Can you freeze milk? Yes, but use it within three months for the best texture and taste.

• Although you freeze milk for up to six months, use it sooner for the best taste and texture.
• Always thaw milk in the refrigerator, not at room temperature.
• Thawed milk can successfully be used in soups, sauces, smoothies, and in most baking recipes.

Freezing perishable grocery staples before their expiration date is a smart way to maximize your food budget, as well as minimize food waste. Milk is one perishable that can be frozen. But you may notice some changes to textural components, says Rosemary Trout, DHSc, program director and assistant professor of culinary arts and food science at Drexel University. For this reason, says Trout, frozen and thawed milk is best used in recipes, rather than for drinking.

Types of milk you can freeze

According to Trout, both whole milk and low-fat milk can be frozen. As a general rule of thumb, milk with a higher fat content, such as whole milk, will separate more when thawed than milk with a lower fat content, such as skim milk. To remedy this, simply shake or blend the milk before adding to recipes.

How to freeze milk

While Trout states frozen milk is technically safe to store for up to six months, it's better to leave it for no longer than three in order to maintain the smooth texture.

To freeze milk, transfer it from the container it was purchased in, like a plastic jug or carton, to an airtight freezer-safe container. Leave at least an inch of headspace, (empty space at the top), to allow for expansion, place the lid back on, and seal.

Trout says that you can use any container with headspace, however, she prefers to use smaller containers, which allow you to more closely control expansion. Square or rectangular plastic freezer storage containers work well for this. Keep frozen milk in the freezer until you're ready to use it, then move it to the fridge, and thaw overnight.

You can also use ice cube trays to freeze small quantities of frozen milk you plan to add to recipes. "This way you won't have to worry about breaking a container during expansion," says Trout. To freeze milk in cubes, pour the milk into the ice cube tray. When milk cubes are frozen solid and easy to remove (typically after three to four hours). Then take them out of the tray, and store them in a heavy-duty zip-top storage bag in the freezer.

Quick tip: Don't freeze milk in a glass bottle. "It may crack if the milk expands," says Trout.

How to thaw and use frozen milk

It's important to follow safety guidelines for safe food storage temperatures when using frozen milk. First and foremost, in order to prevent harmful bacterial growth, thaw milk in the refrigerator overnight, not at room temperature. "In the refrigerator, [the temperature] should never be more than 41 degrees Fahrenheit," says Trout. Thawed milk can then be added directly to a dish as part of the cooking process, she says.

Trout also encourages people to keep in mind that freezing and thawing may affect the sensory attributes of milk, such as taste and texture. "Milk is a complex food system and components change over time," she says.

These changes might include recrystallization of fat, expansion of water, or crystallization of lactose. Recrystallization of fat may result in thawed milk tasting less rich and appearing yellow rather than white, while crystallization of lactose may cause it to taste less sweet. Expansion of water can result in a grainier liquid when milk is thawed.

Trout recommends using thawed milk in other formulated foods, like soups, sauces, smoothies, or in similar recipes where changes can easily be masked by other flavors and textures.

Insider's takeaway

Freezing milk before its expiration date is a smart way to stretch your grocery budget. Milk can be safely frozen for up to six months, but in order to enjoy a high-quality product, it's best to use it within three months after freezing. It's also important to note that the taste and texture of milk may change as a result of the freezing and thawing process.

Store frozen milk in small containers with ample headspace, or space at the top, in order to allow for expansion. Thaw frozen milk in the refrigerator, and then use the thawed product in your favorite soup, smoothie, sauces, or baking recipes.