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Keeping cottage cheese fresh

f
Fida Apr 27, 2006 09:57 PM

I feel silly about this, and probably wouldn't have posted, if it weren't for Christine's post about strawberries.

It's always irked me that Friendship's cottage cheese goes bad so quickly. But the last time around, I was too lazy to completely rip off the metallic foil inner seal. And when I unearthed the half-eaten carton from the back of my fridge, it was still okay, weeks after the expiration date. Clearly, the foil made a real difference.

Is this common knowledge? Does everyone know this but me?

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  1. t
    TC Apr 28, 2006 09:05 AM

    Storing Cottage Cheese upside down is an old wives tale version of keeping cottgae cheese fresh longer. From my stand point and personal experience, it has always worked.

    1 Reply
    1. re: TC
      t
      taco_belle Apr 29, 2006 12:00 PM

      TC said:

      "Storing Cottage Cheese upside down is an old wives tale version of keeping cottgae cheese fresh longer. From my stand point and personal experience, it has always worked."

      I've heard that too. I've heard the same about sour cream. Assuming it's true, I've wondered why the manufacturers don't ship it upside down to extend shelf life.

    2. j
      Jambalaya Apr 28, 2006 03:22 PM

      I never have a problem, foil or no foil. I always buy the 1% stuff and it lasts forever. To me the difference in flavour/texture is not a problem. I suspect if you are making something special you want to go the whole fat route, but for everyday use the 1% stuff works great and lasts longer.

      1. b
        BeeZee Apr 29, 2006 11:11 AM

        One mistake I used to make (since I'm the only one at home who eats it) was to put a spoon into the container after it had been in my mouth (also true of large yogurt container). Enzymes make the whey (?) separate out. Never had a problem with mold or anything else...I also leave the foil on.

        3 Replies
        1. re: BeeZee
          t
          tigerwoman Apr 29, 2006 12:43 PM

          putting a dirty spoon into food is a major bacteria no no - especailly if the spoon or fork has been in your mouth but even if it has food from something else on it, it can create bacteria growth and make your food go off faster.

          By the way, you don't have to see mold or have it smell bad for a food to have too high a bacterial count that can make you sick. Sorry to sound like the food police, but I am a professional caterer and have run many restaurants and food businesses and am always vigilant about NOT getting people sick!

          1. re: BeeZee
            r
            rworange Apr 29, 2006 01:48 PM

            That may be true, but that is not the only problem.

            I read the same thing about mustard separating. If somehow a spoon that was put in the mouth went into the mustard, it would start to separate. It freaked me out so much that I never used jarred mustard in restaurants.

            Since those squeeze bottles came in, highly unlikely to even forget and do this. The mustard still separates.

            I wonder why storing cottage cheese upside down seems to work. Maybe because the surface has less contact with air?

            1. re: rworange
              z
              Zaheen Apr 29, 2006 04:35 PM

              From what I have heard, when you store it upside down, you create a vaccum seal which helps it stay fresh. Hope this makes sense :)

          2. p
            potluck Apr 29, 2006 06:34 PM

            The back of your fridge is the coldest part and may be the reason that your cottage cheese was still fresh (unless this is where you always store it) when you dug it out that one time. I find that keeping milk in the far back keeps it fresher longer too.

            1 Reply
            1. re: potluck
              p
              Pat Hammond May 6, 2006 10:47 AM

              Why it's never occurred to me that the back of the fridge is colder is just plain embarrassing. My milk has always gone "off" at an alarming rate. The day I read your post, I went shopping, bought milk, and promptly put it in the back of the fridge. It's still sweet and good. I'm interested to see just how long it'll stay that way. Thanks for teaching this old hound a new trick!

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