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Old 04-25-2014, 11:12 AM
 
642 posts, read 908,484 times
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Quote:
Originally Posted by Hazel W View Post
Are you thinking of clabber milk? You are right. Best yogurt that ever was with no additives.
Yes, I am... I just wrote about it in another post. I agree that it is delicious! I also like making yogurt from raw milk with mesophilic yogurt starters so high temps are not needed (don't want to pasteurize the raw milk to make yogurt!!). I need to experiment with more of them but some have a flavor unlike anything sold on a U.S. grocery store shelf. When you do this, you still keep the good bacteria in the raw milk (about 50-100 species of them). We are very limited in the United States with our cultured milk products. European countries, especially the Scandinavian countries, have a huge variety. There are lots of cultured milk products that are sort of like a cross between yogurt and cheese.
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Old 04-25-2014, 12:59 PM
 
2,473 posts, read 2,728,353 times
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Quote:
Originally Posted by Cyborgt800 View Post
The best way to keep food from spoiling is to consume it before it spoils.

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Old 04-25-2014, 03:40 PM
 
642 posts, read 908,484 times
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Here's the link to the other thread: What is yogurt, rancid milk? How can yogurt be edible when rancid milk is not?
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Old 04-25-2014, 04:38 PM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
8,305 posts, read 11,806,286 times
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Believe it or not, much of ordinary refrigerated milk nowadays doesn't need refrigeration - it has been ultrapasteurized and might last on the shelf for months. You can tell by the fresh date. If it's a coupla weeks away, it has probably been ultrapasteurized.

Of course there are the cartons of milk stocked without refrigeration, usually quart, that specifically state they have been ultrapasteurized. They can be bought in Dollar Stores for quite a discount, good to have them in the pantry in case you run out of the fresh stuff.

Finally, there is dry milk, most often non-fat and not too tasty. However you can find dry whole milk under the label "Nido", which tastes much better. It's found either in Mexican food aisles or I think in creamer sections. (It's made in Mexico but is a Carnation product.)
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Old 04-25-2014, 05:38 PM
 
723 posts, read 494,473 times
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Is the OP asking about how to prevent unopened regular, store bought milk from spoiling, or how to prevent the spoilage of opened regular store bought milk, intended for long-term continuous usage, in the absence of refrigeration? I assumed the latter.
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Old 04-25-2014, 10:06 PM
 
642 posts, read 908,484 times
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Quote:
Originally Posted by Woof View Post
Believe it or not, much of ordinary refrigerated milk nowadays doesn't need refrigeration - it has been ultrapasteurized and might last on the shelf for months. You can tell by the fresh date. If it's a coupla weeks away, it has probably been ultrapasteurized.

Of course there are the cartons of milk stocked without refrigeration, usually quart, that specifically state they have been ultrapasteurized. They can be bought in Dollar Stores for quite a discount, good to have them in the pantry in case you run out of the fresh stuff.

Finally, there is dry milk, most often non-fat and not too tasty. However you can find dry whole milk under the label "Nido", which tastes much better. It's found either in Mexican food aisles or I think in creamer sections. (It's made in Mexico but is a Carnation product.)
Great point. I read that they put it in the fridge only because people won't buy it otherwise :-)
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Old 04-25-2014, 10:18 PM
 
Location: North Carolina
1,764 posts, read 2,223,841 times
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The article prescribes a frog. ;-) I don't know if I want to try that though.

I have a friend that uses powdered milk because she can't use a carton of fresh milk before it sours. I don't care for the taste of powdered milk so I just buy a gallon and try to use it up before it goes bad. That's usually workable for the kids. I don't try to store it for outings, especially in the summer when it's too hot. I just keep a case of bottled water in a cooler all summer and buy ice as needed.
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Old 04-26-2014, 05:20 AM
 
30,307 posts, read 31,181,855 times
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Quote:
Originally Posted by jtur88 View Post
Don't let anything contaminate it. Don't drink from the container, or let anything touch the milk that is not clean. The milk may turn sour but it won't spoil. If it sours, just stir sugar into it, to make a delicious refreshment. Or save it for baking, it will keep for years. I keep a bottle in the fridge for baking, and when a jug of milk is almost empty, I top up my baking bottle with the last of it. I've been baking out of the same bottle of milk for four years.

Same goes for sour cream and yogurt, which so often get unclean spoons stuck into them, and will go bad very quickly then. Don't eat out of the yogurt tub and put your spoon back into it. Don't touch your cheese with your bare hands. Nor unsliced bread, nor tortillas that go back in the fridge, peel off the ones you use carefully without touching the others.. Mine keep for months if I don't use them quick enough, as long as I don't touch them.

By the way, last month, my fridge went out, and an unopened gallon of milk was at room temperature for almost 48 hours. It takes me about three weeks to use up a gallon, and it kept just as well as if it had been cold the whole time. So did everything else in my fridge. My milk is always fine until at least a week after best-by date, but the last of it might start to sour a little, a treat I look forward to.
This is very interesting. So what you are saying that if food stays sterile then it doesn't go bad for a quite a while.


Quote:
Originally Posted by ozgal View Post
This is the kind of thing I was asking about. Great information!

Quote:
Originally Posted by mingna View Post
Is the OP asking about how to prevent unopened regular, store bought milk from spoiling, or how to prevent the spoilage of opened regular store bought milk, intended for long-term continuous usage, in the absence of refrigeration? I assumed the latter.
I was not asking just about milk. I was asking about food in general that we keep in the fridge. As for the various types of milk that people have mentioned I know about all of them and they don't taste same as fresh milk.
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Old 04-26-2014, 12:58 PM
 
642 posts, read 908,484 times
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I've heard stories about how people used to lower their watermelons down in the well for several hours to get them icy cold. Then of course there were the root cellars that keep food quite cool, but not icy cold.
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Old 04-27-2014, 09:43 PM
 
26,163 posts, read 14,453,442 times
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Quote:
Originally Posted by Chava61
I found this article quite interesting. Does anyone else have techniques how to keep food from spoiling when there is no refrigeration available?
Thats interesting but what if the frog had to goto bathroom??
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