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I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds.

I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk?

The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds. I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk? The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

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Yeah, I think I read somewhere you could use the cream off the top for cream cheese or cottage cheese. I wouldn't want to freeze that until I had processed it, bc yes, it will be weird and chunk if you don't thaw it right.