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  #1  
Old 09-20-2003, 07:52 PM
Jojo Jojo is offline
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Can you freeze milk?

Obviously I know that it is physically possible to freeze milk but what I'm wondering is can you freeze it then defrost it later and drink it without ruining it?
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  #2  
Old 09-20-2003, 07:56 PM
ragerdude ragerdude is offline
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Yes you can. I put a gallon container of milk in the freezer. Although it bulged with the expansion and turned a pale yellow color, it turned back to normal whn it thawed.
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Old 09-20-2003, 08:00 PM
Q.E.D. Q.E.D. is offline
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If you mean will it be safe to drink after thawing and will it taste alright, yes. However, freezing destroys the homogenization, and you'll have bits of milkfat floating around in it, which some people find distasteful.
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  #4  
Old 09-20-2003, 08:09 PM
gcarroll gcarroll is offline
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It does not become toxic, but it's taste is pretty poor. Not terrible, but not a desirable change. Try it with a small quantity (a cup or so) in a container that will not be damaged when the milk expands with freezing. A half-pint paper carton is ideal for this test.
Interestingly, if you let it partially freeze (slushy), then quickly strain out the ice and drink only the unfrozen part, it doesn't seem to have suffered. It seems the actual freezing does the damage, not just cold enough to almost freeze.
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Old 09-20-2003, 08:20 PM
Jojo Jojo is offline
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Taste is what I'm most concerned about. Is the slight deterioration in taste noticeable in tea or coffee?

My fridge is broke so I'm using the freezer.
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  #6  
Old 09-20-2003, 08:24 PM
picunurse picunurse is offline
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I freeze milk all the time. It tastes fine if you allow it to defrost completely and shake it very well befor each pour. Non fat freezes better than whole.
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  #7  
Old 09-20-2003, 08:53 PM
Bryan Ekers Bryan Ekers is offline
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The fatty parts will thaw first (oil having a lower freezing point) and if you drink that, it will actually taste better than the regular milk, if you like cream. The last part to thaw, though, will be mostly water and it will taste terrible.

As has been pointed out, the freeze-thaw process ruins the homogenization, and while it's possible to party restore it through it vigourous shaking, you're better off not freezing your milk at all. Keep at it about 3 degees centigrade.

Or just drink it as you buy it. It's not so expensive an item that you really need long-term storage. If you were planning for post-Armageddon, you're better off with milk powder or canned evaporated milk.

Personally, I love slightly frozen milk, with just a few random ice crystals forming here and there. Once it's a brick, though, forget it.
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  #8  
Old 09-20-2003, 08:59 PM
Rufus T. Firefly Rufus T. Firefly is offline
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You're better off using the freezer to make ice and keep the milk and other perishables in a cooler. Just a thought
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  #9  
Old 09-20-2003, 09:29 PM
Jojo Jojo is offline
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ok so I need to give it a good shake.

What about if I heat it up before shaking it? Would that make the oily creamy bit and the water join together more?

Can you heat milk and then afterwards let it cool down and then use it as normal or does that change it as well?
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  #10  
Old 09-20-2003, 11:05 PM
ZipperJJ ZipperJJ is offline
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To completely hijack this thread (or perhaps Jojo has some yogurt to store as well..) can you freeze and thaw yogurt? I'm terribly addicted to plain Dannon yogurt (adding my own stuff, of course) and between my mom and I we go through one carton a week. Can we buy 2 or 4 and freeze it?
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  #11  
Old 09-20-2003, 11:41 PM
Chefguy Chefguy is offline
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Quote:
Originally posted by picunurse
I freeze milk all the time. It tastes fine if you allow it to defrost completely and shake it very well befor each pour. Non fat freezes better than whole.
Exactly. We buy six gallons of skim at a time and freeze them. Thaw and shake. No noticeable taste difference that I can see.
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  #12  
Old 09-20-2003, 11:47 PM
kjbrasda kjbrasda is offline
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havent' you heard of frozen yogurt? ^_~

should freeze fine, just stir well before eating
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  #13  
Old 09-21-2003, 06:15 AM
sailor sailor is offline
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Milk is not an eutectic solution. As temperature decreases, first water crystals begin to form. These are pure water so the concentration of the rest of the solution increases. As temperature continues to decrease finally everything has frozen solid.

When you thaw it you get the reverse process. First you get a liquid of concentrated milk and ice crystals. If you pour it then, you are left with ice. If you want to reconstitute the milk as it was, then the best thing is to use a blender.
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  #14  
Old 09-21-2003, 06:25 AM
chique chique is offline
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I do it all the time. I grew up on raw milk so the floaty bits don't bother me, and I don't think the taste is affected at all.

Just a hint: If you're buying the gallon jugs it's smart to loosen the tops a bit then re-tighten them after they've frozen. I've had problems with the bottoms splitting open.
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  #15  
Old 09-21-2003, 10:29 AM
robcaro robcaro is offline
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Years ago, when I was stationed in Alaska, we used to buy frozen milk at the Commissary. We would thaw it out as needed during the month. It didn't taste any different than unfrozen milk.
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  #16  
Old 09-21-2003, 01:18 PM
barbitu8 barbitu8 is offline
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Frozen yogurt that you buy in the store is not just regular yogurt frozen. The composition is different. I tried freezing yogurt once, since Costco has a good price if you buy in bulk. I never tried that experiment again. It did not taste good.

I don't drink that much milk, so even a gallon will spoil on me, as after a week it has already becoming sour. I just use it in cereals and making pancakes. But I found a solution. I now buy soy milk. More healthful, tastes good, and goes well in cereals and pancakes. And it will keep in the fridge a long time. And Costco has a good price.

I used to buy milk powder and evaporated or condensed milk, but soy milk is the best alternative.
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  #17  
Old 09-22-2003, 11:51 AM
gentle gentle is offline
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As far as I know, "frozen yoghurt" is made the same way you make ice cream, ie. by regularly mixing it while cooling, either until it has the desired texture. Ice cream/yoghurt dispensers mixes it continuously so as to maintain its semi-viscous state.
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  #18  
Old 09-22-2003, 02:05 PM
alimarx alimarx is offline
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Quote:
Originally posted by Bryan Ekers
and while it's possible to party restore it through it vigourous shaking
Sounds like one wild party!!
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  #19  
Old 09-22-2003, 02:15 PM
PatriotX PatriotX is offline
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I buy my groceries about once a month. I only use milk in my coffee. I freeze a few gallons evrytime. I"ve never had any problems taste-wise. It does take days for a gal to thaw in the frig though.
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  #20  
Old 09-22-2003, 03:50 PM
barbitu8 barbitu8 is offline
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Frozen yogurt does not have any live bacteria and is not much better for you than ice cream.
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  #21  
Old 09-22-2003, 03:50 PM
barbitu8 barbitu8 is offline
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Frozen yogurt does not have any live bacteria and is not much better for you than ice cream.
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  #22  
Old 09-22-2003, 05:16 PM
The Ryan The Ryan is offline
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Regular yogurt frozen is okay, but it's very hard and therefore difficult to eat. Thawed yogurt, however, is not good. And thawed Jello is no longer even close to being solid.
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