Nutrients in Frozen Raw Milk Questions

[Guest guest]

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