Is it OK to freeze milk?

Can you freeze milk?

Yes, it is perfectly safe to freeze milk. Freezing is an effective way to extend the shelf life of milk beyond the standard 5-7 days when refrigerated. When frozen properly in airtight containers, milk can last for 3-6 months in the freezer without compromising quality or taste.

Both pasteurized and ultra-pasteurized milk freeze well. Whole milk, 2%, 1%, and skim milk varieties can all be frozen too. The milk fat content does not make a major difference in the ability to freeze milk effectively. As long as you take the proper steps to freeze milk and thaw it safely, the texture and flavor will be maintained.

Why freeze milk?

There are several good reasons you may want to freeze milk:

Preserve surplus milk when you buy larger containers at the grocery store
Stock up on milk when it’s on sale to save money

Ensure you always have milk on hand for recipes, cereal, coffee, etc.
Reduce trips to the store for a staple product
Avoid waste if you don’t think you can use milk before it expires

Freezing milk allows you to buy in bulk when convenient or economical, while also reducing food waste. Having a stash of frozen milk can provide peace of mind that you’ll always have milk available when you need it.

How to freeze milk

Follow these simple steps for freezing milk properly:

Check the expiration or “use by” date on the milk container before freezing. Only freeze milk that is not expired.

Make sure milk is chilled before freezing. It’s best to freeze milk directly from the refrigerator rather than at room temperature.
Select an airtight container made of plastic, glass, or another freezer-safe material. Do not use cardboard cartons or containers that could impart odor or leak.
Leave at least 1/2 inch of headspace at the top of the container. Milk will expand as it freezes.

Seal the container tightly. You can use airtight lids or heavy-duty aluminum foil securely wrapped around the top.
Label the container with the type and date of the milk. Include the expiration date from the original package.
Lay the container flat in the coldest part of your freezer, preferably at 0°F or below.

Freeze for up to 3-6 months for best quality. Discard if left frozen longer.

Following proper cold storage temps and using airtight packaging helps prevent freezer burn and preserve the milk’s texture.

Does freezing change the taste?

Frozen and thawed milk tastes nearly the same as fresh milk. However, some subtle changes in texture and flavor may occur:

It can have a slightly cooked flavor due to milk proteins and fat changing shape during freezing.
Ice crystals can form and affect the look or feel in the mouth.
Separation can occur when fats clump together, leaving watery milk behind.

Nutrients remain intact but some vitamin C and thiamine loss can occur.

Generally, if you freeze and thaw milk correctly, the changes are minimal. Using very cold milk before freezing helps maintain the best taste and texture. Make sure to thoroughly shake or stir thawed milk to reincorporate any separation before drinking.

Best practices for optimal frozen milk

Follow these tips to get the highest quality frozen milk:

Freeze milk at or below 0°F.
Use milk that is well within the expiration date.
Choose plastic, glass, or another freezer-safe container.

Exclude as much air as possible and seal tightly.
Gently shake or swirl before freezing to blend fat evenly.
Store flat, taking up minimal space in the freezer.

Label the container with the milk type and date.

Being meticulous when freezing milk pays off in the end result. Taking steps to minimize temperature fluctuations, air exposure, and separation sets you up with the best-tasting thawed milk.

How to thaw frozen milk

It’s important to thaw milk properly to retain taste and texture:

Refrigerator: For gradual thawing, place milk in the refrigerator 12-24 hours before needed. Milk retains quality best when thawed slowly at cool temps.
Cold water: For faster thawing, submerge airtight milk container in a bowl of cold tap water. Change water every 30 minutes until thawed.
Countertop: Thaw in airtight container on the counter about 1-2 hours before using. Do not leave frozen milk at room temp longer than 1-2 hours.

Microwave: Defrost in microwave-safe container using lowest power in short increments. Heat can cause changes in taste and texture.
Never try to refreeze thawed milk. Use within 1-2 days.

The refrigerator method is preferred when you have time to thaw slowly. For quick thawing, cold water is gentlest. Listen for the milk to thaw before removing from the water to prevent warming.

How to use thawed milk

Thawed milk retains quality and can be used just like fresh milk. Shake the container gently before opening to distribute creaminess evenly. Here are some uses for thawed milk:

Pour over cereal or oatmeal
Drink a glass of cold milk

Use in smoothies or protein shakes
Make creamy soups
Whip into fluffy mashed potatoes

Stir into coffee drinks
Bake into quiche, custard, or pudding
Mix up French toast or pancake batter

Blend into homemade yogurt
Make a nutritious breakfast parfait

Thawed milk can be substituted 1:1 for fresh milk in any recipe or application. The milk proteins and nutrients required for cooking and baking remain intact through proper freezing and thawing.

Signs of bad frozen milk

How can you tell if thawed milk has gone bad? Look for these signs:

Sour odor
Curdled, lumpy, or gelatinous texture

Mold presents anywhere in the milk or container
Change in color to yellow, brown, or gray hues
Off tastes that are bitter, metallic, or ropy

If you notice any of those indications, it’s best to discard the milk rather than consume it or use it cooking. While properly frozen milk stays fresh for up to 6 months, signs of spoilage mean it’s no longer safe.

Storing thawed milk

Like fresh milk, thawed milk must be handled properly to avoid foodborne illness:

Use thawed milk within 1-2 days for best quality and food safety.

Keep thawed milk refrigerated at 40°F or below.
Do not return thawed milk to the freezer.
Discard any unused portion after cooking or drinking.

Place carton back in refrigerator immediately after pouring out desired amount.
Check for signs of spoilage before consuming thawed milk.

Since freezing and thawing reduces the shelf life, thawed milk is more perishable than fresh. Use prompt refrigeration and sanitary handling to prevent bacterial growth.

Who should not consume frozen milk?

Certain individuals should avoid drinking frozen and thawed milk:

Infants under 1 year old. The freezing process can destroy nutrients and antibodies vital for babies.
Young children, older adults, and those with weakened immune systems. They are at higher risk of pathogens in contaminated milk.

Those with severe milk allergies or lactose intolerance. Milk proteins change during freezing and may increase negative reactions.

For those groups, it’s safest to use fresh milk within 5-7 days of purchase. If you do freeze milk for an infant or child, speak with a pediatrician first about proper handling and storage.

Freezing different types of milk

Here are some guidelines for freezing other kinds of milk:

Whole and reduced-fat milk

All varieties of milk with 2% fat or more freeze well for 3-6 months. The higher fat content helps maintain creamy texture and flavor.

Skim and low-fat milk

With lower fat, more separation can occur during freezing. Use within 2-4 months for best quality.

Lactose-free milk

Lactose-free milk has added enzymes to make it easier to digest. It can be frozen for up to 3 months.

Nut and plant-based milks

Milks like almond, soy, and oat freeze well for 2-3 months. Oil separation can occur so shake vigorously before use.

Raw milk

Only pasteurized milk is recommended for safe freezing. Freezing does not kill bacteria in raw milk, which can pose foodborne illness risks.

Condensed and evaporated milk

Since condensed and evaporated milk are shelf-stable, they do not require freezing. Best by dates over a year are common.

Whipping and heavy cream

Heavy creams with higher fat freeze well for 3-4 months. Thaw in the refrigerator before whipping.

Goat milk

Similar to cow’s milk, goat milk can be frozen for 2-3 months with careful handling recommended.

Milk freezing troubleshooting

Issue	Cause	Solution
Separation	Freezing caused fats to clump	Gently swirl or shake before using
Grainy texture	Ice crystals formed	Thaw slowly in refrigerator
Carton leaking	Didn’t leave room for expansion	Use container with headspace when freezing
Off flavors	Stored too long in freezer	Use frozen milk within 3-6 months
Clumpy appearance	Thawed and refroze milk	Never refreeze thawed milk

Conclusion

Freezing milk is a convenient way to extend the shelf life for later use. Make sure to observe proper guidelines for freezing, thawing, and handling to retain the best quality. Drinking frozen milk is safe for healthy adults and children over age one. With the right techniques, frozen milk retains its nutritional value and creaminess. Stash some spare milk in the freezer so you always have it on hand when you need it.