Most do this wrong. 10 dairy items you’re storing incorrectly

Dairy products are a staple in many households around the world. From milk and butter to cheese and yogurt, these versatile items are used in a multitude of recipes and enjoyed on their own. However, despite their prevalence, many people unknowingly store these items incorrectly, leading to reduced shelf life and compromised flavors.

Improper storage can result in spoilage, waste, and even foodborne illnesses. Understanding the best practices for storing dairy products can help you make the most of your purchases and maintain the quality and safety of your food. In this article, we will explore ten common dairy items that are often stored incorrectly and provide you with tips on how to store them the right way.

Butter is a dairy product that is often stored at room temperature for convenience. However, keeping butter in the fridge is essential to prevent it from spoiling. Butter contains fats that can go rancid if exposed to air and light for too long. When stored in the fridge, butter can last for up to three months, while at room temperature, it may only last a couple of weeks.

For those who prefer spreadable butter, consider storing only a small amount in a butter dish at room temperature for daily use, while keeping the rest in the refrigerator. Always ensure that the butter is covered to protect it from absorbing odors from other foods.

Many people store milk in the fridge door out of convenience, but this is actually one of the worst places to keep it. The temperature in the fridge door tends to fluctuate more than in the main body of the fridge, leading to faster spoilage. Milk should be stored on an interior shelf where the temperature is more stable, ideally around 37°F (3°C).

Additionally, be sure to close the milk carton or bottle tightly to prevent it from absorbing other flavors and odors from the fridge. Keeping milk in the right spot can extend its freshness by several days.

Yogurt is a probiotic-rich dairy product that needs to be stored properly to maintain its beneficial bacteria and fresh taste. Leaving yogurt containers open can expose the contents to air and other contaminants, which can spoil the yogurt more quickly. Always reseal yogurt containers tightly after opening, or transfer the yogurt to an airtight container if necessary.

For best results, store yogurt at the back of the fridge where the temperature is coldest and most consistent. This will help maintain its texture and flavor for up to a week beyond the sell-by date.

Wrapping cheese in cling film is a common practice, but it can actually suffocate the cheese by trapping moisture and promoting mold growth. Instead, cheese should be wrapped in cheese paper or wax paper, which allows it to breathe while retaining necessary moisture.

For long-term storage, hard cheeses can be wrapped in wax paper and then placed in a plastic bag or airtight container to prevent drying out. Soft cheeses benefit from being stored in their original packaging or a container with a loose-fitting lid.

Sour cream is another dairy product that is often mishandled in storage. To keep sour cream fresh, always store it in its original container with the lid tightly sealed. If you notice any liquid separation, simply stir it back in before use.

To further prolong its shelf life, store sour cream upside down in the fridge. This creates a vacuum that can help prevent the growth of bacteria and mold, keeping the sour cream fresh for up to three weeks beyond the sell-by date.

Cottage cheese is a fresh cheese that requires careful storage to maintain its quality. Always keep cottage cheese in its original container, sealed tightly to prevent exposure to air and contaminants. If you transfer it to another container, make sure it is airtight.

For optimal freshness, store cottage cheese on a middle or lower shelf in the fridge, where the temperature is consistent. Consuming it within five to seven days of opening will ensure the best taste and texture.

Despite common belief, eggs are not best stored in the fridge door. Like milk, the temperature fluctuations in the door can compromise their freshness. Instead, store eggs in their original carton on a middle shelf, where the temperature is steady and around 40°F (4°C).

The carton provides a protective barrier that helps prevent the eggs from absorbing strong odors through their porous shells. Eggs can last three to five weeks past the pack date if stored correctly.

While cream cheese is often sold in a convenient foil wrapper or plastic tub, once opened, it's best to transfer any remaining cream cheese to an airtight container. This helps prevent it from drying out and absorbing other flavors from the fridge.

For best results, store cream cheese in the coldest part of the fridge and aim to consume it within 10 days of opening. This will help maintain its smooth texture and tangy flavor.

Ice cream is a beloved treat that requires special attention when it comes to storage. To prevent ice crystals from forming, always store ice cream in the coldest part of the freezer, ideally at 0°F (-18°C) or lower. Avoid storing it in the freezer door, where the temperature is less stable.

After serving, press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This minimizes air exposure and helps keep the ice cream smooth and creamy.

Buttermilk is a tangy dairy product used in baking and cooking. To keep it fresh, store buttermilk in its original container with the lid tightly closed. Shake the container before each use to ensure the contents are evenly mixed.

For the longest shelf life, place buttermilk on a refrigerator shelf rather than in the door. This will help maintain a consistent temperature, keeping the buttermilk fresh for up to two weeks.

Whipped cream is often a finishing touch for desserts, but it can lose its volume and texture if not stored properly. To extend its freshness, keep whipped cream in an airtight container in the coldest part of the fridge. If it's homemade, consider adding a stabilizer, such as gelatin or cornstarch, to help it maintain its structure.

For store-bought whipped cream in a canister, ensure the nozzle is cleaned after each use to prevent clogs and bacterial growth. Consuming whipped cream within a few days of making or opening will ensure the best quality.