Cottage cheese has a remarkable way of lasting much longer than the expiration date on the carton. One thing you can do to keep it from spoiling sooner than it might is to store the carton upside down before AND after opening. I've been doing this for years and it really does make a difference. I also store sour cream and ricotta cheese this way.
A friend of mine who was a chef said he was taught to store these foods this way. He didn't tell me the "why" of it, just that it works. I've tested side-by-side containers and there really IS a difference. Maybe one of our scientist-types can explain.
First, I'm not sure that it is actually true, but there is much anecdotal evidence to support it. I am willing to take a couple of guesses.
1. Most people would be leery that the seal on the cartons would not be tight enough to prevent leakage. As a consequence, they would tend to store the inverted cottage cheese on the bottom part of the refrigerator where it is probably the coldest. There is no doubt that the colder you hold dairy products, the longer they last.
2. In processing, the top is exposed to air after the container is filled but before the top is on and sealed. During that brief period, airborne mold spores and bacteria will collect on the surface. Inverting the container may deprive the micro-organisms of oxygen necessary to grow as fast.
Just guesses mind you.
Katie is 100% correct. I was taught in one of my food safety classes, I have a life time certificate in food protection, that one should store cottage cheese and other similarly packaged dairy products, upside down. The fluids in the container are what seals the cottage cheese product and does not allow air to enter the container. This storage method does prolong the shelf life of the product. Store the containers up side down anywhere in the frig the whole time you have the product.
So, I'm wondering , if this is universally true, why at least one of the hundreds of brands of these dairy products don't say "store upside down"?
Or better yet, why none haven't just inverted the labeling so the lid is on the bottom like they do with squeeze mayo.
Also, if Katie has been doing this for 15+ years, how would she know that it is working now? Products change over time and Daile shelf life has certainly improved from when I was a kid. (which was a lot more than 15 yrs ago)
I suppose a cynic would say that all these companies want there product to go bad sooner so they can sell more.
Again, not doubting the anecdotal evidence, but it is interesting to me that the dairy industry, who employ tons of scientists, haven't figured this out.
I think it's only a matter of time, Katie.
Look at squeezable mayo and catsup.... Anyone notice how you don't get that clear liquid in catsup with those types of bottles?
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Or we could just be fooling ourselves and the clear liquid is now settling on what has become the top (the bottle bottom)
EEWww. I just had a thought. What is the upside down cottage cheese was growing its mold on the "new top" ( the old bottom)? How would you know? You flip it over and it looks fine, but down at the bottom there is a mold party going on