How to properly store cream: in the refrigerator, freezer, after opening
Cream is a very tasty and quite popular product. If stored incorrectly, they will quickly deteriorate.
Therefore, you should under no circumstances neglect the rules for saving cream at home, taking into account the fact that their shelf life is very short due to their high fat content.
Rules for storing cream in a refrigeration device
The main thing to understand is that you cannot store cream at room temperature. After opening a package of cream, it should be stored only in the refrigerator. On the kitchen counter they will only be edible for a few hours.
The shelf life of cream is only 3 days - this is provided that it is kept in a cold place.
A pasteurized factory product in a special sealed container at a thermometer reading from +2 °C to +8 °C can be stored from 4 days to one week. Homemade cream of the same type is suitable for consumption in less time - only 2 days.
If you purchase sterilized cream in factory packaging, you can store it (at a temperature of +1 ° C - + 2 ° C) for much longer - about 30 days.
Packaged cream in single portions in a refrigeration device can remain useful for about 7 months.
Rules for storing cream in the freezer
It is very good if the freezer has a blast freezing function (this is built into most modern devices). This will allow the cream to freeze in a homogeneous state, that is, the product will not separate, water will not separate from it, and lumps will not form in it.
This storage method was invented by thrifty housewives; it is not prescribed anywhere, but in practice it has taken root very well. To store in this way, the cream must be transferred from the factory container into a plastic bag and sent to the freezer. They can be stored in such conditions for 2 months. To extend this term, you can whip the cream with granulated sugar and freeze the mass in this form.
Some housewives still advise using slightly sour cream for preparing hot dishes (that is, the product will undergo heat treatment) or adding it to baked goods. They believe that harmful bacteria should “die” at high temperatures. But everyone must decide for themselves whether to risk their health in this way or not.