Dairy and Eggs:
Dairy items including butter and cheese are best frozen between six and nine months. These items should be stored in an airtight freezer bag or container. Higher fat cheese like cheddar will freeze better than soft cheese with less fat, like goat cheese. Whether you are cooking with butter or using cheese on your child’s school lunch, freezing dairy is very cost effective.
When freezing eggs, it is best to first crack the eggs in a bowl and scramble them. From here, add ⅛ teaspoon of salt OR sugar per egg. This will ensure that the yolk does not thicken while in the freezer. Pour the liquid eggs into a muffin tin or ice cube tray and freeze for 4-6 hours. Once frozen, they can be transferred to a container or freezer bag. The eggs will last up to one year frozen. If you want to save yourself time in the morning and make a meal out of the eggs, try adding in some veggies of your choice to make mini omelets before freezing!