This week's question comes from Chris Steeves: "I hope this is the right place to ask another question. Can you freeze leftover unwhipped 35% cream to use for sauces and soups later?" Chris - the answer is yes, and here are some details. The problem with freezing any milk products is that they will separate when they defrost and the higher the fat content, the more likely this is to happen. So 35% cream, which has a high fat content, is best used in cooking as it most likely won't whip well after freezing. For the same reason skim or 2% will freeze better than whole milk. When you defrost any milk product it may have little clumps of protein in it, so frozen milk is really best to use for baking rather than drinking. Milk will keep in the freezer for up to one month. You may be able to keep it longer but it does absorb smells and flavours so I wouldn't recommend it. Defrost milk or cream in the fridge over night and make sure you put it in a container and leave some head space when you are freezing. Liquids expand as they freeze so you don’t want the container to explode. Feel free to ask me any of your food-related questions, just leave a comment on any post in the Foodie-file. I answer one question a week. You will find a lot more answers to cooking questions under the Foodies Ask category of the Foodie-file.