- 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 #249504
I have never frozen half and half or sour cream or cottage cheese, but I have
frozen 2% milk and WHOLE milk and never had a problem. I have frozen clam
chowder and potato chowder before too and it worked very well. I froze the
chowder in individual servings, not one huge bucket of it.
I don’t know if that
made a difference.
The whole milk does seperate after freezing, but all I do is shake it back up to
remix and it tastes just fine to me.
I think I mentioned before too that I don’t leave milk in it’s original
container to freeze either. I rebottle it in 1 quart containers to put into my
large freezer. This does a few things, when it comes from the freezer to the
fridge for defrosting it takes only overnight to defrost, it also keeps the
original, disposible container from bursting or breaking.
The other thing it
does is makes it so that the smaller amount of milk in the fridge so that my
husband and I use it up before it spoils. 🙂 And last but not least, the
smaller container is easier to shake and remix after freezing than the huge
gallon size one.
Sent: Tuesday, June 03, 2003 9:18 pm
subject: re: budget101.com : Re: does chowder freeze well?
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.
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