Freezing regular milk is possible, but there are some things you should be aware of to ensure you can use it for cereal or cooking later without any major issues:
Expansion: Milk, like most liquids, expands when frozen. To avoid the milk container from bursting or leaking, leave some space at the top of the container to allow for expansion. A good rule of thumb is to leave about an inch of space.
Separation: After thawing, frozen milk may separate and have a slightly different texture than fresh milk. This is because the fat and water content can separate during freezing. To mitigate this, give the milk a gentle shake or stir after thawing to help it mix back together.
Texture and taste: Freezing and thawing can affect the texture and taste of milk. Some people may not notice a significant difference, while others may find that it tastes slightly different after thawing.
Usage: While frozen and thawed milk may be perfectly fine for cooking, it might not be as enjoyable to drink on its own. Therefore, it's best to use thawed milk for cooking or in recipes where the slight texture or taste difference won't be noticeable.
Duration: For best results, use the frozen milk within 1-3 months. Over time, the quality may degrade, so it's better to consume it sooner rather than later.
If you're uncertain about the outcome or want to preserve milk for a longer period, you can consider other methods, such as freezing it in ice cube trays for small portions or using powdered milk, which is specifically designed for longer storage. Additionally, some people choose to use plant-based milk alternatives, like almond or soy milk, as these tend to freeze and thaw more effectively than regular dairy milk.