Re: Nutrients in Frozen Raw Milk Questions

[Guest guest]

hi Rhonda.

if it were me, i wouldn't freeze the milk, tho i can't answer your

question specifically about whether freezing harms milk. i DID hear once

that freezing kills vit. E, but i really don't know.

have you thought of making kefir? it lasts for weeks or longer.

i would think yogurt would also, especially if you make several

containers and don't open the ones you're going to eat at the later date,

until the later date.

I'm sure you'll get other answers.

best to you .

On Sat, 19 Jun 2004 20:37:13 -0000 " fourume2003 " <mdrgnolan@...>

writes:

I recently found a source for buying raw milk fairly close to home

(about 1 hour drive). I bought 2 gallons for myself and my husband

about 3 weeks ago. Knowing that the fresh raw milk would only last

about 1 1/2 weeks, and wanting to stretch it out, I made a double

batch of yogurt and then froze a quart of raw milk to make one more

batch - which I'm doing today. We'll need to go back next week for

more raw milk. We really aren't into drinking milk, but have

experimented with making chocolate milk and have missed it in the

week or more that we've been out!

My questions are: Can anyone tell me how the nutrients, enzymes and

CLA are affected by freezing the raw milk? I may have asked this

question before but if I did, I can't remember the answer. Would it

be better to just make up all the yogurt with the fresh raw milk and

not freeze it for later to make yogurt? And would it last for 3 or 4

weeks? Actually the last of the yogurt from the first batch that I

made almost 3 weeks ago seems to be fine, but getting very tart! I'd

like to do the right thing for the next 2 gallons I buy next week.

TIA

Rhonda

[Guest guest]

Hi Rhonda,

I travel a 5 hour round trip to buy my 8 gallons raw milk, cream and

cheese. I make the trip about once every 6-8 weeks. I freeze about

half of it. Been doing that for awhile now. The ones that I don't

freeze keep pretty good because I keep them in a refrigerator in the

basement that is a little colder than my regular fridge. It helps not

to open the fridge often. Even when it starts to smell a little, it's

still good. I pay no attention to the smell unless I just want to

drink it. Before you freeze shake it very well to mix the cream up and

it will freeze better. I don't know if freezing kills any of the

nutrients but have never read anyone say that.

Welcome to this list! Use this time when there are not many messages

to read back posts! You can search by subject. Just put in a word or

phrase and click *next* as many times as needed to find something or

you get tired! lol

Warm Regards,

Del

Rhonda wrote:

> I recently found a source for buying raw milk fairly close to home

> (about 1 hour drive). I bought 2 gallons for myself and my husband

> about 3 weeks ago. Knowing that the fresh raw milk would only last

> about 1 1/2 weeks, and wanting to stretch it out, I made a double

> batch of yogurt and then froze a quart of raw milk to make one more

> batch - which I'm doing today. We'll need to go back next week for

> more raw milk. We really aren't into drinking milk, but have

> experimented with making chocolate milk and have missed it in the

> week or more that we've been out!

>

> My questions are: Can anyone tell me how the nutrients, enzymes and

> CLA are affected by freezing the raw milk? I may have asked this

> question before but if I did, I can't remember the answer. Would it

> be better to just make up all the yogurt with the fresh raw milk and

> not freeze it for later to make yogurt? And would it last for 3 or 4

> weeks? Actually the last of the yogurt from the first batch that I

> made almost 3 weeks ago seems to be fine, but getting very tart! I'd

> like to do the right thing for the next 2 gallons I buy next week.

>

> TIA

> Rhonda