Freezing food with cultures?

[linguistmama]

I'm wondering about freezing different things that are related to making cheese.

If I freeze my raw milk will it still work well to make cheese with?

Also I save the whey left over after making cheese since it supposedly can be used as a buttermilk replacement. Would freezing it kill any cultures?

And does cheese itself freeze ok?

TIA!

[krankedyann]

I've made cheese out of frozen milk with no noticable difference. I've also frozen whey without noticing a problem.

If you want an idea about what freezing raw milk does to it, read about freezing breastmilk. It's about the same. Only a small loss of quality and probiotic content.

Cheese freezes well, but it will crumble when you try to slice it after thawing. So if you're going to cut it, it's better to slice or sube it before freezing. If you're grating it, it doesn't matter.