I love when organic milk is marked down, but I get frustrated when it expires in a few days (which is silly because that is why it is marked down to begin with). If you are unable to drink it before it goes bad, consider freezing it for cooking or baking. You could freeze it in a ziploc bag laid flat on a cookie sheet. When it is solid, remove cookie sheet and stack bag in freezer. Or, freeze in an ice cube tray for when recipes call for small quantities of milk. When it is solid, take out of tray and put in a freezer safe bag/container. Previously frozen milk is really best for cooking or baking, rather than drinking.
Hi!
ReplyDeleteI have a frugal idea for you:
When you have a recipe that calls for a peeled ingredient that has an edible peel (like apples, peaches, plums, etc.), save the peelings and refrigerate for future use as a nutritious and tasty salad topping or addition to a wrap. They're good for you, and taste yummy, so why waste them? :)
(EX: I am using Granny Smith apple peels today as a nice tasty addition to my turkey wrap for lunch.)
Kassie: Great idea! Although I've never tried this, I bet you could save a lemon/orange peel for a day or two if you anticipated the need for lemon or orange zest. It's worth a try. Thanks for the tip!
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