Quick Answer
Milk that has been frozen can last between 3 to 6 months in the freezer, depending on the type of milk. Whole milk and 2% milk will usually last 4-6 months, while 1% and skim milk will last 3-4 months. The quality of the frozen milk will start to deteriorate after these times.
How Long Does Frozen Milk Last?
The shelf life of frozen milk depends on several factors:
Type of Milk
– Whole milk and 2% milk typically last the longest in the freezer, around 4-6 months. This is because the higher fat content helps protect the milk from freezing damage.
– 1% and skim milk have less fat so they don’t hold up as well. They usually last 3-4 months frozen.
Freezer Temperature
– Milk will last longer if frozen below 0°F. A temperature of -4°F is ideal.
– If stored at higher freezer temps around 15°-20°F, the shelf life will be shorter, around 2-3 months.
Packaging
– Pour milk into airtight freezer bags or containers before freezing. This prevents ice crystals forming and the milk absorbing freezer odors.
– Rigid plastic containers are ideal as they don’t crack easily. Leave headspace at the top for expansion.
– Avoid glass containers which can break as milk expands during freezing.
Freshness of Milk before Freezing
– Fresher milk that hasn’t been previously opened will last longer in the freezer than milk that was about to expire.
– Freeze milk by the “sell by” or “use by” date for maximum shelf life.
Type of Freeze
– Fast freezing in the back of the freezer will help milk keep longer vs. slow freezing on a refrigerator shelf.
– Chest freezers or blast freezers are best for quick freezing. Home refrigerators take longer.
How it was Thawed and Handled
– Milk won’t last as long after being thawed and refrozen. Limit to 1-2 freeze/thaw cycles.
– Handle frozen milk carefully to prevent separation and off-flavors. Don’t agitate or shake excessively.
How to Tell if Frozen Milk Has Gone Bad
Watch for these signs that indicate frozen milk has spoiled and should be discarded:
– Color changes – Milk may turn more yellow or take on a brown tint
– Unpleasant sour odor
– Off tastes – Rancid, bitter or sour taste when sampled
– Curdling – Milk curdles or separates when thawed or mixed
– Ice crystals – Large ice crystals in milk indicate it’s been frozen too long
– Mold – Check for fuzzy mold spots throughout the milk
– Expiration date – If kept frozen past recommended times
Tips for Freezing Milk
Follow these tips to freeze milk properly and help it retain quality:
Choose Fresh Milk
– Purchase milk 1 week before “sell by” date. Don’t freeze old milk or it won’t last as long.
Freeze in Smaller Portions
– Freeze milk in smaller containers rather than full gallons. This prevents having to thaw more than needed.
Leave Headspace
– Leave 1-2 inches room at the top of containers or bags. As milk freezes it expands.
Place in Back of Freezer
– Put milk containers against back wall of freezer. This is the coldest spot for fast freezing.
Avoid Refreezing
– Thaw frozen milk in fridge overnight before using. Don’t refreeze thawed milk.
Use within Recommended Time
– Use frozen milk within suggested times for best quality and food safety.
Check for Signs of Spoilage
– Do the sniff or taste test. Toss milk that smells or tastes unpleasant.
Thawing Frozen Milk
Thaw frozen milk properly to prevent bacterial growth:
In the Fridge
– For best results, thaw milk overnight in the refrigerator. This helps maintain quality.
Cold Water
– Thaw in a bowl of cold water, changing water every 30 mins. Thaw only amount needed.
Microwave
– Thaw at 30% power. Shake gently every minute to evenly distribute heat.
On Counter
– Only thaw as last resort. Bacteria grows rapidly at room temp. Use immediately.
Do Not Refreeze
– Do not refreeze milk after thawing. Use within 1-2 days. Discard any unused milk.
How to Use Thawed Milk
Follow these tips for handling thawed milk:
Use Quickly
– Use thawed milk within 1-2 days for best quality and food safety.
Keep Refrigerated
– Store thawed milk in the fridge at 40°F or below. Do not leave out at room temp.
Cook and Bake
– Use thawed milk when cooking, in baked goods, oatmeal, etc. The heat makes it safe.
Avoid Raw Consumption
– Do not drink thawed milk raw or use in uncooked foods like smoothies. Cook it.
Check for Curdling
– If milk curdles after thawing, it should be discarded and not consumed.
Watch for Changes
– Do not use thawed milk if color, smell or taste is off. When in doubt, throw it out!
Can You Freeze Milk In…
Plastic Bags?
Yes, milk can be frozen in plastic freezer bags. Select thick, durable freezer bags and seal tightly, removing excess air. Flat bags can stack better in the freezer.
Plastic Containers?
Plastic containers with tight lids are good for freezing milk. Hard sided containers like yogurt tubs prevent leaks better than flexible ones. Leave headspace for expansion.
Glass Jars?
Glass jars are not recommended as milk expands when freezing, causing glass to break. Use plastic containers or bags instead.
Its Original Container?
Freezing milk in its original paper carton or jug is not ideal as the containers can tear and crack. Transfer to plastic containers first.
Pouches?
Reusable plastic pouches sold for baby food or smoothies are convenient for freezing smaller milk portions. Choose durable, leakproof pouches.
Storing and Handling Frozen Milk
Storage Temperature
Store frozen milk at 0°F or colder. The colder the storage temperature, the longer milk will retain quality.
Avoid Temperature Fluctuations
Temperature fluctuations degrade milk faster. Avoid opening the freezer frequently.
Use Oldest First
When freezing multiple containers of milk, be sure to use the oldest frozen milk first.
No Refreezing
Do not refreeze previously frozen milk. Refreezing causes texture changes and faster spoilage.
Prevent Freezer Burn
Freezer burn causes off-flavors. Store milk in airtight packaging and minimize exposure to air.
Handle Gently
Frozen milk is delicate. Limit shaking or agitating containers which can cause separation.
Nutritional Changes
Does freezing affect the nutritional content of milk? Here is what happens:
Vitamin Loss
There is some loss of water-soluble vitamins like vitamin C and B vitamins when milk is frozen for extended periods. Loss increases over time.
Fat & Protein
The major nutrients – fat, protein, carbs – remain relatively unchanged by freezing.
Calcium
Calcium levels are not significantly affected by freezing. Frozen milk retains its calcium content.
Enzyme Activity
The enzymes lipase and lactase are slowed but not fully inactivated by freezing. Some enzymatic changes continue.
Oxidation
Fat soluble vitamins A, D, E, and K can undergo oxidation when frozen for many months, leading to some nutrient degradation.
Overall, freezing doesn’t radically change milk’s nutritional value, apart from some vitamin loss over time.
Pasteurization
Does milk need to be pasteurized before freezing? Here are milk pasteurization guidelines:
Raw Milk
It is not recommended to freeze raw milk. Pasteurization is required to make raw milk safe for freezing and storage.
Pasteurized Milk
Commercially sold milk has already been pasteurized and can be safely frozen without repasteurization.
Thawed Milk
Previously frozen milk should not be refrozen without repasteurization due to increased bacterial risk.
Lactose Intolerance
Freezing does not destroy lactase so lactose levels remain steady. Frozen milk is not easier to digest for the lactose intolerant.
Overall, if freezing commercially pasteurized milk bought from the store, repasteurization is not needed. But do not freeze raw milk without pasteurizing first.
Amounts and Portioning
What are some guidelines for how much milk to freeze at a time?
Smaller Portions
Freeze milk in small portions like 1 or 2 cups instead of full gallons. This prevents waste from thawing more than needed.
Single Use Amounts
Consider freezing amounts for specific uses like 1 cup for cooking, 2 cups for cereal, or 4 ounces for coffee.
Strips for Ice Cube Trays
Pour milk into ice cube trays, cover with foil or plastic wrap, and freeze. Pop out milk cubes to store in bags.
Plastic Containers
Reusable plastic containers in different sizes (1 cup, 1 pint, etc) allow freezing customized portions.
Freeze Flat
Milk bags and pouches freeze flat to easily stack in the freezer. Remove excess air before sealing.
Date and Label
Be sure to label frozen milk containers with date, type, and amount. Use oldest milk first.
Saving Money
Freezing milk allows you to save money in several ways:
Buy in Bulk
Purchase extra milk when it’s on sale or in bulk. Freeze extras to use later when prices increase.
Reduce Waste
Freezing leftovers or milk approaching expiration prevents having to throw out unused milk.
Convenience
Having frozen milk on hand saves last minute trips to the store when you run out unexpectedly.
Substitute for Fresh
Use frozen milk in cooking, baking, oatmeal, etc. in place of fresh milk.
Lower Grocery Bills
Cut your grocery budget by relying on frozen milk when fresh milk runs out.
More Options
Freeze milk not usually bought like organic, goat or soy milk to have on hand for recipes.
Troubleshooting
Having problems with frozen milk? Here are some common troubleshooting tips:
Ice Crystals
Large ice crystals mean milk was frozen too long. Use within recommended time for best texture.
Separation
Gently swirl, don’t shake, thawed milk to re-emulsify separated fat.
Freezer Burn
Prevent grayish spots and dried out patches by sealing milk in airtight packaging.
Off Flavors
Rapid freezing at optimal temps below 0°F helps prevent off-flavors from developing.
Spoilage
If milk smells, tastes or looks odd, has mold, etc – do not use. Toss it out!
Compromised Packaging
If bag or container seals are damaged, leaked, or containers cracked, replace with new packaging before returning to freezer.
Fresh vs. Frozen Milk
Here is how fresh and frozen milk compare:
| Factor | Fresh Milk | Frozen Milk |
|---|---|---|
| Shelf Life | 5-7 days refrigerated | 4-6 months in freezer |
| Convenience | Ready to use | Requires thawing |
| Taste | Fresh taste | Bland taste when thawed |
| Texture | Smooth, creamy | More watery when thawed |
| Nutrition | Full vitamin content | Some vitamin loss over time |
| Cost | Higher per gallon | Lower per gallon |
Conclusion
Milk that has been properly frozen and stored at consistent freezing temperatures can last between 3-6 months depending on milk type, before quality starts to degrade. Whole milk typically lasts the longest at 4-6 months when frozen. For best quality and food safety, use frozen milk within the recommended storage times. Handle frozen milk gently, thaw in the refrigerator, and use thawed milk within 1-2 days. Follow proper guidelines for freezing milk to extend the shelf life and save money.