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Greetings Tammy and Hi to everyone else!!!,
I haven't frozen milk .... I'm wondering if you could put it in 4 one-quart containers and freeze it that way .. then it might thaw out faster.
I have had milk in the fridge for over a week and it has still been ok ... 2 weeks is a bit too long from my recent experience though.
Is everyone coming to the Weston A. Price Foundation Conference next weekend, October 1-3 at the Sheraton National Hotel in Arlington, Virginia?? Check out the schedule & speakers at: http://www.westonaprice.org/conference/index.html
There will be some incredible speakers there and very valuable information presented!!!
Hope to see you there!!
Sincerely,
Louise
(410) 426-4213
Tammy <beck@...> wrote:
Tammy <beck@...> wrote:
Hi everyone!
My husband and I just started ordering products from Nolt's farm 2
months ago and we wanted to have plently of raw milk until the next
delivery. So we ordered 4 gallons of it after my husband asked Mary
Nolt if it was okay to freeze them. She said that they freeze really
well. That was what we did and we tried to defrost one gallon in the
refrigerator but it took pretty long (after 3 days, less than half of
it was still frozen). We decided to see what the liquid part tasted
like. We tasted it and it had a lot of small whitish clumps so I
decided to try and use blender. It did help reduce them but we ended
up getting a lot of foam on the top. We were wondering if anyone
know the best way to defrost it?
Many thanks! :)
Tammy
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