We are blessed to live in a state where raw milk is legal and abundant. Although that hasn’t always been the case. When we lived in North Carolina I remember buying raw milk from Pennsylvania to stock our freezer with. Unlike store bought milk, raw milk is not homogenized, meaning that the cream rises to the top. Once frozen and thawed the cream in raw milk floats around in the milk in small pellet like form and no amount of shaking makes the milk smooth like it’s pre-frozen counterpart.
I just accepted the fact it would always be that way and we drank ‘chunky’ milk. Until recently when someone told me to blend the milk in a blender! Why did I not ever think of that? It works. The milk gets a little frothy, almost ‘whipped cream’ like on the top. No more chunky milk. Two of my children like the frothy-ness of the milk, the other doesn’t. I just scoop it off the top and add it to my coffee.
Freezing does not affect the taste of the milk.
Do you freeze milk?