Quick, clear answers on whether you can freeze a food — plus exactly how to freeze it, how long it lasts, and how to thaw it. Freezing is the easiest way to stop good food going to waste.
Browse our full food storage tips A–Z →Milk freezes well for up to 3 months. Expect slight separation after thawing — just shake it.
Hard and semi-hard cheeses freeze well for up to 6 months. Soft cheeses turn crumbly and are best used in cooking.
You can freeze eggs for up to a year, but never in the shell. Crack and beat them, or freeze whites and yolks separately.
Butter freezes brilliantly for up to a year with almost no change in quality. Salted lasts longest.
Cooked rice freezes well for up to a month, but cool it quickly and reheat until piping hot to stay safe.
Cooked pasta freezes well for up to 2 months. Undercook it slightly and toss with a little oil first.
Bread freezes perfectly for up to 3 months. Slice it first so you can toast straight from frozen.
Bananas freeze well for up to 3 months. Peel and chop before freezing — perfect for smoothies and baking.
Avocado freezes best mashed with a little lemon juice. The texture softens, so it's ideal for guacamole and smoothies.
Mushrooms freeze best cooked. Sauté or steam them first, as raw mushrooms turn mushy when frozen.
Tomatoes freeze well for cooking. They go soft when thawed, so use them in sauces, soups and stews — not salads.
Yogurt freezes for up to 2 months but separates when thawed. It's best used in smoothies, baking or as frozen yogurt.
Chicken freezes very well — raw for up to 9 months, cooked for 2–6 months. Wrap tightly and thaw safely in the fridge.
Most soups freeze brilliantly for up to 3 months. Cool first, leave headroom, and hold back dairy or pasta until reheating.
Fresh herbs freeze well, especially chopped in oil or water in ice-cube trays. Great for cooking, though they lose their fresh look.
Berries freeze excellently for up to a year. Freeze them loose on a tray first so they don't clump together.
Cake freezes well for up to 3 months. Freeze it unfrosted for best results, or open-freeze frosted slices first.