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Storing Dairy & Baked Goods
Appears in
By Brigit Binns
Published 2012
| 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 |