When I tried to freeze some 2% milk a few years ago, for a camping trip, it thawed sort of “granular”. Like part of it was trying to become fine grain cottage cheese. It still tasted ok, but looked kinda weird. It seems like I tried skim too, without that effect. I won’t swear I don’t have that backward.
???
Re: Freezing Milk. Yeah, that’s the fat separating. That’s why those clinics that ‘freeze off your fat’ work so well, LOL!
I’ve frozen soft cheeses before and the same thing happens. It’s still usable/edible, but the texture is off a little.