SC - non-homogenised milk

[Nicholas Sasso]

<<<<<<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?>>>>>>>

I freeze milk regularly, especially when a sale comes along.  You just thaw and use
 the whole thing.  It'll separate, but just stir to reincorporate for a while if needed (like
 for drinking or for dry cereals).  For cheesemaking, thawed milk would be great.  

The water crystals expand when frozen, thereby breaking the fat 'envelope' that was
 created during homogenization.  It returns to a more 'natural' configuration.  The fats
 then gather together to make larger globuls as they normally would, then separate
 out.

pacem et bonum,

niccolo difrancesco