Milk: Is It Uncool to Freeze It?

Question: Can milk be frozen? We are grandparents who frequently buy too much milk when grandchildren visit, so we are often stuck with quarts of milk. Two people can eat just so much pudding and custard.

Answer: We found differing opinions. The American Dairy Assn. does not recommend freezer storage for milk. In the pamphlet “Home Care of Dairy Foods,” it explains that when milk is frozen and thawed, “a flaky protein deposit shows up as fine flecks on the side of the glass. This does not affect the nutritional value of the product, but does change the appearance. Fat separation, which occurs on freezing, also makes it difficult to obtain a smooth mixture after thawing.”

It continues: “If milk has been frozen, thawing should be done slowly by placing the cartons in the refrigerator overnight or by immersing in cold water for several hours. Attempting to thaw the product rapidly with warm water will tend to increase separation of fat and other solids and make the remixing problems more difficult.”

“Ball Blue Book--The Guide to Home Canning and Freezing” (Ball Corp.: 1989) also recommends thawing frozen milk in the refrigerator. It provides the following freezing directions: “Freeze only pasteurized milk. Pour into can or freeze jars or plastic freezer boxes. Seal, label and freeze.”

Other information we found during our research suggested freezing milk in small quantities and using the thawed product only for cooking where the texture changes will not be as noticeable.

Q: Can you tell me which is the correct oil to use in “seasoning” a new skillet? I used corn oil and put the pan in a hot oven for about 10 minutes. The oil stuck and made a layer of hardened oil that has been almost impossible to remove. Your help will be appreciated.

A: The problem was not the oil but the oven temperature. Any type of vegetable oil may be used.

The purpose of seasoning cast-iron cookware is to prevent rust and keep foods from sticking. Begin by washing the pan with mild, soapy water and a stiff brush, then rinse and dry thoroughly. Rub a thin layer of oil over the entire surface, place the pan in the oven and bake at 325 degrees 1 hour. Turn off the oven heat, but keep the door closed and allow the pan to cool to room temperature inside the oven.

Cast-iron cookware will continue to turn black with use and the pores of the iron will be sealed. After each use the pan should be washed, rinsed and dried. Never scour or put in the dishwasher. Always apply a thin coating of oil to the cooking surface before storage.

In response to the Aug. 9 You Asked About . . . column on sapote, two readers sent a complete nutritional analysis of the fruit. M. Lewis quoted the Encyclopedia of Fruits, Vegetables, Nuts & Seeds for Healthful Living (Parker Publishing, 1973) by Joseph M. Kadans, Ph.D. Each 100 grams of fruit from the West Indian tree contains: 125 calories, 1.8 grams protein, 0.6 grams fat, 31.6 grams carbohydrates, 39 milligrams calcium, 1.0 milligram iron, 28 milligrams phosphorus, 410 international units Vitamin A, 0.01 milligrams thiamine, 0.02 milligrams riboflavin, 1.8 milligrams niacin and 20 milligrams Vitamin C (ascorbic acid).

J. Lindsey concurred with those values according to “Tropical Fruits, Nutritional Values” by A. L. Pitkanen, then added that 100 grams of sapota (alhras zapota) contains: 89 calories, 0.5 grams protein, 1.1 grams fat, 21.8 grams carbohydrates, 21 milligrams calcium, 12 milligrams phosphorus, 0.8 milligrams iron, 60 international units Vitamin A, a trace of thiamine, 0.02 milligrams riboflavin, 0.2 milligrams niacin and 14 milligrams ascorbic acid.