You know it too, you open a bottle of milk to make a sauce, and a week later the rest of that milk is sour in the fridge. That’s why I thought of freezing milk in small portions. Would that work, or would I poison myself with it?
Answer
Dear Machteld,
There is no problem with that, ice cream is also frozen. But freeze the milk from the newly opened bottle or bric as soon as possible, and when you thaw a portion, you should process or use it as quickly as possible and certainly not keep it in the fridge. Stir the milk well after it has thawed completely so that the lactose or milk sugar crystals can dissolve properly (you can’t see this, but you can taste it as a sandy taste). If the milk is kept in the freezer for a long time, the taste may deteriorate.
Answered by
Dr Jan De Block
dairy research; composition, processing, authenticity of milk and dairy products; ice cream; chocolate
Burg. van Gansberghelaan 96 box 1 9820 Merelbeke
http://www.ilvo.vlaanderen.be
.