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freezing milk?

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has anyone tried freezing milk in ice cube trays for future use? any limitations on what you can use it for afterward?

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  1. My mom hates milk and only uses it for baking or cooking. Since she also hates to waste anything, she always freezes leftover milk. As long as you defrost it in the frig and freeze it in small amounts-such as in 1 cup containers-it will be just fine to cook or bake with. I've done this from time to time when I had a lot of extra milk. I have never just drank the frozen milk tho, so I don't know if it would be as good as fresh. However, it really is fine for cooking or baking with, just make sure you defrost in frig. Hope this helps you.

    1. Milk, frozen in trays, will pick up flavors lurking about in the open environment of the freezer. If you seal the trays while they're freezing and keep them hermetically sealed until they are used the frozen milk can be thawed and used just as as if it were fresh. That said, I don't see any culinary advantage to freezing milk in little cubes.

      3 Replies
      1. re: todao

        I was thinking of the little cubes b/c sometimes I put milk in my tea, but not often. I don't drink milk alone, it is mainly used for cooking. I may just freeze it in cups instead.

        1. re: cleopatra999

          Buy powdered milk.

          Then you can make just enough for your cup of teal and it works well in cooking. There's even organic and higher fat powdered milk if that is your interest.

          I always forget to buy milk and need it for my morning coffee. So powdered milk works well for this purpose.

          1. re: rworange

            This was going to be my recommendation. I've found that powdered milk (I use it for extra protein in lots of things) tastes way better than it used to when I was younger. Maybe there have been improvements in the technology. :)

            Instead of buying sugar free swiss miss (at a larger cost), I now buy powdered milk and sugar free chocolate milk mix (which is cheaper than cocoa mix), and I just add 1/3 cup milk powder and 2 tablespoons chocolate milk powder and mix with hot water for my hot chocolate in the morning. Good source of protein for me, and "sugar free" enough. :) I don't even bother with all those homemade cocoa powder recipes, I'm content with powdered milk and chocolate milk powder. :)

      2. When I was a kid my mom used to freeze extra gallons of milk in their plastic containers. I remember always having to shake up the milk before I poured it on my cereal, because it would separate in the freezer and the cream had to be reincorporated. It was never really the same as fresh--there'd be little blobs of cream on the cereal. I think that would limit it's use for some applications after freezing, although maybe you could whiz it in a blender to recreate the homogenization?

        4 Replies
        1. re: LisaPA

          I had the same exp... I live in Canada and milk comes as 4 litres in 3 poly bags (don't ask I can't really explain it - no-one can). My dad would buy up milk on sale and freeze the bags, it was never the same after freezing. The texture was way off, and never tasted right.

          If I was in your position I think I would just buy the smallest possible size (here it's 250ml)

          G.

          1. re: legourmettv

            I am in Canada too. I buy organic milk and the smallest that I can get at Planet Organic is 1L. So I buy it only for recipes. I used about a cup of it and have the rest left. I don't want to waste it, freezing seems like a doable option especially since it will be for recipes, not drinking.

            1. re: cleopatra999

              I can asssure you that Safeway has the little 1 cup containers of chocolate and 2%. I love Lucerene milk It's made right in edmonton and I've been to the plant and it is super duper clean.

            2. re: legourmettv

              I remember my mom freezing some of those bags of milk before we went camping (worked as a freezer pack and would keep the milk longer). One of the bags got a tiny hole and as it thawed the watery part of the milk leaked out. So our 2% was something much creamier by the time we noticed.

          2. I don't drink milk either, so buy it sporadically as needed for cooking. I keep forgetting to try it, but have a hunch that microwaving milk to just below scalding might prevent separation after thawing. This type of heating is recommended for milk that is on the verge of turning sour - it stops the process and extends the (refrigerator) shelf life. Since it somehow stabilizes the milk, maybe it would work. As long as the milk doesn't actually scald, it doesn't get much of that "cooked" taste.

            Parmalat's shelf-stable milk in tetrapaks is good to have on hand, in a pinch, although it's a pricey way to go. I keep a 3-pk of 8oz. containers in the cupboard. Also, evaporated milk doesn't separate after freezing.

            Hood's Dairy, in New England, sells a type fo milk they call Simply Smart. I have not tried it, but they advertise it as a 1% lowfat that tastes like whole milk. I do not know how it is made, or if it tastes as promised. My guess is that it's partially evaporated, in which case it might not separate.

            3 Replies
            1. re: greygarious

              I've never had luck with shelf-stable milk. It has a funny taste that ruins a cup of coffee for me. Reconstituting powdered milk works better.

              Another thought when you just need a small quantity of milk, just buy a glass to go from a restaurant or McDonalds or something like that.Yeah, it is pricey, but if you don't want to waste milk or put up with degradation in quality by freezing ... worth it. If you wind up throwing out that frozen milk, it is no savings.

              1. re: greygarious

                Microwaving would reduce the number of spoilage bacteria in the milk, but it wouldn't prevent seperation. Seperation is caused by destroying the Calcium bridges inbetween the micelles in the milk, which ice crystals do.

                1. re: Bryn

                  interesting! i

              2. I love milk, usually skim, by itself. I cook with it and also drink it from the carton! (Cue the "GROSS"!) I can go through a gallon in 3 days a lot of times. I think it could be a good ingredient frozen for cooking or baking though. A lot of people don't like to freeze things, but usually it's ok. Fresh ingredients are usually the best for anything though!

                2 Replies
                1. re: food_eater79

                  I have frozen milk for cooking with no ill affect...i'm not a milk drinker, but it worked well in recipes (much better, i might add, than heavy whipping cream which i found insalvagable)

                  1. re: sixelagogo

                    I've frozen Stew Leonard's milk, which is advertised as 'freezable', but tried it with supermarket milk with blechy results.

                    Isn't there a new milk in a bag with a screwtop? I wonder if that lends itself to freezing.