It’s in the dairy

• Look for promotions and deals and buy in bulk; this definitely gives you more bang for your buck.
• Butter is often on special so buy extra and freeze.
• If you buy big blocks of hard cheese like Cheddar or Gouda, grate it all before the use-by date and freeze the surplus in small quantities.
• Fresh milk freezes well, but should defrost in the fridge.
• Cream, sour cream, maas and buttermilk freeze well, but are best for cooking once defrosted.
• Cheese spreads in glass jars can be kept in your pantry until needed, and still have a long fridge life.
• Use fermented dairy products like buttermilk, maas, yoghurt and kefir instead of fresh milk when baking as they have a much longer fridge life.
• Freeze yoghurts to make a healthy treat for the kids.
• Store cheese in an airtight container in the fridge; add some paper towel to the bottom of the container to absorb any moisture.
• If a cheese grows some mould, simply slice it off at a depth of about a centimeter.
• Natural rinds of cheeses like Pecorino can be added to soups while cooking; they’re completely edible.  

* Content: Supplied by Rediscover Dairy; redeiscoverdairy.co.za