Cookbook - Food TipsPage address: http://www.mnsu.edu/wellness/cookbook/foodtips/dairy/
Food Care and Safety
- Store opened sticks of butter in a covered dish in the refrigerator’s butter compartment. You can keep unsalted butter wrapped in foil or plastic in the freezer for about five months; salted butter, six to nine months.
- Plastic wrap used on some cheeses can impart an off flavor, so remove it. Wrap the cheese in wax paper and then tightly wrap it in plastic. Store the cheese in the refrigerator’s meat-and-cheese drawer. You can keep unopened hard cheese, such as Cheddar or Swiss, in the refrigerator for six months; if it opened, the cheese will last for up to four weeks. Soft cheeses, like Brie, will last a week in the refrigerator.
- Keep eggs in their carton on a shelf in the main cavity of the refrigerator, not on a shelf on the refrigerator door.
- In baking, use plain fat-free or low fat yogurt or fate free or low-fat sour cream
- Another way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced fat (2%) milk. For extra richness, try fat-free half and half or evaporated skim milk.
Information from Consumer Reports, American Heart Association and Target Wellness Center recipe book.