Milk is a staple in many households. It’s commonly used for drinking, cereal, coffee, baking, and cooking. While fresh milk tends to last between 5-7 days in the refrigerator, sometimes you may buy more than you can use during that timeframe. Freezing milk can help extend its shelf life so it doesn’t go to waste.
But can freezing actually damage or degrade the nutrients in milk? Let’s take a closer look at how freezing affects milk and whether it’s safe to freeze.
Does Freezing Affect Milk Nutrients?
Milk contains a variety of important nutrients including calcium, protein, vitamins A and D, phosphorus, potassium, selenium and more. When milk is frozen, some minor nutrient loss can occur, but the overall nutritional value remains high.
Here’s a overview of how freezing impacts some of the main nutrients in milk:
- Protein – Protein levels remain unchanged by freezing.
- Fat – The fat content also stays consistent through freezing milk.
- Calcium – There is little to no loss of calcium when milk is frozen.
- Phosphorus – Like calcium, phosphorus levels are not degraded during freezing.
- Vitamin B12 – This water-soluble vitamin is very stable and not impacted by freezing.
- Vitamin A – Some studies have found a small loss (around 10%) of vitamin A activity with frozen storage.
- Vitamin D – Up to 20% degradation of vitamin D has been noted after prolonged frozen storage at 0°F (-18°C) for 6 months.
- Potassium – Potassium content remains stable when milk is frozen and thawed.
While there are some small changes, frozen milk still retains the majority of its nutritional content. The most significant nutrient loss occurs with the vitamins A and D when milk is kept frozen for an extended period of several months.
Changes to Texture and Flavor
Freezing can affect the taste and texture of milk in the following ways:
- The fat in milk may separate and clump together when thawed after freezing.
- Frozen milk tends to have a more watery consistency compared to fresh milk.
- Some cooked milk preparations like custard may curdle or separate more easily when made with previously frozen milk.
- The flavor can take on a more bland taste, lacking freshness and sweetness.
These textural and sensory changes happen because the formation of ice crystals during freezing causes some damage to the structure of the milk. The higher fat content of whole milk makes it more resilient to these changes compared to lower fat varieties.
Is it Safe to Freeze Milk?
Yes, it is safe to freeze milk. According to the USDA Food Safety and Inspection Service, frozen milk is safe indefinitely, although quality slowly declines over time. Typically milk can be kept frozen for up to 3 months before the decreases in texture and flavor become more noticeable.
To help milk withstand freezing, it’s best to freeze it as close to the purchase date as possible for optimal freshness. Make sure to check the “sell by” or expiration date before freezing to ensure it hasn’t expired.
Does Milk Need to be Thawed Before Consuming?
Milk should always be thawed fully in the refrigerator before drinking or using for cooking. Do not try to accelerate defrosting by leaving milk out at room temperature or microwaving, as this can compromise safety.
It takes about 24 hours for a carton of milk to thaw in the refrigerator. Gently shake the container periodically during thawing to help blend any separated fat back together.
Once thawed, milk should be used within 1-2 days and not refrozen. Make sure to smell and visually inspect thawed milk, discarding any that smells sour or is discolored.
Best Practices for Freezing Milk
Follow these tips for successfully freezing and thawing milk:
- Check expiration date and only freeze fresh milk before the sell by date.
- Freeze milk in original container or pour into freezer safe plastic bags or containers, leaving 1/2 inch headspace to prevent splitting.
- Try to freeze in single use portions to avoid repeated thaw and freeze cycles.
- Place milk cartons on flat surface in freezer so they freeze evenly and quickly.
- Once frozen solid, milk can be stored upright in freezer.
- Label milk with date it was frozen for easy reference.
- Use within 3 months for best quality and nutritional retention.
- Thaw frozen milk in the refrigerator for 24 hours before using.
- Gently swirl or shake milk when partially thawed to redistribute any separated fat.
- Use thawed milk within 1-2 days.
- Do not refreeze thawed milk.
How to Use Previously Frozen Milk
Thawed milk is best used for:
- Drinking
- Pouring over cereal
- Mixing in smoothies
- Making scrambled eggs
- Adding to pancake or waffle batter
- Mixing with instant potatoes, pudding, sauces
- Cooking in casseroles or soups
Avoid using previously frozen milk for:
- Custards or flans where curdling is undesirable
- Delicate baked goods like cakes that need thick, creamy milk
- Fresh cheeses like paneer or ricotta
- Yogurt making starter cultures
Storage Times for Frozen Milk
Here is how long you can store different types of milk safely in the freezer:
| Milk Type | Freezer Storage Time |
|---|---|
| Whole milk | 3 months |
| 2% reduced fat milk | 3 months |
| 1% lowfat milk | 3 months |
| Skim milk | 3 months |
| Lactose-free milk | 3 months |
| Buttermilk | 1-2 months |
| Goat milk | 2-3 months |
| Sheep milk | 2-3 months |
| Rice milk | 2-3 months |
| Soy milk | 2-3 months |
| Coconut milk | 3-6 months |
| Almond milk | 6-8 months |
As you can see, non-dairy milks made from coconut, almond and rice tend to have better frozen storage life compared to animal-based dairy milks. Always thaw any type of frozen milk in the refrigerator before using.
Signs Milk Has Been Frozen
Sometimes milk that has previously been frozen slips into the fresh milk containers at the market or in your refrigerator. Here are some signs that milk may have been frozen before:
- More opaque, chalky appearance
- Watery, thin consistency
- Grainy, icy texture
- Yellowish tint instead of rich white color
- Lacking in fresh, creamy taste
- Milk fat separates and clumps together
- Curdles or separates more easily when cooked
While milk that has been frozen is still safe to consume, the quality is lower so it’s best to use it for cooking rather than drinking. Always inspect milk closely before purchase and again before use.
Does Frozen Milk Go Bad?
Yes, frozen milk can eventually go bad, but it takes much longer compared to fresh milk. When frozen at 0°F or colder, the bacteria in milk remains largely inactive. However, over time enzymes can still slowly break down components in frozen milk, gradually decreasing quality.
Signs that previously frozen milk has gone bad:
- Sour, unpleasant odor
- Change in color or thickening
- Unusual consistency like chunks, grittiness or gelatinous texture
- Mold – though unlikely, fuzzy mold spots can sometimes grow
- Yeasty, fermented smell and taste
Always inspect and smell milk after thawing to check for freshness. If any signs of spoilage, err on the side of caution and discard the milk.
Conclusion
Freezing milk can extend the shelf life for up to 3 months while retaining most of its nutritional composition. Minor textural and flavor changes can occur but frozen milk is perfectly safe to consume. For best results, freeze milk before the expiration date in suitable containers, thaw completely in the refrigerator before use, and use within 1-2 days after thawing.
While the changes are minimal, freezing is not recommended if you need milk specifically for delicate culinary uses or plan to freeze for greater than 3 months. Overall, freezing is a good strategy for reducing food waste and making your milk purchases last longer.
