I don't have any trouble freezing milk, so I would give that a try at least once. I give it a good shake and pour out a couple of inches to give it room to expand, and later I thaw it overnight outside the fridge in a cool place. And what about making kefir and yogurt as a way of preserving milk? I have just got started making kefir and I am amazed at how easy it is, everything at room temperature and no special equipment. I can't get my husband to drink it yet ("Some bacteria you got through the post from a perfect stranger? No, thanks!") I don't have an idea yet of how long it keeps, though, or how to do it other than making a small amount everyday and drinking it up.
post #121 of 192
9/19/04 at 2:31pm