How to Freeze Dairy Products and Eggs

Dairy products are a mixed category when it comes to freezing. Some items, like butter, freeze beautifully with no quality loss. Others, like cream cheese and sour cream, undergo texture changes that make them unsuitable for some uses after thawing. The key is understanding which dairy products freeze well, which freeze acceptably (for cooking only), and which should be avoided entirely.

Eggs are not dairy, but they are commonly grouped together in cooking and grocery shopping. Eggs can be frozen successfully, but they must be prepared correctly — you cannot freeze eggs in the shell.

Individual Freezing Guides

• How to Freeze Butter
  Yes — butter is one of the most perfectly freezer-friendly foods. It retains its flavor, texture, and performance in baking with virtually no quality loss.
• How to Freeze Cheese
  It depends on the type. Hard and semi-hard cheeses freeze acceptably. Soft cheeses generally do not freeze well.
• How to Freeze Eggs
  Yes — but never in the shell. Eggs must be cracked and prepared before freezing.
• How to Freeze Milk
  Yes — milk can be frozen, though the texture changes slightly. The fat may separate, giving thawed milk a slightly grainy appearance that resolves with shaking.