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I think there is confusion between raw milk, pasteurized milk and UHT milk. Only UHT milk doesn’t need to be refrigerated but it tastes horrible.
Only UHT milk doesn’t need to be refrigerated…
While it’s still sealed. Once opened, it needs to be refrigerated.
I’m that weird guy who prefers the cooked taste of UHT pasteurized milk.
Another weird UHT enjoyer here. If it weren’t so expensive where I’m at then I’d be having it more often
I hope it at least pleases you to know that in places where UHT milk is the norm, pasteurised milk is more expensive and sometimes simply not available. (I somewhat prefer that flavour)
If I want that cooked flavor I open a can of evaporated (not condensed which has a lot of added sugar) milk. It’s yummy in coffee and any cooking/baking use.
There is decent UHT milk but it’s by no means the majority of the market.
There’s a reason the milk man used to deliver every day
To bang my mom?
Doesn’t raw milk have an even shorter shelf life?
Depends on how you look at it. Raw milk spoils at the same pace as [Edit: ultra-]pasteurized milk. Only for raw milk the counter starts ticking once the milk leaves the cow, whereas [Edit: ultra-]pasteurized milk remains sterile until you open the package.
Pasteurised doesn’t equal sterilised. Not sure ofcourse where you live since apparently that matters for this term since some places used pasteurised for what is double pasteurization and thermized for single pasteurization.
I know the pasteurised milk I buy will spoil in a matter of days, even if unopened. The only milk that will stay good unopened for months us UHT.
Thanks for the heads-up. I just checked the German Wikipedia article. Apparently there are several ‘levels’ of pasteurization ranging from 70°C through 150°C. Since I’ve only encountered the kill-all-that-has-ever-lived kind (UHT), I assumed that’s what everyone does.
So it doesn’t turn into yogurt?
My fridge isn’t full of raw milk or anything, but I think this goose is a better fit for the oven than guard duty.
It’s a bit like making alcohol—it’s made through fermentation, but you want it to be very controlled.
Normally you’d want to sterilize the starting mix first to kill any undesired molds and bacteria, add the fermenting agent that you want (lactic acid producing bacteria in this case) and age it in a sealed container until ready.
If it starts with any contaminants or if any are introduced during fermentation, it’d spoil the batch and make you very sick if ingested.
regular milk also needs to be refrigerated tho
If your objective is to get sick then it needs to kept room in temperature.
So is having it raw in the first place.
This is such a dumb take. I don’t trust raw milk, but those that do aren’t arguing it won’t spoil at room temperature. Like, I support buying local, free-range chicken meat. But if someone came up to me and said “Oh yea? Well if you like chicken without antibiotics and preservatives, why do you still refrigerate it?!” I’d look at them like a fucking idiot.
Do you guys really drink milk? I don’t think I’ve had a glass of milk since I was like 14.
I will have milk with things like cookies or chocolate cake. And milk is mandatory for Oreos.
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Does it… help? with butt stuff?
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Normally in tea and stuff, and with cereal
It’s a national drink in the Netherlands
Yes.
Some do, some don’t. I don’t even have any idea how many people pour themselves a glass of milk.
I buy super small cartons when needed for baking or making ice cream.
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other than a couple of weirdos, who is actually out there drinking raw milk?
Not trying to defend drinking raw milk but things do taste different at different temperatures.
