Join Date: Nov 2001
Location: blooming where I'm planted
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Butter, no change, it works exactly the same, and can be frozen for several months.
Milk, will not be quite the same. The taste is fine, but the more fat in the milk, the clumpier it will be. The cream will just not mix back in, as the structure of the fat molecules changes somewhat. Someone here will have a more scientific answer for this, but I can't remember it at the moment, sorry!
Cream, I guess is probably similar to milk. We've done it before to use for butter making, but not much else.
Cheese, if you are going to freeze it, I recommend grating it first. It tends to become more crumbly after freezing, which makes it difficult to grate. Taste and color are not usually affected.