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January 27, 2009
Milk for survivalists — or anyone without power, refrigeration or easy access to a store
joehead John Anderson emailed me last evening about the advantages of Parmalat Shelf-Stable Milk, writing, "Since I only shop once or twice a month and regular milk goes bad in 3-5 days and I go through a quart a day...."
Do the math.
From a website:
•••••••••••••••••••••••••
Parmalat milk is real, wholesome milk which is made using a revolutionary processing and packaging procedure.
This process heats the milk to an ultra-high temperature, killing all the bacteria that could cause milk to spoil.
The milk is then stored in an innovative box that is seven layers thick and has an airight seal.
This prevents any contamination from air, light or bacteria.
It keeps unopened milk healthy and delicious for up to seven months from the day it's produced — without any refrigeration required.
•••••••••••••••••••••••••
Sounds good to me: I'm picking up a box for when my fridge is completely empty, I'm feeling lazy and unwilling even to drive down the street to 7-Eleven, and I have a hankering for a bowl of cereal before bed.
Every variety of Pamalat milk known to man is available here, ready to ship to your front door.
January 27, 2009 at 01:01 PM | Permalink
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Comments
Milena. Clearly, there is a whole 'nother kinky side to you that we know absolutely nothing about.
Details, immediately!
Posted by: Flautist | Jan 28, 2009 12:10:38 PM
Ray! You should see what Ike and I can do with the jugs!!!
Posted by: Milena | Jan 28, 2009 8:42:41 AM
It strikes me that if the submitter's milk is going bad in 3-5 days, it's time to turn up (or maybe just turn on) the refrigerator.
My milk stays just fine for a week or more and it's not like I have icicles growing off of food items.
I haven't tried this but I was told if it's a little off to put a pinch of salt in and that fixes things.
Posted by: Randee | Jan 28, 2009 12:18:21 AM
I came in late on this topic! But reading through the comments (usually the best part of the post) ((Take that - Joe)) I am starting to worry about a few of these folks.
Clifty seems to need an ice cream intervention and Milena! Really, you shouldn't talk about what you and Ike do with cartons of milk!
Posted by: Ray | Jan 27, 2009 10:23:44 PM
I don't remember it tasting too bad- but I'm sure that is up for debate. It's a whole lot better than powdered milk. But either one is improved by adding a little vanilla extract.
I wouldn't think that UHT milk is any less nutritious than regular pasteurized milk. If anything I think it would be more nutritious, I thought it was flash-heated in some way?
Umm, wow, Clifyt- epipen to the throat, and you STILL eat ice cream? Not me....
Posted by: Lilorfnannie | Jan 27, 2009 5:47:49 PM
Yeah, we've been using UHT milk here in the UK for years. It's handy as a backup when the normal milk spoils early or when you don't have time to go to the supermarket. I must be used to it, but it doesn't taste too bad to me.
Posted by: PJ | Jan 27, 2009 5:42:04 PM
We encountered ultra-pasteurized milk in Moscow last year. Kinda freaked us out when we first saw cartons of milk sitting on non-refrigerated shelves. It didn't taste bad - maybe a little flat - but since we were using it mostly to cook oatmeal and such, it worked fine. I hafta wonder tho, does the ultra-pasteurization negate the most beneficial properties of milk?
Posted by: Rob O. | Jan 27, 2009 3:46:14 PM
They had this when I went to the Dominican Republic 7 years ago... It tastes about as good as powdered milk... I drank about a teaspoon... It was gross.
As soon as we got off the plane in Canada, we all went to Tim Hortons and ordered the largest milk they had.
Posted by: Kayla | Jan 27, 2009 3:00:23 PM
Ya know, I drink maybe one box of milk every 6 months, being lactose allergic and all that...I like my ice cream too much and having my throat swell up and shoving an epipen in my airpipe doesn't stop me from makin' ice cream when I want some.
I wonder how well this does in recipes? I wonder if it is good for cooking, but not good for the frozen stuff.
I might have to buy a few boxes JUST IN CASE...
Posted by: clifyt | Jan 27, 2009 2:46:29 PM
we have parmalat in Latin America and Europe. Tastes a bit like evaporated milk. I always keep a carton as backup here in Houston and during Ike it came in terribly handy.
Posted by: Milena | Jan 27, 2009 2:35:14 PM
Yeah, and it tastes ickky, too.
Posted by: jim` | Jan 27, 2009 1:29:59 PM
Come now, that's been around for at least 23 years when I first saw it. We called it "UHT" milk, short for "Ultra-Heat-Treated." It's much more common in countries where milk would otherwise spoil.
Posted by: Lilorfnanniel | Jan 27, 2009 1:21:25 PM
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