Requirements for the quality of dishes made from eggs and cottage cheese. Conditions and periods of their storage

How to determine whether cottage cheese is suitable for heat treatment?

If the cottage cheese “Savushkin Product”, “Brest-Litovsk”, “House in the Village” or other trusted producers was stored in the refrigerator, then 2-3 days of delay is not a problem, you can safely fry cheesecakes from it.
But with loose products you should be careful. In any case, you will have to throw away the cottage cheese if you notice at least one of the signs of active reproduction of pathogenic microorganisms:

• musty smell;
• bitter taste;
• color change: spoiled product turns yellow;
• the cottage cheese has become sticky or slippery to the touch;
• mold appeared.

By the way, sometimes it happens that fresh cottage cheese has the same unpleasant characteristics. The reasons may be violations of production technologies, as well as the rules for transporting and storing fermented milk products. If you have a receipt, such cottage cheese must be taken to the store, where it must be exchanged or the money returned.

However, these are isolated cases. We are interested in high-quality, but expired cottage cheese, and whether it can be used in baking, since it is quite suitable for making fried cheesecakes.

Storage without refrigeration

Cottage cheese can be stored outside of a refrigeration unit at temperature conditions not exceeding 15 °C. It is covered with a wet cloth, so the product remains suitable for consumption throughout the day.

Subject to all conditions, the product retains its quality characteristics. If the air temperature is higher, it should be consumed within several hours.

Possibility of using cottage cheese after the expiration date

Poisoning with fermented milk products is one of the most severe cases, which can result in death. For this reason, eating expired products is prohibited.

If the storage period for cottage cheese is running out, it is best to process it thermally to avoid unpleasant moments.

Cottage cheese belongs to living products; it contains active microflora, bacteria, and enzymes. If storage is incorrect, the microorganisms become pathogenic, which provokes poisoning.

It is better not to risk your health and consume this useful product on time, that is, within the time limits approved by law.

https://youtube.com/watch?v=wtEgE8oI7hU

Cottage cheese and products made from it contain protein, vitamins, calcium, lactose, carbohydrates and iron.

But they are healthy and tasty only when fresh.

Today we will talk about how long curd products are good for consumption, how to keep them “edible” for as long as possible, and whether it is possible to find a use for them after the expiration date without fear for the health of family members.

How long does cottage cheese last?

The worst way to store cottage cheese is from your hands. The market conditions are not met; the product sits on the counter for several hours, sometimes days. The likelihood of poisoning increases. For safety reasons, it is recommended to choose closed farm shops with refrigeration chambers or go to regular grocery stores.

Expiration dates:

• 72 hours raw cottage cheese;
• up to 5 days processed product in a package;
• up to a month in vacuum packaging;

• 36 hours baby cottage cheese;
• 2 days casseroles, cheesecakes, pancakes, cottage cheese pies, other products.

The shelf life of raw cottage cheese is 3 days, the processed product is stored for up to 5 days, and dairy products for baby food are stored for up to 36 hours. The maximum shelf life in vacuum packaging is 30 days and when stored in the freezer - up to two months.

What kind of cottage cheese do you buy?

FatLow

In a refrigerator

The shelf life of fresh homemade cottage cheese in the refrigerator should not exceed three days. Further consumption of the product is dangerous. If there are no signs of spoilage, it can be used in hot dishes - casseroles, dumplings, cheesecakes. Or in baking.

Refrigerated storage requirements:

Fish, meat, smoked meats, and food with spices should not be placed nearby. Suitable neighbors are butter, sour cream. They are often left next to cheese and boiled eggs, which is not a mistake.

In the freezer

Cottage cheese tolerates freezing well. At -15-18 degrees it can be stored for up to two months. There are just a few nuances.

What you need to know:

• Freeze fresh fermented milk products. Stale cottage cheese can be placed in the chamber only for further use in baking and hot dishes;
• multilayer packaging is required to protect against odors and maintain moisture levels;
• To thaw, you need to transfer it from the freezer to the refrigerator. Do not use the microwave oven, leave it on the table, or near heating appliances.

For freezing, vacuum bags, containers with lids or jars, and foil are used. You cannot use metal utensils, with the exception of enamel containers.

Without refrigerator

At room temperature, the shelf life does not exceed three hours. You cannot leave curd masses, pancakes, or desserts containing this ingredient on the table. Salt, sugar, lemon juice - natural preservatives - will help to slightly extend the shelf life and preserve the product longer. Fresh berries, fruits, herbs, and garlic speed up souring.

When making, homemade cottage cheese is often weighed out at room temperature. This is a gross storage error that shortens shelf life. That's right - take it to a cool place or put it in the refrigerator.

How to defrost cottage cheese correctly

The method of defrosting cottage cheese depends on how you plan to use it later:

• If you want to eat the mass fresh and feed it to your child, defrosting should be done slowly. The frozen portion is placed in the refrigerator compartment and left to thaw. The procedure may take about 9-12 hours.
• If you plan to use the frozen product for cooking dishes with heat treatment, the cottage cheese should be left at room temperature for 4-5 hours, after which it should be used for cooking.
• If you need to further heat the cottage cheese during the cooking process, you can defrost it using a microwave oven or multicooker.

Thawed pasta can be stored for one day, so it is necessary to remove from the freezer the number of servings from which you plan to prepare the dish.

Video: how to freeze milk, cheese, cottage cheese, kefir, butter and other dairy products

How to freeze milk, cheese, cottage cheese, kefir, butter and other dairy products

Watch this video on YouTube

Storage in the refrigerator and at room temperature

Cottage cheese is a fermented milk product that contains “live” lactic acid bacteria.

However, there is one trick on how to preserve cottage cheese without putting it in the cold. This method was used in ancient times. Pour boiling water over an enamel pan and wipe the bottom well. Then pour salt and place the fermented milk product on it. Soak a piece of cloth with a salt solution and cover the food with it. Press down the entire structure with a weight. At a temperature of +15 ºС, food can be stored in this way for no more than 1 week. But at 0 ºС the product can be stored for up to 2 months.

Store fresh cottage cheese strictly in the cold.

The shelf life of cottage cheese in the refrigerator is no more than 2 days at a temperature of +3...-8 ºС. If you put it in the coldest place - closer to the freezer - then the period can last up to 4 days. An important nuance: low-fat cottage cheese can be stored a little longer than a fatty product.

It is important to understand that after the first day of storing the curd in the refrigerator, it is undesirable to eat it in its raw form. You need to know some features on how to store cottage cheese in the refrigerator:

You need to know some features on how to store cottage cheese in the refrigerator:

1. Be sure to wrap the fermented milk product in foil or parchment and only then put it in the refrigerator.
2. Food can also be placed in enamel dishes. In this case, add a couple of pieces of sugar to it, and you can put a cloth napkin on the bottom. Cover the container tightly with a lid. All these manipulations will maximize the shelf life of the curd.

Vacuum packaging significantly extends storage time. At home, the product can be packaged in a vacuum bag. How long does cottage cheese last in the refrigerator in this case? Up to 10 days

However, it is important to follow the packaging instructions for the cottage cheese.

A number of manufacturers pack fermented milk treats in vacuum packaging immediately at the factory. The storage period in this case can reach up to 30 days. However, the taste of the curd significantly deteriorates. In addition, due to a long time, the amount of nutrients is reduced.

Requirements for the quality of cottage cheese dishes and their shelf life



Requirements for the quality of cottage cheese dishes and their shelf life

Semi-finished products of the dish “dumplings with cottage cheese” should have the shape of semicircular pies, with well-sealed edges, not stuck together, not deformed. The thickness of the dough layer is from 2 to 3 mm. The average weight of a dumpling is 12... 14 g. After cooking, dumplings should retain their shape and have a uniform consistency - soft and tender. The color of the dumplings is white with a cream tint. The surface is shiny with oil. There should be no foreign tastes or odors. The taste of dumplings is moderately sweet.

Semi-finished products of the dish “lazy dumplings” should have the shape of cylinders, diamonds, squares or circles, without deformation or sticking together into lumps; product weight 15 g.

Cheesecakes must be of the correct round shape; color - golden yellow, without burnt areas; surface - smooth, without cracks; consistency - soft, mass - homogeneous, without grains inside; smell - cottage cheese; taste - sweet and sour.

Cottage cheese casseroles should have a smooth surface, without cracks, and be covered with a uniform golden brown crust; cut color - white or yellow; taste - sweet and sour. The following are unacceptable in cottage cheese products: bitter taste, musty smell, liquid consistency, pronounced acidity.

Semi-finished products and cold products from cottage cheese are stored at a temperature of 0...6 °C. Dumplings and cheesecakes are stored for no more than 15 minutes in a warm place before leaving, puddings - 30 minutes, and casseroles - 1 hour. Cottage cheese and curd mass are stored in a non-oxidizing container, closed, in the cold for 6 to 24 hours.

Test questions and assignments

1. What is the significance of cottage cheese dishes?

2. What curd dishes are prepared cold?

3. What hot dishes are prepared from cottage cheese?

4. Make a recipe for making lazy dumplings.

5. What is the difference between dumplings with minced curd and lazy dumplings?

6. Make a plan for making cheesecakes.

7. What is the difference between pudding and casserole?

8. Mark in the table. 14.1 sign x products included in cottage cheese dishes.

Table 14.1

CHAPTER 15 COLD DISHES AND SNACKS

The meaning of cold dishes and snacks

Cold dishes and snacks are included in breakfasts and dinners. They are served as a snack for lunches. The main purpose of cold dishes and snacks is to stimulate appetite.

Beautiful presentation of cold dishes and snacks, pleasant aroma and high taste stimulate the appetite and promote better digestion. A variety of products are used to prepare cold dishes: vegetables, fruits, mushrooms, meat and fish products, eggs. Dishes are prepared with cold sauces and dressings, vegetable oil and sour cream. They not only stimulate the appetite, but contain essential nutrients: proteins, fats, vitamins, carbohydrates, minerals. The calorie content of cold dishes depends on the products used for their preparation.

Cold dishes are decorated with brightly colored and beautifully chopped products included in the recipe, as well as fresh or canned tomatoes, cucumbers, herbs, butter, eggs, and lemon. To decorate banquet dishes, exotic products, decorative greenery, jelly figures, black olives, olives, crabs, shrimp and other products are used.

In the cold shop, various devices, tools, recesses, knives for figured cutting and carving, molds, and egg cutters are used.

To serve cold dishes and appetizers, snack plates, dishes, salad bowls, herring bowls, and corn bowls, sockets, gravy boats, vases, and bowls are used. The dishes must match the type of product, the design must be combined with the design of the dish.

When preparing, preparing and storing cold dishes and snacks, it is necessary to strictly observe sanitary rules, because after processing they are not subject to heat treatment and can lead to contamination with microorganisms.

Cold dishes and snacks are served at a temperature of 10... 12 °C.

All cold dishes and snacks are divided into groups: sandwiches; salads and vinaigrettes; dishes and snacks made from vegetables and mushrooms; fish and seafood dishes; dishes from meat, poultry and meat products; egg dishes.

Cold appetizers differ from cold dishes in that they have a smaller yield and are served without a side dish (caviar, salmon, sprats, sausage) or with a small amount of side dish (sprat with egg, herring with onion). Snacks are available cold and hot.

Preparing food for cold dishes

Cooking cold dishes begins with preparing side dishes.

Potatoes after primary processing are boiled with or without skin. Beets and carrots are boiled with their skins on. Cooked vegetables are cooled, peeled and cut before use.

The greens are processed, rinsed with cold boiled water and dried. Canned vegetables are removed from containers and transferred together with juice or brine into a non-oxidizing container.

Store each type of prepared vegetables in a separate container at a temperature of 8... 10°C. The shelf life of peeled vegetables does not exceed 12 hours.

Fish dishes are prepared from chilled boiled or fried links, fillets, portioned pieces of pure fillets and boneless fillets with skin, squid, shrimp, and crayfish.

Salmon, chum salmon, and salmon are supplied uncut and cut in the form of packaged sliced ​​fillets. Uncut fish is processed into fillets with skin and, as required, cut at an angle of 30...45° into pieces without skin.

Herring is processed into clean fillets. From canned sprat and herring, the heads, tail and entrails are removed. Sprats, sardines, saury are transferred to clean dishes and portioned. Juice, oil or sauce is distributed evenly along with the main product.

For the preparation of cold dishes, meat and meat products include boiled and fried beef, tongue, ham, boiled pork, fried or boiled poultry and game, and sausages. The ham is cleaned, bones, skin, and excess fat are removed, and cut into pieces convenient for slicing. The sausage (boiled or smoked) is wiped, the bindings are removed, and the casing is removed before slicing. To make it easier to remove the casing, smoked sausages are immersed in hot water for 1…2 minutes, then wiped with a towel and the part intended for cutting is cleaned.

The poultry is cut into portions before use.

Cheeses are cut into pieces, round ones - along the radius, rectangular ones - lengthwise, cleaned of films and crusts and cut into thin plates 2...3 mm thick.

The butter is cleaned, cut into bars, which are cut into pieces in the form of a rectangle, square with a thickness of 0.5 ... 1 cm. From slightly softened butter you can make balls, rollers, shells, tulips, roses, using combined butter knives, decorators, recesses , pastry bag with tips. Oil figurines are stored in cold water with ice.

Sandwiches

Sandwiches are snacks that are simple and quick to prepare and are widely used. For their preparation, meat and fish gastronomic products, culinary products, cheeses, curd mass, jam, eggs, butter and oil mixtures, various sauces, vegetables, fruits and other products are used so that they combine well in taste and color. Products for sandwiches are cut into thin slices in such quantities as to completely cover the bread. Place I...3 pieces of product on a slice of bread, preferably without small pieces. Cut the products no earlier than 30...40 minutes before serving and store in a refrigerated place.

The basis for sandwiches is rye or wheat bread, one day old, with or without crust, as well as bran bread, baguettes, challah, puff pastries, city and school buns, pita, toast, bachelis, and dry cookies. Sandwiches are prepared on rye bread with fatty foods (lark, brisket, loin), and salty foods (herring, sprat).

According to the method of preparation, sandwiches can be open, closed (sandwiches), snack bars (canapés).

Sandwiches are served cold or hot.

Sandwiches are open. These sandwiches are divided into simple and complex.

For open sandwiches, bread is cut about 1 cm thick, weighing 30...40 g, greased with butter or margarine, and prepared products are placed on it. No need to lubricate with oil.

Simple sandwiches are prepared with one type of product and decorated with butter and herbs.

Sandwich with ham or meat. The meat is boiled or fried and cooled. Meat products are cut into thin slices. Place slices of meat or ham on a slice of bread so that they completely cover the bread and do not hang over it. You can decorate with herbs, pieces of brightly colored vegetables, and grease the bread with butter.

Sandwich with pate. The pate is cut into rectangular pieces. Slices of bread are greased with butter, pieces of pate are placed, and decorated with butter and herbs.

Sandwich with caviar. Granular or chum salmon caviar is placed in a heap on a slice of bread using a spoon and decorated with butter. Pressed hard caviar is cut into slices; if the caviar is soft, it is kneaded on a board greased with vegetable oil, slices of bread are placed on it and cut from the board along with the bread, decorated with butter and herbs.

Complex sandwiches (combined, “capital”). Prepared from several products that combine taste and color. The products are beautifully arranged and decorated with butter, oil mixtures from a pastry bag, fresh tomatoes, cucumbers, sweet peppers, olives, herbs, and mayonnaise.

Sandwich with ham, egg and cucumbers. Boiled ham is thinly cut into 2...3 pieces per serving, rolled into tubes, placed on bread and decorated with an egg, canned or fresh cucumber, lettuce, butter, and parsley.

Sandwich with cold cuts. Tongue, veal, roast beef are cut into thin pieces, rolled into tubes, placed on bread, decorated with mayonnaise with mustard, chopped jelly, and herbs.

Sandwich with herring or sprat. Herring and sprat are cut into fillets, the herring is cut into thin pieces of 2...3 per sandwich. Pieces of herring or sprats are placed on the bread, decorated with onions, butter, eggs, mayonnaise, and olives.

Closed sandwiches. The crusts of the bread are cut off and cut into strips 0.5 cm thick. A strip of bread is greased with butter and thinly sliced ​​​​products (meat or fish, caviar, cheese, etc.) are placed on it, then covered with another strip of bread greased with butter, press lightly, cool, cut into pieces 7...8 cm long.

Sandwiches can be prepared in two-, three-layer (puff) or combined. For this purpose, culinary products, boiled or fried meat, poultry, pates, sandwich spreads, omelettes, and oil mixtures, combined to taste, are used. They can be high-calorie and light.

Hot sandwiches, cheeseburgers, hamburgers, hot dogs are very popular, for the preparation of which they use fried minced steak or sausages, placed in buns with sesame seeds, cut lengthwise into two parts; for hamburgers they also add pieces of tomatoes, lettuce, onions, slices of cheese, seasonings from garlic, mayonnaise, sour cream, ketchup, horseradish, olives.

Pita is a round flatbread or oblong flat bread made from yeast dough that becomes airy when baked, but shrinks when cooled and forms a pocket inside. Pita is heated, cut on the side and the pocket is filled with prepared products: minced meat products with sauce, fried meat or chicken, cheese, salad, ham with avocado.

Snack sandwiches (canapés). These sandwiches resemble small cakes in shape, they have an attractive appearance and are a decoration for the holiday table.

To prepare snack sandwiches, dried (toasted) wheat and rye bread, baked goods made from puff pastry, croutons, and dry cookies are used.

Slightly stale rye or wheat bread is peeled, cut along the loaf into strips 4...5 cm wide, 0.5...0.7 cm thick and fried in butter or margarine without drying. The fried strips are cooled, lightly greased with butter, meat, fish or other products are placed in rows, alternating in color with sweet peppers, green onions and hard-boiled eggs. Whipped butter or paste is released between the stacked products or on top of them with a thin ribbon or mesh. Then the strips are cut into rectangles and triangles, 2…6 pieces each. per serving. You can give the products the shape of circles with a diameter of 4 cm, a rhombus, which are cut out of croutons with special notches. Sliced ​​meat or fish products are placed one on top of the other in the form of a tower, decorated with fruits or vegetables and fastened with multi-colored skewers with figures or in the form of flags.

Sandwiches are placed on a plate, dish or vase, covered with a napkin, and decorated with herbs.

Snack sandwiches are served with tea, coffee, cocktails, alcoholic drinks, when organizing banquets and buffets.

Salads

Salad is a cold dish consisting of one type or a mixture of different types of products, seasoned with mayonnaise sauce, dressing, sour cream, and vegetable oil.

To prepare salads, raw or boiled vegetables, canned or pickled fruits, fruits, berries, mushrooms, etc. are used. Fish, meat and poultry, eggs, and seafood are added to some salads. The prepared products are cooled to a temperature of 8 °C and stored in a refrigerator for no more than 12 hours.

Combine chopped products in the amount necessary for sale within 1 hour. Salads are seasoned with sour cream immediately before serving.

Salads are served as an independent dish in salad bowls, appetizer plates, and dishes. Salad yield per serving: 100, 150, 200 g. They can be used as an additional side dish for cold and hot dishes. Serving a set of prepared products on a multi-section platter allows the visitor to independently combine all the products and season it before consumption. You cannot mix and shape salads with your hands: you must use special molds with dumpers or place the salads with a spoon.

When preparing salads, special attention is paid to decoration.

There are two ways to decorate salads.

Method 1: the chilled products that make up the salad are mixed, seasoned with sauce and placed in a heap in a salad bowl, then decorated with herbs.

Method 2: cut the products, about '/3 of the total amount, season with sauce, put in a heap in a salad bowl; Thin slices of meat, fish, poultry, crabs, egg slices are placed on top, and decorated with tomatoes, eggs or herbs. The remaining products are carefully placed around the slide in bouquets. It is not recommended to pour sauce over products intended for decoration.

They should be visible and reflect the name of the salad. Decorating with rose petals and fresh flowers gives them a beautiful look, but they should not go beyond the boundaries of the dishes. The modern trend recommends using nuts, citrus fruits, natural food colors, and seafood. In addition, a variety of dressings are prepared, which include melted cheese, pepper, basil leaves, mint, thyme, lemon juice, mustard, garlic, which give the salad a special taste and aroma and high calorie content.

Salads from raw vegetables. Salads of one type or a mixture of several types are prepared from raw vegetables. Salt is added to salads made from raw vegetables during the holidays, since salt promotes excessive release of juice and loss of nutrients. Cabbage and radish salads are prepared with the addition of salt in order to soften the vegetables.

Green salad. The washed lettuce leaves are cut into 3...4 parts or chopped into strips. Place on a plate or in a salad bowl, pour sour cream or salad dressing on top. You can add % or 1L of eggs to the salad, and the yield rate increases. If the salad is used as a side dish for meat, poultry, and fish dishes, then the leaves are cut smaller.

Green onion salad. Peeled and washed green onions

cut into pieces 1_____ 1.5 cm long, place in a salad bowl,

sprinkle with sour cream. You can put egg slices on top.

Radish salad. Red radishes, peeled from the tops, and white radishes from the skin, are washed and cut into thin slices, green onions are chopped, placed in a salad bowl, sprinkled with sour cream or salad dressing. An egg is placed on top of the salad for decoration. You can chop it finely, put the yolk in the salad, and sprinkle the egg white and herbs on the salad before leaving.

Salad "Spring". Salad 42, radishes 40, fresh cucumbers 40, green onions 25, egg '/2pcs sour cream 40. Yield: 200.

Thinly sliced ​​radishes and fresh cucumbers are mixed with lettuce greens, cut into squares, chopped green onions, placed in a salad bowl on lettuce leaves, sprinkled with sour cream, decorated with shaped eggs and herbs. The salad can be prepared without cucumbers with a corresponding increase in the amount of radishes and lettuce. Salt and sugar to taste.

Fresh cucumber salad. Prepared fresh cucumbers are cut into circles or slices and placed on a plate or in a salad bowl, when serving, sprinkled with salad dressing or sour cream, decorated with fresh lettuce leaves, sprinkled with herbs.

Fresh tomato salad. Tomatoes cut out the place where the stem attaches, cut into thin circles or slices, chop green onions or cut into rings. Place the tomato slices and onions on a plate or in a salad bowl, sprinkle with salt, pepper and season with sour cream or salad dressing. You can leave the salad without onions and prepare it with fresh cucumbers.

White cabbage salad. Fresh cabbage 102, cranberries 15, green onions 15 or carrots 15, 3% vinegar 15, sugar 7, vegetable oil 7. Yield: 150.

Method 1. Peeled white cabbage is finely chopped, placed in a wide saucepan, salt is added (15 g per 1 kg), vinegar is poured in and heated with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled during heating is removed from the heat and cooled. Then mix with cranberries, chopped green onions or carrots, add vegetable oil, sugar and mix. When serving, sprinkle with chopped green onions. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy consistency. This method preserves the juice, which contains vitamins.

Method 2. Shred the cabbage into thin strips, sprinkle with salt, grind until juice appears, add sugar, season with vinegar and vegetable oil.

You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, and fresh carrots to a white cabbage salad. When leaving, they are placed in a mound, sprinkled with green onions, and decorated with pickled, soaked or fresh apples or plums. The salad can be used as a side dish. The salad can be prepared without fruit.

Red cabbage salad. The prepared red cabbage is cut into strips, scalded, sprinkled with fine salt (15 g per 1 kg of cabbage), stirred, left for 15...20 minutes, then ground until the juice is released and a soft consistency is acquired. The grated cabbage is lightly squeezed, vinegar is added, put in a cold place for 1.5...2 hours. Then seasoned with a decoction of cinnamon and cloves with sugar. The decoction is prepared as follows: add cinnamon, cloves and sugar to water, bring to a boil and let it brew for 30 minutes, filter the decoction. When leaving, water the cabbage with vegetable oil.

You can prepare red cabbage salad in the same way as white cabbage salad. Used as an independent dish and as a side dish.

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In which container will cottage cheese last longer?

Containers with the ability to create a vacuum help avoid spoilage of products prone to souring and mold formation.

Weighed cottage cheese can be preserved using an airtight container with excess air removed. Wrapping in foil will have a similar result. It is safest to store the product in its original sealed packaging.

If the indicated expiration date has expired, mold has appeared on the surface of the cottage cheese, and the product itself has acquired a pronounced sour smell, then you can bake it at a high temperature. Heat treatment and flavoring additives neutralize harmful factors.

Top articles: How to properly store and dry pears at home?

Cottage cheese and products made from it contain protein, vitamins, calcium, lactose, carbohydrates and iron.

But they are healthy and tasty only when fresh.

Today we will talk about how long curd products are good for consumption, how to keep them “edible” for as long as possible, and whether it is possible to find a use for them after the expiration date without fear for the health of family members.

From the standpoint of the law, cottage cheese and curd products are classified as perishable. This means that after a certain time, they are considered spoiled and cannot be eaten.

You can learn about the standards that must be followed in order not to cause harm to health from three documents:

1. GOST R 52096-2003 “Cottage cheese. Technical conditions".
2. TTI GOST R 52096-008 “Cottage cheese”.
3. San PiN 2.3.2 1324-03 “Hygienic requirements for shelf life and storage conditions of food products.”

Clause 8.2 of GOST R 52096-2003 determines that the manufacturer can independently set the shelf life of cottage cheese and products made from it. The manufacturer is invited to decide for himself what period to indicate on the packaging, based on the type and composition of the product. How does the storage capacity of cottage cheese affect the shelf life?

Proper storage

The manufacturer is invited to decide for himself which product to indicate on the packaging, based on the type and composition of the product.

The section dedicated to it specifies how many hours or days a particular product can be stored at an air temperature of -2 to 4 degrees Celsius. Remember or write down:

1. children's cottage cheese - 36 hours.
2. heat-treated cottage cheese and products – 5 days;
3. cottage cheese dishes (cheesecakes, dumplings, pies with cottage cheese filling) – 24 hours;
4. casseroles and cottage cheese casseroles – 48 hours;
5. cottage cheese and curd products are good for 72 hours;

The shelf life may be increased by the manufacturer.

How does the storage capacity of cottage cheese affect the shelf life? The shelf life of all perishable products is specified in San PiN 2.3.2 1324-03.

This is acceptable if it uses more advanced processing technologies or new packaging.

Expired food spoils. This is a natural process using natural ingredients.

Unusable milk has a sour smell, taste, and thick consistency. It curdles when boiled. Stale sour cream changes the smell. It becomes rancid, moldy, smells of rot and vinegar. The consistency is foamy, cheesy.

Sour cottage cheese has a sour taste, a musty, moldy odor, swells in appearance, and becomes slimy. Butter acquires a bitter taste, a taste of lard, a pungent odor, and the color changes to dark. Mold and putrid taste may appear.

Stale cheese is identified by its sour smell, swollen shape, and cracks in the rind. When cut, a change in color is visible, mold and mucus appear.

If the yogurt begins to smell sour or musty, or has a taste of fermentation or rot, it is completely spoiled. Changes in consistency - lumps, separation - indicate the impossibility of eating it.

Bloated plastic packaging of kefir is the first sign of a poor quality product. The drink itself bubbles and ferments. The taste is also different from usual.

Ryazhenka tastes bitter. Delamination and a change in consistency indicate that the product is undergoing natural changes: it sours and deteriorates. You should not drink it and run the risk of poisoning.

Sour natural cream is sour cream. But if there are clear signs of rancidity, bitterness, or mold, then the product is spoiled and cannot be consumed.

Spoiled ice cream has a specific smell and taste: salty, sour, metallic or ice. The consistency is heterogeneous with grains of ice, the chocolate glaze acquires a white coating. You should refrain from buying ice cream with such signs.

Expired pasteurized milk can be fermented and used in baking. Subject to heat treatment, sour cream, cottage cheese, and butter are used in the preparation of baked goods. Products are processed if the expiration date has expired, but there are no external signs of spoilage.

Sour cream cakes, cookies, buns containing a product with an expired shelf life will not cause harm to health. The same applies to cheesecakes, casseroles, and cottage cheese donuts. It is better to melt the butter and use melted butter for frying. For cooking dishes sprinkled with cheese and subject to heat treatment, cheese that has expired may be used.

Kefir, fermented baked milk, yogurt, cream are used in culinary baking, maintaining their properties and quality.

The conditions include compliance with:

• temperature conditions;
• humidity;
• lighting.

At home, when using household refrigerators, the top two shelves should be reserved for milk, where the temperature is 0 ... 4 ° C, humidity 85-90 percent. Light causes loss of nutritional value, so it should be turned off.

In production and retail outlets, the use of refrigeration chambers is mandatory. They serve to maintain optimal temperatures and humidify the air.

Dairy

Whole milk is not processed; it remains unchanged in composition, fat content and calorie content. Purchased from people running subsidiary plots, working in the farming and private sector.

Stored in closed glass jars in the refrigerator for 1 to 3 days.

Types of packaging correspond to various technological treatments:

1. Pasteurized, processed at a temperature of 60 ° C, packed in polyethylene or cardboard bags, stored for up to 2 days.
2. Ultra-pasteurized, heated to 150 °C, bottled in tetrapacks, suitable for consumption up to 6 months.
3. Sterilized, subjected to normal boiling at 100 °C. Glass containers and plastic (PET) bottles are also used.

To increase the storage time, it is worth using special processing or boiling: this will protect the product from souring and contamination by pathogenic flora and bacteria.

Yogurt is a perishable product. Stored in the refrigerator, after opening it spoils after 7 days, at room temperature it is good for 4 hours. The containers used range from cardboard boxes, plastic cups to PET bottles, eco-lined jugs.

Cream is available in 3 types: pasteurized, sterilized, dry. Storage time:

• in the refrigerator from 36 hours to 4 months;
• in the freezer from 72 hours to 6 months;
• at room temperature from 10 hours to 4 months, depending on the type of manufacture.

The optimal refrigerator temperature for cream is 2...8 °C; after opening the container, the shelf life is reduced, and when frozen it doubles.

Cream is packaged in polyethylene terephthalate bottles, polystyrene cups, film bags, and cardboard boxes. You can store them without refrigeration by placing them in a glass jar and placing it in a container of cold water. The top of the jar is covered with gauze or cloth, the ends of which are lowered into the water. This way the delicate product will not spoil for the whole day.

The storage condition for kefir is a refrigeration unit with a temperature of -2 to 4 °C and normal humidity of the unit. Do not open the package in advance; after opening, kefir is suitable for consumption for 1-2 days. A glass of product on the table will not spoil in 5 hours. When purchasing, you should choose cardboard packaging or a glass bottle.

Kefir from the freezer can be drunk during storage for a week, with a longer period used for baking.

Ryazhenka is not kept warm; it is better to drink it immediately after opening. Open containers come into contact with air, food oxidizes and quickly deteriorates. The refrigerator keeps fermented baked milk for 14 days, the product prepared at home – no more than 5 days. Stores sell tetrapacks, soft plastic bags, plastic and glass bottles.

A refrigerator is used to store quickly melting ice cream, where it remains usable for only 24 hours. Therefore, keep ice cream in the freezer at -15 ° C. After an hour at room temperature, milk will remain from the delicacy, and if you use a thermos, you can actually save it for 3-4 hours before it starts to melt.

We invite you to familiarize yourself with GOST 27819-88 Fresh apples. Storage in refrigerated chambers, GOST dated September 14, 1988 No. 27819-88

Curd products

Cottage cheese is prepared from sour milk at high temperature. Shelf life is short. The homemade product does not contain additives; those prepared at factories additionally include preservatives.

If you don’t have a refrigerator, you can wrap the cottage cheese in foil or a cloth moistened with cold water, put it on the bottom of an enamel bowl with a lump of sugar and put it in a cool place (no higher than 15 ° C). These methods will extend the shelf life.

There are several options for packaging cottage cheese: briquettes made of parchment or laminated foil, polystyrene cups under vacuum foil.

After purchase, the cottage cheese is transferred from the packaging into glass, porcelain, plastic, enamel containers with a lid, and placed in the refrigerator. The freezer will increase the shelf life to 14 days. After defrosting, the cottage cheese does not require additional processing and is ready for use.

A derivative curd product – glazed curd cheese. According to GOST 52790-2007, it is stored refrigerated for 14 days, frozen for up to 4 months.

Based on GOST R 52092-2003, fermented milk product is stored for 5-10 days, homemade - up to 3 days. If the period of use is more than 14 days, we can talk about the presence of preservative additives. The period indicated on the package is for a closed container; after opening, the time is calculated from 1 to 3 days.

A refrigerator with optimal temperature and humidity is the most comfortable storage place. The dishes are selected from glass, porcelain with a tight lid. Freezing sour cream is possible; it extends the shelf life to 3 months, but the taste is lost.

Factory packaging can be a cardboard box, a plastic bag, a plastic cup, a glass jar.

The base of butter is cream. A salted product retains its quality longer than an unsalted product. Packaging also affects shelf life. Laminated foil is more resistant to external manifestations than parchment.

Supermarkets sell goods packaged in cups, polymer boxes, and parchment packs. After purchase, butter is stored in the refrigerator at a temperature of 0 to 6 °C for a maximum of 20 days, in a freezer from -18 to -24 °C for 1 year.

If there is no refrigerator, use the cellar - 2-3 weeks. The proximity of foreign odors, which the oil absorbs well, is unacceptable.

The manufacturer determines how long cheeses should be stored. According to GOSTs, the temperature requirements range from -4 to 0 ° C, air humidity - 80-85%. The risk of drying out depends on a number of conditions:

• packaging shell;
• compound;
• amount of salt;
• cheese moisture content.

Home storage - where, in what, for how long

Before the widespread use of household appliances, cottage cheese was traditionally stored in basements and cellars, after wrapping it in a piece of white cotton or linen cloth, which was first placed in salt water. With the advent of refrigerators, the issue of storage has changed significantly.

Cold storage

In the main cooling compartment, the curd will be stored at 8°C:

• fresh no more than 2 days,
• pasteurized for up to 5 days.

If you place the curd on a shelf under the freezer compartment, it will remain without signs of spoilage for up to 6 days. If the refrigerator has a so-called “freshness zone”, intended specifically for food products with a short shelf life, any cottage cheese is stored well there due to a temperature of about 0°C.

Separately, it is worth mentioning children's curds “Tema”, “Agusha”, etc. These products are produced in plastic cups, but it is not recommended to store them after opening. These products always indicate expiration dates that are valid until the packaging is opened. The cottage cheese should be given to the child, and the remaining product should be used in cooking or eaten by yourself.

Shelf life of cottage cheese and curd products Sanpin

Cottage cheese with a high percentage of fat content (from 18%) can stay fresh for less time than 9% semi-fat, made from whole and skim milk, or low-fat 2-5%, made from skim milk.

The fattier the cottage cheese, the less protein, moisture and acidity it contains. Tip of the day When buying cottage cheese, pay attention to the product label, which indicates the product's release date and expiration date. In ancient times, in villages, cottage cheese was stored in special cellars, wrapped in white linen cloth dipped in water.

Today it is difficult to imagine your life without a refrigerator:

1. In the “freshness zone,” where the temperature is about 0 °C, the curd can be preserved for a longer time.
2. Fresh cottage cheese can be stored in it for 2 days. In this case, the temperature should not be higher than 8 °C.
3. On the shelf under the freezer, the shelf life of cottage cheese increases to 4 days.

Shelf life and storage rules for cottage cheese and cottage cheese products

The section dedicated to it specifies how many hours or days a particular product can be stored at air temperatures from -2 to +4 degrees Celsius. Remember or write down:

1. children's cottage cheese - 36 hours.
2. heat-treated cottage cheese and products – 5 days;
3. casseroles and cottage cheese casseroles – 48 hours;
4. cottage cheese dishes (cheesecakes, dumplings, pies with cottage cheese filling) – 24 hours;
5. cottage cheese and curd products are good for 72 hours;

The shelf life may be increased by the manufacturer. This is acceptable if it uses more advanced processing technologies or new packaging.

In order to obtain the right to legally indicate conditions that differ from the norms of SaNPiN, the manufacturer must contact the SES authorities and justify the possibility of extension

Determining the shelf life of cottage cheese and cottage cheese products

Curd products must have different shapes, the packaging is tight, without damage; for anniversary cakes with an artistically designed pattern, made of thick, non-spreading buttercream.

The consistency is homogeneous, soft, moderately dense, corresponding to each type of product, with or without the presence of tangible particles of the introduced filler.

For glazed cheese curds with 5% fat content - mealy. The taste and smell are clean, sour milk with a taste of added filler. The color is white, white with a cream tint or determined by the color of the introduced filler, uniform throughout the mass.

The glaze on glazed cheese curds should be hard, uniform, not crumbly, and have a characteristic taste, smell, and color.

General provisions and scope

№ 98.

“Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities”

(Article 39).

How to keep cottage cheese fresh for a long time: purchased, packaged and by weight

Vitamin supplements and acids with antiseptic properties are placed in it.

A good product is a homogeneous mass.

A coarse grain texture indicates the use of thickeners. High-quality mass is suitable for consumption for up to 72 hours. Products containing preservatives last longer, but they are of little benefit.

The hermetically sealed curd mass can be stored in the refrigerator for 5 to 7 days. The product is stored better in foil than in a plastic container or bag. You can buy a roll of food foil and make envelopes from it to temporarily contain a fresh product.

How long does cottage cheese last?

Data on the preservation of the taste of cottage cheese during long-term freezing have not been confirmed in practice. To be sure of the quality of cottage cheese, it is better to buy it with a production period of no more than 48 hours. No amount of packaging or pasteurization will save the product if it was transported without observing the temperature regime, which is difficult for the buyer to track.

Homemade cottage cheese, heated at the stage of curd formation, will last in the refrigerator for 48 hours if it is placed in a container with a tight lid. Market cottage cheese, even from trusted sellers, is best consumed on the same day. There is no need to risk your health even if the product looks and smells normal.

Signs of spoilage of cottage cheese

There are situations when, even if the rules and shelf life of a product are observed, it loses its consumer qualities ahead of time. To avoid poisoning from an expired product, it is important to promptly identify signs of loss of freshness. For cottage cheese they are:

• heterogeneity of consistency, the presence of dried and excessively wet pieces;
• sour or musty odor;
• the appearance of mucus or mold;
• acquiring a grayish-yellow color.

If the above phenomena are detected, cottage cheese should not be consumed either raw or heat-treated.

The shelf life of cottage cheese is very limited. This applies to both a product manufactured in an industrial environment and a home product. To preserve the taste and benefits of fermented milk paste for several days, try to organize suitable conditions - appropriate temperature conditions and proper packaging.

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Optimal shelf life

The first thing you need to remember: cottage cheese is one of the most perishable types of food, which is strongly not recommended for long-term storage. After just a short time, it loses its excellent taste, acquiring an unpleasant bitterness.

In general, the shelf life of cottage cheese in the refrigerator is determined by two important factors:

1. Continuous life processes of bacteria in the product.
2. Activity of enzymes and microflora.

I cannot help but note that even the type of packaging significantly affects the shelf life of a given product.

In a refrigerator

With the advent of the refrigerator, storing fermented milk ingredients has become much easier and more reliable.

Did you know that in ancient times, when a refrigerator was not part of the mandatory household appliances, fermented milk products were stored by wrapping them in a pre-moistened clean cloth? After this, the food was placed in a cool, dry place where the temperature did not exceed 15 degrees.

Nowadays, food storage conditions are much simpler, and you can find out how long to store cottage cheese in the refrigerator by the power of the unit itself.

There are two options here:

• If you purchased fresh cottage cheese, you can store it for exactly 2 days. The main thing is that the temperature does not exceed 8 degrees, the optimal indicator is 2-6 ° C;
• If you have a powerful refrigerator that freezes food quite strongly, the shelf life automatically doubles to 4 days.

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Before you start storing food in the refrigerator, do not forget about simple but important manipulations

There are also several nuances that any housewife would do well to know about.

1. Before placing the cottage cheese on the refrigerator shelf, wrap it in foil or parchment paper.
2. An excellent option would be to place it in an enamel bowl, into which you should also add a few pieces of refined sugar. This way you can achieve the maximum shelf life for this type of food.
3. Having learned how to store cottage cheese in the refrigerator and having kept it for half the allotted time, it is better to heat treat the remaining product. What I mean is that you can use them to make casseroles, dumplings or cheesecakes.

After a day of storage, the cottage cheese can be used as a filling for dumplings

In the freezer

How long open cottage cheese is stored in the refrigerator, or rather in the freezer, again depends on the temperature existing in it.

If you want to preserve the perfect appearance of the product for as long as possible and not be afraid of food poisoning, the freezer is perfect.

1. If the temperature in the chamber reaches -35 degrees, the cottage cheese can be stored for about one to two months. Agree, it is very convenient to always have such a valuable and useful product on hand.
2. At temperatures of -12 - -18 degrees, the storage time is significantly reduced, but still far exceeds the shelf life in the refrigerator. In such a freezer the product can be stored for about two weeks.
3. If the temperature of the freezer ranges from -2 to 0 degrees, you can keep such a healthy delicacy in it for 6 days.

Cottage cheese is stored in the freezer longer, but loses most of its beneficial properties.

I’ll tell you a little secret of how to extend the shelf life of your favorite treat with your own hands. Place a regular paper towel on the bottom of a plastic food container and fill it with crumbled cottage cheese. Cover the container tightly with a lid and immediately place it in the freezer.

Cottage cheese from frozen kefir

Using a freezer, you can not only extend the shelf life of store-bought cottage cheese, but also prepare a healthy treat yourself with minimal time and effort. We share with you a recipe for a delicious curd mass made from kefir:

1. Kefir with a fat content of 3.2% is placed in the freezer until completely hardened. To freeze, the liquid can be poured into a suitable container or left in the package.
2. The frozen fermented milk product is removed from the packaging and placed on a sieve covered with gauze, under which there is a saucepan. It will look like the following photo.

1. The structure is stored in the refrigerator or a dark, cool place for thawing. It is not recommended to use a microwave or stove to speed up the process.

It will take about 12 hours for kefir to defrost. After this time, a soft mass similar to cottage cheese will form in the sieve. The calorie content of the resulting product does not differ from the nutritional value of kefir used in the cooking process. The curd mass can be used in its pure form for feeding children, including infants, or various dishes can be prepared from it.

It is advisable to consume the paste within 24 hours after preparation.

Note! If you use low-fat kefir, the resulting product will be tender sour cream, suitable for people on a diet.

Methods for freezing cottage cheese

There are two ways to freeze cottage cheese. They are quite simple and both have their advantages and disadvantages.

The easiest way to freeze is in a bag. Creating a blank includes several steps:

1. Place the fresh dairy product in a ziplock bag, spreading it out in a thin layer.
2. Remove all air from the container, creating a vacuum effect. This can be done using a regular cocktail straw. The less air, the better the product will taste after defrosting.
3. Place a sticker on the packaging indicating the date of creation of the blank. This will allow you to monitor the expiration date of the products.
4. Then send the workpiece to the freezer.

You can store the product in the freezer in a zip-lock bag. Before storing, remove as much air as possible and close the lock tightly.

Freezing in a bag has its advantages:

• the product freezes quickly and well;
• does not take up much space in the freezer;
• You can break off the required amount of mass so as not to defrost the entire piece.

Consider the disadvantage of this method: when in contact with polyethylene, the defrosted product becomes wet and sticky.

You can use glass or plastic containers to freeze cottage cheese. Simply place the product in the container, but do not fill it to the top. Leave 1-2cm of space in the container as milk whey expands when it freezes. Close the container with an airtight lid or wrap it in cling film and place it in the freezer.

To freeze fermented milk products, use glass or plastic containers. In such containers it does not darken or become wet after defrosting.

A product frozen in this way will not become wet and sticky and will retain its taste and beneficial qualities. However, keep in mind that the container takes up a lot of space in the freezer drawer and it takes a lot of time for the products to completely freeze. In addition, if necessary, it is unlikely that you will be able to “get” a small piece of the product, so you will have to defrost the entire container.

Many housewives, in order to save time, prefer to freeze the finished curd mass, which can be used to prepare casseroles or cheesecakes. To do this, additional components are added to the main ingredient. As a rule, the following products are used: eggs, flour, semolina, raisins and other dried fruits, milk, etc.

The finished mixture can be frozen in a bag, glass container, or directly in portioned baking dishes. The main storage requirements are complete sealing, which will protect the curd mass from contact with air and foreign odors. Be sure to indicate the date the product was created on the packaging.

You can freeze the finished curd mass, which can be used to make casseroles, cheesecakes and pies.

Curd mass: pros and cons

Curd mass is a dairy composite product and is not essentially pure cottage cheese. In addition to cottage cheese, the mass includes vegetable and milk fats, sugar or condensed milk, as well as substances with an antiseptic effect.

If you decide to purchase curd mass, pay attention to the consistency - it should be homogeneous, without grains. If particles are clearly visible in the mass, it means that artificial thickeners were used in production

Also carefully study the packaging, which should indicate vegetable fat if it was used as a milk substitute.

Curd mass without additives that increase preservation remains of high quality for 3 days. If the product is packaged in cups and hermetically sealed, the shelf life will increase to 1 week.

The curd mass contains proteins, vegetable fats, carbohydrates, sugar, vitamin supplements and other ingredients. It contains organic acids that have an antiseptic effect.

High-quality curd mass has a homogeneous consistency. If you find that the structure of the purchased product consists of grains, this is a product with artificial thickeners. There will be little benefit from such additives.

• The shelf life of curd mass made without preservatives is 72 hours.
• Packed in plastic trays and cups, the tightly sealed mass is stored for 5 to 7 days.

Fillers (raisins, nuts, candied fruits, etc.) in cottage cheese do not affect its shelf life. For such products, the same expiration dates are established as for regular cottage cheese.

How to pack?

It is useful to know that fat content affects the lifespan of cottage cheese. The lower this indicator, the longer the shelf life. Based on this, it is better to preserve the skim milk product for the longest possible time, and choose packaging according to the task at hand.

Vacuum

It is this method that ensures record-breaking long storage of cottage cheese in the refrigerator. At temperatures up to +6 ˚C, this vacuum-packed product will remain fresh for up to one month.

Today, special bags and plastic containers of various sizes are available for sale, designed for home vacuuming of any perishable products.

It is better to divide the cottage cheese into several small containers, calculating the portions so that one is just enough for breakfast for the whole family or a filling for dumplings.

Attention: the product must be packaged without excess moisture and exclusively fresh.

Enamel or glassware

This method is suitable if you need to store not too much cottage cheese in the refrigerator. Place pre-crumbled cottage cheese in a glass bowl or enamel pan, avoiding excess liquid.

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It is important that the size of the container approximately matches the volume of the product

It is advisable to put a few pieces of refined sugar on top, then close the lid tightly. Now you can put it on the shelf in the refrigerator.

At a temperature not exceeding +2–4 °C, cottage cheese is stored in this form for up to 4–5 days.

It is important to consider that on the third day it is better not to consume the product in its pure form (this is especially true for children), but to use it in the preparation of dishes that require heat treatment.

Foil or parchment paper

How long you can store homemade cottage cheese in the refrigerator in a homemade foil or parchment wrapper will depend on several factors:

• original freshness of the product,
• the degree of its fat content (a large amount of fat contributes to rapid rancidity),
• absence of excess moisture inside the package.

You need to wrap it carefully and in small portions, and it is better to store it in the coldest compartment. After 36 hours, the product becomes conditionally edible and is more suitable for making cheesecakes or filling for cheesecakes.

Please note that foil or parchment paper are often recommended as packaging for solid dairy products; they also cover factory packaging, for example, the shelf life of sour cream very much depends on whether it has been opened or is still sealed. When adding sour cream to fresh cottage cheese, first make sure of its quality

Cotton fabric

How convenient this storage method is, of course, is up to you to decide, but it has proven itself well. The fermented milk product is tightly wrapped in a piece of clean, dense cotton cloth (a waffle towel will do) and placed in the cold.

Such packaging prevents the formation of condensation and the appearance of a musty smell, while at the same time protecting the curd mass from drying out.

It is only important to make sure that smoked meats, fish and other products with a pronounced aroma are not lying open nearby on the shelf, since fabric is a breathable material, and cottage cheese quickly absorbs foreign odors. If this happens, you can make cottage cheese cookies with vanilla sugar or other baked goods; in the oven, unnecessary aroma is neutralized

The old way

Once upon a time, in villages and villages, no one had any idea how long homemade cottage cheese could be stored in the refrigerator, since there was no trace of the latter. They used pottery covered with glaze.

Salt was poured into the bottom of such a bowl, and fresh cottage cheese was placed on top of it, compacting it thoroughly. A clean rag was soaked in highly salted water and the product was covered with it, tightly tucking the edges of the fabric. Previously, they were put in a deep, cold underground, but you can put it in the refrigerator for about 4-6 days.

Salt draws out excess moisture and prevents the growth of bacteria, being a natural preservative. If the household does not have glazed earthenware, you can replace it with glass or enamel.

Important: cottage cheese should not be stored in metal containers. Cottage cheese, like kefir, are the most common fermented milk products on our table and their taste largely depends on freshness

You can find out how the shelf life of kefir is determined in an article specially prepared for you.

Cottage cheese, like kefir, are the most common fermented milk products on our table and their taste largely depends on freshness. You can find out how the shelf life of kefir is determined in an article specially prepared for you.

Is it possible to use the delay

Poisoning from spoiled dairy products can be very serious. Don't take risks - don't eat it yourself and don't give expired products to children.

It’s another matter if the deadlines are close to expiration. Heat treatment will allow you not to worry that the product is not “first fresh”. You can make many delicacies from cottage cheese products.

For example, if you beat soft Agusha curd with an egg and sugar and bake it in the oven, you will get an airy casserole. It is also suitable for making tender pancakes.

Prostokvashino grain cottage cheese, which housewives praise for its excellent quality, can be used for cheesecakes, spring rolls, and dumplings.

More experienced chefs can prepare delicious khachapuri, dumplings and desserts.

The only advice for using slightly expired curd products is to use them in home cosmetics. By grinding cottage cheese with an egg (honey, sour cream, olive oil - depending on skin type), you will get an excellent nourishing product for rejuvenating the skin of your hands and face.

Cottage cheese dishes deserve a worthy place in the diet of adults and children due to their valuable composition. Include them in your diet to strengthen the nervous system, improve the functioning of the gastrointestinal tract, and keep the body in good shape.

Considering that cottage cheese and cottage cheese ingredients quickly deteriorate, follow the storage times and rules, and pay attention to how they are located on retail shelves. If possible, test them for smell and taste before purchasing.

If the food is a little stale, use heat treatment and prepare delicious dishes. Women who are keen on natural cosmetics will love the softening effect of curd masks for the skin.

7 (St. Petersburg)

It is known that historical references mentioned cottage cheese back in Ancient Rome.

It is very important to recognize in time that the product is expired and can no longer be stored. Obvious signs of expired cottage cheese are:

• sharp, pronounced sour odor;
• bitter taste;
• “loose” consistency (part of the mass has become liquid, the other has dried);
• grayish-yellow color;
• the appearance of mold spots.

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Some housewives use slightly sour cottage cheese to make casseroles, cheesecakes, or in home cosmetology (recipe in the video below). Of course, we are only talking about a slightly expired product.

Every housewife should know the basic rules for storing cottage cheese in the refrigerator or in some unforeseen situation using old grandmother's methods. How to freeze and defrost it correctly, recognize when it’s expired and what to do about it. Then this valuable dairy product will only benefit you.

Store correctly and be healthy!