- This topic has 4 replies, 1 voice, and was last updated June 3, 2003 at 3:46 am by .
- June 3, 2003 at 3:46 am #249497
A lot of foods made with milk (i.e, in a cream sauce or with a milk broth)
don’t freeze well. The milk separates. For example, I can freeze 1% milk
with no problem, but I can’t freeze Half and Half.
It separates after
thawing and tastes terrible.
Why are you afraid of freezing things with milk? When I received milk from
Wick I use to freeze the extra milk and never had any problems. I also
freeze products that I make off and on with a milk base and never have a
problem, as long as they aren’t in the freezer for an extended length of
time. I have never had any problems. Donna
- You must be logged in to reply to this topic.