We just recently started freezing the three bag packages of milk and noticed a problem when they were thawed out.
It is 1% milk, not sure if that makes a difference but when it is thawed out we shake it up before we put it in the container and sometimes, not all the time, we get a lumpy residue throughout the bag of milk and at the bottom of the glass.
Does anyone know why this is happening or how we can overcome this problem, or is it safe to freeze milk bags?
Milk can seperate when you freeze it. Try running it through a blender when it is thawed.
(I am assuming that bag milk is just regular milk in a bag?)
it is regular 1% milk
still looking for other answers
It’s safe to drink. There’s nothing you can do about it; once milk is frozen, the homogenization is destroyed. So, if you don’t like the lumps of milkfat, don’t freeze the milk.
Q.E.D. many thanks but still wanted om other options…
Well, seeing how others have answered your “why” question - freezing negates the homgenization question, I can only assume you want more answers to the safety part of it.
I would think 1% milk could be treated the same as breast milk. I know the proper way to freeze and use breast milk. I would think See this web page, about half way down.link
Well, seeing how others have answered your “why” question - freezing negates the homgenization, I can only assume you want more answers to the safety part of it.
I would think 1% milk could be treated the same as breast milk. I know the proper way to freeze and use breast milk. See this web page, about 1/3 of the way down it explains what kind of bags to use, how long you can keep it, how best to thaw it, how soon to use it after it has thawed.link
sorry for the double post. 
Okay, since you’re waiting for more answers, here’s mine:
Yeah, what everyone else said.
Unless you have a homogenizer, there’s no way to prevent this. It’s a natural result of freezing the milk. The best you can do is shake it up really well, or maybe blend it. But the longer it sits after it’s been thawed, the more likely it will separate.
Milk… in a bag?! :eek:
I freeze both whole milk and skim milk for later use.
I have noticed the separation problem is much worse for skim milk than for whole milk. Usually the skim separates out into a watery upper level -taking up almost half the bottle - , and a clumpy lower level, and the problem cannot be fixed by shaking it. The whole milk, on the other hand, has only a small amount of watery liquid on top, and this can be re-mixed by shaking. I’ve seen this difference many times.
This is the reverse of what I would expect, since the whole milk has most of its fat content and the skim has almost none.
Any ideas on what’s going on here?
Can I ask why you’re freezing perfectly good milk? My youthful experimentation in the field of milk popcicles convinced me forever that the only solid form milk was meant to take was chocolate.
So I don’t have to go to the store so often. If I buy two quarts at the same time, the second goes sour before I finish it. If I freeze it, I can thaw it when I’m ready to use it.