Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about how long cheesecakes can be stored in the refrigerator. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Storage in vacuum packaging
However, even a freezer cannot compare in terms of quality of storage of this fermented milk product with vacuum packaging.
You can read about storing onions in this article.
Vacuum packaging allows you to isolate the product from the surrounding gaseous environment. This seriously inhibits and practically stops the development and metabolism of bacteria living in fermented milk products, which require gases to continue their vital functions. Thus, the shelf life of cottage cheese in such a container is determined not by sanitary safety standards, but rather by the appetite of its owner.
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Compared to freezing barely made cottage cheese, the method using vacuum packaging is much simpler and more convenient. The inconvenient issue with the duration of its defrosting after the freezer is also eradicated.
In order to better understand which method of storing the product is best, you can watch this video.
It will be able to answer many questions that interest the average person and help avoid various mistakes.
This fermented milk product is obtained by separating milk protein from whey. The process is directly related to milk peroxidation - it is produced by lactic bacteria contained in the liquid, which separate the milk into fractions.
Freezing fried cheesecakes
Freezing fried ones or baked ones in slow cookers or ovens is the best option. They are easy to defrost and reheat. How to store frozen cheesecakes without losing their taste?
Cover a flat dish with a paper towel to better absorb excess oil from frying. Place the cheesecakes on the prepared dish and let them cool. Then put it in the refrigerator for better cooling for about 1.5 - 2 hours.
After 2 hours, the cheesecakes need to be removed from the refrigerator and placed on top of each other in portions of 5 pieces. There is no need to transfer them between each other. The fried crust on them will prevent them from sticking together. Wrap in cling film or foil (parchment) and place in the freezer.
If the freezer maintains a temperature of 18*, feel free to store the cheesecakes for 4 months.
After defrosting, cheesecakes do not lose their taste. They are served with jam, honey, sour cream or some delicious sweet sauce.
How to defrost fried cheesecakes
Traditionally, place them on the bottom shelf of the refrigerator until they are completely defrosted. If you defrost in the evening, then in the morning use the following preparation options:
- A little less than half of the cheesecakes should be poured into the frying pan. Place the product only on a hot frying pan. Then you need to reduce the temperature, turning the heat to the lowest setting, so that the cheesecakes are baked. Once they are browned on one side, turn them over and cook until done. This will take 5-7 minutes.
- In the oven, the cheesecakes turn out not greasy, even a little dry. Place the product on baking paper, place on a tray and bake at 200* for 45-50 minutes. Do not turn. Everything is simple and easy. Both the husband and the teenage children can cope.
Store without refrigeration
Storing fermented milk products without refrigeration is dangerous to health. The maximum length of time cottage cheese can be stored without refrigeration is 6 hours.
For storage at room conditions, the product must be:
- as fresh as possible;
- chilled;
- loose;
- better dry than floating in whey;
- not covered with a lid.
- it must be placed in a cool place;
- not exposed to sunlight;
It is best to place the cooled curd in an unglazed earthenware bowl. To do this, place a pinch of coarse salt on the bottom, clean natural fabric (linen, cotton) on top, and the product on it. Instead of a lid, use a second piece of cloth soaked in a strong salt solution.
Gorloder: boiled recipe, canning
For preservation, you can use the following recipe.
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- tomatoes - two and a half kilograms;
- apples - half a kilo;
- sweet pepper - half a kilo;
- garlic – one hundred and twenty grams;
- dill - fifty grams;
- vinegar - two large spoons;
- hot pepper – one hundred grams;
- parsley - fifty grams;
- sunflower oil - one glass;
- black pepper and salt to taste.
- Sterilize and heat the container before storing.
- Wash vegetables under running water.
- Remove seeds and core from peppers and apples.
- Cut the tomatoes into cubes.
- Grind the remaining ingredients in a blender or meat grinder.
Pour the resulting mass into a container, add vinegar, spices and vegetable oil. Place the pan over medium heat and cook for at least 2 hours. Dill and parsley can also be ground in a blender or finely chopped, then added to the sauce before the end of cooking.
The hot seasoning is poured into jars and rolled up.
Jars can be stored in a pantry or basement.
What are the benefits of cottage cheese?
Everyone knows that cottage cheese is a very healthy fermented milk product containing a lot of microelements, amino acids and vitamins. It also contains fats, calcium and lactose. These nutrients make it a very important food in the human diet.
But, unfortunately, this product is perishable. You can store it in the refrigerator for only two days. Cottage cheese contains protein, which is very easily absorbed by the body. Very useful for everyone, especially weakened and sick children.
Of course, the healthiest thing is homemade cottage cheese. The content of a large amount of casein protein makes it an important product in diets. Due to its low acidity, it is used in diets for gastritis, gastric and duodenal ulcers.
Types of fat content of cottage cheese: 3%, 9%, 19%. Below 3% is low-fat cottage cheese. Nutritionists say that when it comes to dietary nutrition, the best one is made from skim milk.
Since the higher the fat content, the harder calcium is absorbed by the body. In terms of taste, it is certainly inferior to other types of cottage cheese. The most popular among buyers is cottage cheese with medium fat content.
Shelf life of homemade cottage cheese
When trying to determine how long it takes for homemade cottage cheese to spoil, you can be sure - very quickly; on average, homemade cottage cheese remains fresh and tasty for 5 days.
The homemade product contains very beneficial live cultures that continue to work even when the whey is separated from the curd. Compliance with storage rules only slows down microbiological, physicochemical processes. Vacuuming, heat treatment, and cold best stop oxidation processes, that is, cottage cheese from the store is always stored longer than country or farm cottage cheese.
The expiration dates and storage conditions for most products have long been determined, prescribed by regulations (in Sanitary Regulations, GOSTs, and other documents) and indicated on the packaging. With store-bought, everything is simple - if the expiration date of the cottage cheese has expired, it must be disposed of. But with your home you need to be more careful.
The deadline is influenced by several criteria:
- temperature;
- air access;
- product characteristics (fat content, granularity, presence of whey, impurities, additives, quality of source milk, its purity and freshness);
- How is it actually stored?
Homemade cottage cheese spoils most quickly if it is left open, on a plate, at room conditions. The longest time is in a vacuum container. Foil has proven itself well - cottage cheese placed in temporary envelopes made of food foil is stored for up to 4 days without changing its taste.
Although food products are stored for a long time with the help of preservatives, the harm from their use outweighs the benefits and naturalness.
The homemade product contains very beneficial live cultures that continue to work even when the whey is separated from the curd. Compliance with storage rules only slows down microbiological, physicochemical processes. Vacuuming, heat treatment, and cold best stop oxidation processes, that is, cottage cheese from the store is always stored longer than country or farm cottage cheese.
Type of packaging
Plastic containers
In plastic containers intended for storing food, cottage cheese retains its properties for 72 hours .
Parchment paper/foil
Parchment paper and foil are used to preserve the product for a period of no more than 72 hours.
Freezing raw cheesecakes
Prepare the dough for cheesecakes according to the recipe you like. Then make round “pucks” from the dough on a pre-floured cutting board (or table).
Place cheesecakes on a board covered with cling film. They should not be located close to each other, otherwise they will stick together. Alternatively, you can use flat trays from the freezer. They also need to be covered with film.
Take note: to prevent the flour or semolina breading from getting soggy, do not cool raw cheesecakes before freezing. The product must be sent directly to the freezer.
Keep the cheesecakes in the freezer for at least 3 hours. They should freeze well. Then very carefully separate them from the board (pallet) with a kitchen knife.
Place parchment and food foil circles between each other and place on top of each other. This must be done so that the cheesecakes do not stick together.
If the power suddenly goes out and the temperature in the freezer begins to rise, the cheesecakes will begin to thaw and stick together. The product will simply not be suitable for use.
Place stacks of cheesecakes in 2 thick plastic bags, release the air from them well, tie them up and store in the freezer for no more than 2 months.
How to defrost semi-finished foods
Raw cheesecakes are not defrosted. Otherwise they will turn into a sticky mass. They are simply placed in a slightly heated frying pan with oil and placed on low heat. The pan will gradually warm up, and the cheesecakes will slowly defrost and fry.
Tip: the dough should have sufficient density so that the cheesecakes do not fall apart during frying. When preparing the dough, you should use only dry, well-squeezed cottage cheese.
You can freeze and store frozen cheesecakes prepared according to any recipe. Both classic and cheesecakes with raisins or dried apricots, semolina or starch are suitable.
Read: Terms and rules for storing meringues
How long can you store cheesecakes in the refrigerator?
Some confidently claim that even cottage cheese that can no longer be consumed fresh can be used for cheesecakes, as well as casseroles (or some other hot processing).
Some housewives are not particularly worried about what kind of cottage cheese to use for cheesecakes.
After all, in the end, the cottage cheese will be overcooked, steamed. If the cottage cheese is homemade, then you need to be especially careful here. After all, there are no preservatives in it, which means that such cottage cheese and cheesecakes made from it spoil very quickly.
It is believed that the shelf life of low-fat cottage cheese is 36 hours, semi-finished cottage cheese products and cheesecakes are 24 hours.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.12%
No, it is very dangerous and not useful.
37.57%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.31%
Voted: 1637
Is it possible to use stale cottage cheese?
If they talk about stale cottage cheese, they mean cottage cheese that is several days past its expiration date and was stored in the refrigerator. It happens that the cottage cheese is fresh, but its taste is sour. This happens because milk sours faster, especially in summer. There is nothing scary or harmful in this.
Cottage cheese that is not yet completely sour, but no longer fresh, cannot be consumed raw. But, if you process it correctly, it is possible. It can be double heat treated. First, a frying pan, and then an oven. It makes wonderful casseroles and, of course, everyone’s favorite cheesecakes.
How to determine if cottage cheese is spoiled?
As mentioned earlier, cottage cheese is a perishable product. It is necessary to monitor its timing and be able to identify signs of a spoiled product:
- Low-fat, fresh white cottage cheese. Cottage cheese with high fat content is cream-colored. If you notice that the product has begun to develop a rich yellowish tint, this is the first sign that it has begun to deteriorate. If stains and a green tint appear on it, it should be thrown into the trash bin immediately.
- If you notice that the product has become uneven in consistency (dried in places, wet in places, mucus has appeared somewhere). It cannot be eaten fresh. This may occur due to improper storage.
- You need to be careful when buying homemade cottage cheese. Inspect it carefully and it is advisable to determine the smell, since there is no manufacturing date or expiration date on it. Fresh cottage cheese with the smell of fresh milk, with a slight sour taste. An expired product has a strong sour smell and tastes bitter.
- It’s easier, of course, to buy in a store where the sales dates are indicated. But he doesn't seem so useful. Here, too, you need to be careful and look to see if the dates have been interrupted.
This product is not recommended to be stored for more than three days. It is advisable to place it in the refrigerator in a glass jar with a tight lid. Thanks to this storage, the lactic acid bacteria contained in the cottage cheese do not multiply so actively.
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