To freeze milk, just freeze it. DH recommends opening the gallon jug and pouring out a cup or two first.
Butter freezes perfectly.
And as noted above, cheese keeps almost forever in the fridge. It just gets a bit sharper which is fine withe me. Freezing it works but makes it crumbly, no need to freeze it. Keeps in fridge 2 yrs at least as long as not cut into or opened.
I've never done any of that. The gallon jugs even have a pop-out on the side to accommodate freezing.
Can confirm. Recently froze milk, & all went well.
My Sis has been freezing cream too, & says that aside from a few particles that stick to the sides of the container, she has no complaints.