Milk can be frozen, but it can undergo changes in texture and flavor due to the formation of ice crystals. These crystals can damage the proteins and fats present in the milk, thus altering its quality.
Milk, at first glance, looks like a simple white liquid, but it is actually a super complex mixture composed of 87% water. The rest is a subtle cocktail of interesting nutrients: fats floating as tiny globules, proteins (like the famous casein that gives it its white color), lactose (a particular sugar in milk, difficult to digest for some), and plenty of micronutrients like calcium, vitamins (A, B, and D), and various minerals. Structurally, there are mainly two large families: one part in solution (like lactose dissolved in water) and the other in suspension (the fat globules and proteins floating freely). This entire mixture holds together thanks to a fragile balance that gives milk its smooth, creamy, and characteristic texture.
When milk is put in the freezer, the water in the milk turns into ice crystals. These small crystals break down the structure of the fat globules and damage the milk proteins, particularly casein. As a result, the fats separate and you get small gritty pieces that float on the surface. Thawing doesn't help at all: the components do not return to their original uniform mixture, and the milk becomes less homogeneous. In short, what was creamy and smooth before becomes gritty, strange, and frankly not very appetizing afterward.
When milk is frozen, the fat globules it contains tend to clump together. Once thawed, the milk becomes grainy, with small floating bits, which is much less appetizing. The taste also changes: it usually has a bland or slightly altered flavor, quite different from the original fresh taste. These changes often prevent drinking the milk as is after thawing, reserving it instead for cooking or baking.
Frozen milk does not become unhealthy, but it does lose some benefits in terms of vitamins. Some sensitive vitamins like the B vitamins (especially vitamin B2, also known as riboflavin) may decrease, as well as the content of vitamin C. When it comes to minerals (like calcium), there are no particular concerns; they remain fairly stable in the cold. In short, freezing milk does not completely destroy its nutritional quality, but in terms of vitamins, it's not quite the same.
Rather than freezing your milk, consider pasteurizing it at home: just heat it gently to around 72°C for about fifteen seconds, then cool it quickly. Next, pour it into clean bottles and keep them cool — this helps preserve its taste and nutrients for several additional days. You can also choose UHT milk, treated at ultra-high temperature: yes, it slightly loses flavor, but in return, you can keep it sealed for several months in the cupboard without risk. Another convenient option is powdered milk, super easy to store in a corner of the kitchen and usable whenever you need it. These effective methods prevent unpleasant surprises regarding texture and maximize nutritional quality.
Plant-based alternatives to animal milk, such as almond or soy milk, generally withstand freezing much better without significant changes in texture or taste.
Did you know? To prevent the formation of crystals during necessary freezing, you can fill your container only halfway: by leaving enough space, the milk naturally expands during freezing without damaging the container.
Frozen milk can still be used for cooking, especially in baking, as the changes in texture become less noticeable once incorporated into recipes.
Breast milk can be frozen without any issues: as long as it is stored properly in suitable containers, it retains most of its nutritional properties for up to 6 months.
Butter, thick fresh cream, certain hard cheeses, and plain yogurt can generally be frozen without significant changes in texture or taste.
UHT milk (sterilized) is an excellent alternative as it can be stored for several months at room temperature if unopened. Once opened, it just needs to be kept in the fridge and consumed quickly.
In general, pasteurized milk can be stored in the refrigerator for about a week after opening. Always check the date on the packaging and make sure to properly close the container after each use.
Skim milk freezes slightly better than whole or semi-skimmed milk due to its low fat content. However, it will still undergo changes in texture and taste once thawed.
Carefully observe its texture, smell, and taste. If the milk has a grainy consistency, a sour smell, or a changed taste after thawing, it’s best to avoid consuming it.
Yes, freezing milk in smaller portions and gently homogenizing the thawed milk by shaking it vigorously can help limit—though unfortunately not eliminate—the changes in texture.
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