This post is certainly not a recipe, but a quick tip for storing your leftover heavy whipping cream. I got 1 qt last time for my desert and wasn’t sure what should I do with rest of it.
So I frozen the cream in ice-cube trays and packed them in a freezer kind Ziploc bag with a date on it. Just freeze it. Now whenever I need them I can use them, especially in the north Indian recipes.
In similar ways, you can freeze leftover vegetable stock, crushed herbs, basil pesto, and more.
I also freeze cheese on regular basis, as I always keep mozzarella, Mexican style cheese, goat cheese, Gorgonzola, feta, and Parmesan cheese. Now its definitely not good to consume all at once. So I just freeze them. It definitely increases the shelf life of these products. You can easily keep them for few more weeks.