Sometimes home cooks may find themselves with leftovers and face throwing away excess food.

Suzanne, the founder of Nom Nom Kids, shared a simple way to reduce waste when it comes to using double cream in cooking. On , she shared a simple for saving double cream, especially if you have leftovers you won’t use straight away.

According to , the UK throws away around 9.5 million tonnes of food waste in a single year, despite 8.4 million people in the UK currently living in food poverty. The UK also produces the highest amount of food waste in Europe.

When it comes to dairy, it is possible to make leftovers last longer without throwing it in the bin. To save your pot of double cream, you’ll need to come armed with an ice cube tray.

In Nom Nom Kids’ video, Suzanne said: “Are you fed up of throwing away cream after using a bit and then leaving the rest to be forgotten about in the fridge? Next time try popping the leftovers into an ice cube tray and freezing them until solid.

“After five or six hours, you can pop the cubes out of the tray and add them to a suitable freezer bag. We often use our reusable sandwich bags for bits like this as they take up less room, and can be used over and over again.

“You can then use them to pop in sauces and curries, and save food waste, money and plastics all at the same time.”

Suzanne followed up in the video’s caption: “Currently six cubes in my freezer ready to use in cooking rather than the leftovers sitting in my fridge going rancid! Some creams may separate or go grainy so not good for serving on its own but it works fine for cooking where it gets heated up and stirred in.”

While some home cooks were impressed with the hack, others believe it doesn’t always work. Chris wrote: “As a single person who lives alone. Thank you.”

Another agreed: “Aww mate, this!! this literally isn't a problem I've ever had to deal with.”

Sadie suggested: “I do the same with green and red pesto jars… on the jar it wants you to use within 2 days… I get an ice cube tray freeze then use as and when needed.”

However, Caroline said: “Freezing milk works but actually freezing cream doesn’t really work as the fats tend to split when adding back into whatever you’re cooking. Nice idea though.”

According to it is usually best to freeze double cream in its whipped form to avoid a grainy texture. Homogenized cream has fat molecules that are evenly distributed but in the freezing process the fat molecules can clump together, giving the grainy appearance.

Make sure you properly stir the cream before using, although it may not lose all of its graininess. You should however be able to use the cream in cooking as heat will usually help the fat molecules break down.

says double cream can be frozen for up to two months but, like milk, should be thawed in the fridge and used within a few days of thawing.