SC - non-homogenised milk

[WyteRayven at aol.com]

I have an aunte that used to buy milk in bulk and freeze it until needed. 

The milk, when allowed to thaw completely did indeed separate, and tasted 
fine. 

Our problem was taking out a new gallon *before* we had finished the old 
gallon so as to allow it enough time to thaw completely. What we usually 
ended up with was a big block of ice in the center of the milk.

I personally preffered it that way.The milk then was very rich, since it 
seemed to be more concentrated, and ice cold, but then when you had finished 
the rich stuff you were left with the watery remains that no one really 
wanted. <G>

Ilia

In a message dated Fri, 13 Oct 2000  1:14:58 AM Eastern Daylight Time, Stefan 
li Rous <stefan at texas.net> writes:




But would this be recommended? Or does this do other nasty things to the
milk? Do you just throw out the frozen stuff? Or let it melt back down
and then skim off the now seperated cream? Or just let if melt again
and use all of it?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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