When it comes to grating cheese, I just don't do it. I buy the packaged pre-grated cheese. It is slightly more expensive than doing it myself, but it is something I just budget for.
Having spent that bit extra on the pre-grated cheese though, I can't stand for it to be wasted.I have had too many times in the past where I have had to throw out mouldy grated cheese (and being pre-grated, it does go off more quickly than a block of cheese).
The solution: Throw the packet of cheese in the freezer.
This means no more mouldy cheese. (It would probably be fine in there for up to 6 months, though I've never had a packet in there longer than 3 months). I also find it helpful to top some of the kids' meals with a little frozen grated cheese. Stirring the frozen cheese through helps to cool the meal to acceptable child's eating temperature just that little bit quicker - great for impatient toddlers waiting to eat.
Do you freeze grated cheese? Anything else you freeze to save wastage?
I freeze chicken carcasses to make stock if I don't have time straight away.
ReplyDeleteI have a friend who freezes leftover meat bones and vegie choppings to make meat stock - haven't tried that yet.
Just chuck into plastic bag, keep adding bits, until you are ready to cook. Bung into stockpot, cover with water and some onion, celery, carrot and perhaps some dried herbs. SImmer for about 1.5 hours. Cool in pot, skim of fat, then strain. I then refreeze the stock in small lots.
I have frozen lemon juice when the lemons were getting a bit past it - in ice cube trays so you can just defrost a little bit.
ReplyDeleteLast week I froze mashed pumpkin ready for fruit cake in 1 cup batches, and green beans that I knew we wouldn't eat quick enough.
I have frozen cupcakes un-iced when I've felt the urge to bake but didn't really need to.
I have a friend who often freezes baking so she has something nice to serve if people drop by unexpectedly.
I grow heaps of basil each summer and then make huge batches of basil pesto. I then freeze them in icecube trays, pop them out and put into plastic bags. Then I have instant pasta sauce.
ReplyDeleteI do the lemon thing too and freeze the rind. I also freeze the grated cheese.
I make up lots of tomato sauce, when the tomatoes are ripe, that I freeze in ziplock bags ready for pasta or eggplant parmigiana when they are in season.
I sometimes make up a big batch of cookie dough that I then roll into a sausage, wrap in greaseproof paper and then gladwrap. So easy to cut off slices, chuck on a tray and then bake. Easy!
Ali
Great tip, Julie. I wasn't sure how cheese would go in the freezer, so that's good to know.
ReplyDeleteI freeze just about everything. We call freezer food night ``takeaway night''!!
I do the exact same thing with my cheese! Freezers are wonderful like that. Saves so much time and money!
ReplyDeleteYes, I always find tomato paste goes off (I can't bear to buy anything but the large jar as it's cheaper per kg) I now freeze it in ice cube trays then tip into a plastic bag to store longer term. Same with herbs, chopped and in ice cube trays with a little water.
ReplyDeleteI freeze whole bananas (skin and all) ready to put in cakes. Since bananas are so very expensive at the moment, it's been nice to have a stash in the freezer for cakes :)
ReplyDeleteHave you tried using a food processor rather than a grater? If I'm grating a lot of stuff, I use the food processor rather than the grater. I have plans to grate vegies (carrot, zucchini, etc) & freeze them ready to throw into pasta sauce, burritos, etc - but I've never actually done it!
i freeze bread, baked goods, lemon and lime rind and juice (buy them when they are cheap), nuts, chillies, basil pesto.
ReplyDeleteCheese, butter, margarine (so we can buy in bulk but save on fridge space).
ReplyDeleteAlso left over fruit so I can use it in cooking later.