Looking for the best way to freeze milk for preservation purposes. For those who pasteurize......do you pasteurize and then freeze, or freeze raw and then pasteurize later when it is used. ? The problem that I am running into is that what we put up pasteurized before freezing, is really starting to separate quick after thawing. The milk that we put up "raw" doesn't separate near as bad, and don't have all the grainy stuff in it. This is for human consumption , if that matters with your replies. Alright old timer's, let's hear it. Thanks, Whim.