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The Science Behind Freezing and Thawing Milk Is Easier to Follow Than You Might Think

One way to optimize your off-time is by cutting down on certain, time-sucking errands. Grocery store shopping is at the top of the list here. That’s why many shoppers around the country have cut down on their weekly and even bi-weekly trips by learning all about proper food storage techniques, including freezing. For example, milk is probably one popular item amongst your household that you could consider freezing on the regular basis. If you’re not sure how to approach freezing or thawing milk, our community has provided tips below that should ease you into the process with minimal road bumps.

Freezing Milk

If you want to freeze milk – whether it’s dairy milk or plant-based – you'll first want to check the "sell-by" or expiration date on your carton. If the date hasn't passed yet, you're good to freeze. After that, you’ll want to determine what to store the milk in while freezing. Unlike water, milk expands when frozen. Consider pouring your milk into two or three freezer-safe plastic containers to make the thawing process easier.

Thawing Milk

An easy way to thaw milk is to simply move your milk from the freezer to the refrigerator and keep it there overnight. If time is of the essence, you can fill a large bowl with cold water and submerge the frozen container of milk inside — just be sure to replace the lukewarm water with the cold water as it warms up. Never thaw milk at room temperature, as that could ruin the milk immediately.

Using Thawed Milk

While frozen milk retains all of its original nutrients, fat separation can give the milk a "grainy" texture once thawed. Because of this, frozen milk is best used for baking, cooking, and smoothie making, as opposed to drinking. No matter how you choose to use it, frozen milk should be consumed within 2–3 days of thawing.

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