I like a full freezer and a good bargain. Usually in my chest freezer you can find beef from a 1/4 or 1/2 of a cow, frozen sweet corn and other veggies, prepared meals ready for a hectic day, chicken, sausage, and more recently… about 4-6 gallons of milk. Milk? In the freezer?
Absolutely. I search for the “Manager’s Special” price every time I go grocery shopping (if my freezer’s not already full of milk) and when I see that happy little $1.99 sticker I snatch ‘em up. I haven’t had to pay full price for a gallon of milk since about March. And more importantly, I haven’t panicked when staring at the bottom of an “already” empty milk jug. There’s always more in the freezer.
- No, the jug doesn’t bust when it expands as it freezes.
- Yes, it tastes like fresh milk.
- ONCE (in my dozens of gallons) I had about 1/2 gallon left when it soured slightly. I then used that milk for pancakes, waffles, and other baking. No waste.
The official word from Dairyland:
Although we do not recommend freezing milk products, for some it is a necessity. Milk may be frozen for as long as 3 months provided the sealed container is frozen prior to the best before date. Skim and 2% milk freeze better than Homo milk (whole milk). Thaw frozen milk in the refrigerator. The milk will still have the same nutrients, but it may separate. If it does, shake well or beat with an electric mixer or rotary beater.
Ok, so they don’t recommend it, but it DOES work. Freezing milk saves me lots of time and money.
For more frugal tips visit Crystal’s blog.