Freezing Milk

Many people ask (and I have wondered myself) can you freeze a gallon of milk? Will the taste or texture suffer after being defrosted?

I tried freezing a gallon of milk this past week and here are the initial results.

My experiment was done with a gallon of 2% milk.

When it was time to thaw, I left it on the counter overnight and by morning it was still slightly icy in the middle and cold enough to remain at a safe temperature so as to not spoil at room temp. I shook it firmly and stored it in the fridge.

We drank it straight this evening with dinner and it tasted completely fine. There was no detectable difference except that it acted a bit more like 1% milk in taste and thickness. I assume this means that the ice crystals which formed while freezing became mixed with the milk when it thawed.

We don't drink whole/full fat milk, but I would assume, based on my freezing of other various dairy products that the higher fat content could cause separation of the milk fat solids and graininess. If anyone has tried this, please let me know if it worked.

All in all, I would do this again with 2% or lower fat milk in a heartbeat, especially over a holiday weekend when a trip to the grocery store can take three times as long because of long lines and traffic.

Butternut Bisque

Sorry it's been a while since I posted. Our little family has been sickity-sick so far this December.

I return to you with a simple recipe by Martha Stewart for Butternut Bisque. Fancy Schmancy enough for company and your guests won't need to know that you whipped up this elegant autumnal soup in the blender and then stashed it in the freezer.

BUTTERNUT BISQUE

3 T. butter
1/2 diced yellow onion
2 cloves (or 2 tsp.) minced garlic
1/2 tsp. dried thyme
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
1 large butternut squash (4 lbs), peeled, seeded and cut into 1 inch cubes.
1 can reduced sodium chicken broth
1 c. half and half
salt to taste

1. In a large saucepan, heat butter over medium heat. Add onions, garlic, thyme, cinnamon and cayenne. Saute for 5 minutes.
2. Add squash, broth, half-and-half and 3 cups water. Bring to a boil. Reduce to a simmer and cook until squash is tender, about 20 minutes.
3. Working in patched, puree in a blender until smooth. Season with salt to taste.

To Freeze: Ladle into airtight containers. Label and freeze for up to 3 months.

To Serve: Heat in microwave on high for 1 minute intervals, stirring after each minute. When warmed through top with sour cream and a dash of cayenne pepper.