With some exceptions, don’t freeze dairy goods

Q Can dairy products be frozen for future use?

A: Dairy products are best consumed fresh and, for the most part, do not take well to freezing. Although milk can be frozen for up to three months, this may result in an altered consistency after thawing.

Guidelines for semihard and hard cheeses are similar; the flavor may not be sacrificed, but the texture likely will be more crumbly. Soft cheeses such as cottage cheese and ricotta shouldn’t be frozen at all, nor should buttermilk, cream, sour cream or yogurt.

Butter is a notable exception. Freezing isn’t just a viable option, it’s recommended if the butter won’t be used right away. After you purchase it, store a two-week supply in the original packaging in the refrigerator.

The designated butter compartment in the door is not an ideal location, because it’s usually a few degrees warmer than the main part, which should be set to a temperature lower than 40 degrees Fahrenheit.

Seal the remaining sticks in freezer bags, which tend to be moisture and vapor proof, and freeze for up to three months. When it’s nearly time for another stick, transfer one to the fridge and let it thaw overnight.

Q: How can I smooth the curled ends of my Oriental rug?

A: A rug’s curled corners are commonly a consequence of too much tension in the weft strings, which run across the width of a woven carpet, perpendicular to the warp.

For some rug types, such as Navajo, the problem can be addressed by untying the corner knots and manipulating the yarns by hand to alleviate any tension, says Steve Getzwiller, whose gallery in Sonoita, Ariz., specializes in Navajo textiles. The knots can be retied a few days later, after the fibers have relaxed.

The taut construction of Oriental silk rugs, however, resists such a simple solution. Curled ends on these rugs are sometimes a sign that the foundation is a different size than the surface pile. If the base’s area is larger, the ends may curl up; if the top layer is larger, the ends may curl under. The severity of the problem can determine the best remedy.

If the curling is minimal, the edges may respond to steaming. Place a towel over the rug, and use a steamer on the wool setting to loosen the fibers. For persistent curls, the structure of the rug may have to be altered.

A carpet specialist can slit the edges in a number of places to relieve too-tight wefts and then carefully resew the fibers. Although this might seem to be an elaborate fix, curls left untended could result in unnatural wear patterns that can be difficult to repair.

Q: Sometimes my fudge turns out gritty. What am I doing wrong?

A: Achieving the perfect consistency for rich, velvety fudge can be an elusive goal. Fudge is a crystalline candy, meaning that when heated, sugar molecules are broken down to form (when cooled) the crystals that make up the candy. Crystal size can range from large particles, such as those in rock candy, t-o extremely fine grains, which are the ones that give fudge its smooth texture.

The key is to keep an eye on the fudge as it cooks. Check the recipe for required temperatures, and monitor the mixture with a candy thermometer. Before the fudge boils, wash down the sides of the saucepan with a pastry brush dipped in water. Otherwise, sugar may crystallize on the sides and fall into the mixture, yielding an uneven, grainy texture.

Also, do not stir the fudge too soon, or crystals will form prematurely and continue to grow.

Let the fudge cool to the specified temperature and then stir. This will create many fine crystals, producing an even consistency. Always follow the recipe’s instructions because another stirring procedure may be used to create a different texture; penuche fudge is one such example.

Also, make sure your candy thermometer is accurate. To test it, put it in a pan of boiling water; it should read exactly 212 degrees. Timing can vary in candy-making, depending on the weather and your equipment, so follow the thermometer readings precisely, using the times given in your recipe as guidelines.

For a delicious chocolate-fudge recipe, go to www.marthastewart.com/how-to/chocolate-fudge.

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