EGGS AND DAIRY PRODUCTS, how to

© Janneke's Recipe pages - kitchen tips and tricks

First published: April 12, 2003, Netherlands

Type

Max. time

Suitable:

Preparation

Thaw at room temperature.

Remarks:

Complete eggs

10 months

very well

Mix yolks and egg, do not whip, add sugar or salt

3 à 4 hours

At 10 eggs add about 2 tblsp sugar or 1 teaspoon salt

Egg yolk

8 months

well

Stir egg yolk, add sugar or salt

3 à 4 hours

Egg white

12 months

very well

-

3 à 4 hours

Butter

8 à 12 months

very well

-

1 à 2 hours

best pack in tin foil in packets of 250 gr.

Cream

1 à 3 months

average

Mix with sugar optional

1 à 2 hours

freeze small portions

Whipped cream

15 days

difficult

Beat to stiff peaks

1 à 2 hours

treat after thaw is difficult

Milk

3 months

average

Pour pasteurised or homogenised in boxes

4 hours

fast thaw: over low heat

Young cheese

6 months

very well

Make portions

1 à 4 hours

Separate slices with foil or baking paper

Old cheese

4 à 6 months

well

Make portions

3 à 4 hours

Soft cheese

4 months

very well

Make portions

2 à 3 hours

Fermented cheese (brie, Camembert cheese)

1 à 2 months

well

With the packing in plastic bag

4 hours

freeze on desired maturity