Can You Freeze Milk? — Storage Methods and How Long Frozen Milk Lasts

Sometimes, it can feel like a race against the clock to use all of your dairy products before they go bad. And while milk is extremely versatile (just about every recipe calls for a cup!), it certainly isn’t cheap — and we don’t like wasting it. Whether you’re a fan of calcium and vitamin D-packed dairy milk or one of the many plant-based alternatives, you’re not alone in wanting to get the most out of your groceries. Luckily, there’s an easy solution — freezing your milk.

Though some sites claim that you can store frozen milk for up to six months, the FDA recommends consuming milk within 3 months of freezing. But unfortunately, milk is known to absorb the scent of whatever food it’s stored near, no matter how thick your container is. Frozen milk is best when consumed within one month, and stored far from frozen fish, meats, and other particularly pungent foods.

How to Freeze Milk

First check the “sell-by” or expiration date on your carton — if the date hasn’t passed yet, you’re good to freeze (though it wouldn’t hurt to give your milk a good, old fashioned sniff test too).

Unlike water, milk expands when frozen. So storing in an easily breakable glass bottle or cardboard cartoon brings the possibility of a real mess in your freezer. Technically, you can freeze milk that comes in a plastic gallon bottle, but we recommend pouring your milk into two or three freezer-safe plastic containers to make the thawing process a bit easier.

How to Thaw Milk

Moving your milk from the freezer to the refrigerator overnight will typically do the trick. If time is of the essence, you can fill a large bowl with cold water and submerge the frozen container of milk inside — just be sure to replace the lukewarm water the cold water as it warms up. Never thaw milk at room temperature, it runs the risk of spoiling the milk you worked so hard to preserve. Frozen milk should be consumed within 2–3 days of thawing.

FYI: Milk Changes After Freezing

Not all milks freeze equally. Plant-based milks like almond milk, oat milk, soy milk, and flax milk are known to become grainy after freezing due to fat separation. Diary-based milk like cow’s milk and goat milk both freeze very well, but will also likely experience separation. Since they’re low on fat, skim and fat-free milk freeze the best.

While frozen milk retains all of its original nutrients, fat separation can give the milk a “grainy” texture once thawed. Because of this, frozen milk is best used for baking, cooking and smoothie making, as opposed to drinking. To reverse the fat separation in your milk, simply put your thawed milk in a blender to mix the fat back in.