"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-28-2017, 12:58 AM   #21
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,137
I love milk and always have, as far back as I can remember. I usually have a big glass in the morning, not so much if I'm having it with cereal. I go through about a gallon a week, depending on how often my grandson is here with me after school. He loves it, too. I buy 1% for drinking, and half and half for my coffee.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-28-2017, 01:05 AM   #22
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,535
Quote:
Originally Posted by Steve Kroll View Post
I have no opinion one way or the other on organic milk, and I certainly won't knock you for liking it. You may already know this, but I just want to point out for those who don't that the reason it has a long shelf life has nothing to do with the fact that it's organic. It's because it's ultra-pasteurized. You'll find most organic milk and cream is treated that way.

The reason for doing so is because organic dairy products typically don't sell as quickly as the conventional versions (presumably due to somewhat higher pricing) and so they ultra-pasteurize it so they can keep it on the store shelves longer.

I only know this because I ask a lot of stupid questions when I shop.
I don't honestly care what the reason is. I just like it, and it lasts a long time. Well, if the reason it lasts a long time was a list of chemicals with names I can't pronounce, I might be a bit apprehensive. But, as it is, it works for me.

CD
__________________

__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-28-2017, 01:14 AM   #23
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,877
It is common to drink milk with meals here and I do have about 6 liters of lactosfree milk and 1 liter old fashion milk and that goes in a week.

I use milk mostely for tea and my husband for cereal but yes we do drink milk to our meals, otherwise it water. We drink even less sodapop.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-28-2017, 02:12 AM   #24
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 249
I tend to binge drink milk. We won't have it for a while, then a gallon will show up. I like 2 percent in a big glass of ice. Weird but true.

I can down a gallon at a time if I'm not thinking about it.
Vinylhanger is offline   Reply With Quote
Old 03-28-2017, 05:36 AM   #25
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,196
Quote:
Originally Posted by Steve Kroll View Post
I have no opinion one way or the other on organic milk, and I certainly won't knock you for liking it. You may already know this, but I just want to point out for those who don't that the reason it has a long shelf life has nothing to do with the fact that it's organic. It's because it's ultra-pasteurized. You'll find most organic milk and cream is treated that way.

The reason for doing so is because organic dairy products typically don't sell as quickly as the conventional versions (presumably due to somewhat higher pricing) and so they ultra-pasteurize it so they can keep it on the store shelves longer.

I only know this because I ask a lot of stupid questions when I shop.
According to the attached Scientific American article regarding organic milk and UHT processing:

"According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country."

"UHT-treated milk tastes different. UHT sweetens the flavor of milk by burning some of its sugars (caramelization)."

https://www.scientificamerican.com/a...-lasts-longer/
tenspeed is online now   Reply With Quote
Old 03-28-2017, 06:57 AM   #26
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,348
Quote:
Originally Posted by tenspeed View Post
According to the attached Scientific American article regarding organic milk and UHT processing:

"According to the Northeast Organic Dairy Producers Alliance, the milk needs to stay fresh longer because organic products often have to travel farther to reach store shelves since it is not produced throughout the country."
Interesting. That may be true in other parts of the country, but we can get both pasteurized and ultra-pasteurized where I live. Most of it comes from a source in Wisconsin that's only about 2 hours away.

I'm not a milk drinker, but I go through about a quart of cream every week. Interestingly, the Whole Foods next to my work near Minneapolis sells both versions of the same brand (Organic Valley) side-by-side and for the exact same price, which I find a little weird.

What prompted my question was because I happened to notice that the small grocery store in the town where I live only sells ultra-pasteurized versions of the same exact brand and, personally, I don't like UHT cream. So I asked the store manager why is it that they only sell UHT while the Whole Foods also sells conventional pasteurized. His answer, and I paraphrase: "I'm sure they sell a lot more organic dairy than we do. Not many people around here buy it so it sits on the shelf longer."

Quote:
"UHT-treated milk tastes different. UHT sweetens the flavor of milk by burning some of its sugars (caramelization)."
This is exactly the reason I don't like or buy UHT cream when I can avoid it. To me, a guy who grew up in Wisconsin dairy country, it doesn't taste right. I wouldn't necessarily characterize it as sweeter, but it has kind of an "off" flavor that I just don't care for.
Steve Kroll is offline   Reply With Quote
Old 03-28-2017, 08:09 AM   #27
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 723
I am on the Carb train too. but I love milk and would drink more if not for the Carbs. My wife though, goes through about 2 gallons per week in her kefir.
GA Home Cook is offline   Reply With Quote
Old 03-28-2017, 08:42 AM   #28
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,219
If my meal is a peanut butter sandwich on white bread, or chocolate cake then I will drink milk. I also like a cold glass on it's own. I am rarely home during the day any more so any milk we buy usually gets poured down the drain after it goes bad...
Rocklobster is offline   Reply With Quote
Old 03-28-2017, 11:35 AM   #29
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,742
Quote:
Originally Posted by Steve Kroll View Post
Interesting. That may be true in other parts of the country, but we can get both pasteurized and ultra-pasteurized where I live. Most of it comes from a source in Wisconsin that's only about 2 hours away.

I'm not a milk drinker, but I go through about a quart of cream every week. Interestingly, the Whole Foods next to my work near Minneapolis sells both versions of the same brand (Organic Valley) side-by-side and for the exact same price, which I find a little weird.

What prompted my question was because I happened to notice that the small grocery store in the town where I live only sells ultra-pasteurized versions of the same exact brand and, personally, I don't like UHT cream. So I asked the store manager why is it that they only sell UHT while the Whole Foods also sells conventional pasteurized. His answer, and I paraphrase: "I'm sure they sell a lot more organic dairy than we do. Not many people around here buy it so it sits on the shelf longer."


This is exactly the reason I don't like or buy UHT cream when I can avoid it. To me, a guy who grew up in Wisconsin dairy country, it doesn't taste right. I wouldn't necessarily characterize it as sweeter, but it has kind of an "off" flavor that I just don't care for.
Steve, I bought a quart today of half and half and all it said on the carton was "pasteurized." Not Ultra. Great. More flavor. I will die wishing I could taste again the pure milk right after it comes from the cow. When I used to work the Western Washington Fair, in the morning I would scoop some fresh, still steaming cream right from the large vat. I also had some of the milk for lunch. They have a machine for pasteurization. They would do just enough each day to send over to the Ice Cream Parlor. They made the ice cream fresh. If you went there before ten a.m. you had to wait for it to be finished.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-28-2017, 01:03 PM   #30
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,792
I always loved milk and drank a lot of it until I developed a lactose intolerance in my mid 20's. Now I keep a half gallon of lactose free milk on hand, but rarely use the entire carton before it goes bad. I need it when I make mashed potatoes for my father-in-law, and for various sauces. I almost never drink it even though the lactose free stuff seems to agree with my GI tract.
__________________

__________________
Rick
RPCookin is online now   Reply With Quote
Reply

Tags
drink, milk

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.