Hi! So sorry for the brief blogging hiatus.
I’ve been sick.
Which is an intestinal parasite.
Which I don’t recommend as a weight loss program (Seriously, it’s awful.), but it does work.
Anyway, I’m feeling better now! Yay!
So, on to the real topic: Milk!
We basically have two choices for milk here: UHT or powdered.
UHT stands for Ultra High Temperature. This means that instead of standard pasteurization, where milk is heated to 72 degrees C for 15 minutes, it is instead heated to 135 degrees C for one or two seconds.
This hot, fast heat some how allows the milk to be stored unrefrigerated. So, it can last a loooooong time and is cheaper to ship because it doesn’t require a refrigerated container and therefore it is also cheaper to buy.
Phew. That’s more than you ever wanted to know isn’t it?
Here’s what you do want to know: it does not taste the same as pasteurized milk that we all know and love in the U.S.
So, I use it for cooking and sometimes on cereal, but no glass of milk with cookies for us.
Powdered milk. Well, you’re probably familiar with that if you’ve ever gone camping. At least if you’ve ever gone camping with my parents.
It is made by evaporating milk until it becomes a powder.
And then later you can add water and it becomes milk again.
It also does not taste the same as the pasteurized milk we all know and love in the U.S.
So, I use it to make yogurt mostly. Or to thicken up cream sauces.
And when I was younger I put it on cereal when we were camping, because who cares what the milk tastes like when mom and dad are letting you eat Lucky Charms, am I right??
P.S.-Milk was not the cause of my intestinal parasite.
P.P.S.-I learned how to spell “pasteurized” in the writing of this post.
P.P.P.S-I just spell checked it to make sure I spelled it right. I did.