Q&A Tuesday: How do you freeze milk?
Any tips on freezing milk in a paper carton? We buy organic milk in a half gallon paper carton. Can I freeze it in that carton or not? I’ve never done it before. Thanks! –Leisha
I freeze milk all the time. And honestly? I’ve never had a problem freezing it in a cardboard container. It will expand some when it freezes, so you might want to drink or use a half cup or so before freezing. But otherwise, just stick the milk in the freezer in the paper carton.
When you’re ready to use it, you can thaw it in the refrigerator overnight. Or, you can stick the carton in a sink full of cold water for 15 or 20 minutes.
I’m often able to find organic milk on clearance that’s close to the expiration date. We use what we can until the expiration date and then I freeze the rest. By buying it on clearance, we’re able to buy higher quality milk without spending a fortune to do so.
I don’t recommended using frozen and then thawed milk for drinking. The consistency changes some and it just isn’t very appealing for drinking–at least our family doesn’t think so. However, milk that has been frozen and then thawed works beautifully in pancakes, waffles, french toast, or other baked goods.
If you typically bake big batches of these items, you can just freeze the milk in the paper or plastic carton, thaw, and use. However, if you only make smaller batches, you’ll want to go ahead and divvy the milk up in one-cup or two-cup portions before freezing so that you can just pull out the exact amount of milk you need. You could use ziptop freezer bags or airtight plastic containers with lids.
Want to stretch your milk even further? Replace a fourth or a half of the milk called for in your pancake, waffle, or baked good recipe with water. You probably won’t even notice a difference!
Do you freeze milk? If so, what’s your favorite way to use it?
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