Cottage cheese is one of the healthiest fermented milk products. But it has a relatively short shelf life. Is it possible to freeze curd to extend the shelf life, and what is the right way to do it?
The useful properties of cottage cheese cannot be overestimated. This is due to the fact that it contains a large amount of vitamins A, C, B, iron, phosphorus, calcium, protein, amino acids. Thanks to this composition, cottage cheese contributes to the rapid assimilation of food, improves metabolism in the body, strengthens bones and teeth, fully supplies the body with proteins, has a rejuvenating effect, fights high cholesterol, and so on.
But, at the same time, cottage cheese can bring harm even to a healthy human body. This natural product can be stored under certain conditions for no more than 3-4 days. Above this period, dangerous bacteria begin to multiply in the curd, which can cause poisoning of the whole organism. Therefore, it is necessary in some way to increase the shelf life without harm to health. And in this case, the usual freezing comes to the rescue.
Indeed, curd can be frozen in the freezer compartment of the refrigerator. Moreover, subject to all conditions, the shelf life in this case can increase to two months.
How to properly freeze cottage cheese
1. Only granular crumbly curd is suitable for perfect freezing. Semi-liquid thick mass should not be subjected to this action.
2. For freezing, use sealed glass or ceramic dishes. It is important that air does not get inside the container. The use of cellophane bags for these purposes is strictly prohibited.
3. During freezing, the curd increases in volume, so it is not worth filling the container to the top.
4. For long-term storage of cottage cheese, it is necessary to use quick freezing at temperatures above -25 degrees. It should freeze completely within 5 hours.
5. Further, the frozen product is stored at a temperature of -18 - -20 degrees.
6. Curd can only withstand one freezing cycle. Therefore, re-freezing is excluded.
7. Use the refrigerator to defrost the food. This process should take place gradually so as not to spoil the product. If curd is used for baking, it can be thawed at room temperature.
8. After defrosting, the curd is thoroughly squeezed out and excess moisture formed at low temperatures is removed. To do this, you can use a regular sieve or wrap it in cheesecloth. After that, a tasty and healthy product will have a snow-white color and a pleasant smell.
