Which Dairy Products Can I Freeze?

Whether a dairy product can be frozen depends on its composition. Products that have a high fat and low water content, such as butter or hard and semi-hard cheese, are well suited. The manufacture of the products also plays a role: acidified milk products such as sour cream, yoghurt or crème fraiche are less suitable for freezing as they can easily flocculate.

In general, dairy products – like other foods – should be frozen in portions that are not too large and can easily be used up after thawing. Pack the frozen food as airtight as possible and label the packaging with the contents and the freezing date. Make sure the containers or bags are suitable for freezing.

Milk and milk products should be thawed carefully – preferably in the refrigerator – and then consumed as quickly as possible. In the freezer, the fats separate from the protein molecules and settle at the bottom of the container. The components of milk and cream can be mixed again after thawing by shaking vigorously.