I get the question, “can you freeze milk” OR “how do you freeze milk” all the time. The answer is YES and VERY EASILY!
When I get a good deal on milk, or for some reason don’t want to have to make a trip to the store for a few days, I freeze my milk. The containers that they come in from the store have the indentations on the sides that will expand when the milk freezes. I don’t normally pour any out when I freeze it.
To unthaw, I just put mine in the fridge or in a warm sink of water for an hour or so.
When the milk is unthawed you will want to shake it really well as it usually separates a bit when frozen. My kids don’t mind it at all having been frozen. Every now and then it will get a little “grainy” and since we usually use it for cereal no one notices.
If your milk looks like it is too close to the top, you should pour a little out. The recommended amount is about 1/2 cup per 1 gallon.
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I freeze milk all the time. We don’t have kids yet so I just need milk for tea and can’t use a whole gallon before it goes sour. When I open a new bottle I pour some into 4 or 5 little pots and put them in the freezer. I can use the rest of the bottle before it goes sour then I take the pots one at a time from the freezer and put them in the fridge to thaw over night.
Is there a time limit as to how long it’s good for in the freezer?
Here’s a question. How quickly do you have to use the thawed milk after it has been frozen? I’m assuming you can freeze before the expiration date and thaw after the date?
This is a great idea. How valid is the expiration date if you freeze the milk? How long does it say ‘good’ after you thaw it?
You can also freeze soy milk the same way. I stock up when I can and then keep them frozen until ready to use. The quart fruit flavors are great for smoothies & then you don’t even have to let them thaw all the way!
I have NO luck freezing milk. We ONLY drink “whole milk”, so…when you freeze “whole milk”, it turns to “slim milk”, after being thawed!
I have tried freezing milk, but we use whole and it ends up being watery with white flakes after freezing and thawing. Yuck!
We use 2% mostly, and sometimes it does get the flakes or grainy, if it does I just shake it extra hard or put it in the blender. I have also mixed it with milk I have in the fridge. The flavor doesn’t change and when you eat it on cereal or bake with it you can’t tell at all.
Before going on a trip, I usually put whatever milk we have into the freezer. (I always use skim milk. Freezing makes no difference at all.) This makes it easy when we get home to just put the frozen milk in the fridge overnight to thaw and have ready for breakfast. Saves stopping by the grocery store before we get home. Also, I freeze bread. It’s actually better when frozen than when merely refrigerated.
great for making milk shakes I would think also