I'm beginning to panic......

[ejebud]

HELP!!!! I have a cooking event Tomorrow for my Les Marmitons chapter and I had purchased a few items for the shopping list so I don't have to spend 3 hours in Wegman's doing the shopping. My spare fridge in the basement that is from the '50s, froze some things like 3 huge bags of spinach(being made into creamed spinach so I 'm not that worried about them) a Costco size tub of sour cream, a few qts of light cream and heavy cream, and 3 costco sized packages of mushrooms for the cream of mushroom soup. I'm primarily concerned about the dairy products. Has any one had experience with frozen dairy products?

[Susan G]

It's been awhile since I froze heavily-fatted dairy, but I'm thinking you should be fine! Plenty of time for it to thaw, too!

Edited February 14, 2005 by Susan G (log)

[peppyre]

My grandma used to freeze milk all the time. I think it should be fine.

[NulloModo]

My fridge freezes sour cream a lot. It can get sorta bizarre texturally if you use some of the bits while seperated, but I bet if you let it thaw then mix it back well it will be fine, and Sour Cream is cheap anyway. As for the test, you should definately be fine.

[Wolfert]

I think you are fine with the cream. It won't whip well, but you can certainly cook with it.

[emsny]

I froze some heavy cream while on vacation last month. When gently defrosted it was grainy, and when I used it to make a butterscotch sauce the sauce had a somewhat granular consistency. Tasted fine, though. This was NOT ultra-pasteurized; I have no idea whether that would make any difference.

[ejebud]

I think you are fine with the cream. It won't whip well, but you can certainly cook with it.

the cream is for Chocolate Mousse, I better buy more tomorrow!!

Edited February 15, 2005 by ejebud (log)