Milk conundrum

Rave

No, mine hasn't got a purple top, it's skimmed so it has a red top. The bottle it comes in is more of a white plastic, it's almost opaque. It's called pure fresh filtered milk, and I expect you'll find it next to the Cravendale:).

tootles_2

I buy the UHT skimmed milk, it tastes creamier than the skimmed milk you get at Tesco and you do not need a fridge to store it in..... it only needs to be kept in the fridge once it has been opened..... we first started using it in the caravan but use it all the time now. It may not be to everyones taste but we find it ok.

Quasar

Sweet_Pea wrote:

I think other people are wierd! (Non MSE people that is) It makes perfect logical sense to me. I've often wondered if I watered down full fat milk which my daughters drink but I dont like, would it taste the same as skimmed which is what I drink? Also would work out cheaper too I suppose.

Watering down full fat milk does NOT produce skim milk. Skim milk has had most of the FAT removed, but the other nutrients, ie. protein, calcium etc. are left in their original and natural quantity.

Watering down full fat milk of course will dilute the fat, but also all the nutrients, so you are left with poor quality milk.

Curry_Queen

There have been discussions previously about actually watering down milk, and as Quasar said, it doesn't work the same way as mixing full-fat and skimmed milk, which are both complete products!

Lillibet_2

tootles wrote:

I buy the UHT skimmed milk, it tastes creamier than the skimmed milk you get at Tesco and you do not need a fridge to store it in..... it only needs to be kept in the fridge once it has been opened..... we first started using it in the caravan but use it all the time now. It may not be to everyones taste but we find it ok.

Me too, I only have skimmed but then I don't like milk very much anyway so the less milky it tastes the better for me:rotfl:However, I seriously don't understand why more people don't buy the long life milk? It can be stored at room temp until opened so stick a stock in the cuboard and you hardly ever run out, it's cheaper than fresh & it has the same nutritional content. Does it undergo a chemical process to make it long life & is this why pople avoid it?

Curry_Queen

I'm not a "milk drinker" and only ever have it on muesli/porridge or cooked in puddings/ sauces etc, so I'm not the world's best authority on it, but I do seem to remember from younger days that UHT milk has a slightly different taste to fresh milk, or am I thinking of the sterilised stuff that used to come in a tall bottle with a lid similar to a beer bottle

I'd have to ask my son, as he's the one who drinks all the milk here, mostly semi-skimmed, but I do have UHT milk in stock for making yoghurt

competitionscafe

Lillibet wrote:

I seriously don't understand why more people don't buy the long life milk?

Because it doesn't taste the same and it ruins a perfectly good cup of tea or coffee.

It's not chemically treated, just heated to a very high temperature -

"The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures exceeding 135° C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous flow operation. "

Don't know what that last bit means, but basically it's sterilised at a high temperature - I think ordinary milk is heat treated to a lesser extent in order to pasteurize it, it's also usually homegenised (bashed about!) to evenly distribute the fat particles (cream). I prefer the ordinary (non homegenised milk) with the creamy bit on top, but you hardly ever see it.

edda

littlemissfrugal wrote:

Edda dont you mean "lactoral" thinkers

:T What can I say?

skintchick

What's filtered milk? Sorry to be thick.

Nile

competitionscafe wrote:

Don't know what that last bit means, but basically it's sterilised at a high temperature - I think ordinary milk is heat treated to a lesser extent in order to pasteurize it, it's also usually homegenised (bashed about!) to evenly distribute the fat particles (cream). I prefer the ordinary (non homegenised milk) with the creamy bit on top, but you hardly ever see it.

Someone will correct me if I'm wrong but I believe that milk is heat treated (pasteurized) at 70 degC to destroy harmful organisms.

I can remember when sterilised milk was supplied in tall (straight) glass bottles. I can also remember the disgusting taste...........yuk, spit, spit.:rolleyes: