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Can i freeze milk? 1/2 and 1/2? Heavy cream?

sixelagogo Feb 14, 2008 02:46 AM

We're leaving for vacation soon and I have lots of dairy products (purchased at today's exorberant prices) that I don't want to loose. Can I freeze all of the above? Some of the above?

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  1. chelleyd01 Feb 14, 2008 02:51 AM

    I have frozen milk previous with no ill effects. I just did a slow thaw in the back of the fridge. I would think you could also do the others, maybe them not be the same creamy consistancy as when they go in, but could then be used for puddings, mashed potatoes, soups, sauces. I dont know that I would want half and half in my coffee after its been frozen!

    Milk = FOUR BUCKS A GALLON in NE Ohio. Freeze away.

    1. JoanN Feb 14, 2008 03:11 AM

      I freeze all of the above, but find that it separates a bit or is slightly grainy when thawed (slowly, in fridge, as chelleyd01 says). Still fine for cooking. Just made some biscuits the other day with thawed heavy cream and they were marvelous. The consistency of the cream seemed a bit thicker than it would have been if fresh, but it didn't affect the biscuits negatively.

      4 Replies
      1. re: JoanN
        Vetter Feb 14, 2008 07:14 AM

        I'm having a flashback to icy cereal on car camping trips! My mom always froze the milk and then put it in the cooler to take with us. And then for 3 + days we'd have milk with ice chunks on our frigid cereal.

        1. re: Vetter
          alkapal Feb 14, 2008 08:41 AM

          i remember icy flakes, too!

          1. re: alkapal
            FoodFuser Feb 14, 2008 11:01 PM

            Hats of to frugal mom's and de-homogenized milk to cool the cooler on road trips!

            I remember us kids discussing whether those uniquely "frozen milk" flaky crystals were each unique, as were the awesome individual snowflakes.

            Heck yes, freeze it. It simply reverses homogenization, thus the mouthfeel is a bit different, and the cream won't whip.

            1. re: FoodFuser
              Pat Hammond Feb 15, 2008 07:57 AM

              'freeze it. It simply reverses homogenization'

              So that's what happens! I'm glad it's not just me being weird. I haven't frozen Half and Half, which I like to have on hand for company, and will try that next. I'm able to to find it not ultra-pasteurized, and it doesn't last nearly as long.

      2. Pat Hammond Feb 14, 2008 03:06 PM

        I actually prefer my 2% milk frozen and thawed. It tastes more like whole milk to me. I always make sure I have a quart in freezer.

        1. v
          Val55 Feb 14, 2008 04:53 PM

          Check the dates on the half and half and cream. If they are not opened and they have been ultra pasteurized, they may be just fine leaving in the fridge.

          1 Reply
          1. re: Val55
            j
            JoyceMiddleton Aug 25, 2012 12:43 PM

            That's right - my Mother recently called me about using heavy cream she had in the fridge to make her ice cream. It had been in there 2 months and still had not soured. She used it and everything was fine. It's a shame to throw something away if it has not actually gone bad!

          2. nofunlatte Feb 14, 2008 05:21 PM

            I freeze milk, cream, and half-and-half all the time. I don't drink the stuff, but I do cook with it. In fact, I usually do a scan of the frozen dairy products before I make ice cream (after all, maybe I DON'T have to buy that heavy cream!) I do find that the stuff separates somewhat upon thawing, but it can be shaken together again. And I have never had a problem using the dairy after thawing.

            1. DockPotato Feb 15, 2008 01:43 PM

              Milk's default state used to be frozen when delivered in bottles to the front door in winter. Many of us remember the column of cream that pushed the cardboard sealer up out of the narrow necked bottles. We're still here.

              Milk and cream separated? Again, the natural default state: shake vigourously at room temperature.

              Your question raises more questions:

              Cream doesn't want to live with the rest of the milk and wants to separate and rise. Interesting that freezing relases it: so, how exactly is our milk homogenised today?

              The glass bottles were sealed with cardboard discs and you opened a bottle by gripping a small tab and pulling up. Were all the tabs the same colour - a medium reddish brown - like terra cotta?

              Why didn't anyone steal our milk?

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