How to Freeze Milk

Leave space for the milk to expand. When milk freezes, it takes up more space than when it's in liquid form. If your milk container is filled to the top, there's a chance it will overflow in the freezer, creating a frozen mess (especially with glass jars). Fortunately, this is easily prevented — simply drink a cup of milk to leave some space at the top of the jar. This way, the milk will have enough room to expand.

• On the other hand, if you've already consumed more than 1 or 2 cups of milk, you can skip this step.

Write the date on the milk container. When freezing milk, the expiration date printed on the container is no longer relevant unless you defrost the milk immediately. For this reason, you should write the freezing date and the remaining days before expiration on the container. You can either write directly on the container or use masking tape to create a label.

• For example, if today is August 24th and the milk expires on August 29th, label it as "Freeze: 24/8 — 5 days until expiration" to know how many days the milk is still good after thawing.

Place the milk container in the freezer. You’re ready to freeze the milk — just put the labeled milk container into the freezer at a temperature below 0^o F/C. If the container doesn’t fit in the freezer, you can divide the milk into smaller containers. The milk will freeze within one day.

• Once frozen, you may notice the fat separating. Don’t worry — this is normal during freezing and it’s safe.

Store milk for a maximum of 2 to 3 months. Most sources recommend freezing milk for no longer than 2 to 3 months. Some even suggest that you can freeze it for up to six months. Generally, milk can be stored in the freezer for a while, but it may start to take on the flavors of other foods and become less enjoyable.

• Note that dairy products with a high butter content, such as eggnog, buttermilk, and ice cream, typically have a similar (or slightly shorter) shelf life when frozen — usually around 1 to 2 months.

You can freeze milk in ice cube trays. Instead of freezing milk in its original container, you can pour the milk into ice cube trays. This is a great option for those who need frozen milk for baking, as you can use individual cubes rather than breaking up a large frozen block or waiting for it to thaw.

• You can also add milk ice cubes to a glass of fresh milk — it will stay cold without becoming diluted like regular ice cubes.

Thaw milk in the refrigerator. The best way to thaw milk is by using a slow, gradual process, not a quick one. The easiest method is to move the frozen milk from the freezer to the fridge. The warmer temperature in the fridge will help the milk slowly return to liquid form.

• This process can take quite some time — depending on the amount of milk, it may take up to 3 days for it to thaw completely in the fridge.

To speed up the thawing, submerge the milk container in cold water. If you need to thaw the milk faster, try filling a sink with cold water (do not use hot water) and submerge the frozen milk container in it. You can use something heavy, like a cast-iron pan, to keep the milk container submerged. This method is faster than thawing in the fridge, but it can still take a few hours, so be patient.

• The reason water thaws milk faster than the fridge is because of how heat energy transfers between the milk and the surrounding environment at a molecular level. Liquids transfer heat energy more efficiently than air, which is why water is the faster method.

Never use heat to thaw milk. Never thaw milk with heat to speed up the process. This will definitely ruin the milk:

• Do not let frozen milk sit at room temperature.
• Do not thaw milk in the microwave.
• Do not thaw milk in hot water.
• Do not thaw milk on the stove.
• Do not thaw milk under direct sunlight.

Use within 5 to 7 days after thawing. If the milk was fresh when frozen, its "freshness" will remain nearly intact after thawing. Therefore, most thawed milk can still be used for drinking or cooking within 5 to 7 days. While the texture may look and feel slightly different, it remains safe to use.

• Note that if the milk was not fresh when frozen, it won’t be fresh when thawed either. In other words, milk that was near expiration before freezing will still be close to that state once thawed.

Shake well before use. During the freezing process, the fat in milk will solidify and separate from the liquid. This effect is more noticeable in higher-fat milk. To blend the fat back into the milk, shake the milk container a few times while it thaws.

• You may also notice that the milk has turned a yellowish color — this is normal when freezing milk and does not indicate that the milk has spoiled.

Alternatively, you can use a blender. You don’t necessarily have to shake the milk by hand to re-integrate the fat. A machine, such as a blender or food processor, can make the milk smoother and more uniform. This method also helps break up any remaining ice chunks that you may notice when drinking the milk.

Don’t be concerned if the milk’s texture seems different. Thawed milk may feel different from fresh milk — sometimes it may be slightly thicker or thinner. Although thawed milk is safe to consume, these texture changes may make it less pleasant to drink.

• On the other hand, thawed milk can be used as a substitute for fresh milk in cooking, especially if the texture is difficult or impossible to detect once cooked.