Originally Posted by
Fizzle
I have never frozen milk. Does it change it when you thaw it back out?
Any hints?
I've been doing it since April and got directions from my friend who is retired home extensionist. She said your best bet is 1% milk as it thaws best, takes a longgg time to thaw so I bring up a couple of days before I need. Shake it up as it thaws so the milk fats blend. Also leave some space in the top of the container for it to expand while freezing. I will add that it looks a little yellowish when frozen because because the milk fat to separates so it's weak looking. Fine when defrosted and shook up. I typically will have some frozen for about 2.5 weeks.
would add that we also freeze (real) butter, cheeses and "fake" eggs too.