Blog Posts by All You Magazine

Sure you know to freeze bread and fruit but are you using your freezer to it's full potential? Expensive ingredients like cheese and fresh herbs do surprisingly well in the freezer-if you've got the know-how. Cut back on frustrating food waste and stop throwing your money in the trash with this list.

1.Cheese: You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.

2. Milk: Unless you know you'll use a whole container shortly after thawing, it's best to freeze milk in smaller portions. One-cup or pint-size portions are convenient. Freeze milk in freezer-safe containers or in well-sealed freezer bags - but be sure to include some extra space, as milk expands