Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.
So you bought a gallon of milk for a cake recipe, and only when you got home did you realize the recipe calls for one. meager. tablespoon.
Some things to keep in mind as you embark on mission milkberg: Don’t forget to label your frozen milk with the freeze date, and aim to use frozen milk within three months. While it could last beyond that, milk contains fat, and fat attracts freezer smells. Onward!
In a plastic container.
If your milk jug is both made of plastic and small enough so as to not take up an obnoxious amount of space in the freezer, go ahead and freeze the milk right in its original container. If your milk came in a paper carton or glass container—or there’s just a lot of it left—it’s safer and quicker to decant into smaller freezer-safe, plastic containers. This way, you don’t have to thaw a whole gallon each time you need just a splash. (Don’t forget to return the glass bottle for your deposit!)
Because liquids expand when frozen, be sure to leave a good amount of headspace—at least 2 inches—in your chosen, freezer-safe, plastic container. The only thing more cry-worthy than cleaning up spilt milk is spilt milk and glass shards.
In ice cube trays.
Alternatively, you can freeze leftover milk in ice cube trays for easy portioning. Once frozen, transfer the milk cubes into a freezer-safe plastic bag or an airtight plastic container. These are great for solo portions of bechamel, or the aforementioned low-milk cakes.
The safest way to thaw frozen milk is overnight in the fridge: Place the container of frozen milk in a bowl to catch condensation. If you’re planning on heating the milk up anyway, go ahead and pop the milkberg right into a saucepan.
Because it’s only the water content in the milk that’s freezing, thawed frozen milk may get a little, erm, chunky. Shake in a jar or whiz in a blender to re-emulsify. While it may not be the tastiest drinking experience, thawed frozen milk will work seamlessly in baking and cooking recipes. Once thawed, be sure to use the milk within a week (just sniff it daily lest it go bad sooner).