It’s only 7 days from when packaged or bottled. As for the powdered form of soy milk, it can last for over a year. And about frozen soy milk, you can keep it in there for 6 months before the batch starts to go downhill.

The simple answer is yes, you can freeze soy milk to prevent its putrefaction and further extend its shelf life.

The answer to your question is Yes, you can freeze soy milk, but you may not want to. Soy milk is unlike cow’s milk in that it contains several ingredients. Thawed soy milk needs to be reconstituted to regain some of its similar texture, but will never be as smooth and creamy as it was before freezing.

Milk is one of those groceries that even though you need it for a lot of recipes, it can be hard to use up before the expiration date. This dilemma begs the question: “Is milk save to freeze?” The short answer is, yes, you can absolutely freeze milk.

You can safely store frozen milk in your freezer for up to 6 months, but it’s best if you can use it within 1 month of freezing. Milk should be defrosted in the fridge as opposed to at room temperature to decrease the risk of bacterial growth. You should never thaw frozen milk in warm or hot water.

Since most refrigerators are kept between 34 and 40°F, it is generally okay to refreeze food that has been thawed in the refrigerator. That means meat, seafood, vegetables, dairy, and even fruit should be defrosted in the fridge.

You can actually freeze milk in its original container, so long as that container is plastic. If your milk comes in a glass or cardboard container, transfer it into a freezer-safe plastic container before you freeze.

According to Tony Luksas, of the Dairy Research Foundation, milk can be frozen and not lose any of its nutritional value, but when defrosted it tastes watery and has clumps of protein floating in it. Next, the protein constituents freeze around the water core. The fat content, which rises to the top, freezes last.

Freezing causes reverse homogenization {that’s what causes the fat to separate}, so it changes the consistency a bit. Forget to take out a some of the milk from the gallon before freezing and the gallon will explode after it expands!

Milk is mostly water, so when it turns into ice (at about -0.5 degrees C) it expands as it freezes. Water expands by about 10% when it freezes, which is why frozen pipes tend to burst! Milk isn’t just water though; it contains fats, proteins and sugar (lactose).

At zero degrees Fahrenheit, it takes about 24 hours for a gallon of milk to freeze solid.

To freeze milk in mason jars, fill your clean jars with milk, leaving about an inch of space at the top to allow room for expansion, and then seal it with the lid. Label the jar with the date of freezing.