It turns out, freezing milk is a bit more complicated than just chucking it in the freezer. When you freeze milk, the fat molecules can separate from the rest of the liquid, which can cause it to separate or curdle when you thaw it. But, don't worry, it's not all doom and gloom, there are ways to minimize this effect.
For instance, if you're planning to use the frozen milk for cooking or baking, it's probably safe to freeze. The heat from cooking will likely kill off any bacteria that may have formed during the freezing process, and the curdling effect won't be as noticeable. But, if you're planning to drink it straight, you might want to think twice.
The other thing to consider is the type of milk you're freezing. Whole milk and 2% milk are more prone to separation and curdling than skim milk or non-dairy milk alternatives. So, if you're looking to freeze milk, you might want to opt for a lower-fat version to minimize the risk of grainy or separated milk.
Freeze Milk For Later Use | How To Freeze Milk – RIXSQ
