It’s one of the most aggravating little first-world problems: when you reach for the milk to make a bleary-eyed cup of tea at 7am only to find the milk’s gone off.
But there is a way to extend the lifespan of your fresh milk – whether full cream, semi-skimmed or red-top skimmed – using a typical and cheap kitchen ingredient.
It might sound disgusting, but adding just a tiny bit of salt to your fresh milk can help it stay fresh for longer without curdling.
Once opened, milk generally lasts four to seven days past its printed best-before date when refrigerated.
Unopened whole milk can last five to seven days, while reduced-fat and skim milk can last over seven days. Non-fat and lactose-free milk tends to last even longer, remaining good for seven to ten days past the printed date when kept in the fridge.
Generally, milk needs a sniff test – if it smells fine, it’s fine, so the date is not something to get hung up over and you don’t want to pour good milk down the drain.
It’s worth noting that milk has a best before, not a use by, so you can still drink it after the date on the bottle if it smells fine.
But there are several strategies you can employ to extend the shelf life of your milk. First, always choose milk with the longest shelf life. When shopping, check the dates on the bottles and select the one with the furthest best-before date.
Experts from Wheeldon Brothers recommend adding milk to your trolley last.
They said: “This gives it the best chance of remaining at a stable temperature.
“Once home, it’s crucial to put the milk in the fridge immediately.
“While many people store milk in the fridge door, it’s better to place it on a shelf where temperatures are cooler and more consistent.
“Dairy products should ideally be stored at the back of the fridge, as the front and door are exposed to warmer air each time the door is opened.
“Adding a pinch of salt to the bottle and shaking it to distribute the salt evenly can help.
“Salt minerals slow the souring of milk by drawing out water molecules, which lowers water activity and, in turn, inhibits bacterial growth.”
If you’re concerned about not using the milk in time, you can freeze it. Frozen milk can be stored for up to three months; while the texture and taste may change slightly, it will be safe to drink and suitable for cooking or baking.
