Originally Posted by
farmquilter
Would you tell us how to go about the process to get it to freeze well and not be mush when thawed.
Would love to have some on hand, live alone and can not eat a whole one each time. A pasta sub is what I am wanting to use it for as well.
I bake it and scrape it out as I would if I was eating it right then. Let it cool. Drain if needed. Freeze in freezer bags. Then thaw it, typically just let it sit on the counter. Drain again, often just leaving it sit it a colander drains it enough.