Important preliminary notes on freezing curd
We explicitly advise you to only freeze packaged quark from the supermarket. You should not freeze quark that you have prepared yourself or that you have already opened. The reasons for this are of a hygienic and health nature.
also read
- Longer shelf life in the freezer: freeze cream cheese
- Freezing butter: practical supply, can be kept for months!
- Preserve egg yolks by freezing them
While quark, butter, and fresh, soft, hard, and semi-hard cheeses are all safe to freeze, you should keep crème fraîche, sour cream, curdled milk, and yogurt out of the freezer. The latter products tend to become extremely flaky after thawing, which is both visually and tastefully unpleasant.
Also keep in mind that you must not refreeze food that has already been frozen and thawed. Otherwise pathogens can develop in it - with very negative consequences for your health. This applies not only to quark, but in general.
Freezing curd - simple step-by-step guide
- Put the packaged curd in a can or box that is suitable for your freezer.
- Close the container tightly, i.e. absolutely airtight.
- Label the can or box with the current date to ensure the best before date eye to keep.
- Put the jar with the curd in the freezer.
The quark has a lifespan of around three months in the freezer. During this time you should really use up the delicious cream in order to avoid any health risks.
Tips
Store your quark packs individually (not two pieces in the same container, even if it would save space). The portioning gives you much more flexibility when it comes to using the quark.
Thaw curd - this is the best way to work
We recommend that you take the frozen curd out of the freezer the evening before and put it in the refrigerator overnight to let it thaw slowly.
Note: Avoid exposing the quark to room temperature when thawing. Under such conditions, germs can form which are dangerous to your health.
How quark can change when frozen
As with any food, freezing and thawing does not leave the quark without a trace. The cream can change slightly as a result of these massive effects. Here are the typical consequences at a glance:
- There is plenty of water in the quark. Part of this splits off from the milk mass, which makes the cream a little more fluid.
- Sometimes small pieces form in the quark. These initially appear a bit disturbing, but do not affect the taste of the cream.
Tips
To reduce the pieces, take a whisk on hand. With it you can quickly stir the quark until creamy again. Add a dash of milk or cream and mix in the ingredients - this will help to enhance the creaminess.
The garden journal freshness-ABC
How can fruit & vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- as free PDF file to print out on your own
