Freezing milk is a very easy way to extend its shelf life. In addition, you can save a lot by buying in bulk at once so you get a hefty discount if you happen to have a special offer program in store. Thawed milk is also very safe to drink and its nutrition is not inferior to fresh milk. Therefore, there is no reason to just let milk go stale if there is the option of freezing it!
Step
Part 1 of 3: Freezing Milk
Step 1. Leave a little space to accommodate the increased volume of milk
After freezing, the milk will expand more than its liquid form. If the milk container is filled to the brim, it is not impossible that there will be an explosion in the freezer (freezer) so that the ice is scattered everywhere (especially if the container is made of glass). Luckily, you can handle this easily - just pour in less milk than the container can hold and leave a few inches from the rim of the container. Thus, the container still has room to accommodate the increased volume of milk.
On the other hand, if you have drunk more than 1 or 2 glasses of milk, you can skip this step
Step 2. Write the date on the container
After freezing milk, the expiration date on the original container becomes invalid, unless you defrost it again at that time. For this reason, it's a good idea to write down the freeze date and the number of days to the expiration date. You can write directly on the container with a marker or, if you don't want to scribble on the container, use a sticker for the date label.
For example, if it's August 24 and the expiration date is August 29, you could label the container "Frozen: August 24 - D-5 expires" so you know how long you can drink when thawing it over the next 1 or 2 months
Step 3. Place the milk container in the freezer
All the means for freezing milk are ready - now put the container with the date label in the freezer at a temperature below 0oC. If the refrigerator is not able to accommodate the container, you can divide it into several smaller containers. Within a day, the milk will freeze and solidify.
When the milk is frozen, you will see the separation between the milk and fat. Don't worry - this is normal in the freezing process and is completely safe
Step 4. Store milk for up to 2-3 months
Most sources recommend storing milk in the freezer for a maximum of 2 or 3 months. Some other sources even recommend storing frozen milk for up to 6 months. Most people agree that milk can last a very long time in the freezer, but will absorb the aromas and flavors of other items that are also stored there. As a result, milk is no longer appetizing to drink.
Remember, fatty dairy products such as eggnog, buttermilk, and cream usually have the same shelf life as regular milk (or slightly shorter) when frozen - usually about 1 to 2 months
Step 5. Consider freezing it in an ice cube mold
As an alternative to freezing in the container, you can try pouring in small portions the size of an ice cube mold. This method is perfect for those of you who plan to use frozen milk in your cooking because you can use it immediately in small sizes according to the recipe, instead of chopping up milk cubes or waiting for it to thaw.
Frozen milk ice cubes are also great for adding to a glass of fresh milk - the ice cubes will cool the fresh milk and will mix right away as it thaws
Part 2 of 3: Defrosting the Milk
Step 1. Melt the milk in the refrigerator
The trick to defrosting frozen milk is to use a gradual, slow process. Avoid using the fast way. For this reason, the easiest way to thaw milk is to transfer it from the freezer to the refrigerator underneath. Warmer temperatures in the refrigerator will gradually melt the milk.
The process does take a relatively long time - depending on the volume of your milk, it usually takes less than 3 days for the milk to fully thaw in the refrigerator
Step 2. For faster freezing, soak in cold water
If you're in a hurry to thaw milk, try setting up a container of cold (not hot) water and submerging your container of cold milk in it. Use a heavy object such as a cast-iron saucepan to hold the milk under the water while it melts. This process will be faster than just putting it in the refrigerator, although it will still take several hours for it to completely melt. So, be patient.
The reason water liquefies milk more quickly than refrigerated has to do with the energy that is transferred between the milk and its surroundings at the molecular level. Liquid transfers heat energy into the ice more effectively than air. No wonder this method of using water works much faster
Step 3. Do not use heat to melt the milk
Never try to thaw frozen milk quickly with heat. This method will definitely spoil the milk and destroy all the hard work you have put in. Heating milk can cause it to melt unevenly or cause it to scorch and spoil the taste. Below are some tips to avoid this situation:
- Do not put your frozen milk at room temperature.
- Do not thaw milk in the microwave.
- Do not thaw milk in hot water.
- Do not thaw milk in a pot or kettle that is heated directly over the stove.
- Do not thaw milk in the sun.
Part 3 of 3: Serving Frozen Milk
Step 1. Serve within 5-7 days after thawing
For example, if your milk is fresh when frozen, it should still be "fresh" after thawing. Therefore, most of the thawed milk is still good to drink and use in cooking for 1 week after thawing. Although the appearance and consistency may vary slightly, milk is still safe to consume.
Remember, if the frozen milk is not fresh, even when it is thawed it will be the same condition. In other words, milk that was frozen 1 or 2 days prior to expiration when it was frozen will remain in the same condition when it was later thawed
Step 2. Shake well before serving
During freezing, the fat in milk will harden and separate from the liquid. This separation will be more pronounced in high-fat milk. To mix thoroughly, shake the milk container several times during the thawing process to combine the milk and fat.
You may also notice that the milk will be yellowish in color - this is normal during the freezing process and is not a sign that the milk has gone stale
Step 3. Alternatively, use a blender
Note that you don't have to shake the milk by hand to mix the fat. Using a handy solution like a blender or food processor, for example, will make it quicker and easier to stir the milk for a smoother, smoother texture. This method also helps you break up any remaining ice flakes in the milk. The presence of this ice flake can be uncomfortable if you only find it for a moment while drinking it.
Step 4. Don't be bothered by slightly different textures
Once thawed, milk may "taste" differently than fresh milk. Sometimes people describe it as denser and more watery. Although thawed milk is completely safe to drink, its condition makes it difficult for some people to drink it.
