🥛
Milk
Whole, low-fat, skim, and plant-based alternatives
How to Select:
- Check expiration or best-by date
- Container should be cold
- No swelling or damage to container
- Grab from back of shelf (colder)
Storage:
- Store in main fridge, not door
- Keep at 40°F (4°C) or below
- Close tightly after each use
- Lasts 5-7 days after opening
Types:
- Whole milk: 3.25% fat
- 2% milk: reduced-fat
- 1% milk: low-fat
- Skim: 0% fat
🧀
Hard Cheese
Cheddar, Parmesan, Swiss, Gouda
How to Select:
- No visible mold (unless it's supposed to have it)
- Firm texture, not slimy
- Fresh smell
Storage:
- Wrap in wax paper, then plastic
- Or use cheese storage bags
- Store in warmest part of fridge
- Lasts 3-4 weeks
Tips:
- Can cut off surface mold (1 inch around)
- Freezable but texture may change
- Best for cooking if frozen
🧀
Soft Cheese
Brie, cream cheese, ricotta, cottage cheese
How to Select:
- Check expiration date
- No visible mold or discoloration
- Container intact, no leaks
Storage:
- Keep in original container
- Refrigerate immediately
- Cream cheese: 2 weeks after opening
- Cottage/ricotta: 7-10 days after opening
Important:
- Discard if any mold appears
- Don't freeze soft cheeses
🥄
Yogurt
Regular, Greek, Icelandic, plant-based
How to Select:
- Check expiration date
- No swelling or damage
- Look for "live active cultures"
- Check sugar content
Storage:
- Refrigerate at all times
- Keep sealed until ready to use
- Lasts 1-2 weeks after best-by date
- Can freeze for smoothies (texture changes)
Types:
- Greek: strained, higher protein
- Regular: more liquid, less protein
- Icelandic: very thick, high protein
🧈
Butter
Salted, unsalted, European-style
How to Select:
- Check expiration date
- Firm, not soft or melted
- No discoloration
- Salted vs unsalted for your needs
Storage:
- Fridge: 1-2 months
- Freezer: 6-9 months
- Keep wrapped to prevent odor absorption
- Butter dish for daily use
Difference:
- Salted: longer shelf life, savory use
- Unsalted: better for baking control
🍦
Ice Cream
Regular, light, gelato, frozen yogurt
How to Select:
- Container should be solid, not soft
- No ice crystals visible
- Check ingredient list for quality
Storage:
- Store at 0°F (-18°C)
- Keep in back of freezer
- Press plastic wrap on surface
- Best within 2-3 months
Prevent Ice Crystals:
- Don't let it thaw and refreeze
- Store in airtight container
🥛
Sour Cream
Regular and light versions
How to Select:
- Check expiration date
- Container sealed properly
- No separation visible
Storage:
- Keep refrigerated at all times
- Lasts 1-2 weeks after opening
- Stir before using if separated
- Don't freeze (texture breaks down)
Signs of Spoilage:
- Mold (discard immediately)
- Discoloration
- Off smell
🥚
Eggs
Technically not dairy, but usually sold nearby
How to Select:
- Open carton to check for cracks
- Eggs should be clean
- Check expiration date
Storage:
- Keep in original carton
- Store on shelf, not door
- Lasts 3-5 weeks in fridge
- Can freeze (beaten) for 1 year
Freshness Test:
- Place egg in water
- Sinks and lays flat = very fresh
- Floats = old, don't use
🥛
Heavy Cream
Whipping cream, heavy cream, half-and-half
How to Select:
- Check expiration date
- Container cold and intact
- Choose fat content for use
Storage:
- Refrigerate immediately
- Lasts 5-7 days after opening
- Can freeze (texture may change)
- Shake before using
Types:
- Heavy cream: 36-40% fat
- Whipping cream: 30-36% fat
- Half-and-half: 10-18% fat
📅 Understanding Date Labels
- Sell By: Date for retailers - products often good 1 week past this date
- Best By: Peak quality date - doesn't mean unsafe after
- Use By: Last date recommended for peak quality
- Expiration Date: Last date product should be consumed
Remember: Use your senses! If dairy smells sour, looks moldy, or tastes off, throw it out regardless of the date.