freezing dairy?

[Guest guest]

*****Someone asked about this awhile ago, and I have kindly been given

permission to post this here from another list

Bianca

When you thaw any whole food that was frozen, the

cell walls break.

What is " live-food " becomes dead food. That is why

you can't freeze a person and thaw them to revive

them (except in the movies, like " Sleeper. " ).

After the cells walls break, the food elements, now

separated rather than whole, will begin to break down.

In dairy, according to AV, this process is slow enough

that it is reasonable to eat the dairy within 24 hours

after it has been frozen. After that period, the fresh taste

and good food value and available enzymes are lost.

One example of this was made very clear to me by

eating some raw unsalted Stueve's butter someone

had frozen. Upon thawing, what was previously sweet

and mild tasting had become bitter, mealy tasting

garbage.

Don't freeze.

Note: the temperature of dry ice is -109.3 degrees F. Yes,

that is right, -109.3oF (or -78.5oC). Wow, that is very, very

cold.

You could easily test ahead of time to see the effects of

freezing. Take some fresh raw cream, butter and milk and

freeze them at home in your own freezer for 3 days. Thaw

them and taste them in comparison with some you have

kept in the fridge, unfrozen. For a more accurate comparison,

label both the frozen and fresh, and let them come up to

room temperature (for instance, overnight). Then compare

the flavors.

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