egg-actly!
i’ve heard some conflicting reports and one of my profs claims that he drank milk that was 21days after it’s expiry date (he had it at his cottage and when he returned a few weeks later he drank it without thinking about it, the next morning he realized that it was really old…but not gross, cuz the fridge hadn’t been opened when he wasn’t there)
so i decided to check what the experts say about freezing milk.
Here’s what Canada’s Dairyland says:
Although we do not recommend freezing milk products, for some it is a necessity. Milk may be frozen for as long as 3 months provided the sealed container is frozen prior to the best before date. Skim and 2% milk freeze better than Homo milk (whole milk). Thaw frozen milk in the refrigerator. The milk will still have the same nutrients, but it may separate. If it does, shake well or beat with an electric mixer or rotary beater.
the consensus with freezing eggs is that you gotta beat/blend the eggs really well and use them within a year.
but they don’t really ‘freeze well’ either. the yolks get rubbery. so before you freeze them you should add salt or sugar or cornsyrup to them.
Egg shells are used in some pet foods as a calcium supplement.
i didn’t know that.
