Managing milk consumption in a household can be surprisingly unpredictable. Some weeks, it disappears within days, while other times, an extra jug lingers in the fridge until it goes bad. This inconsistency can lead to waste and frustration. Fortunately, there’s a simple and practical solution many people overlook: freezing milk.

Freezing milk helps reduce waste and makes it easier to keep a backup supply on hand. Whether you buy in bulk during a sale or simply misjudge your weekly needs, freezing allows you to extend milk’s shelf life without compromising safety. This strategy is especially useful for larger families or anyone with fluctuating grocery schedules.

To freeze milk properly, make sure the container has enough space for expansion—liquid expands when frozen. If using a full plastic jug, pour out a small amount before freezing. Glass containers should generally be avoided unless they’re specifically designed for freezing, as they can crack.

Once frozen, milk can last up to three months. When you’re ready to use it, thaw it in the refrigerator for 24–48 hours. Avoid thawing at room temperature, which can encourage bacterial growth. Once thawed, give the milk a good shake, as it may separate slightly during freezing. This is normal and doesn’t affect taste or safety.

Frozen and thawed milk works best for cooking, baking, or in cereals, though many find it perfectly fine for drinking as well. It’s a flexible, budget-friendly way to manage perishables more efficiently. As with all food storage, label containers with the freeze date to help track freshness.

Adopting milk freezing as a routine habit can simplify grocery planning and reduce unnecessary waste. It’s a small change, but one that can make a noticeable difference in both convenience and cost over time.