours is fine, but it’s after the date on the label. What should you do?

Does Whey Protein Expire or Lose Effectiveness?

The date on the label of whey protein is there for at least two reasons. One of them is quality. Even though the product is in powdered form, it gradually degrades in quality. It’s like with spices, such as cinnamon, that over time lose some of their tastes.

The same is with protein powders, especially those with very distinct flavors. That flavor gradually fades, and at a certain point, it won’t be good enough anymore. Usually, the shelf life of whey protein is between a year and two years ([PN]). It all depends on the kind and amount of preservatives and flavorings used in making the supplement.

The second reason is that at a certain point the whey protein starts to slowly digest itself, so to speak. The process is called the Maillard reaction ([WIKI]) and it occurs in old whey powder ([NCBI]).

It sounds much worse than it really is. Basically, the sugar in the powder starts to break down the amino acid called lysine, which makes the protein “less complete.” In layman’s terms, you lose some of the nutritional value of the supplement.

If you can live with that, it’s still okay to eat whey powder that’s technically “expired.” So whey protein might lose a bit of its “potency” over time, but it’s definitely not like baking powder that after a certain period it’s virtually useless.

When it comes to the shelf life of whey protein, opening the pouch or container doesn’t really change much. In many places, you can read that you should finish the opened container of the supplement within six months or a year. But that has more to do with the storage and handling of the product, than with the product itself.

I guess it’s time to talk about how to store it, so it lasts as long as possible.

How To Store Whey Protein?

Like all powdered products, you should keep whey protein in a dry spot away from sources of heat. A dark cupboard in the kitchen or pantry is just fine. Keeping the moisture at bay is the most important thing to take care of.

Once you open the package, make sure it’s always sealed tight. If it’s a resealable pouch or container, the producer took care of that for you. If not, use an airtight container. Or if you have one of those cereal dispensers gathering dust in the closet, you can use that too.

Now let’s talk a bit about handling the product. If you want your whey protein to retain quality for as long as possible, always use dry utensils and keep the milk or water you add the powder to away.

Occasional use of a slightly wet teaspoon probably won’t cause the substance to go moldy, but you never know. Same thing with those few drops of water when preparing the protein shake. If it happens once or twice, it’ll probably be okay. But if it becomes a regular occurrence, that powder likely won’t survive to the date on the label.

Once you’ve mixed your whey protein with the liquid of your choice, it’s best to drink it right away.

If you need some liquid power to supply your workouts or a post-workout shake, it’s best to take the ingredients separately and prepare everything in the locker room. That’s especially true in the summer, as you definitely don’t want to have a prepped protein shake sit in the car when the weather is sweltering.

Generally speaking, you can refrigerate a mixed protein shake for up to two days, but I’ve never heard of anyone doing that regularly or even occasionally.

In a Nutshell

• Keep whey protein in a dry place away from heat
• Whey gradually degrades in quality, so it might not taste that great after a few months past the date on the label
• “Expired” whey protein might have slightly less nutritional value than one that’s in date has, but it’s generally safe to eat

References

• [WIKI] Wikipedia: Maillard reaction
• [NCBI] Pub Med: Rate of maillard browning in sweet whey powder
• [PN] Promix Nutrition: FAQs