On Sat, 06 Jul 2013 22:29:24 -0500, Pringles CheezUms
> wrote:

> I've started having problems with the frozen milk. Most of the gallons
> thaw with most of the fat seperated. I suppose if you like skim milk it
> would be fine, but I don't so it's not. I've been doing this several
> years and this hasn't been a problem until recently. Always before
> they'd come out fine, with practically no difference from when they went
> in. It doesn't seem to matter if it's thawed slow, taking three or so
> days in the fridge, or fast, under running water for example. It doesn't
> seem to matter either where I get the milk from, a wholesale club or
> upscale store, nor what type it is, whether it's 2%, whole, or whatever
> else.
> Any ideas why this is happening now and hasn't before? Maybe problems
> with the freezer? Or even has the industry changed something in the last
> few months?
>
> Thanks!
>
> p.s. guidelines: please do not respond "well, this is always what you
> get when you freeze milk" because it's not. it has worked just fine for
> several years until recently.

I rarely if ever freeze milk, so I'm wondering if you tried shaking it
to recombine.

--
Food is an important part of a balanced diet.