Posted by Larry Caldwell on July 13, 2008, 10:00 am
(Neon John) says...
> Milk's my biggest problem too. I don't drink the stuff but I make a lot of
> ice cream and otherwise cook with it. For non-drinking purposes, milk freezes
> fine. It might be OK to drink too - never tried - but it does have a texture
> when thawed.
Shake the crap out of it after it thaws. You can shake the lumps back
into suspension. Once you do that, the flavor is fine.
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Posted by val189 on July 13, 2008, 10:44 am
wrote:
> Shake the crap out of it after it thaws. You can shake the lumps back
> into suspension. Once you do that, the flavor is fine.
Agree. It has to be fully thawed, then shaken well. I have never
found a difference in taste or texture. I use skim, but I bet the
others do as well.
I keep dry milk on hand too, but use it only in the bread machine
recipes. Saves a few pennies and makes my liquid milk supply last
longer.
You could also keep a box of Parmalat on the shelf for a real
emergency - but it ain't cheap. It's part of my hurricane rations.
Posted by Larry Caldwell on July 13, 2008, 12:42 pm
In article <bee08ba5-66c1-443d-9130-
05450ee2bfab@m44g2000hsc.googlegroups.com>, gwehrenb@bellsouth.net
(val189) says...
> I keep dry milk on hand too, but use it only in the bread machine
> recipes. Saves a few pennies and makes my liquid milk supply last
> longer.
>
> You could also keep a box of Parmalat on the shelf for a real
> emergency - but it ain't cheap. It's part of my hurricane rations.
I keep a few cans of evaporated milk around for emergencies. If you
reconstitute powdered milk and add a little canned cow, it even gets
almost drinkable. It's good enough to pour over cereal.
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Posted by Dave on July 15, 2008, 12:18 pm
> I keep a few cans of evaporated milk around for emergencies. If you
> reconstitute powdered milk and add a little canned cow, it even gets
> almost drinkable. It's good enough to pour over cereal.
That sounds like a better idea than butter. -Dave
Posted by me on July 13, 2008, 2:12 pm
>Almost 30 miles and over an hour to the nearest store for me. I go once a
>month. I have three freezers and two refrigerators. I've tuned the
>refrigerators to operate almost exactly at 32 degrees. Produce and bread
>lasts twice as long at that temperature than the more usual 40-45 deg.
Neon John you have given me and idea!
I have been thinking abt buying a small freezer for
some time now... this fall probably
I live close to grocery stores but winters in north
Missouri can get bad so being able to NOT have to run
to grocery store on miserable cold night is the impetus
here.
Having said that.... have been thinking abt the small
freezer idea BUT your post got me to thinking that
maybe I should get another FRIDGE instead! That way
I'd have more freezer space as well as refrigerated
space for keeping things lots longer as you mention
above!
I could keep the bananas and bread and cookies and all
kinds of things you normally leave laying out IN the
extra fridge room..... as well as having TWO
freezers... one in current fridge and the other freezer
space in the second fridge.
What you say?
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> ice cream and otherwise cook with it. For non-drinking purposes, milk freezes
> fine. It might be OK to drink too - never tried - but it does have a texture
> when thawed.