Yes, you can freeze milk; here’s what you need to know:
If you decide to freeze milk before the expiration date, you’ll want to put it in small containers first. Leave a little space at the top (about an inch or so) because the milk, like other liquids, will expand when it freezes.
You may notice the fat separates from the rest of the milk when you freeze it; don’t worry about it – it’s completely normal. That’s because the protein and minerals are the first to thaw; the water in the milk thaws later.
Once you’re ready to use the milk, let it thaw completely in the refrigerator. Milk fats can thaw separately than the water in milk, so if it’s not completely thawed, you may notice that it isn’t as smooth as usual – but a quick shake or stir can help. That said, it’s still safe to drink or use in recipes. While freezing suspends the spoilage process, it’s recommended that thawed milk be used as quickly as possible.
Some think that freezing milk changes its taste; if you plan on freezing milk to drink later, you may want to try a small batch first to see how you like it. If you’re freezing it to use in recipes, consider freezing it in ice cube trays.
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