Some of you may remember my cry for help with regards to my milk dilemma. Living in the country, I’ve learned to freeze tons of stuff in order to limit the number of trips into town. But I just wasn’t sure if you could freeze milk, and/or if there was a right or wrong way to go about it. After posing this question, I got a flood of emails with advice.
So I took the plunge. I just used a little quart of milk for my experiment… just in case it didn’t work. As instructed (by many) I emptied a little out… right into my stomach. I’m guessing this is so the carton can expand without exploding. Then popped it in the freezer.
After being in the freezer for 2 weeks straight, this rock-hard anvil made me skeptical. How can this yellowish clearish nastiness ever be drinkable again?
But after letting it fully thaw in the fridge for a day and a half, and after shaking vigorously… Nick assured me that it tasted just fine, by eating two enormous bowls of Raisin Bran. Can’t be bad if he went back for seconds right?!
I’m proudly announcing that I’ve mastered the intricate art of freezing milk. My life will never be the same. Thanks for all the advice peeps!
Yes, that is a sweet orange chair in my kitchen. Yes, the kittens frolic and play on it while I cook. Putting an armchair in the kitchen is always a win win situation.