Nancy Young wrote on 10 Aug 2005 in rec.food.cooking

>
> "Bob Simon" > wrote
>
> > I asked about this because this morning I drank a glass of the
> > melted milk and noticed that the top of the frozen block remaining
> > was not opaque white. Instead, it appeared to be somewhat
> > transparent. I'm not saying you're wrong, Sheldon, but I wonder
> > if the frozen block might actually be more water than the melted
> > milk.
>
> In the past, when people have asked about freezing milk, inevitably
> the answer is 'shake it once it's thawed' ... I'd give it time, then
> shake it up, if I were you.
>
> nancy
>
>
>

The butter fat and the milk solids seperate from the water. So it is
kinda important to defrost the whole container of milk and shake it well
before drinking; if you don't want weird tasting milk. When I was married
and had 2 small children we would often freeze milk (plastic bags of 1
qt. size). And learned that you can defrost the milk fairly fast on
defrost in the microwave. And if you shook it after it was defrosted
nobody could tell the difference.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.