1. The Devon & Cornwall Food Association Ltd
(DCFA)
Spare food is share food!
7, Whimple Street, Plymouth, Devon PL1 2DH
Mobile: 07745819828 (text only)
Patron: Ms. Judi Spiers Email: saudigeoff@yahoo.co.uk
BBC Radio Devon Website: http://dcfa.webs.com
To: All Friends & Supporter of DCFA Friday, 11th November 2011
Dear Friends and Supporters,
DCFA has been asked several times recently whether it is practical and indeed, whether it is safe to freeze
cream. Apparently, it is safe to do so provided you take certain precautions. However, the flavour and
constituency of certain creams may be impaired if you freeze it. DCFA sought advice from Robert
Wisemans Dairies, from the Plymouth City Council Environmental Officer and also checked things out on
the internet. So now DCFA passing on this advice and leaving things up to you!
ADVICE FROM ROBEERT WISEMANS DAIRY
Robert Wisemans Dairy would never freeze cream and would not advocate anyone doing so!
ADVICE FROM THE PLYMOUTH CITY COUNCIL ENVIRONMENTAL OFFICER
So long as the rules of hygiene are followed there is should be no problem hygienically with freezing cream.
There is however an issue with the quality of the product once it is defrosted:
Whipped Cream freezes quite well. Simply whip and place in dollops on a baking tray in the freezer.
When hard, place it into food-safe plastic bags, seal, and replace in freezer. Once defrosted there is little
deterioration.
Single Cream however, will separate and taste lumpy when defrosted. You will need to make a decision
about whether the deterioration in quality is acceptable in comparison to the ability to store the cream for
longer.
FREEZING LEFTOVER CREAM
Source: http://tipnut.com/tips-for-leftovers/
Drop large spoonfuls of any leftover whipped cream on a wax paper lined cookie sheet and freeze. Once
frozen individually, store them in a freezer bag. You can use these on desserts and hot beverages like hot
chocolate and coffee (just let them thaw a bit first. These don’t store long though, use within two weeks.
The Devon & Cornwall Food Association Ltd. (DCFA) is a Private Company Limited by Guarantee.
Registered Company No. 07419679. Registered Charity No. - DCFA is recognised by HMRC as a Charity for tax purposes under Reference XT27083.
Members of : Our Funder:
NCVO (The National Council for Voluntary Organisations) – Membership No. MEMBERVC/13004,
CASAP (Community & Social Action Plymouth), … And Voluntary Donations.
The Small Charities Coalition,
And Volunteering England – Membership No.1278747.
2. 2
FREEZING LEFTOVER CREAM
Source: http://www.livestrong.com/article/503519-how-to-deal-with-leftover-cream/
Because of its high fat content and the popularity of healthy eating, fewer people cook with cream today
than they did a few decades ago. Therefore, if you've picked up cream to make a special recipe and have
some left over, you might not know what to do with it. Not to worry. With a few basic pieces of
kitchenware, you can save cream for future cooking, and, in the process, save money.
Step 1: Allow the cream to cool to room temperature. If you're worried about leaving dairy out at
room temperature, you can also chill leftover cream in the refrigerator. Cooling helps
prevent the cream from separating. Do not leave any dairy product at room temperature for
more than two hours; even though cream is pasteurized, it can still grow harmful bacteria
and other microbes.
Step 2: Pour the cream into a liquid measuring cup or other vessel with a pour spout. Pour the
cream into ice cube trays and press a piece of plastic wrap down onto the surface of the
cream. This prevents a skin from forming on top of the cream and also helps prevent freezer
burn.
Step 3: Transfer the ice cube trays to your freezer and freeze until the cream is frozen solid, at least
three hours. Despite cooling the cream before freezing, it will separate a bit when frozen,
which makes it difficult to whip. This is why it is recommended to use it in Alfredo sauces,
crème caramel or baking, and not to make whipped cream.
Step 4: Break the cubes out of the ice cube trays, transfer the cubes to a zip-top bag and return to
the freezer. This also helps prevent freezer burn. When you want to use the cream, allow it
to melt in the refrigerator, not on the counter top. Make sure it has thawed completely
before you use it.
Tips & Warnings:
Using high-quality zip-top bags will help keep your cream from absorbing the funny flavours,
ice makers or strongly-scented foods can create in your freezer.
Discard frozen cream after four months.
Things You'll Need:
Leftover heavy or whipping cream
Ice cube trays
Freezer
Whisk or hand mixture (optional)
References:
Click on this link: FoodSafety.gov: Milk, Cheese, and Dairy Products
Read more: http://www.livestrong.com/article/503519-how-to-deal-with-leftover-
cream/#ixzz1dMuw5jgz
3. 3
FREEZING LEFTOVER MILK
Source: http://tipnut.com/freeze-milk/
Can you freeze milk? It is not recommended but not impossible. Read this source link carefully.
FREEZING EGGS AND OTHER THINGS
There are lots of articles about freezing and re-using all kinds of eggs. Although DCFA does not deal with
eggs at present, the information in this link is very interesting:
http://www.livestrong.com/search/?mode=standard&search=Freeze+Eggs&utm_source=relatedsearchbottom
Acknowledgements:
My grateful thanks to Julie at Robert Wisemans Dairies, and to Claire at the Plymouth City Council. Thanks
also to our webmaster, Kanda for the Articles and Websites.
Yours sincerely,
Geoff
Geoffrey N. Read, MCIM
Company Secretary
The Devon & Cornwall Food Association Ltd.
A Private Company Limited by Guarantee
Website: http://dcfa.webs.com/
Register Company No. 7419679
Registered Charity No. DCFA is recognised by HMRC as a Charity for tax purposes under Reference XT27083.
