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Problems with Milk

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Problems with Milk

Postby universitylad » Tue Jan 24, 2006 7:25 pm

I have a problem with milk [see current photo below]. I always seem to have either too little or too much. It's so expensive to buy milk in containers less than a half gallon, but I never seem to use it fast enough. Then when I'm cooking and need milk for macoroni and cheese, Hamburger Helper, or a host of other needs, my milk is bad.

I'm considering purchasing powdered milk to have around to rehydrate as needed. Has anyone used it much?

Does anyone else have a similar dairy problem? How have you gotten around it?



Image[/img]
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Postby barney » Tue Jan 24, 2006 7:31 pm

Ummm, you do know they make quarts of milk, right?

What about Parmalat? I'm not sure if that stuff stays fresher longer once it's been opened or not.

Also, not sure how you are about organic, but, organic valley sells ultra-pasteurized half gallons at some locations, (they have the plastic spout on the side), which lasts longer.
Plus, if you select dark packaging (paper or solid plastics (e.g., Land-O-Lakes milk)) it will last longer, as light degrades the taste and quality of milk faster.
Another tip, do not store it in the door as I believe is shown in your photo. Milk should be stored in the coldest part of your fridge, which is usually on the top shelf in the back, for best life span and quality.
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Postby universitylad » Tue Jan 24, 2006 7:33 pm

barney wrote:Ummm, you do know they make quarts of milk, right?



Quarts are nearly as much as a half gallon. I occasionally will use a whole half gallon, but as you can see this hasn't happened since the autumn.
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Postby Henry Vilas » Tue Jan 24, 2006 7:41 pm

Hey colintwenty, could you make your photo any larger?
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Postby universitylad » Tue Jan 24, 2006 7:55 pm

Henry Vilas wrote:Hey colintwenty, could you make your photo any larger?


I wanted the dates visable.
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Postby mrak » Tue Jan 24, 2006 8:00 pm

universitylad wrote:
barney wrote:Ummm, you do know they make quarts of milk, right?

Quarts are nearly as much as a half gallon. I occasionally will use a whole half gallon, but as you can see this hasn't happened since the autumn.

Maybe it's the rural midwest, waste-not-want-not attitude I grew up with, but I'd rather spend nearly as much on quarts, and pour a lot less of it down the sink.
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Postby Ducatista » Tue Jan 24, 2006 8:12 pm

You just let the jugs of months-old souring milk sit there until, what, you run out of door space? What size container to buy sounds like the least of your problems. The cocked cap on October is a nice touch.

Anyway, buying a smaller container probably works out to be cheaper than paying for a big container and then wasting half of it.
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Postby Bruno » Tue Jan 24, 2006 8:17 pm

You just need to drink more White Russians.

/The Dude abides
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Postby mrak » Tue Jan 24, 2006 8:19 pm

Bruno wrote:You just need to drink more White Russians.

/The Dude abides

With skim milk? You... human paraquat!
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Postby The Big Cheese » Tue Jan 24, 2006 9:03 pm

HahahahHhahhahahahHhHAHAHAHhahahah

Awesome photo. That's hilarious. 'Shopped? Or did you go all out for that installation piece and actually keep some October milk around?
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Postby snoqueen » Tue Jan 24, 2006 10:18 pm

universitylad wrote:Quarts are nearly as much as a half gallon.


I hate to be the one to tell you this, but there are four quarts (get it, quarts are like quarters?) in one gallon, OK?

Looking at those half gallons, anybody can see you used about half of each one. If you'd bought a quart instead of a half gallon every time, you might have come out close to even.

More people have this problem with capers, or strange varieties of mustard.
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Postby universitylad » Tue Jan 24, 2006 10:20 pm

snoqueen wrote:
universitylad wrote:Quarts are nearly as much as a half gallon.




I was talking pricewise...it's nearly the same amount of money to buy a quart as it is to buy a half gallon.
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Postby roadkill bill » Tue Jan 24, 2006 11:26 pm

You can freeze milk. (yes, you can) Then you can thaw it for whatever recipes you make. This is what I do if I go on vacation and have a bunch of milk in the fridge.

And Sno was pointing out that you are buying 1/2 gallons, but only using 1 quart, therefore, you are paying for a half gallon and getting a quart. Therefore, if you buy a quart for even 1 penny less than the half gallon, you are saving money.

Sheesh, don't they teach these things in school anymore?
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Postby snoqueen » Tue Jan 24, 2006 11:30 pm

No, they teach the metric system now. It's different. Totally.
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Postby boone » Tue Jan 24, 2006 11:35 pm

I don't use very much milk so for cooking I use dry powdered milk and it is just fine. If something comes up where you want real milk just buy it in a smaller container and save the difference.
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