Milk is one of the easiest foods to freeze dry, along with breads, pizza, and other baked goods. The main challenge is getting it dry enough to store without spoiling.
The trick to freeze drying milk is to get it as dry as possible before you freeze it. This means you need to let it sit out at room temperature for a few hours after rehydrating it. The longer you can wait, the better! If you have time and access to an oven or stovetop, try heating the milk on low heat until it’s just warm (don’t boil). You can also use a dehydrator if you have one or an oven set at its lowest temperature setting with the door propped open slightly so moisture can escape.
If you want to freeze your milk but don’t have time for this step, I recommend adding 1/4 teaspoon of salt per 8 ounces of milk before freezing it. This helps preserve flavor and nutritional value during storage but isn’t necessary for long-term storage – especially if you aren’t storing much in the first place!
Last modified: August 14, 2022