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.

"Pringles CheezUms" > wrote in message
...
> 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.

Okay then I guess I'd best not respond then.

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



>Thanks!
>
>p.s. guidelines:

Guidelines? I'll have my lawyer look them over and get back to you.

Ed Pawlowski wrote:
> On Sat, 06 Jul 2013 22:29:24 -0500, Pringles CheezUms
> > wrote:
>
>
>
>> Thanks!
>>
>> p.s. guidelines:
>
> Guidelines? I'll have my lawyer look them over and get back to you.

Hehehehe.

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?

Was the milk previously homogenised and now it isn't?
Does the milk have permeate added now?

I know a cow's diet can affect the final product, but that doesn't
explain it either, as you've bought milk from various sources.

Can you simply give the milk a good shake to mix it?
I'm curious as to the cause of your problem...


>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.

Agreed, I've been freezing milk for years now and no problems here.

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.

"Julie Bove" > wrote in message
...
>
> "Pringles CheezUms" > wrote in message
> ...
>> 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.
>
> Okay then I guess I'd best not respond then.

<g>

--
--
http://www.helpforheroes.org.uk/shop/

FWIW, I freeze skim milk in one qt. Rubbermaid bottles. I pull one to thaw when I am half way thru another quart. Yes, I have noticed that some fat falls to the bottom, but if the milk it totally thawed, I just give it a good shake.

I never buy anything but skim, so I can't speak for the 1% et al.

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.

Try a different dairy... breast milk on tap.

Shoot it up with Gamma Rays and store it in the cupboard. Thats how the frog eating Frenchies do it.

>>I've started having problems with the frozen milk...
>Try a different dairy... breast milk on tap.

If I had a source, I certainly would give that idea due consideration

>>I've started having problems with the frozen milk...

>Was the milk previously homogenised and now it isn't?
>Does the milk have permeate added now?

>I know a cow's diet can affect the final product, but that doesn't
>explain it either, as you've bought milk from various sources.

>Can you simply give the milk a good shake to mix it?
>I'm curious as to the cause of your problem...

The milk was homogenized. It's a gallon that anyone can buy at the
store.
(I saw a video where costco sold milk in 2-gallon sizes. Wish they would
here!)

Don't know about permeate. What is it? Would it be listed on the lable?

Shaking doesn't seem to help, in fact sometimes it seems to make it
worse. If I don't shake it, it seems to be better. Don't actually know
if that's true tho, haven't studied it, just a feeling.
I doubt if simple shaking would matter much. The fat droplets have
congealed into larger blobs that won't get broken up by a hand shaking.
It would have to go thru the fine mist of the homogenizer again.

Will look for permeate (much as I wish it weren't there.)

There are other options, such as the freezer going bad. It's an old
fridge, altho things are still frozen. The defrost cycle could be
faulty, etc. Maybe a wire shelf that would keep it above the hot defrost
flow. A good idea in any case.
I'm also going to try milk from all the sources I can. I've only tried
from the largest suppliers. I'll see if the same thing happens no
matter.

On Sun, 07 Jul 2013 23:55:48 -0500, Pringles CheezUms
> wrote:

>>>I've started having problems with the frozen milk...
>
>>Was the milk previously homogenised and now it isn't?
>>Does the milk have permeate added now?
>
>>I know a cow's diet can affect the final product, but that doesn't
>>explain it either, as you've bought milk from various sources.
>
>>Can you simply give the milk a good shake to mix it?
>>I'm curious as to the cause of your problem...
>
>The milk was homogenized. It's a gallon that anyone can buy at the
>store.
>(I saw a video where costco sold milk in 2-gallon sizes. Wish they would
>here!)
>
>Don't know about permeate. What is it? Would it be listed on the lable?

Not sure what the lable laws where you are, so I have no idea about
that. But permeate is basically a by product made from milk itself,
which is sometimes added back in to make a more consistent product.

There was a big deal made about it here in Australia a few years ago,
some large milk processers here were adding it back into their milk,
basically cutting the milk to make it go further.

>Shaking doesn't seem to help, in fact sometimes it seems to make it
>worse. If I don't shake it, it seems to be better. Don't actually know
>if that's true tho, haven't studied it, just a feeling.
>I doubt if simple shaking would matter much. The fat droplets have
>congealed into larger blobs that won't get broken up by a hand shaking.
>It would have to go thru the fine mist of the homogenizer again.
>
>Will look for permeate (much as I wish it weren't there.)
>
>There are other options, such as the freezer going bad. It's an old
>fridge, altho things are still frozen. The defrost cycle could be
>faulty, etc. Maybe a wire shelf that would keep it above the hot defrost
>flow. A good idea in any case.

Hmm... now there's a possibility.

>I'm also going to try milk from all the sources I can. I've only tried
>from the largest suppliers. I'll see if the same thing happens no
>matter.

If it does, I'd be looking at your freezer, good luck.

On Sunday, July 7, 2013 12:04:11 PM UTC-4, Kalmia wrote:
> FWIW, I freeze skim milk in one qt. Rubbermaid bottles. I pull one to thaw when I am half way thru another quart. Yes, I have noticed that some fat falls to the bottom, but if the milk it totally thawed, I just give it a good shake.
>
>
>
> I never buy anything but skim, so I can't speak for the 1% et al.

That's not fat. The fat is lighter than water. There shouldn't be anything at the bottom.

http://www.richardfisher.com

On Tue, 9 Jul 2013 08:27:14 -0700 (PDT), Helpful person
> wrote:

> On Sunday, July 7, 2013 12:04:11 PM UTC-4, Kalmia wrote:
> > FWIW, I freeze skim milk in one qt. Rubbermaid bottles. I pull one to thaw when I am half way thru another quart. Yes, I have noticed that some fat falls to the bottom, but if the milk it totally thawed, I just give it a good shake.
> >
> >
> >
> > I never buy anything but skim, so I can't speak for the 1% et al.
>
> That's not fat. The fat is lighter than water. There shouldn't be anything at the bottom.
>

It's probably the milk solids, but I don't think *what* it is matters.
The point is, it separated and several of us think that giving it a
good shake should recombine the milk.

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

sf wrote:
>
> It's probably the milk solids, but I don't think *what* it is matters.
> The point is, it separated and several of us think that giving it a
> good shake should recombine the milk.

I freeze milk occasionally. I don't buy it in bulk but I'll often buy a
gallon and freeze a quart of it just because that last quart usually goes
bad before I would get to it.

IMWO,(the "W" stands for worthless) thawed frozen milk is fine for recipes
and coffee but I would not have a glass of it for dinner, nor would I put it
on cereal.

G.

On Tue, 09 Jul 2013 13:29:10 -0400, Gary > wrote:

>sf wrote:
>>
>> It's probably the milk solids, but I don't think *what* it is matters.
>> The point is, it separated and several of us think that giving it a
>> good shake should recombine the milk.
>
>I freeze milk occasionally. I don't buy it in bulk but I'll often buy a
>gallon and freeze a quart of it just because that last quart usually goes
>bad before I would get to it.
>
>IMWO,(the "W" stands for worthless) thawed frozen milk is fine for recipes
>and coffee but I would not have a glass of it for dinner, nor would I put it
>on cereal.

I freeze 1/2 gallons of milk all the time (can't be bothered to make
extra milk runs) and have never found any kind of deterioration upon
thawing, but I thaw milk in the fridge.