Yes Shimi, milk can be frozen. My source is lots of personal experience and booklets I’ve collected from various federal and provincial government food and agriculture agencies and NGOs. Here’s a direct quote from one:
“Milk is usually stored in a home freezer for two reasons: to preserve extra supplies on hand when the family is leaving on vacation, or to facilitate purchasing large supplies on infrequent trips to supermarkets. Normally it is considered too bulky to store in large quantities in a home freezer for an extended period of time.
“Nonhomogenized milk will exhibit fat separation, flavour deterioration, and settling-out of the the protein much more readily than homogenized milk. Raw milk will not keep satisfactorily in a home freezer.”
Freezing cream of all kinds, especially whipping cream, is more problematic because it suffers separation, flavour deterioration and may become difficult to whip. Certainly the same volume would never be achieved with the latter. But rather than waste perfectly good cream, I have frozen and used it in the types of savory applications Julie and I discussed above. I’ve also whipped it with a few drops of lemon juice to get a bit of volume, and served it as a sauce over cakes and puddings. But not for company, only for home consumption.
Frozen dairy products should be thawed in the fridge. If separation occurs, their smooth texture can sometimes be revived with a twirl in the blender. Of course, it’s wise to use them quickly, and the importance of proper wrapping/packaging with moisture-vapor-proof materials intended for freezing cannot be overemphasized. Waxed cartons used for many dairy products are not up to the task.