Freezing extra milk...I know it can be done but....

[big brown horse]

I have frozen extra milk (that I got on sale) in the past right in their cardboard cartons, so I know it can be done. It defrosts in the fridge very well and looses no taste.

I want to know if I buy raw milk, can I freeze the extra quarts, or will it ruin the healthy benefits of raw milk?

I will have to make quite a drive to buy the raw milk and I want to make sure it will be worth my efforts. To make it possible, I would have to stock up on the milk.

 

[Wifezilla]

My mom would freeze milk. The texture changed and us rotten kids wouldn't touch it. I have had better luck myself making yogurt and then freezing the yogurt.

 

[lupinfarm]

The taste changes when you freeze milk.. my mum does it but i don't usually drink that much milk, my brother doesn't care if it tastes different. I will only drink milk if its not frozen lol.

 

[Iceblink]

I have tried freezing whole raw milk and cream, it wasn't good. It seperated and had chunks. I strained the chunks, it was all the butterfat. It did make good butter, but the buttermilk was weird looking. I wouldn't have been able to drink it or use it for cheese. Maybe extra skimmed milk would work.

 

[big brown horse]

I have only frozen skim or fat free milk and didn't really notice a difference. Then again, store bought skim doesn't even have a taste to begin with.

Aside from taste, nutritionally would raw change after frozen then thawed?

I like the yogurt idea wifezilla.

 

[patandchickens]

In general, freezing denatures (or at least partially denatures) enzymes; I have no particular reason to expect that to be any different for milk than for anything else biological. OTOH stomach acid also denatures enzymes, so, <shrug>

Pat