Do you have an open carton of milk in the fridge that is about to expire? Instead of throwing it away, you can freeze milk for later use. This is a practical solution to avoid food waste, especially if you have a large supply or use milk infrequently. It’s just important to follow a few simple rules to preserve the taste and quality as much as possible.
Common mistakes when freezing milk
When storing milk in the freezer, there is one serious mistake that you should avoid at all costs: Never freeze milk in its original packaging or in a completely full container! As milk expands when it freezes, it needs about 10% more space. If you fill the container to the brim, you run the risk of it bursting or overflowing. Instead, you should transfer the milk to a freezer-safe container and leave at least 2-3 cm of space at the top.
For best results, freeze milk in small portions. Use airtight freezer containers or freezer bags and leave about a third of the container empty, as the liquid expands during freezing. Important: Label the containers with the freezing date. Milk can be kept in the freezer for up to three months.
Tips for better consistency and taste
Milk can be can be frozen without any problemsbut the consistency may change after defrosting. Fat and water often separate – this makes the milk appear somewhat flaky. This is not a sign of spoilage, but a natural physical process. This may be unusual for coffee or muesli, but the change is hardly noticeable in baking and cooking.
Whole milk is more suitable for freezing than low-fat varieties, as it remains more homogeneous after defrosting. Plant milks such as oat, soy or almond milk can also be frozen to some extent – it is worth taking a look at the Information from the manufactureras not all varieties remain stable.
Ideally, the milk should be defrosted in the fridge. Due to the slow defrosting the structure remains more stable and there are fewer texture changes. After defrosting, shake or stir the milk thoroughly to distribute the fat and liquid evenly. Once defrosted, you should consume the milk within a few days.
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What about nutrients when freezing milk?
When freezing milk, the most important nutrients are largely preserved. Protein, calcium and other minerals are insensitive to the cold. The taste can change slightly, especially during prolonged storage – it is therefore advisable to freeze the milk as fresh as possible and consume it within the recommended time.
Also other dairy products such as butter, cream, cheese or yogurt can be frozen easily. If you regularly buy too much, you can use this method to build up a practical stock and save money in the process.
Checklist: Freezing milk made easy
- Use fresh milk: Make sure that the milk has not spoiled and that the carton was well sealed.
- Portioning: Divide the milk into smaller quantities – for example into ice cube molds or small containers.
- Leave space: Only fill containers about two-thirds full, as liquid expands when frozen.
- Pack airtight: Use sturdy freezer bags or tightly sealed freezer tins.
- Date: Make a note of the freezing date – frozen milk can be kept for up to 3 months.
- Defrost slowly: Defrost in the fridge, not at room temperature.
- Shake or stir well: After thawing, mix thoroughly to improve the consistency.
This article was created partly with machine support and carefully checked by the editorial team before publication.
