We also freeze milk for when we dry out the girls prior to calving. We separate cream from milk, since cream is the part that doesn't freeze reliably - then we just thaw 3-4 gallons each week in the refrigerator to get us through until calving. The cream is made in to french-style butter, and then frozen. Yogurt can also be frozen and thawed to get us through the dry periods.
This past week has been one of the coldest on record in Utah - we dropped down to negative teens this past weekend. The cold isn't as bad as the sustained cold. It's rough for us and for our animals when it stays cold for long periods. Feed has to be increased, to sustain body temperatures as well as grow babies - it is taking us twice as much hay to make it through this month.
Our little Mini Jersey bull had the right idea this morning - while I was out and about in the wee hours feeding while my dry hair literally froze, he was enjoying a couple extra hours laying inside the barn in warm, dry, snow-free straw.
This weekend was spent doing hours and hours of glazing. There are lots of little things for the kilns this go-around.
Are you having record cold this year? If so, how are you coping?