Perhaps you recently made a trip to the grocery store and found some very cheap milk. Or, they were running a promotion and you wanted to buy four gallons to get your fifth free. Whatever your reasons, you now have more milk than you can possibly finish before the expiration date.
It’s natural for milk to turn yellow while it is in the freezer. The change in color happens because the milk’s components are separated in the freezer, which releases the yellow hue. It will not hurt you if you drink it nor will it impact the nutritional value of the milk. It will impact the taste, though. It is perfectly normal for the milk to turn yellow, though, so do not worry about it having spoiled.
Maybe you are wondering what you can do with frozen milk? Or, why people might choose to freeze their milk rather than only buy what they need? Keep reading and learn all there is to know about the process!
Why Does Frozen Milk Turn Yellow?
The fats in milk are what make frozen milk turn a yellowish hue. When milk freezes it starts to experience separation since the fats further bind to one another. The fats, which are yellow in color, create a thin layer on the exterior of the ice. As the milk freezes the other compounds of the milk also begin to separate and bind to one another. The water and nutrients bind to one another as well, which further aids the separation.
Milk is composed of three primary parts: milk fats, water, and nutrients. Water makes up close to 95% of milk and the other 5% is fats and nutrients. The fats in milk are not white but are actually a yellow color. The best illustration of this fact is butter, which is yellow thanks to the milk fat.
The fat in non-homogenized milk naturally floats to the top of a milk jug. But most milk you purchase from the supermarket is homogenized. This means the compounds of the milk are combined together and do not separate in the fridge.
But, for people who make butter, the separation of the fats from the water is normal. As the milk freezes, though, the ice crystals get covered in the butter fats. This is why the frozen milk looks yellow on the outside.
Why Do People Freeze Milk?
Frozen milk lasts much longer than refrigerated milk. This is because the low temperatures prevent the milk bacteria from turning the milk. The reason milk goes bad is the bacteria in the milk starts to curdle the milk. Until the milk is chunky and smells really bad.
This milk tastes very bitter and sour due to the bacteria and should never be drunk. But, when you freeze milk these bacteria are dormant due to the temperature. Since the bacteria are not active in the milk it will not become spoiled.
Frozen milk tends to last between 1-6 months in the freezer. After 6 months your milk will probably still be good, but it might taste a little freezer burned. If you use it for between 1-3 months you will likely not experience any freezer burn taste.
Can You Drink Milk That Has Turned Yellow?
Yes, you can drink milk that has turned yellow from freezing it. If you freeze your milk and then thaw it you can drink it safely. The yellow color is not a sign of spoilage, but simply the separation of the compounds of the milk. But, frozen milk does not necessarily taste good and you may want to repurpose it after thawing it.
Do not thaw your milk on the stove or in the microwave, however. You should avoid dramatic changes in temperatures when dealing with any frozen foods to prevent bacteria from developing. The best way to thaw frozen milk is to allow it to thaw naturally.
You can do this by leaving it on the counter for about 1-2 hours. Do not leave it out for a longer period of time, though, or else it might get too warm and develop bacteria. Be especially careful during summer days in regions where it can get very hot.
Another way you can thaw your milk safely is to move it from the freezer and into the fridge. You may want to put a towel beneath the gallon of milk. As it thaws the condensation on the exterior of the container will start to melt as well and puddle up beneath it.
Thawing in the fridge is the best way to prevent the development of bacteria. But, it is also the most time-consuming method. It may take a total of 6-8 hours to completely thaw, so you should plan accordingly when using this system.
Ways to Use Frozen Milk
Since you probably won’t want to use this milk for drinking, what should you use it for? The best way to use your milk is to use it in cooking or blending. Here are some of the best ways and ideas for using your frozen milk.
Frozen milk can be used to make baked goods and cooked goods. The separation of the milk and water will not impact the taste as much in baking and cooking as it will for drinking.
When drinking frozen milk the separation is fairly evident and is difficult to ignore. Sometimes there will be chunks of fat which some may dislike when drinking their milk.
Frozen milk becomes more homogenous when it is warmed up or baked, however. This is why the freezing process will not impact the quality of baked or cooked food. You can use it in cream sauces, cookies, or bread.
It also won’t impact the taste or experience of your smoothies. The blending process does a good job of bringing the fats and other components together. But, you should avoid using it in frozen desserts.
The fats will likely not freeze properly to make an experience that feels pleasant. It may make ice creams and cream ices seem very separate and not creamy or homogenous. It is also not recommended for yogurt or cheese making. This is because the fats will not congeal well and will likely not curdle properly.
Does Frozen Milk Taste Different?
Frozen milk does taste different from traditionally stored milk. Frozen milk typically has a slightly less creamy texture and a more watered-down flavor. There is the same amount of fat within frozen milk as regular milk. But, the fat has lumped together. This means you’re likely to experience more watery sensations than fatty creaminess. The difference in taste is especially noticeable in creamier kinds of milk.
One of the best kinds of milk to freeze is low or nonfat milk. Skim or nonfat milk has had virtually all milk fat removed from the milk. Thus the separation process is less intense due to there being very little fat to bind together. Thus, there are fewer flavor and texture issues that change the experience.
Heavy cream and half and half can be frozen. They are not harmful when they turn yellow, just like milk. But, they are much harder to use after they’ve been frozen. Heavy cream and half and half also get a grainy and watery texture, similar to frozen whole milk.
Unlike milk, half and half and cream aren’t used in baked goods very much. Or, at least they aren’t used in baked goods that mask the texture and taste very well. Such as cheesecake.
For the avid coffee drinkers, they may also be disappointed in frozen half and half. Even with heavy whipping, the separation process will likely make very watery coffee.
Non-dairy milk does not freeze well at all. Especially milk such as almond milk or other nut-milks. The ground-up nuts along with the gums used to stabilize the milk will all settle and never fully integrate back into the milk.
Soy milk will likely be the most similar to traditional milk when it is frozen. But, the fats will still separate as it does in regular milk.
Does Freezing Milk Impact the Nutritional Content?
No, freezing your milk will not impact the nutrient content of your milk. Fortunately, freezing products essentially preserves the substance as it was when it was first frozen. This includes the nutritional aspects.
Certain types of milk do better in the freezer than others, however. Human breast milk should not be frozen for over one month. This is because frozen breast milk tends to lose a significant amount of fat the longer it is frozen.
But, the fat content in animal milk seems to avoid this type of breakdown of composition for up to six months. The flavor will be impacted, especially after it’s been in there for longer than three months. But, the nutrients should be stable.