I know. “Extra” and “milk” are not usually in the same sentence at most homes. But here’s how it goes down at our house.
I make homemade ice cream frequently during the summer. The recipe calls for whole milk, which I don’t normally buy. I’ve tried using skim, but it’s just not the same. And usually when I buy a quart of whole milk (and only use half for a recipe of ice cream), the extra milk goes bad before I can use it to make more ice cream. Yes, I could buy the little pints and it would be the perfect size. But a pint is almost as much as a quart, and when you’re trying to stretch your grocery dollar, it just doesn’t make sense.
So here’s what I do. I use the 2 cups I need for ice cream. Then, I put the other 2 cups into a freezer baggie and freeze it. When I get ready to make ice cream, all I have to do is thaw it in the fridge or in a bowl of cold water. It’s ready to go pretty quickly and freezing it doesn’t hurt the milk at all.
I’ve got some thawing right now. Homemade ice cream will be on the menu for tonight!
I’ve also frozen buttermilk before and it worked like a charm. Give it a shot!
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I've frozen buttermilk, too, but I never thought about freezing milk!
ReplyDeleteWhen I make ice cream, I use heavy cream blended with low-fat milk. I think whole milk is probably less expensive and lower in fat, though. Thanks!
Now freezing buttermilk is a great idea. I never can use it all in time. I usually end up making sour milk. This is a great idea, thank!
ReplyDeleteI need to freeze buttermilk because I only use it every once in a great while and most of it always goes to waste!!
ReplyDeleteThe milk I buy specifically says Do Not Freeze. I wonder why?
ReplyDeleteGood idea though, I love homemade ice cream!
Jenny, that's weird! I wonder if it's due to the processing? Do you buy non-homogenized milk? If you freeze it, it might separate sort of like breast milk does. I really don't know, it's just a thought.
ReplyDelete