Freezing Milk
Monica Reinagel, MS, LD/N, CNS
It seems that whenever we leave for a trip, there’s always a fresh half-gallon of milk in the fridge that will be out of date by the time we return. I hate to throw away food. So I pour any extra milk into an air-tight plastic container and freeze it. (Remember to leave a bit of extra room at the top.)
To thaw, just return it to the fridge for a day. Freezing doesn’t affect nutritional quality at all but the texture may be slightly altered. I use thawed milk to make yogurt, but it would also be perfect for cooking.
Milk in Refrigerator image courtesy of Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.Â