We often get two questions from customers – and since we started selling milk in glass bottles this year, the first one has been popping up a lot.
1. Why does liquid expand when frozen?
When you freeze a liquid, the molecules spread out and take up more space. That’s why we tell customers to always decant a little milk before freezing it in plastic bottles – plastic can stretch a bit to cope with the pressure.
Glass bottles are another story. They can’t flex. So, when the milk expands, there’s only one outcome: the lid can pop off, or the glass can crack or shatter completely. The laws of nature win every time!
If you’ve ever had beer bottles burst during fermentation, or left wine in the freezer to “quickly chill” before guests arrive (and then remembered it at midnight…), you’ll know exactly what we mean.
2. Does freezing destroy the nutrition?
No – not even close! Freezing preserves nutrients. If milk or cheese is frozen while fresh, it stays fresh. That’s the whole point of freezing.
Our white mould cheeses still taste amazing after freezing, and the fluffy curd stays just as fluffy. Science wins again – not all technology is voodoo, some of it is simply clever and proven.
Bottom line:
- Liquids expand when frozen – so give them space, especially in glass bottles.
- Freezing won’t strip your milk or cheese of its goodness or flavour.
A little science, a little care, and you can enjoy our products fresh now or later.
Thank you for your continued support .
Just doing the best we can –
Jannei team
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