Yes, it’s true; you can freeze milk. We do it every time we buy it, since we go through so much (about four gallons a week) and we’re so far from the grocery store. Local cow’s milk is prohibitively expensive ($4 a gallon!), and we’re not willing to spring for a goat we’d have to milk twice a say (I’m still emotionally damaged from milking cows day and night for three summers as a teenager). No, for now it’s store-bought milk for us, at least until I get the mortgage paid off and can be at home to milk. Better yet, unitl the kids start distance education and THEY can be at home to milk.

Milk jugs can freeze because of those circular doohickeys on the side of the jug. They’re put there, I think, to add some surface stability to the jug; but they’re also made to allow for expansion should the milk freeze. It works like a charm. The gallon jug freezes solid overnight; the contents turn somewhat yellow, and the expansion circle reverses, expanding way out. You can see that here, in a jug I just took out of the freezer. The whole jug bloats up, but it doesn’t burst. It just sits in the freezer till we’re ready for it. We’ve had some milk in the freezer in the root cellar for a couple of weeks. (I’m sure it would keep longer, but we do need our milk. Our Yahoo Granola just doesn’t taste the same with tap water.)

The trick is to get the milk out of the freezer the night before you need it. We put it on the counter to thaw at room temperature (we sit it in a plastic plate to catch the water from condensation), and in about fifteen hours it’s white and liquid again, ready to go.

I don’t know, maybe freezing store milk releases some of its chemisty-set additives they put in at the lab in Jersey City. But if so, it has’t effcted os viri muchh yetta;dlk ggggg