How long is it good for?

How Long Do Hot Dogs Last in the Fridge?

Last Updated on June 23, 2022 by Simply Healthy Family - Team

Hot dogs are a trendy food in America, consumed anywhere from backyard barbeques to packed stadiums. This iconic food is made by adding a sausage — made from various meats — to a bun, but the term hot dog can also refer to the sausage on its own. Hot dog meat is processed with preservatives, which may create the misconception that this food can last a long time.

Hotdogs last for up to two weeks in the fridge if the package is unopened. The storage time decreases to one week when the package is opened and kept in a sealed container in the refrigerator.

The signs that a hot dog has gone bad include a slimy or gooey casing, brown or grayish color, vinegary or sour smell, and milky liquid if the meat is water-packed.

Hot Dog Shelf Life

Although hot dogs contain preservatives, they have a short shelf life because the meat has been pre-cooked. Even though hot dogs are already cooked, they should be heated again before being eaten to avoid food poisoning.

The shelf life of all types of hot dogs — Vienna, Wiener, and Frankfurter — is the same and depends on the preparation method and how the food is stored. It’s recommended to consume hot dogs within the expiration date on the package. The expiration date defines the meat’s shelf life if kept in a sealed package or container. Not all hot dog packages have the same shelf life.

The shelf life of hot dogs is dramatically shortened when they’re kept out of the fridge, and the shelf life increases when food is stored in a freezer.

If the hot dog’s expiration date is not printed on the package, follow general guidelines based on the type of hot dog. Always check for signs that the hot dog has gone bad before eating it, whether the expiration date is shown or not.

How Long Do Hot Dogs Last?

Hot dogs last for up to two weeks in the fridge when left unopened in their original packaging. When opened, hot dogs last up to a week in the refrigerator when resealed in a packet or container.

These products last indefinitely when stored in the freezer. To enjoy the sausage’s optimal quality, only keep them in the freezer for up to two months. When storing hot dogs in the freezer, seal them in an airtight packet or container to avoid freezer burn and meat spoilage.

Hot dogs left out of the fridge — opened, unopened, or cooked — are only safe to eat within two hours, after which they should be thrown away. Reduce this shelf life to one hour when the temperature is above 90°F.

When hot dogs are stored correctly, they are safe to eat for a short time after the best-by or sell-by date. However, always check for signs that the hot dog might have spoiled before eating it. Throw away sausages that have passed their expiration date.

Do Hot Dogs Go Bad?

Hot dogs go bad despite containing preservatives because the sausages are moist and stored in plastic. Spoiled hot dogs taste unpleasant and can carry bacteria, called Listeria monocytogenes, which cause listeriosis if the hot dogs are eaten.

How to Tell if Hot Dogs Are Bad

While it’s easy to tell when the sausage has gone bad by its flavor, there are also several other signs that you should look for before preparing the sausage:

An unpleasant smell is a common sign of a sausage that has gone bad. You will notice a strong vinegar or sour smell
A change in texture, such as a slimy casing and mold growth, also indicates an off hot dog
The color of the meat changes from a pink color to a dull brown or gray color
A hot dog is bad if any liquid in the sausage packaging looks milky
A sausage kept in the freezer may develop freezer burn, which is indicated by icy spots on the meat. The freezer burn isn’t dangerous, but the meat will be unpleasant to eat

How to Freeze Hot Dogs

Freezing hot dogs is the most effective method to prolong their shelf life indefinitely — if the sausages are packaged and stored correctly.

Store unopened hot dogs in the freezer in their original packaging, and wrap the whole package in plastic wrap, wax paper, or aluminum foil.

Before storing hot dogs that have been opened, drain the liquid from opened hot dog package, wrap each sausage in wax paper and seal the sausages tightly in an airtight package or container. Store cooked hot dogs in the same manner, wrapped in wax paper or plastic wrap, and stored for up to four months.

To thaw hot dogs quickly, remove them from the package and defrost them in the microwave for 30 seconds or until thawed. Or, leave them sealed in the fridge for 24 hours or place the sealed sausages in a bowl of cool water for 30 minutes.

Keep these tips in mind when freezing hot dogs:

Label the packaging with the date to keep track of how long the sausages are kept, especially when freezing cooked hot dogs
Open and store sausages in small batches to defrost the amount required for meals. The sausages will stick together when together frozen in a large package, so they’ll need to be thawed before being separated
Don’t thaw sausages by leaving them out on the counter or in hot water — these environments are danger zones that can encourage bacteria growth

FAQs About Hot Dog Shelf Life

For more information on storing hot dogs, look at the common questions below about the shelf life of hot dogs.

Do Hot Dogs Go Bad in the Fridge?

Hots dogs go bad in the fridge after two weeks if left unopened, and after one week if opened. Correctly storing the sausages in a sealed packet or container will prolong the shelf life by a few days. A bad smell, slimy texture, or dull color indicates that the meat is rotten and should be thrown away.

How Long Are Hot Dogs Good for After Opening?

Hot dogs are good for up to one week when opened and stored correctly in a resealable packet or container in the fridge. Once opened, hot dogs keep in the freezer indefinitely when placed in an airtight container or package, and they’re best eaten within two months.

How Long Do Hot Dogs Last After Expiration Date?

Throw hot dogs away after the expiration date because this date indicates when the food is no longer safe to consume. Hot dogs last for up to two weeks past the best-before or sell-by date. Always test whether the sausage smells or tastes sour or is slimy because these signs indicate that the meat has gone bad.

Does Ice Cream Go Bad?

Last Updated on May 27, 2022 by Simply Healthy Family - Team

Yes, ice cream goes bad because bacteria grow in ice cream — even in the freezer — making the ice cream unsafe to eat. Ice cream can be preserved longer by storing it in the freezer at 0°F, but ice cream’s freezer life is also limited.

Ice cream’s lifespan is lengthened by:

Storing ice cream unopened
Storing opened ice cream in an airtight container
Putting opened ice cream back in the freezer as soon as possible after opening it

Ice cream’s lifespan is shortened by:

Not sealing the container properly after opening the ice cream
Refreezing ice cream that has started melting
Eating ice cream directly from the tub with a spoon, and then keeping the leftovers in the freezer

How Long Does Ice Cream Last?

On average, ice cream lasts about 2–3 months in the freezer.

Types of Ice Cream Shelf Life

Unopened ice cream has a longer freezer life than opened ice cream. Once the ice cream has been opened and is exposed to air the lifespan will be shorter. Opened ice cream lasts up to six weeks in the freezer, while unopened ice cream is good for three months.

Eating opened ice cream straight from the tub, and putting the spoon from your mouth back into the tub, introduces bacteria from your mouth into the ice cream. These bacteria continue to multiply, causing the ice cream to spoil quickly.

Ice creams with a heavy cream content last longer than low-fat ice creams, sorbets, or sherbet because the cream is less likely to form ice crystals. Water-based and plant-based ice creams go bad sooner because the moisture in the ice cream forms ice crystals.

Homemade ice cream goes bad after about two weeks because this ice cream doesn’t contain preservatives.

How to Tell if Ice Cream is Spoiled

The most common ways of checking if ice cream has gone bad are:

Appearance — If there is a layer of ice crystals on top of the ice cream and on the inside of the lid, the ice cream is on its way to going bad. If the ice cream is full of ice crystals, or is gooey and slimy, the ice cream is spoiled and isn’t safe to eat
Smell — If the ice cream has a sour or unpleasant smell, the ice cream is spoiled and shouldn’t be eaten
Taste — spoiled ice cream tastes sour or bitter and has a grainy texture, unlike the smooth, creamy texture of fresh ice cream

Can You Eat Expired Ice Cream?

Yes, you can eat expired ice cream. Unopened ice cream is usually safe to eat for 6–8 weeks after the “best before” date, while opened ice cream is good for up to a month after the “best before” date, provided the ice cream has been stored correctly in the freezer.

Eating expired ice cream more than two months after its “best before” date can make you sick, because the ice crystals that form on ice cream introduce moisture, allowing bacteria to multiply. Once these bacteria reach a certain level, ingesting the bacteria is dangerous.

Best Way to Store Ice Cream

Storing ice cream at a temperature of 0°F or colder keeps the ice cream fresh. The best way to store ice cream is in a sealed container in the back of the freezer, instead of in the door, to prevent the ice cream from being exposed to higher temperatures every time the freezer is opened.

Once ice cream has been opened, either place a sheet of cling film on the surface of the ice cream, under the lid, or wrap the entire container in cling film to prevent ice crystals from forming.

Transferring opened ice cream from its original carton to a good-quality storage container with an air-tight seal helps to preserve the ice cream’s freezer life.

When buying ice cream, avoid breaking the cold chain and store the ice cream in a cooler bag with an ice brick until you can put it in the freezer. Keeping the ice cream as cold as possible while buying and transporting it helps to preserve its freezer life.

Don’t refreeze ice cream that has melted. As ice cream warms to room temperature, bacteria begin to multiply in the ice cream. Refreezing the ice cream doesn’t kill the bacteria.

How Long is Mustard Good For? Keep Mustard Fresh for Longer

Last Updated on June 3, 2022 by Simply Healthy Family - Team

Mustard has a surprisingly long shelf life. An unopened jar stays fine for up to two years after purchase.

Once the jar has been opened, it will last unrefrigerated for 1-2 months if kept in a cool, dark place and tightly closed. Stored in the refrigerator, an opened jar will last a year; again, if tightly closed.

How much attention should you pay to the expiration date? If the small print reads “Best by” and a date, it’s not a safety date, but an indication of how long the mustard will stay at its best quality.

From French’s spokesperson:

“The product will generally maintain good flavor quality for two to three months after that date, if refrigerated. While refrigeration will help maintain flavor, it’s not necessary to refrigerate if you prefer to consume your mustard at room temperature. The recommended shelf life from the date of manufacture of French’s Mustard is 18 months in a squeeze bottle, and 24 months in a glass jar.”

French’s adds that the little mustard packets will last for 6 months.

After the expiration date, the mustard will remain edible, but its texture or flavor may deteriorate. It will be safe to eat if there are no signs of spoilage and if the jar hasn’t been damaged.

The vinegar, mustard seed, salt and spices in mustard have antibacterial properties. That’s why mustard lasts so long.

Some varieties of mustard, such as Dijon and some other substitutes for Dijon, classically contain wine, which boosts its staying power even more.

Signs that mustard has spoiled are:

An off odor
Unpleasant flavor
Change in color or it has gone dark
A lot of liquid floating on top of the mustard. A slight amount of separation is alright; you can just mix it back into the mustard. But beware when more than a tablespoon of the liquid has separated.
Mold
The bottle has swelled or makes a popping noise when opened.

If the mustard shows any of those signs, it’s been around too long and should be discarded.

How to use and keep an open jar of mustard for longest storage

First, use clean, dry utensils to remove mustard from the jar. Don’t allow crumbs or juices of other foods to fall from the knife or spoon you’re dipping into the mustard jar.

Those crumbs or juices will spoil in the mustard and create mold.

Keep the jar clean after it’s been opened. After you’ve finished using the mustard, wipe the neck and top of the jar with a clean, dry kitchen towel or paper towel.

Close the jar tightly to prevent the mustard from drying out.

Mustard Varieties

There are hundreds of prepared mustard varieties, some widely available and some made in small-scale, local facilities – and many made at home.

Here are some of the best-known mustards you can find in the condiment aisle of your supermarket.

- Smooth yellow American mustard was first introduced by French’s at the 1904 World’s Fair in St. Louis. Sometimes called ballpark mustard, it’s tart, creamy, and the mildest commercial mustard.
- Dijon mustard originated in the city of Dijon, France. It’s spicier and sharper than standard American mustard and includes wine in its recipe.
- Creole mustard has a little horseradish mixed in it.
- English mustard is made with flour and turmeric, which gives it a bright yellow color. English mustard is extremely hot.
- Japanese hibachi mustard has a creamy consistency and a spicy flavor. It’s based on powdered brown mustard seeds and wasabi and may include garlic and soy sauce.
- Moutarde de Meaux is French mustard made by the Pommery food company. It’s made from brown or black mustard seeds, wine or vinegar, spices and salt. It has a rough texture because the seeds and spices in it have been minimally ground.
- German whole-grain mustard also has a rough texture and is very spicy and dominant. It’s to be used with a light hand, so as not to overwhelm the flavors of the foods it’s served with.
- Chinese mustard is hot, hot, hot! It’s made almost entirely out of mustard powder, with water, a little oil, and a little vinegar to moisten it.

Must you serve mustard cold from the fridge for safety?

No, it’s fine to have the jar at room temperature before serving. Don’t worry about the mustard if it’s been out during a barbeque if the jar or bottle was closed between uses.

How about freezing mustard?

You can freeze mustard, but the texture and flavor won’t be quite the same as fresh out of the jar. It may separate after thawing and be hard to mix again.
Freezing mustard won’t extend its shelf life beyond the year that it stays good in the refrigerator.

But if you must freeze mustard, freeze it in an ice tray. Spoon it into the ice tray compartments for individual servings or for small amounts to use in dressings.

Cover the ice tray with plastic wrap and let the mustard freeze solid for 1-2 days. Then pop the mustard cubes out into a heavy-duty freezer bag and store it laid out flat.

The cubes are usually good for 14-16 months.

Don’t try thawing mustard out in a microwave. It will get watery, and lose flavor. Put the frozen mustard in a bowl and set the bowl in hot water.
You can also thaw it out overnight in the refrigerator, or leave it out at room temperature for a few hours.

Check Also: How to Thicken Homemade Tomato Sauce

Homemade Mustards

It’s easy to make mustard at home. If you have a coffee or spice grinder, it’s easy and fast.

Grinding mustard seeds with a mortar and pestle gives the mustard a truly old-fashioned appearance.

Remember that yellow seeds are milder, while black seeds are hotter.

You can vary the flavor by using different kinds of vinegar, too. Apple cider, sherry, red and white wine vinegar each contributes a different character to the finished mustard.

You can approximate even the fancy Moutarde de Meaux at home.

Moutarde de Meaux

Print Recipe Pin Recipe

Ingredients

½ cup dry white wine
½ cup white wine vinegar
¼ cup black mustard seeds
¼ cup brown mustard seeds
Salt to taste

Instructions

Mix all the ingredients.
Make sure the mustard seeds are submerged in the liquids. If not, add equal parts of wine and vinegar to cover the seeds.
Cover the mixture and set it aside for two days. This softens the seeds and lets them absorb flavors.
Process the mix in a blender until it becomes a thick paste with a few whole seeds in it.
Season the mustard to taste with salt.
Refrigerate for two days before serving.

American Yellow Mustard

Print Recipe Pin Recipe

Servings 1 cup

Ingredients

6 tablespoons mustard seeds
2 teaspoons salt
1/2 cup mustard powder
1 teaspoon ground turmeric
2 tablespoons light honey
1/2 cup water or beer
3 tablespoons apple cider vinegar

Instructions

Grind the whole mustard seeds for a few seconds, leaving them almost whole.
Pour the semi-ground seeds into a bowl. Add the salt and mustard powder, then the turmeric and honey.
Pour in the water or beer, then stir well. Don’t add the vinegar yet.
Let the mixture sit at least 10 minutes and up to 1/2 hour, then add the vinegar and mix well.
Pour the mustard into a glass jar. Cover it tightly and let it mature in the refrigerator for at least 12 hours.
The mustard will be somewhat bitter and runny at first but will become thicker and mellow flavored after a day’s chilling. This mustard will last a year if tightly closed and refrigerated.

Read Related Article: How to Make Oatmeal Last?

How to tell if a Sweet Potato is Bad – A Guide

Last Updated on March 1, 2023 by Simply Healthy Family - Team

Ah, sweet potatoes, a favorite fall root vegetable. And come Thanksgiving, sweet potatoes feature in delicious casseroles, are baked and stuffed, mashed or roasted, or become part of hearty salads.

Sweet potatoes are so tasty and versatile that it’s easy to grab a big bag and then find yourself with too many.

Here we’ll discuss how to store them, show you how nutritious they are, and when to throw out ones that have gone bad.

Selecting raw sweet potatoes

Before you buy a sweet potato, inspect the flesh for strange colors (dark spots), holes, and the presence of mold. Avoid mushy sweet potatoes!

Sometimes an otherwise good-looking sweet potato will have mold growth on one or both tips. Reject it because even if the more significant middle part looks good, it will spoil quickly.

A healthy sweet potato should have a uniform color. It may probably have rows of dark, shallow depressions up and down its length, but that’s normal.

Sprouts will grow from some of those depressions if left alone too long. But you can even eat a sweet potato with a few short shoots. Just cut them away.

Select sweet potatoes that are dry, smooth, firm, and heavy in hand.

Signs of spoilage for sweet potatoes have soft, spongy spots. They might have turned dark brown or black. Any mold is suspicious.

Reject sweet potatoes that show signs of shriveling. Having lost moisture, they’re apt to rot.

If a raw sweet potato has a strange smell, it’s risky. Throw it out to the trash! This is undoubtedly true of cooked sweet potatoes, too.

Sweet potatoes and their white liquid

White droplets that appear when you slice sweet potatoes are starchy sap. It’s perfectly safe to eat. No need to wipe or rinse it off unless you want to.

If your sweet potato doesn’t have that white liquid, don’t worry. It’s fine.

Sweet potatoes that turn black when sliced

The starch in sweet potatoes may turn dark when they’re chopped or sliced. This is harmless. The way to treat it is to put the pieces in a bowl of cold water.

Some like to add a squeeze of lemon juice to the cold water to preserve the sweet potato’s good color. Some claim that adding salt to the soaking water does the same; and that the sweet potatoes won’t absorb the salt if used within an hour.

No matter what you add or don’t add to the cold water, the sweet potato pieces will shed more starch when you remove them to cook.

Pat the pieces dry before cooking, or roll them gently in a clean kitchen towel to dry them off. You’ll get crisper fried or roasted sweet potatoes.

Storing sweet potatoes

Too-cold or too-hot storage temperatures cause defects in sweet potatoes. Cold hardens them and makes them less flavorful. Heat causes small holes inside them. To maximize their shelf life, the best temperature for storing sweet potatoes is in a cool, dry place a few degrees below room temperature. Storing sweet potatoes in the fridge is not recommended; sweet potatoes are susceptible to cold temperatures, and this can actually change their flavor and texture. The colder temperature can even change the way sweet potatoes tastes! The starches in the sweet potatoes can convert to sugar, leading to a gritty, overly sweet texture.

In the pantry:

Store raw, whole sweet potatoes in the pantry. They will last 3-5 weeks there. If you have only a few sweet potatoes to care for, keep them out where you can see them, preferably in a dark, cool corner of the kitchen (away from direct sunlight). Be mindful not to store sweet potatoes next to produce that gives off ethylene gas (like bananas or apples) because that can cause the sweet potatoes to go bad faster.

Canned sweet potatoes will last 12 months in the pantry.

In the garage:

Sweet potatoes last about six months stored in other dark, well-ventilated places, such as a cellar, basement, or garage with plenty of air circulation.

It’s always wise to inspect stored produce every few weeks to catch anything spoiled early.

In the freezer:

Raw sweet potatoes aren’t suitable for freezing. If you want to freeze sweet potatoes, you must blanch them first.

Even better, slice and cook them simply in boiling water until tender, then drain and dry them on kitchen towels. Let them cool down completely and store them in freezer bags.

Cooked sweet potatoes freeze very well. Store them in a container that shuts tightly or in a sealable plastic bag. Label the contents before freezing. Frozen, cooked sweet potatoes and foods heavy in sweet potatoes like casseroles last 10-12 months in the freezer.

To thaw out frozen cooked sweet potatoes

Use the microwave to thaw out and reheat the sweet potatoes.

Or thaw them in a non-stick skillet on low heat. Raise the heat slightly to reheat them.

To use in soup, add them frozen to the broth.

Thaw them overnight in the refrigerator.

Care of raw sweet potatoes before storing

Do not rinse fresh, raw sweet potatoes, but rub them gently to remove dirt. Moisture from rinsing them will encourage sprouting and mold. Keep them far from heat and humidity.

Store raw sweet potatoes away from other vegetables. They may cause undesired ripening in other raw foods.

Keep a little space between sweet potatoes when you put them away in storage. Friction, or pressing against each other, will cause bruising and potential spoilage.

Prepping sweet potatoes to cook later

Place cut or sliced sweet potatoes in an airtight container filled with water. Store it in the crisper drawer in the refrigerator. Use within 24 hours or up to 2 days.

Leftovers

Extra-cooked sweet potatoes, or foods with plenty of sweet potatoes like a casserole, can be stored in air-tight containers in the refrigerator. Chill leftovers as soon as possible; don’t leave them lying in the kitchen for long.

If cooking extra sweet potatoes to use a day or two later, store and chill them as soon as they have cooled down from cooking.

Sweet potatoes: health and nutrition

Sweet potatoes fit into almost any way of eating, no matter your diet. They’re so rich in fiber, vitamins, and minerals that it’s a pity not to eat them. Not to mention that they’re so tasty!

Note: sweet potatoes have oxalates, which bind calcium and other minerals. People with kidney stones or who are considered at high risk of developing them should eat only moderate amounts of sweet potatoes.

Consult your doctor or nutritionist if this causes you concern.

One good serving of sweet potato will give you all the vitamin A you need for the day. Your bones, skin, and hair will benefit.

Lots of fiber contained in the sweet potato’s peel is another excellent reason to eat sweet potatoes. After eating sweet potatoes, you’ll feel full for a long time, and your blood sugar won’t rise.

One cooked medium sweet potato supplies ¼ of your daily fiber. Just remember to eat the peel too. Your digestion will thank you.

Manganese, essential for healthy bones, and potassium for muscle and brain function, are minerals present in sweet potatoes. Potassium also reduces anxiety and stress.

Beta-carotene, also present in carrots, is a crucial antioxidant present in sweet potatoes. Dribbling a little olive oil over your serving of sweet potatoes is suggested to increase the absorption of beta-carotene.

Sweet potatoes are chock-full of magnesium, another essential mineral. Magnesium supports the absorption of other vitamins and minerals and gifts you with its benefits.

A medium, skin-on sweet potato gives you 130 calories, 30 grams of carbohydrates, 3 grams of protein, 5 grams of fiber, 154% of your daily vitamin A needs, 31% of your vitamin C needs, and 15% of your daily potassium needs.

Studies show that eating moderate amounts of sweet potatoes (and sweet potato leaves) may help to regulate blood sugar levels in people with Type 2 diabetes. Purple sweet potatoes are said to be especially beneficial to eye health.

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Can Cream Cheese Sit Out Overnight? Food Safety & Storage Guide

Last Updated on June 2, 2022 by Simply Healthy Family - Team

Is it safe to leave cream cheese out overnight?

We consulted www.foodsafety.gov, an official site of the US government, to find an answer to that question. And the answer is, no. The longest cream cheese can sit out is 2 hours.

Cream cheese is a delicate, perishable food based on milk and cream. It should not be allowed to sit out at temperatures above 40 F for longer than 2 hours. Nasty bacteria like Salmonella and Listeria grow quickly in cream cheese left at room temperature.

Note that Salmonella doesn’t change the appearance of the food it contaminates. You can’t smell or taste a difference, either.

If a package of cream cheese or even a fresh bagel smeared with cream cheese has been left out of the refrigerator for longer than two hours, there’s no choice but to assume it’s contaminated and to throw it away.

Freezing the cream cheese or bagel after it’s been out for longer than two hours won’t save it. Harmful bacteria have already established themselves in it, and chilling the product will only slow down their growth, not make the food safe.

If the room temperature is 90F or hotter, spoilage can happen even at one hour.

Tips when buying cream cheese

Always check the expiry date on the package, and buy the product with the longest date.

Check the package while you’re in the store. If the box has a slimy or soft feel, reject it. Fresh cream cheese feels firm and the carton should have no signs of leaking.

Cream cheese is like milk or any other soft dairy product: get it home and in the refrigerator as soon as possible after buying it.

Don’t leave it in the car for much time. Save buying cream cheese for last on the shopping trip or errand run.

If you have some way to keep it cold while returning home from shopping, as an insulated bag, stash the cream cheese in it.

If planning to buy cream cheese and freezing it for later, buy cream cheese bricks. Cream cheese bricks in foil and paper packaging freeze better than cream cheese in plastic cans.

Low-fat cream cheese is safe to freeze, but its taste and texture aren’t good after thawing out.

Safe storage of cream cheese

According to the Philadelphia Cream Cheese company, an unopened package of cream cheese is good 1 month past the “Best When Purchased By” date on the carton – if kept refrigerated at 40°F at all times.

Once it is opened, the cream cheese should be used within 10 days.

To keep track of cream cheese you’ve set on your kitchen counter, set a timer.

If your electricity goes out, wait no longer than 4 hours to throw out the refrigerated cream cheese.

Any cream cheese left in an opened package should be put back in the refrigerator immediately.

Store an opened package in an airtight container.

Lacking a container, wrap the opened container tightly in foil and plan to use it up soon.

Don’t let cream cheese touch meat or meat products.

If you are pregnant, elderly, or otherwise at a higher risk for food-borne illness, always be more careful about how long you leave dairy-based foods at room temperature.

Freezing cream cheese

If you stock up on cream cheese to freeze it, put it in the freezer right away. Don’t keep it in the refrigerator first.

Freeze extra, unopened packages of cream cheese in their original packaging. Thaw frozen cream cheese in the refrigerator.

You may also thaw out frozen cream cheese in the kitchen, but note that it will likely become quite grainy. While you may not want graininess in a spread or dip, it won’t make a difference in baked goods.

Freezing an opened package of cream cheese

Wrap the opened package in cling wrap. Place in a sealable plastic bag or container.

Label the cheese with the date.

Cream cheese will stay good when frozen for 6 months.

You can also freeze flavored cream cheese.

Have you made too much cream cheese dip to serve right away? It’s ok to freeze extra but do so as soon as possible. Be aware that it won’t have the same creamy smoothness when it thaws out.

How to soften cream cheese quickly and safely

Let’s say you’re about to start a recipe featuring cream cheese, but you forgot to take it out of the refrigerator. Here are some easy ways to soften it quickly.

Take the block of cream cheese out of the cardboard package, but leave it in its foil wrapper. Don’t open the foil. Place the block in a bowl of warm water. The foil won’t leak.

Cut the cream cheese into cubes. Leave some space between the pieces. Cover with a clean kitchen towel and test for softness after 20 minutes.

Cooking with refrigerated and thawed-out cream cheese

Rule of thumb: If making a dish where the smoothness of the cream cheese matters, as in dips or spreads, use fresh, refrigerated cream cheese.

If the recipe will be baked or cooked, the grainy texture of pre-frozen cream cheese won’t make a difference. Use up the reserved frozen cream cheese in that case.

Cream cheese gets grainy after freezing because of its relatively high water content. Ice crystals form in it during freezing. When the cheese thaws out, the water separates from the fatty curds and the cheese, which was smooth before freezing, becomes grainy, similar to cottage cheese or ricotta.

How to improve thawed-out cream cheese

On the stovetop:

Use a double boiler, or improvise one by filling a medium-sized saucepan with water, then fitting a bowl over it. Be certain that the bottom of the bowl does not touch the water. Boil the water in the saucepan.

Put the thawed cream cheese in the bowl (or top of a double boiler).

Gently whisk the cream cheese until smooth. You may add a teaspoon or two of cream to encourage creaminess.

In the microwave:

Put the cheese, completely unwrapped, into a microwave-safe bowl. Microwave the cheese on low for 10 seconds. Turn it over, then microwave another 10 seconds. Do this once or twice more.

Then there’s the old-fashioned “elbow grease” method. Put the thawed cheese in a bowl and work it with a spoon, pushing it vigorously against the sides of the bowl until it regains creaminess. Add a tiny amount of milk, sour cream, or sweet cream to help it out.

How to know if the cream cheese is spoiled

If cream cheese looks yellow, greenish, or pink, it has spoiled and gone moldy.

If there’s a slimy layer on the surface, or parts have dried out, discard it.

Spoiled cream cheese has a strong, sour smell.

If any of these signs appear on the cream cheese you bought, examine the package for its expiry date. If the cheese is still under that date, return it to the store.

Storing cheesecake and other foods rich in cream cheese

Cheesecake, cakes with cream cheese frosting, and pastries like cheese Danishes should be refrigerated.

High moisture and fat content in cream cheese invite bacteria when left out at room temperature, even if the food has been baked. So stash your cream-cheese-rich pastries in the fridge.

But you don’t have to serve cold, hard pastry. (Some cheesecake recipes are served cold, of course, especially those whose fillings come out soft).

Remove your cake or pastry from the refrigerator an hour before serving to let it come to room temperature if desired.

Baked foods with only a small amount of cream cheese are safe to keep out, covered. The Oregon State University extension advises that such items (like brownies and cookies) are considered low-risk for spoilage. The flour and sugar in the baked goods absorb moisture, reducing the chances that bacteria will find its way in and grow.

So how is it that commercial cream cheese baked goods stay out on supermarket shelves for so long? The answer is preservatives. If you bake your own cream-cheese goodies, you’re better off, health-wise.

And here’s a little bonus: home-made, preservative-free cream cheese. So easy!

Please follow all the rules of food safety as described above. Enjoy!

Homemade Cream Cheese

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 1 cup

Ingredients

8 cups full-fat milk

5 tablespoons fresh lemon juice

Salt to taste

Instructions

Boil the milk in the saucepan.

As soon as it boils, add the lemon juice.

Remove from heat. The milk will curdle in a layer on top, leaving liquid, yellow whey underneath.

Pour the curdled milk through a double layer of cheesecloth set in a sieve.

Rinse the curds under cold running water. Squeeze the curdled milk as much as you can to remove any traces of whey.

Process the curds in a food processor or blender. Add salt. You’ll have light, smooth cream cheese in 1-2 minutes.

Use your cream cheese right away, or store it in an air-tight container, in the refrigerator. Keep it up to 7 days.

Does Chocolate Go Bad? How to Store Chocolate Properly

Last Updated on June 3, 2022 by Simply Healthy Family - Team

In this day and age chocolate isn’t just for eating in cakes or as a sweet treat. Chefs have invented things like chili chocolate main courses and chocolate on beef steak, the list goes on.

You might even have a few forms of chocolate at home ready to use. Cocoa powder for hot chocolate, chocolate chips for cookies and that nice big bar of chocolate you are saving to open when no one is about.

Not only is it yummy, but it makes us feel good when we are down in the dumps. When we eat chocolate our brains release endorphins that cause us to feel happier. It’s a fact!

How long does chocolate stay good and edible though? Most of the time chocolate isn’t something that we check the expiry date of, and we probably assume that it doesn’t go off at all.

Well, let’s dive into the world of chocolate and discover more.

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A Piece From the Chocolatey Past

We must thank Mexico for introducing the world to chocolate. The Olmec tribe from southern Mexico is the first to have recorded chocolate being present.

Cacao seeds were so treasured that they were also used as currency by the Aztecs. They even believed cacao was gifted to their people by a God named Quetzalcoatl. There is also evidence of fermented drinks made of chocolate that date as far back as 450 BC.

So as we can see chocolate has a larger history than a lot of food around. Cacao is rather bitter and must be mixed with sugar to give it the taste we all know and love today. Europeans mixed cacao, honey and sugar together to make a sweet paste to be added with water, and the sweet delight was born.

Read Related Article: Does Peanut Butter Go Bad?

Some Fun Chocolate Facts

It’s always a good laugh learning a bit of random information, trivia pub quizzes need to be won by someone, after all, so let that person be you.

July 7th, 1504 marks the first-day chocolate hit European soil making it National chocolate day.
Chocolate is made from the seed of cacao fruit.
White chocolate is made from cacao butter and not cacao liquor or solid, making it a fake in disguise.
Spanish friars are responsible for spreading chocolate all over the world.
Solid chocolate was only invented in 1847, prior to that all the chocolaty treats were drinks.
Milk chocolate was invented shortly after the introduction of solid chocolate by the swiss in 1875.
Cadbury, an English company made the first-ever chocolate bar.
It is a French tradition to celebrate April fools day by making and eating fish-shaped chocolate.
Cacao farms are maintained by hand. It takes a whopping 400 cacao beans to make a teeny tiny one-pound chocolate bar, can you believe it?

Chocolate Health Benefits

Cacao has many health benefits, therefore a dark chocolate bar will be better for you than you think. Milk and white chocolate carry much fewer benefits as they contain less cacao. They also have a much higher sugar content than dark chocolate.

Dark chocolate has 7 grams of sugar in an average 1-ounce bar. Milk chocolate contains 10 grams of sugar making it worse for you, and finally white chocolate has a massive 17 grams of sugar in a little 28 gram (1 ounce) bar.

After reading that, you chocoholics should look into sticking to dark chocolate as much as possible, especially if you are used to eating chocolate every day. Making just that little dietary tweek, without even cutting chocolate out completely could result in you losing a few pounds over the course of a year or even in just a few short months.

Dark chocolate might help you while you’re dieting. Eating a few pieces of dark chocolate when you are stuck with cravings on a diet will likely keep you on track and prevent binging.
Dark chocolate can keep your skin hydrated. Cacao improves blood circulation and in turn, improves skin health and hydration.
Dark chocolate can improve the health of your heart.
If you suffer from mental blocks or need to boost your thinking speed then have a little bit of chocolate before an exam or a long business meeting.
Fiber, magnesium, copper, and iron are found in high percentages in dark organic chocolate.
When supported by a healthy and balanced diet, dark chocolate aids in lowering blood pressure.

Unfortunately, that doesn’t mean by any stretch of the imagination that if you eat dark chocolate all of the above health problems will just go away, but hey, it’s nice to know that it’s not as bad for you as people make out.

What to Do When You Come Across a Suspicious Bar

Being surprised by an unexpected bar of the good stuff while cleaning your car is more than welcome. How do we know if the chocolate we find is still edible?

You have more of a chance of the chocolate being edible if it was completely sealed when you find it. If the chocolate is half mauled on and unprotected then not only will it have lots of germs on it by now, but it will also be rather dry. So I suggest giving that a miss.

Chocolate, no matter how it is stored, will go off at some point. The Expiry date on chocolate is a year or so after being manufactured and between us, you can most probably still eat the chocolate a good three months after the date shown.

Look out for any mold, or if the chocolate has some strange white spots. Those are signs that the chocolate bar is no longer good and should be thrown out.

When the chocolate bar is passed the date shown on the wrapper but isn’t showing signs of being ‘off’ break it in half and smell it. If the consistency looks a bit sandy and dry then that too is showing symptoms of being at the end of its sweet life and we just must let it go.

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