There is nothing worse than going to pour milk into your morning tea or coffee to find it has curdled or turned sour.
However, experts are recommending a strange trick they claim can help keep your milk fresh for up to three weeks longer than usual.
Food storage experts from Wheeldon Brothers say that ensuring your milk stays fresh begins at the supermarket.
They recommend adding milk to your trolley last. “This gives it the best chance of remaining at a stable temperature,” they advise. Once home, it’s crucial to put the milk in the fridge immediately.
It’s probably a force of habit to chuck the milk straight into the door of your fridge but that’s actually the worst place you could store it.
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,” the experts explain.
Once your milk has been opened it will usually last a week or two before starting to go sour, but you can extend this shelf life with one simple addition – a pinch of salt.
“Adding a pinch of salt to the carton and shaking it to distribute the salt evenly can help,” the experts recommend. “Salt minerals slow the souring of milk by drawing out water molecules, which lowers water activity and, in turn, inhibits bacterial growth.”
However, if your milk does sour before you can use it all, don’t despair. It can still be used for a substitute for buttermilk in pancakes, scones, or bread.
If you’re concerned about not using the milk in time, you can freeze it.
Frozen milk can be stored for up to three months; while the texture and taste may change slightly, it will be safe to drink and suitable for cooking or baking.
Just ensure the container or carton you use for freezing has enough space at the top to allow for expansion as it freezes. To thaw milk, place it in the fridge, and if it separates, simply beat it with an electric whisk.
