Milk
How to Store Milk
When it comes to milk, there are a number of things that you can do to keep it fresh. 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 4°C as soon as possible after purchase.
At home:
- Use the freshest milk possible and always use by the “best before date”. Buy smaller amounts more often rather than storing open, larger containers in the refrigerator.
- 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 store away from strong-smelling food items in the fridge - the milk can pick up those 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 food value.
- Avoid exposing milk to light - light affects its riboflavin, folate and vitamin B12 content and can cause “off” flavours.
- To avoid spoilage, do not return unused milk from a serving pitcher to the original container.
- All non-refrigerated, opened milk products are perishable. Opened containers of canned and UHT milk must be refrigerated. Opened canned milk should be immediately transferred to a clean glass container and should be covered. Use it within three weeks of opening.
- If stored in a cool, dry place, powdered milk will keep for up to one year. Once the package is opened, it should be used within two months. After being reconstituted, it should be stored and treated the same as regular fluid milk.
- Milk can be frozen for up to 3 weeks, however, upon thawing it can separate and lose its smooth texture. Partly skimmed and skim milk freeze better than whole milk. If it separates upon thawing, beat it with an electric mixer or an immersion blender with the whip attachment.
- Extra evaporated milk can be frozen in an airtight container with no adverse effects.
- If freezing foods such as soups or stews, add the milk after you reheat the thawed food.
