freezing UHT milk?
5 years ago
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Freezing milk
Comments (10)Like Bill, I get milk in bags (it's a Canadian thing), and I've sometimes frozen it, since it's MUCH cheaper if you buy it 4 litres at a time and we don't go through it very quickly. Now we buy the ultra-filtered kind, which lasts much longer, so I don't freeze it often, but if we're going to be away for a while I sometimes do. I have occasionally found one that separated and/or tasted a bit "off" when defrosted, but usually it works fine. I did find the skim or 1 % had a bit of a better record than the 2 % after freezing, but not to a large extent. I would think it could be frozen fine in a plastic jug or waxed carton, too --- whatever it comes in. The hard part is defrosting it quickly if you need it in a hurry. It doesn't melt evenly --- often it seems the "milky" part melts first, leaving a thin, icy part to thaw more slowly (then, as Dave says, a bit of a shake combines everything again). So I have to wait for the whole bag, or most of it, to thaw. If the purpose is to have some ready in a hurry, you might prefer to freeze it in smaller containers. I sometimes stock powdered milk for cooking. Though now our nearby grocery is open 24 hours so I worry less about running out. Good luck! Zabby...See MoreFreezing Milk
Comments (14)All the messages about freezing milk is probably concerning fresh pasteurised milk, because it doesn't keep for months. But does anyone have experience or knowledge about freezing in-use UHT milk please? (Normally nobody needs to freeze UHT milk as it can keep unopened for 6 months, even at room temperatures). But I have 2 litres of UHT milk, opened & in-use but we cannot finish all of it before we go away on a trip for 10 days; and we hate to waste food. I am unsure that the opened UHT milk would keep for 10 days in our fridge, without going off; so we wondered if freezing it could be a good idea. Or if anyone knows whether freezing UHT milk would change the taste badly? Any pearls of wisdom gratefully received, Thanks....See MoreFreezing milk and eggs??
Comments (4)I don't like the texture change in yolks if they are frozen as whole eggs. I break a dozen eggs into a bowl and whip with a whisk until they are just blended, not fluffy at all. Then I freeze in ice cube trays. I have two older trays that make quite large ice cubes, so when I divide the egg mixture, each cube equals one egg, for use in baking, etc. I've also frozen two or three "eggs worth" per container in empty small yogurt tubs, etc., then popped them out and put in a freezer bag for easy storage. Corrie...See MoreFreezing Milk...ever added baking soda?
Comments (5)I'd just freeze it, too. Other things that can cause milk to sour quickly: - NOT placing refrigerated milk in the coldest place in the refrigerator. The door is generally NOT the coldest place and is the one place that's exposed to warm room temperature air each time the door is opened. - Having your refrigerator warmer than 40°F to begin with will cause the milk to degrade quicker. - Taking the milk out of the refrigerator and leaving it on the counter/table for long periods of time while in use will cause it to degrade quickly. Even more damaging is doing this day after day... - Yes, the soda reduces the acidity and slows down spoilage, but so do other proper handling techniques. - Defrost the milk quickly SUBMERGED (not floating on top) in a pan of COLD water, or overnight (or longer) in the refrigerator. Never thaw it sitting at room temperature on the counter. - The liquid portion of the milk thaws quicker than the fat portion and causes some separation - a quick shake usually takes care of that, but spoiling isn't cause by the separation, so no soda needed for freezer storage as far as I can see. - If you are purchasing gallons, you may find 1/2-gallons or quarts containers work better for freezing/thawing. They won't take as long to freeze, nor as long to thaw. -Grainlady...See More- 5 years ago
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