How to Freeze Dry Milk: A Step-by-Step Guide

Learn how to freeze dry milk in this step-by-step guide.

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Last year, my husband and I invested in a freeze dryer, and it’s been in almost constant use ever since. We’ve made freeze-dried eggs, veggies, fruit, oatmeal, rice and beans, pasta, and raw A2/A2 milk (aka liquid gold). Here’s a detailed walkthrough of how we freeze dry milk and why it’s a valuable addition to any pantry. 

Why Freeze Dry Milk?

Freeze-drying milk preserves about 90% of its nutrients and has a shelf life of a whopping 20 to 25 years, making it ideal for those just-in-case times, like during a power outage or a natural disaster, when you still need your milk but can’t make it to the store. Basically, you get to keep your milk’s nutrients intact in a form that lasts way longer than powdered milk and takes up less space than frozen milk.

Tools You Need

Milk: Start with your choice of milk, raw or pasteurized—whole, skim, or any plant-based alternative. The type of milk you choose can affect the texture and taste of the final freeze-dried product.

Freeze Dryer: I have a Blue Alpine freeze dryer, but if you have a Harvest Right or another brand, the basic freeze-drying process is the same. The main differences lie in the settings, capacity, and drying times. Always follow the setting suggestions specific to your model. If you’re considering purchasing a freeze dryer and aren’t sure which to choose, check out this comparison of the Blue Alpine vs Harvest Right to see which best meets your needs.

Storage Containers: Glass jars, mylar bags, or vacuum-sealer bags are all excellent options for storing freeze-dried milk. Whichever type you choose, add oxygen absorbers for long-term storage to maintain freshness and extend shelf life.

How to Freeze Dry Milk

Step 1: Prepare Your Milk for Freeze Drying

When preparing milk for freeze-drying, I always start by freezing it. It’s not necessary, but I learned my lesson the first time. I didn’t set the freeze setting long enough, and my milk exploded in the freezer. By freezing it first, you eliminate that possibility, plus it cuts down on the freeze-drying time. So, if you have extra freezer space, I highly recommend it. 

Line your trays with silicone mats to make it easier to remove the milk after it’s done freeze-drying. Put each lined tray in the freezer one at a time before filling it with milk.

Stack each tray on top of each other in a crisscross pattern, separated by another silicone mat so they don’t freeze together. 

How much milk should you add per tray? In my case, I add 5 cups of milk (40 oz.) per tray. However, the specific amount you’ll need to add will depend on the size of your freeze-dryer trays. I bought extra 9.5″x12″ trays that hold a little more than the ones that came with my freeze-dryer.

Measure the milk the first few times until you know how much your trays can handle without overfilling. Leave a little room on top for expansion. Let the milk freeze for at least 24 hours. 

Step 2: The Freeze Drying Process

Once your milk is frozen solid, transfer the trays to your freeze dryer. Now comes the part where you set everything up. 

Set the rack temperature for raw milk between 110 and 115 degrees Fahrenheit. This low temperature range helps keep the enzymes intact to retain the milk’s nutritional value. If you’re using pasteurized milk, set the temperature between 120 and 130 degrees Fahrenheit.

Set the drying time to at least 24 hours. Check to see if it’s completely dry after 24 hours; depending on how much milk is in each tray and the specific capabilities of your freeze dryer, you may need to freeze dry for an additional 6 hours (30 hours total). Make sure to adjust your settings according to your dryer’s model.

Step 3: Storing Freeze-Dried Milk

After freeze-drying, your milk will have transformed into a dry powder. At this stage, you can directly break up the freeze-dried milk and transfer it into your storage containers. 

I transfer all the freeze-dried milk into a large bowl and mash it down with a whisk to get even smaller, finer particles so that I can fit more in my storage container. 

Store your milk powder in an airtight container, such as a Mylar bag or glass quart jar.

Quart jars are handy for smaller quantities you might use more regularly—they’re easy to access and excellent for keeping your milk powder ready. Mylar bags are great for long-term storage; that’s what I use.

I add oxygen absorbers, then heat-seal the bags, label them, and store them in a dry place out of direct sunlight. 

Helpful Tips & Tricks at a Glance

• Freeze Your Milk First: It might seem like an extra step, but freezing your milk before placing it in the freeze dryer reduces the drying time. More importantly, it helps avoid the messy outcome of milk potentially exploding in the freeze dryer if the freeze cycle isn’t set long enough. Ask me how I know!
• Line Your Trays with Silicone Mats: They prevent the milk from sticking, making it much easier to remove once it’s freeze-dried. Your freeze dryer should come with them, but I also bought this silicone mat roll for extra.
• Leave Room for Expansion: When pouring milk into your trays, leave a little space to expand as it freezes. This helps prevent overflow and ensures even freezing.
• Check for Complete Dryness: Before removing the milk from the freeze dryer, ensure it’s completely dry. Any moisture left can compromise the storage quality and shorten the shelf life of the freeze-dried milk.
• Powderize the Freeze-Dried Milk: Once your milk is freeze-dried, breaking it down into a fine powder can make it easier to rehydrate and allow you to fit more into your storage containers. I freeze-dry 1.5 gallons of milk each time and manage to fit it all into a 32-oz. Mylar bag with room to spare by mashing the milk into a fine powder.
• Add Oxygen Absorbers to Your Storage Containers: To help extend the shelf life, place oxygen absorbers in whatever storage containers you use. This helps keep the freeze-dried milk powder fresh by preventing oxidation.

Frequently Asked Questions

What milk is best to freeze dry?

Whole milk is typically the best choice for freeze-drying because its fat content contributes to flavor and texture once rehydrated. However, you can freeze dry any type of milk, including whole raw milk, skim, low-fat, human milk, powdered milk, or plant-based milk like almond or soy milk.

Does freeze-dried milk taste better than powdered milk?

Yes. To me, freeze-dried milk tastes just like fresh milk.

Can you make butter from freeze-dried milk?

Yes, you can make butter from freeze-dried milk. First, rehydrate the milk powder using the appropriate amount of water to restore it to its original liquid state. Once rehydrated, you’ll need to separate the cream from the milk, as butter is made from cream. Follow the standard process of churning this cream to produce butter.

How much water do you need to rehydrate freeze-dried milk?

Mix it with water by a 1:1 ratio by volume. Start with equal parts of freeze-dried milk and warm or cold water, adjusting as needed to achieve your desired consistency.

Can you freeze-dry at home with a dehydrator?

No, you can’t use a dehydrator to freeze-dry milk or any other product. Dehydrators remove moisture through heat and air circulation, which is not the same as the lyophilization process used in freeze-drying. Freeze-drying requires a deep vacuum to allow ice to sublimate directly into vapor, a process that can’t be replicated in a dehydrator.

What is the shelf life of freeze-dried milk?

When stored correctly, freeze-dried milk can have a long shelf life. If kept in airtight containers like mylar bags with oxygen absorbers, it can last for 20 to 25 years. 

Ready to Start Freeze-Drying Milk?

Have you thought about taking your food storage to the next level? With a freeze dryer, you can preserve milk and many other foods, ensuring they stay fresh and nutritious for years. Why not start with milk? It’s a simple process that saves space and offers peace of mind, especially during times of need. I hope this guide helps you get started!!

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