Frustration: We either run out of milk in two days or let an extra jug expire.
Solution: Freeze milk!
How to Freeze Milk Neatly
- Remove ~1 cup from a full plastic jug before freezing—milk expands and could crack the container.
- You have two options:
- Freeze the whole jug (with room at the top), or
- Pour milk into ice cube trays to freeze in smaller, recipe-ready portions.
- Always use plastic containers—not glass—as glass can crack in the freezer.
Storage Lifespan & Thawing
- Frozen milk stays good for up to 3 months, and sometimes up to 6 months—though using within 1 month gives the best quality
- To thaw safely:
- Best: Place in the fridge for 24–36 hours.
- Faster: Submerge in cold water (not warm)—keep it cold to avoid spoilage, changing the water regularly.
After Thawing
- Shake, whisk, or blend to recombine separation from freezing.
- Use thawed milk within 2–3 days. It’s still safe and works well for cooking, baking, smoothies, and coffee.
Why It’s Worth It
- You avoid wild swings—no more galloping through jugs or throwing away expired milk.
- Works great when there’s a sale—or when you’re headed out of town.
- Use frozen cubes for a little splash of milk in coffee or recipes—no waste.