We've been freezing our milk, so we don't have to make a trip every
week. First, I tried to thaw it in the frig, but it stayed frozen for
days. I was able to thaw it on the kitchen counter in a few hrs.
But, the milk seems to sour quicker if it's been frozen, and then I
have to thaw it. I know there are things that can be done with soured
milk. But, I was wondering if anyone had suggestions on how to thaw
the milk more quickly and keep the fresh taste longer. Thanks.