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Storing Dairy & Baked Goods

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

FOOD REFRIGERATE FOR UP TO FREEZE FOR UP TO
Dairy
Butter 1–2 months 6–9 months
Buttermilk 1–2 weeks
Cheese, cottage and ricotta 5–7 days
Cheese, cream 2 weeks
Cheese, firm or soft 2–3 weeks 6–8 months
Cheese, hard: Parmesan, romano (grated) 6 months 6–8 months
Cream, heavy (double) 1 week
Cream, light, or half-and-half (half cream) 1 week 3–4 months
Cream, sour 2–3 weeks
Milk, whole or low-fat 1–2 weeks 1–3 months
Yogurt 1–2 weeks
Eggs
Eggs in shell, fresh 3 weeks
Eggs in shell, hard cooked 1 week
Egg-based dishes 1–2 days
Breads and baked goods
Breads, baked 1–2 weeks 2–3 months
Cakes, baked frosted 1–2 days 1–2 months
Cakes, baked unfrosted 2–4 months
Cookie/tart dough, unbaked 3 days 1–2 months
Cookies, baked 1 week 2–3 months
Fruit pies, baked 2–3 days 6–8 months
Muffins, baked 6–12 months
Quick breads, baked 2 months
Yeast dough, unbaked 3–4 days 2 months

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