I like to have milk on hand, but do NOT go through a lot (for example, will make milk based espresso drinks that only use 2 or 4 ounces of milk in them).
Dilemma: If I buy a half gallon or larger, it goes bad before I use it. A quart is a good size for my usage, but a quart or smaller has a significantly higher unit price than half gallon or gallon. Powdered milk when I checked cost more for non fat than regular whole milk does.
Not opposed to non dairy milks, some have higher shelf life I believe, though many of them cost more than regular milk.
Current technique: By milk in one gallon or half gallon, and I freeze it into smaller portions in mason jars…pull as needed….seems to work? I leave space at the top of the jar/nothing has shattered yet….should I keep doing this, or are there other alternative techniques/types of milk I should consider?
Is freezing milk a normal thing to do? (open to other long shelf life alternatives)
byu/74orangebeetle inFrugal
Posted by 74orangebeetle
5 Comments
I buy lactose free milk. I am not lactose intolerant. It lasts longer, months instead of weeks. I’ll go through a gallon of milk in two months, I only use it for cooking. I was throwing away 75% of whatever size milk I bought, until I noticed the dates on the lactose free milk. It’s worth the extra dollar or two, because now I don’t throw any of it away. And I always have milk on hand.
Buy lactose free milk, it lasts a lot longer.
I buy milk and freeze it. I don’t think it’s a common thing but if it works for you, why not. I think regular milk tastes better than the longer lasting and more expensive alternatives.
You purchase larger quantities for less but throw out most of it.
You don’t purchase smaller quantities because it costs more.
Let’s try using logic and math here vs emotions.
Calculate the cost of the larger quantities per unit price of the volume you actually use. Compare this cost to the unit price of the smaller quantity. This is how you make informed decisions.
Freezing milk is fine but runs the risk of separating. If that doesn’t bother you, then it’s a good method. Might be easiest to freeze it in the amount that you typically use (ie use ice cube trays for tablespoon amounts).