Re: Frozen Milk?

[Guest guest]

I've always found that when I thawed frozen cows' and goats' milk the cream separated from the milk (which I didn't mind) and the cream was really lumpy (which I did mind).

I recently ran out of fridge room, so I set my milk outside on my covered porch, where the temperatures were hovering around 0 to +4 degrees Celsius. Two days later the temperatures started dropping and the milk froze solid. After several days of sub-zero temperatures, the weather started warming up again and the milk started thawing. When I went to use the milk over a week later it smelled very sweet (did the freezing temperatures kill all of the bacteria?) and the cream had separated from the milk. The cream was very runny, but not lumpy. The milk was like skim milk. I'd like to do some more experiement, because I'd like to find out if it was the slow freezing process, or the slow thawing process (or both) that prevented the cream from becoming lumpy. Does anyone know why the cream didn't get lumpy?

Naomi

Does anyone have information on the health effects of freezing raw milk? Does it harm the enzymes?

I have been happy with frozen and thawed pasturized milk . . . but if I will be negating the benefits of raw, I might as well stick with pasturized.

Thanks,

Ellen Schwab