We all know by now that’s it’s possible to freeze milk, but for most of us, it’s a last-resort decision. Taking it out of the freezer and thawing the whole carton takes a longer time than most of us have, plus even when you shake up the separated fats and liquids, it never looks that great. The alternative, though, can be even worse: spoiled milk and the money you paid for it going – literally! – down the drain, or having to make more frequent trips to the grocery store for smaller cartons that cost even more per ounce. What’s a frugal milk-drinker to do? The solution is easier than you might think, if you follow this advice from Creative Savings Blog!
Her tip? Pour small amounts into a muffin tin and freeze the milk into perfect portions about 1/4 of a cup in size! This method gives you frozen milk perfect for making smoothies, mashed potatoes, soup, baked goods, and any other dish you can imagine. Here’s the simple step-by-step method:
- Pour your milk into each cup of a muffin tin until each one is about 3/4 full. This amount should be roughly equivalent to 1/4 cup, although you can measure it out exactly if you like!
- Freeze the full muffin tin for about 2 to 3 hours.
- Release each frozen milk cup by running a knife around the edges and hot water over the bottom of the pan.
- Store in a freezer bag in your freezer until needed!
That’s it! So smart and frugal, our favorite combination. Be sure to check out Creative Savings Blog’s original post for more info and tips on this trick. Do you freeze your milk? What are some of your own ways you make sure not to waste it and your money?