I noticed this the other day when I was at the store purchasing some Soy Milk. Stuff stays good for about a Month and a half where as regular milk may last 2 weeks....maybe
I know that cooking with anything other than regular milk leaves a bit of a creamy vanilla flavor behind in the food...
Originally posted by Sean88gt
You can take white off the list. White on anything is the best, including vehicles, women, and the Presidency.
Originally posted by Baron Von Crowder
You can not imagine how difficult it is to hold a half gallon of moo juice and polish the one-eyed gopher when your doin' seventy-five in an eighteen-wheeler.
What the Broncojohnny said, except it's not pasteurization at that temp, it's UHT processing, or Ultra High Temperature processing. They heat that shit to 280 degrees versus pasteurization where they only heat to 145 or 160 degrees depending on the method.
"When the people find that they can vote themselves money, that will herald the end of the republic." -Benjamin Franklin "A democracy will continue to exist up until the time that voters discover that they can vote themselves generous gifts from the public treasury." -Alexander Fraser Tytler
we used uht milk in the navy. it's weird drinking milk that has been sitting on a shelf for months...at room temp, not chilled
creepy
"When the people find that they can vote themselves money, that will herald the end of the republic." -Benjamin Franklin "A democracy will continue to exist up until the time that voters discover that they can vote themselves generous gifts from the public treasury." -Alexander Fraser Tytler
since i dont like the taste of regular milk i would use the chocolate or strawberry flavored ones. they came in little cartons like you used to get in school
[Yale] You can't make cheese with organic UHT processed milk[/Yale]
Yogurt is made with UHT milk. Cheese can be made with HTST milk because UHT isn't necessary. Cheese is acidic, and presents a competing culture, limiting spoilage organisms. Hard cheese adds salt, too, and cream cheese is kept hot until packaged. You could make cheese with UHT milk, but investing in that equipment doesn't give you an advantage over an HTST pasteurizer, so all it does is cost more. For fluid milk though, there's nothing better than a UHT pasteurizer. You can take a cardboard carton of Horizon out of the cold case at the supermarket, and put it in your cupboard for a month, and it'll be fine. Fun fact though: I have been out of the cheese game since April.
Yogurt is made with UHT milk. Cheese can be made with HTST milk because UHT isn't necessary. Cheese is acidic, and presents a competing culture, limiting spoilage organisms. Hard cheese adds salt, too, and cream cheese is kept hot until packaged. You could make cheese with UHT milk, but investing in that equipment doesn't give you an advantage over an HTST pasteurizer, so all it does is cost more. For fluid milk though, there's nothing better than a UHT pasteurizer. You can take a cardboard carton of Horizon out of the cold case at the supermarket, and put it in your cupboard for a month, and it'll be fine. Fun fact though: I have been out of the cheese game since April.
dairy knowledge is forever!
god bless.
It is easier to build strong children than to repair broken men -Frederick Douglass
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