Freezing milk

Freezing any sort of milk will not give you the same quality as if the same milk was used fresh.  Freezing of milk will induce rancidity, make soft sets and give you a lower yield. Where possible always use fresh milk.  If you must freeze milk make sure it is fresh, use very clean and sanitised containers, take the initial heat from the milk with a cooling bath, freeze milk in small lots so that it freezes faster, use the frozen milk within three months and thaw it in the fridge slowly over 24 hours before use.

Recent Posts


Degree of whey drainage

Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the…

How to wax your cheese

Waxing cheese is one of several ways to preserve your cheese while it matures. Other prominent ways of preserving and…

Upcoming Courses