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The trick to thawing frozen milk is to use a slow, gradual process, never a quick one. For this reason, the easiest way to thaw your milk is usually simply to transfer it from the freezer to the refrigerator. The slightly warmer temperatures of the refrigerator will allow the milk to thaw to a liquid state little by little. This can take some time depending on the volume of your frozen milk, it's not uncommon for it to take up to three days to thaw completely in the refrigerator. If you're in a hurry to thaw your milk, try filling your sink with cold water (not hot water) and submerging your frozen milk container in it. Use a heavy object like a cast iron pot to hold the milk underwater as it thaws. This process will be quicker than thawing the milk in the refrigerator but will still usually take several hours, so be patient. The reason that water thaws milk more quickly than the refrigerator has to do with the way that energy is transferred between the milk and its surroundings at a molecular level. Liquids transfer heat energy into ice much more effectively than air, making them a much quicker method of thawing. Never try to thaw your frozen milk quickly with heat. This is a sure-fire method for ruining your milk and undoing your hard work. Heating the milk can cause it to thaw unevenly or even burn, leaving you with a very unappealing finished product. Listed below are just a few tips for avoiding this situation: Don't leave your frozen milk out at room temperature. Don't thaw your milk in the microwave. Don't thaw your milk in hot water. Don't thaw your milk in a pot or pan on the stove. Don't thaw your milk in the sun.
Thaw your milk in the fridge. For quicker thawing, soak in cold water. Don't use heat to thaw the milk.