misc milk questions

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I'm swimming in milk and would like to freeze some but when I've done it before it's been grainy when thawed out. Would pasteurizing it before freezing prevent this? Can you freeze plain yogurt and what will it be like when thawed? Thanks in advance Gloria

-- Gloria (mullinaxclan@webtv.net), May 10, 2002


Gloria, I have the same problems. Seems especially bad when the does are first fresh! Pasturised, unpasturised, makes very little difference unless you use it up very quickly, it does go back together if I heat it alittle, perhaps the grains are butterfat? And then run my Braun hand mixer through it. My friend in Lousianna uses a pinch of baking soda in his and says it works really well. I am going to try that. I have close to 200 quart mason jars, and I am going to fill them with milk this fall, I know other than a slight browner color, the milk out of them is great for cooking or feeding kids. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), May 10, 2002.

Thanks Vicki. I might give it a try. I suppose I could try canning it, just seems a lot easier to put it in a freezer bag and freeze it.

-- gloria (mullinaxclan@webtv.net), May 10, 2002.

Also be sure to freeze the milk in the "quick freeze" section of your freezer. If your freezer is an upright, put it at the bottom. It's below 0 degrees. Milk frozen in a refrigerator's freezer doesn't freeze fast enough or cold enough for a good product. Their freezer is barely below 32 degrees.

Dennis & Joe

-- Dennis (westwoodcaprine@yahoo.com), May 13, 2002.

Thanks Dennis, I'll give it a try too and and see if it makes a difference. Gloria

-- Gloria (mullinaxclan@webtv.net), May 13, 2002.

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