Question: Just before the stay at home order started I did a major grocery shop and

C

cynupstateny

Well-known member
purchased several pints of half and half. Stuck them in the freezer and crossed my fingers. It tastes the same after defrosting but it separates and forms a skin on my coffee. Do you think it will be ok in baked goods? I don't want to waste flour, sugar or eggs in case it's not ok. Thoughts?

 
try mixing it before using it

like with a whisk or blender. or shake the container thoroughly. the freezing separated the fat from the water/whey. after you mix it back together it should be fine. just don't heat the milk to defrost it or you will cook the fat even slightly and it won't mix back.

I would suggest putting your milk in a sealed container and submerging it under weight so that it stays submerged in room temp. water. It will fully thaw in 30-60 minutes. This is how I thaw my rock solid frozen meat and it works like a charm. Otherwise a day or two in the fridge to thaw.

 
According to this site, thawed half & half works better in baked goods than coffee.

"Can you freeze half and half? Yes, despite what others say, it’s possible to freeze half and half and other dairy products! That said, cream-based food items are tricky to freeze. The thinner consistency of half and half means it is prone to breaking or splitting once it is defrosted, giving the thawed half and half a curdled appearance.

Although thawed half and half is safe to eat, it’s better used in cooking and baking rather than mixing with coffee."

https://www.canyoufreezethis.com/can-freeze-half-half/

 
I had this issue for coffee

when my large costco 1/2n1/2 got frozen in the back of the refrigerator. one suggestion that I saw was mixing in a small bit of fresh cream as you whisk the thawed. Sort of like how you would add oil to make a mayonnaise. Of course you'd need to have cream on hand which you probably don't and probably don't want to purchase it all things considered.

 
It will be absolutely fine in baked goods. I did the same thing, freezing it and some whole milk.

The whole milk thawed well, and the half-and-half did look a bit off-putting in coffee. I found vigorously shaking it and adding to freshly brewed (super hot) coffee was less issue with the top skin.

Baking with it was fine, nothing different about the finished product. I also used some in place of milk in pancake and waffle batter, it was also fine.

 
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