Dairy Products

Many dairy products freeze adequately, though with a slight alteration of taste and texture. Butter keeps very well, particularly when unsalted. Cream that contains more than 40 percent fat can be frozen, although it may separate when thawed and its whipping ability will be impaired. Lighter creams and milk do not freeze well. Sour cream, yogurt and buttermilk may separate if frozen.

Flavor tends to fade and texture change when cheese is frozen. Hard, aged cheese fares best, and grated hard cheese may be frozen. Soft and semi-soft cheeses will lose their creamy texture, but once thawed may be used in cooking. Fresh and unpasteurized cheeses are disappointing, losing much of their flavor.