Difference between revisions of "Freeze Milk"
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== Steps == | == Steps == | ||
=== Freezing Your Milk === | === Freezing Your Milk === | ||
| − | #Leave room for your milk to expand. When milk freezes, it takes up a little more space that when it's liquid.<ref>http://www.favoritefreezerfoods.com/freezing-milk.html</ref> If your milk's container is filled to the brim, this can cause it to burst in the freezer, making a huge frozen mess (this is especially true for hard glass jugs). Luckily, this is easy to prevent — just pour off about a cup of milk so that you have a few inches of room at the top of the container. Doing this gives the milk plenty of room to expand. | + | #Leave room for your milk to expand. When milk freezes, it takes up a little more space that when it's liquid.<ref name="rf1">http://www.favoritefreezerfoods.com/freezing-milk.html</ref> If your milk's container is filled to the brim, this can cause it to burst in the freezer, making a huge frozen mess (this is especially true for hard glass jugs). Luckily, this is easy to prevent — just pour off about a cup of milk so that you have a few inches of room at the top of the container. Doing this gives the milk plenty of room to expand. |
#* On the other hand, if you've already drunk more than a cup or two of your milk, you can usually skip this step. | #* On the other hand, if you've already drunk more than a cup or two of your milk, you can usually skip this step. | ||
#Date your container. Once you freeze your milk, the expiration date on the jug becomes basically meaningless unless you thaw it again right away. For this reason, it's a wise idea to label your container with both today's date and the number of days remaining before it expires. You can write this directly on the container with a marker, or, if you prefer not to mark your container, you can use a piece of masking tape as a label. | #Date your container. Once you freeze your milk, the expiration date on the jug becomes basically meaningless unless you thaw it again right away. For this reason, it's a wise idea to label your container with both today's date and the number of days remaining before it expires. You can write this directly on the container with a marker, or, if you prefer not to mark your container, you can use a piece of masking tape as a label. | ||
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#Put the milk container in the freezer. You're all ready to freeze your milk — simply set your labeled container in a freezer with a temperature below 0<sup>o</sup> F/C. If you can't fit the entire container in the freezer, consider dividing the milk into several smaller containers. Within about a day, the milk should be frozen solid. | #Put the milk container in the freezer. You're all ready to freeze your milk — simply set your labeled container in a freezer with a temperature below 0<sup>o</sup> F/C. If you can't fit the entire container in the freezer, consider dividing the milk into several smaller containers. Within about a day, the milk should be frozen solid. | ||
#* When the milk is frozen, you may be able to see the separation of the milk and the fat. Don't worry — this is a normal part of the freezing process and is perfectly safe. | #* When the milk is frozen, you may be able to see the separation of the milk and the fat. Don't worry — this is a normal part of the freezing process and is perfectly safe. | ||
| − | #Store for up to 2-3 months. Most sources recommend leaving your milk in the freezer for a maximum of either two or three months.<ref>http://thekrazycouponlady.com/at-home/the-big-chill-how-to-freeze-milk/</ref><ref | + | #Store for up to 2-3 months. Most sources recommend leaving your milk in the freezer for a maximum of either two or three months.<ref name="rf2">http://thekrazycouponlady.com/at-home/the-big-chill-how-to-freeze-milk/</ref><ref name="rf1" /> Some sources even recommend freezing milk for up to six months.<ref name="rf3">http://www.eatbydate.com/can-you-freeze-milk/</ref> The general consensus seems to be that milk can last a very long time in the freezer but that it will gradually absorb the flavors and odors of other items in the freezer over time, becoming less appealing to drink. |
#* Note that richer dairy products, like eggnog, buttermilk, and cream generally have similar shelf lives to ordinary milk (or slightly shorter) when frozen — usually on the order of one to two months or so. | #* Note that richer dairy products, like eggnog, buttermilk, and cream generally have similar shelf lives to ordinary milk (or slightly shorter) when frozen — usually on the order of one to two months or so. | ||
#Consider freezing in ice cube trays. As an alternative to freezing your milk in its container, you may want to consider pouring a portion into ice cube trays. This is an especially good choice for people looking to use their frozen milk in baking projects, as it allows you to quickly add semi-standard portions of milk to your recipe rather than having to chip away at a single solid block of milk or wait for it to thaw. | #Consider freezing in ice cube trays. As an alternative to freezing your milk in its container, you may want to consider pouring a portion into ice cube trays. This is an especially good choice for people looking to use their frozen milk in baking projects, as it allows you to quickly add semi-standard portions of milk to your recipe rather than having to chip away at a single solid block of milk or wait for it to thaw. | ||
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#* This can take some time — depending on the volume of your frozen milk, it's not uncommon for it to take up to three days to thaw completely in the refrigerator. | #* This can take some time — depending on the volume of your frozen milk, it's not uncommon for it to take up to three days to thaw completely in the refrigerator. | ||
#For quicker thawing, soak in cold water. If you're in a hurry to thaw your milk, try filling your sink with cold water (''not hot water'') and submerging your frozen milk container in it. Use a heavy object like a cast iron pot to hold the milk underwater as it thaws. This process will be quicker than thawing the milk in the refrigerator but will still usually take several hours, so be patient. | #For quicker thawing, soak in cold water. If you're in a hurry to thaw your milk, try filling your sink with cold water (''not hot water'') and submerging your frozen milk container in it. Use a heavy object like a cast iron pot to hold the milk underwater as it thaws. This process will be quicker than thawing the milk in the refrigerator but will still usually take several hours, so be patient. | ||
| − | #* The reason that water thaws milk more quickly than the refrigerator has to do with the way that energy is transferred between the milk and its surroundings at a molecular level. Liquids transfer heat energy into ice much more effectively than air, making them a much quicker method of thawing.<ref>http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html?_r=0</ref> | + | #* The reason that water thaws milk more quickly than the refrigerator has to do with the way that energy is transferred between the milk and its surroundings at a molecular level. Liquids transfer heat energy into ice much more effectively than air, making them a much quicker method of thawing.<ref name="rf4">http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html?_r=0</ref> |
#Don't use heat to thaw the milk. ''Never'' try to thaw your frozen milk quickly with heat. This is a sure-fire method for ruining your milk and undoing your hard work. Heating the milk can cause it to thaw unevenly or even burn, leaving you with a very unappealing finished product. Listed below are just a few tips for avoiding this situation: | #Don't use heat to thaw the milk. ''Never'' try to thaw your frozen milk quickly with heat. This is a sure-fire method for ruining your milk and undoing your hard work. Heating the milk can cause it to thaw unevenly or even burn, leaving you with a very unappealing finished product. Listed below are just a few tips for avoiding this situation: | ||
#* Don't leave your frozen milk out at room temperature. | #* Don't leave your frozen milk out at room temperature. | ||
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#* You may also notice that the milk has developed a yellowy color — this is a normal part of the freezing process and not a sign that the milk has spoiled. | #* You may also notice that the milk has developed a yellowy color — this is a normal part of the freezing process and not a sign that the milk has spoiled. | ||
#Alternatively, use a blender. It's worth noting that you don't have to shake the milk by hand to redistribute the fat. Using a mechanical solution like a blender or food processor, for instance, allows you to quickly and easily agitate the milk for a smoother, more even texture. This can also help you break up any ice chunks remaining in your milk, which can be a surprise if they aren't discovered before you start drinking. | #Alternatively, use a blender. It's worth noting that you don't have to shake the milk by hand to redistribute the fat. Using a mechanical solution like a blender or food processor, for instance, allows you to quickly and easily agitate the milk for a smoother, more even texture. This can also help you break up any ice chunks remaining in your milk, which can be a surprise if they aren't discovered before you start drinking. | ||
| − | #Don't be put off by a slightly different texture. Thawed milk can sometimes have a different "feel" than ordinary milk — it's sometimes described as being slightly chunky and watery by comparison.<ref | + | #Don't be put off by a slightly different texture. Thawed milk can sometimes have a different "feel" than ordinary milk — it's sometimes described as being slightly chunky and watery by comparison.<ref name="rf3" /> Though thawed milk is perfectly safe to drink, these qualities can make it difficult for some to drink. |
#* On the other hand, thawed milk is usually an excellent substitute for fresh milk in cooking and baking projects where its altered texture is difficult or impossible to detect. | #* On the other hand, thawed milk is usually an excellent substitute for fresh milk in cooking and baking projects where its altered texture is difficult or impossible to detect. | ||
