pros/cons: canning/freezing

mpete · #1 09/07/12, 11:43 PM

I will be starting to store milk soon for the next kid crop to be had, and wanted to know opinions of canning milk vs. freezing the milk.

Also, what is the best process for canning?
Is there a way to stop the clumping of freezing and thawing the milk?

CarolT · #2 09/08/12, 01:04 AM

If it's for feeding kids, I'd freeze. Just seems to me it loses less good bacteria that way. And I may be wrong... I have canned milk for use for baking etc because I really don't have freezer room.

I usually thaw frozen and shake well, and haven't noticed too bad of a clumping problem. Maybe I just haven't looked close enough?

Backfourty,MI. · #3 09/08/12, 06:00 AM

Someone here(can't remember who it was) but they told me to add a little bit of baking soda to the milk before freezing & they said they thought that helped them with the milk freezing issues.

I've been adding about 1/4 tsp. baking soda to each gallon before freezing but haven't tried any of that milk yet so I can't say how well it does or doesn't work.

FrogTacos · #4 09/08/12, 09:06 AM

There is a thread on page 2 where we just talked about canning milk - several methods were discussed.

I'm canning some for cornbread, freezing the rest for babies.

CaliannG · #5 09/08/12, 02:23 PM

Canning milk:

Pros: It keeps for years and doesn't cost you anything.
Cons: If you don't like the taste of pasteurized milk, you won't like the taste of canned milk. Canning pasteurizes it, and to me, at least, it tastes "cooked". All of negative aspects of pasteurizing (if there are any for you) will be there is you can.

Freezing milk:

Pros: It doesn't damage the milk as much as canning. You can still make soft cheeses with frozen milk without additives.

Cons: Cost is the main one. It costs $0.21 per pound per year to freeze anything, milk included. There is also the space considerations. Most of us don't have walk-in freezers.

I have not had issues with clumps in frozen milk, so I have not learned how to address that issue.

"SPIKE" · #6 11/01/12, 10:15 AM

Do you guys drink the milk after thawing or just use it for other purposes?
Cooking, cheese, etc.

SPIKE

Alice In TX/MO · #7 11/01/12, 12:56 PM

Hubby drinks it. I use it in my coffee.

silverseeds · #8 11/01/12, 01:08 PM

I accidentally freeze milk sometimes when I bring it in and am chilling it. Ive never noticed it clumping or other issues, but I havent gotten into cheeses yet or anything. Nutritionally it might be hurt a bit but it still tastes good for us. this is only a guess! But I wonder since goat milk is so variable from animal to animal (atleast compared to cow milk) perhaps different goats milk reacts differently to freezing?

CaliannG · #9 11/02/12, 09:59 AM

Canning, or any heating, causes damage to the calcium and Vitamin D in milk. That is why store bought milk is "fortified" with both.

Freezing causes some damage to the calcium, but not as much as pasteurization or canning. To make cheese from heat-treated milk, you have to add calcium chloride. To make cheese with frozen milk, you *may* have to add calcium chloride.

mrs.H · #10 11/02/12, 10:08 AM

Quote:

Originally Posted by Backfourty,MI.

Someone here(can't remember who it was) but they told me to add a little bit of baking soda to the milk before freezing & they said they thought that helped them with the milk freezing issues.

I've been adding about 1/4 tsp. baking soda to each gallon before freezing but haven't tried any of that milk yet so I can't say how well it does or doesn't work.

Well thaw one out and let us know. I only have quart jugs to freeze in and they thaw out fine, just like fresh. But I haven't had one frozen for more than 6 weeks. So I don't know if it is the size or the length of time or both that makes the difference.