The California Milk Advisory Board offers some simple storage and handling practices
First, look for date codes stamped on dairy containers. “Sell by” refers to how long the grocery store can keep the product for sale on the shelf. Milk and yogurt cartons carry “sell by” dates. “Best used by” indicates how long the product will remain at top eating quality with proper storage at home. Cottage cheese, butter and ice cream often carry “best used by” dates.
How best to handle milk, cream, half-and-half, buttermilk:
* Store fresh milk in the refrigerator, which is typically set at 38 to 40 degrees. Keep milk in the closed container in which it is sold to prevent absorption of other flavors.
* No matter what the “sell by” date says, if milk has an off-odor or taste, it is best to discard it.
* Do not leave milk sitting on the counter for more than a few minutes and never return unused milk to the original container.
* Freezing milk is not recommended as it causes undesirable changes in milk’s texture and appearance.
* In the case of buttermilk, separation normally occurs as it sits, so shake well before using.
* Ultrapasteurized cream keeps several weeks longer than pasteurized cream or half-and-half, but once opened it should be handled like pasteurized cream and used within one week.
How to store and keep yogurt at its best:
* Store yogurt in the refrigerator, which is typically set at 38 to 40 degrees. Keep tightly sealed in its original container.
* If separation occurs, gently stir the liquid back into the yogurt.
* Discard yogurt that has become moldy.
* Freezing yogurt is not recommended as it can destroy active cultures.
Tips for handling butter and cheeses, including cottage cheese, ricotta, fresh mozzarella, quark and queso fresco:
* Store butter in the refrigerator tightly wrapped or in a covered dish. Keep it away from highly aromatic foods so it does not pick up undesirable flavors.
* Butter can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
* Treat fresh cheese like milk. Store in the refrigerator, which is typically set at 38 to 40 degrees. Keep cheeses tightly wrapped or in covered containers to prevent absorption of other flavors.
* Avoid leaving fresh cheese out of the refrigerator for long periods of time. Most should not be left out longer than 15 minutes.
* Discard a fresh cheese at the first sign that it is becoming moldy.
Source: California Milk Advisory Board
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