Because when the Zombie Apocolypse strikes, we all know that the sweetened condensed milk will be the currency du jour.
Who doesn’t want to die while enjoying some dulce de leche?
3 Likes
Wait…not everyone has one of these?
I grew up using evaporated milk in coffee, and still do. I occasionally use it for cooking when I want full fat milk and don’t happen to have any. Husband, who’s childhood was spent in Jamaica, uses it in his cereal. I won’t say what kind.
ETA He says I can say corn flakes proudly.
@TokushimaCook , those are good ideas. I do freeze the extra whole milk when I buy a quart for baking.
2 Likes
I only use milk for my morning coffee and very rarely in cooking. So if I buy a quart, it’ll go bad before I finish it. In Japan I started to buy a liter of milk and freeze it in four 250ml jars. When I was almost finished with one jar, I’d put the next one in the fridge to defrost and never had a problem with the milk separating or any similar issues.
Now back in the US, I buy a half-gallon and divide it into multiple containers of various sizes and do the same thing. I can get a 64 oz container of milk for $1.69 on sale or pay $1.59 for a 12 oz container. It’s a no brainer for me to buy the 64 oz container and do what I do.
This probably wouldn’t be good for someone who drinks milk straight, but it’s a great option for me.
2 Likes
you’re not missing anything - but if you go looking for a definition of
“cool and dry storage” . . .
LOL. So he guards his cereal choices fiercely, does he? His secret is safe with us!
3 Likes
Understood, but that is a precious commodity most months of the year in this area, and usually reserved for living things.
1 Like
I buy condensed for some baking, and I enjoy it in Vietnamese coffee and Thai coffee.
The Evaporated is used on oatmeal every morning.
Someone in my household grew up using it and does not like fresh milk on oatmeal.
It’s used in coffee and tea on the farm and in the Maritimes.
I use it in Greek frappe iced coffee, and in white sauces if I don’t have fresh refrigerated milk on hand.
2 Likes
The yolk and white will slowly shrink, thicken, then dry into a pellet that rattles around like a maraca.
If you want to freeze eggs, beat them well, add sugar or salt, freeze in bags or containers. Frozen intact yolks solidify and do not return to liquid upon thawing. Egg whites do.
1 Like
I boil eggs when I’m going to travel and don’t think they’ll last till I get back. Then freeze. The outer layer of the white suffers slightly, but not too much. Less if you vacuum seal them.
1 Like
Thank you! I guess I have been lucky! I have frozen both whites and yolks before, ( separated; maybe you mean if I freeze them whole?) In the past it’s been when I used the white or yolk of an egg, and not the whole thing.
I like this reference, for the amount of salt or sugar in the yolks, but I used some baking reference in the past.
@Saregama ; frozen boiled eggs? I wouldn’t have thought of that!
Up here in Montanny, all milk sold in the state must be pulled 12 days after the date of pasteurization, which must be printed on the container. It doesn’t seem to get enforced. There is a lot of raw milk sold here by small dairies to the informed-end consumer. It is very popular in the slow food movement community and caseiculturists.
1 Like
‘aged’
Yep, that’s a project, but think of all the things you can store there!
1 Like
That and t.p.!
Yes, because we all know zombies won’t eat people with dirty buttholes.
Discerning connoisseurs, they are.
2 Likes
