I would like to freeze "Super Hot Pepper" cheese from my local deli. I have one of those "Food Savers" food sealing systems. I will be freezing them in 1lb. individual packages. I have several questions:
I have one recipe that I make about 2 times a month that calls for 1 cup buttermilk. I tried using the dried buttermilk, but I can taste the difference. I used to end up wasting a quart or half gallon until I had a great idea.
When I buy whipping cream, I buy it on sale. Then I pour it into ice cube trays and freeze. Once frozen I put the cubes in ziplock bags in the freezer. A cube is about 2 Tablespoons. It's great when you only need a couple tablespoons in a recipe.