Morning all

Am I right in recalling that it's ok to freeze milk and still use it later (unfrozen) for cheese making?

I have an excess here and zero time to make milk. Seems a shame to waste 8L.

3 points Super_Cartographer78

Not with cow’s milk, sheep milk I believe its ok

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2 points pipsname

While I have made cheese with frozen sheep milk it does have its challenges. Like all fats they can be broken by frozen shards while thawing/freezing.

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2 points ScienceAndGames

Even if it’s not ok for cheese making (I’m not sure), it is ok for general use. So freeze it anyway and it can just be thawed out and used as need for everything but cheese making.

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2 points OliverMarshall

Thanks all. Having done a Google, it seems that it's not ideal for hard cheeses but probably ok for softer cheeses.

For now I'll go with it.

Thanks

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2 points Helen_A_Handbasket

Huh, well...I've frozen pasteurized milk before, and not had problems making cheese with it. You do need to shake it up really well after it thaws, but that's about it.

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1 points Traditional-Top4079

if raw, does freezing affect the natural rennet? treat it like not-raw milk?

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1 points OliverMarshall

It's just plain old pasturised milk.

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1 points TemporaryLead8077

You need to add calcium chloride to the milk when it is pasteurized and/or has been frozen. I don't know if you already know this.

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