Can You Freeze Soy Milk?

What happens when you freeze soy milk

USDA carries no freezer window for soy milk — the fridge column is the package’s use-by date, and 7–10 days after opening — so freezing is a quality call. Soy milk holds real protein, and protein is what suffers: freezing pushes it out of suspension, so what thaws looks flecked and slightly curdled with liquid separating on top. A blender pulls most of it back together. The flavor is untouched, and in anything cooked or baked the texture never registers.

How to freeze it right

1. Shake the carton hard before you pour any of it off.
2. Freeze in cup-size jars for cooking, or in an ice-cube tray for coffee and smoothies.
3. Leave headspace; a full sealed container will split as it freezes.
4. Date it, and freeze it early in the opened window rather than at the end of it.

Thawing and using it

Thaw overnight in the fridge and blend it smooth, or drop frozen cubes straight into a smoothie. Thawed soy milk is best in oatmeal, pancakes, quick breads, béchamel, and soups. In coffee it may still fleck, which is the protein separating rather than a verdict on the carton — trust your nose over the look, and if it smells sour, toss it.

Can you refreeze it?

Soy milk thawed in the fridge can go back in the freezer safely, at the cost of another notch of separation. Freezing it in cubes from the start keeps you from ever putting a whole jar back.