So, what happens when you freeze milk? Essentially, the water molecules in the milk slow down and come together to form ice crystals. This can cause the milk to separate into different layers, with the fat molecules clustering together and the water molecules forming ice.
But here's the cool part: some types of milk are more suitable for freezing than others. For example, whole milk tends to freeze better than skim milk, because the fat molecules help to stabilize the mixture. On the other hand, 2% milk is kind of like the in-between child - it's not as fatty as whole milk, but not as lean as skim milk.
So, can you freeze 2% milk? The answer is yes, but with some caveats. When you freeze 2% milk, it will likely undergo some changes in texture and consistency. The ice crystals that form can cause the milk to become slightly grainy or separated, which might affect its taste and quality.
How to Freeze Milk: 12 Steps (with Pictures) - wikiHow
