How best to thaw frozen raw milk?

[Brown Lioness]

Hi there!

I didnt use to have this issue, but i need some help with this.  Back in Maryland, when i froze my milk and was ready to thaw it, i just stuck it in the fridge for a couple days and it was as ready to drink as the day i put it in the freezer.

Now, Im in Texas and when i freeze my raw milk and try to thaw it in the fridge, it hardly ever thaws completely.  Its always still icey and the cream never reincorporates completely back with the milk, so the cream "globs" kinda just float about it the milk making it unsexy to drink (but still lovely to cook with).

Is there another way to thaw my raw milk so that it thaws completely and evenly for drinking?  What am I missing here?

ETA: Oh and i have tried turning my fridge temp up and all that.  That only helps it separate faster it seems and then the shelf life is way shorter for it and everything in my fridge thereafter.

[maple_mama]

I've never tried this, but the lady I get my raw milk from says one of her other customers freezes her milk, and then when it's thawed back out she either puts it in the blender or uses a stick blender to reincorporate the globules. We froze our milk once to take with us on vacation and I agree, drinking the globs is a bit weird feeling in the mouth!

[krankedyann]

I thaw under a cold water drip, shaking as often as I walk by the sink, then use an immersion blender.