Question: It seems like I’m always running out of milk. Is it a good idea to stock up and freeze some of it?
Answer: You can certainly freeze milk successfully if you plan to use it for cooking purposes. If you’re hoping to drink it, you may or may not be satisfied with the end result — it’s a matter of personal preference.
Frozen milk will often become separated and the texture may become somewhat grainy, but it will remain safe to consume says the Dairy Council of California. If you’re using the milk for cooking, giving it a vigorous shake or stir will usually solve the separation problem nicely.
When it comes to drinking the milk, it’s a good idea to do a trial run first — freeze a small amount, thaw it and see how you like the outcome. From a quality standpoint, skim and low-fat milk usually fare better throughout the freezing process than whole milk.
When freezing milk, use an airtight container and be sure to leave at least 1/2 inch headspace at the top (or 1½inches if you’re using a narrow-mouthed container) as the milk will expand when frozen. Thaw the milk in your refrigerator and plan to use it within two or three days.