5 Myths About Freezing Food To Ignore

Unfortunately, this one isn’t true.

Most types of bacteria are able to survive freezing, although they can become inactive while the food is frozen because of the low temperature and lack of water available. When the food is defrosted, the core temperature rises and water becomes available once more – which provides the conditions that bacteria love to grow in. It’s recommended, for this reason, that you defrost your food slowly and safely, preferably overnight in the fridge.

4. You can’t freeze milk, cheese or eggs

It is entirely possible to freeze many dairy staples such as cheese, eggs and milk. In freezing cheeses, only the hard ones like cheddar will survive the freezing process, and it won’t work at all for soft cheeses. However, the cheese might be crumblier and less tasty when you thaw it.

Caroline Duncan

Caroline Duncan is a freelance journalist and photographer with almost 20 years’ media experience in radio, magazines and online. She is also a mother of three daughters, and when she’s not writing or taking pictures, she’s extremely busy operating a taxi service running them around to various activities. She can’t sew and hates housework.

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