I've found that although defrosted milk looks a little weird (it separates and there are chunks in it), it works great when used in baking. Here's how I save it for later use.
First, identify the amounts you use most in baking. For me, it's 1 and 1 1/2 cup amounts. Since I don't have enough tupperware containers to save it all in, I use ziplock bags.
- Label the bag with the amount and what's inside (easier to do before it's filled).
- Measure out the milk and fill the bag.
- Store in a tupperware container (just in case the bag leaks) and freeze. Once it's frozen, you can stack the bags in the freezer without the tupperware containers.
All ready to go in the freezer. Each tupperware container has two bags of milk each.
Defrost the milk on the counter or in the fridge, making sure to have it in a container to catch any defrosting mess!