Milk can be frozen for up to three months, but there’s an easier way to prevent it from going off. It might sound gross, but it’s a common kitchen ingredient
One of the most frustrating minor inconveniences is reaching for the milk to make your morning cuppa at 7am, only to discover it’s gone off.
However, there’s a simple trick to prolong the life of your fresh milk – whether it’s full cream, semi-skimmed or red-top skimmed – using a common and inexpensive kitchen ingredient. It may sound unappetising, but adding just a smidgen of salt to your fresh milk can help it stay fresh for longer without curdling.
Once opened, milk generally lasts four to seven days past its printed best-before date when kept in the fridge. Unopened whole milk can last five to seven days, while reduced-fat and skim milk can last over seven days. Non-fat and lactose-free milk tends to last even longer, remaining good for seven to ten days past the printed date when stored in the fridge.
Generally, milk needs a sniff test – if it smells fine, it’s fine, so don’t get too hung up on the date and avoid pouring perfectly good milk down the sink. It’s worth remembering that milk has a best before, not a use by, so you can still drink it after the date on the bottle if it smells okay.
But there are several strategies you can employ to extend the shelf life of your milk. First, always choose milk with the longest shelf life, reports the Express. When shopping, check the dates on the bottles and select the one with the furthest best-before date. Experts from Wheeldon Brothers recommend adding milk to your trolley last.
They advised: “This gives it the best chance of remaining at a stable temperature. Once home, it’s crucial to put the milk in the fridge immediately.
“While many people store milk in the fridge door, it’s better to place it on a shelf where temperatures are cooler and more consistent. Dairy products should ideally be stored at the back of the fridge, as the front and door are exposed to warmer air each time the door is opened.
“Adding a pinch of salt to the bottle and shaking it to distribute the salt evenly can help. Salt minerals slow the souring of milk by drawing out water molecules, which lowers water activity and, in turn, inhibits bacterial growth.”
They also mentioned that if you’re worried about not using the milk before it goes off, freezing it is an option. Milk can be kept frozen for up to three months; although the texture and flavour might slightly change, it will still be safe to consume and can be used for cooking or baking.