In the aftermath of Hurricane Irma I'm finding a bit of a milk shortage
nearby. I'm told the local store suppliers in Savannah found themsevles
cut off from some of their dairy suppliers. It's been a tad slow to
restore deliveries out here.

I don't know what made me think of shelf stable milk. It comes in
cartons like boxed broth or stock. There's no need to refrigerate it
until it's opened. And it's really just ultrapasturized milk. In a box.

I got curious about the availability of it so I called Publix. The
woman at the Customer Service Desk had no idea what I was talking about.

She was very surprised when I suggested she ask them to look in the
baking aisle. Yep, cartons of shelf stable milk. Next to the cans of
Carnation Evaporated Milk (which needs to be re-constituted) and canned
Sweetened Condensed Milk... which I've never used in my life.

Just some musings.

Jill

On 9/20/2017 1:37 PM, wrote:
> the only milk i have in the house [and drink] is non fat, dry powdered milk
>
> easy storage, healthy fat wise, etc
>
> marc
>
I have dried (Carnation) powdered milk in the pantry. It's horrible
when reconstituted but would work well in an emergency. That's pretty
much what I was referring to: a hurricane emergency.

I'm not worried about fat content.

Jill

In article >, says...
>
> In the aftermath of Hurricane Irma I'm finding a bit of a milk shortage
> nearby. I'm told the local store suppliers in Savannah found themsevles
> cut off from some of their dairy suppliers. It's been a tad slow to
> restore deliveries out here.
>
> I don't know what made me think of shelf stable milk. It comes in
> cartons like boxed broth or stock. There's no need to refrigerate it
> until it's opened. And it's really just ultrapasturized milk. In a box.
>
> I got curious about the availability of it so I called Publix. The
> woman at the Customer Service Desk had no idea what I was talking about.
>
> She was very surprised when I suggested she ask them to look in the
> baking aisle. Yep, cartons of shelf stable milk. Next to the cans of
> Carnation Evaporated Milk (which needs to be re-constituted) and canned
> Sweetened Condensed Milk... which I've never used in my life.
>
> Just some musings.
>

IME and IMHO, longlife ultra heat treated milk tastes disgusting with
a horrible mouthfeel.

For emergency standby, I keep a can of unsweetened evaporated milk.
Diluted, it still doesn't take like fresh milk but it's not as repellent
as UHT Longlife and is passable for cooking or on cold cereal or in
coffee.

Janet UK

On 2017-09-20, Janet > wrote:

> ....is passable for cooking or on cold cereal or in coffee.

I never used it on cold cereal, but I recall my mom using it fer her
coffee. For years, it's is all she ever used, directly outta the
can. (50s).

nb

On 20 Sep 2017 14:58:03 GMT, notbob > wrote:

>On 2017-09-20, Janet > wrote:
>
>> ....is passable for cooking or on cold cereal or in coffee.
>
>I never used it on cold cereal, but I recall my mom using it fer her
>coffee. For years, it's is all she ever used, directly outta the
>can. (50s).
>
>nb

Was she from Newfoundland? Until recently fresh milk was a luxury and
mainly unobtainable for them. A great friend, a Newfoundlander,
showed me how her mother made her chowder. The key ingredient was
after everything was ready, let it come off the boil and add
evaporated milk. It was always deliciously creamy, did not taste of
Carnation at all and to this day wins all the compliments. So
necessity was certainly the Mother of Chowders

notbob wrote:
>
> On 2017-09-20, Janet > wrote:
>
> > ....is passable for cooking or on cold cereal or in coffee.
>
> I never used it on cold cereal, but I recall my mom using it fer her
> coffee. For years, it's is all she ever used, directly outta the
> can. (50s).

evaporated milk... only thing I've ever used it for is the
annual pumpkin/sweetpotato pies.

On 9/20/2017 10:58 AM, notbob wrote:
> On 2017-09-20, Janet > wrote:
>
>> ....is passable for cooking or on cold cereal or in coffee.
>
> I never used it on cold cereal, but I recall my mom using it fer her
> coffee. For years, it's is all she ever used, directly outta the
> can. (50s).
>
> nb
>

As did my mother. I thought it was common back then.

On Wednesday, September 20, 2017 at 12:20:37 PM UTC-4, Gary wrote:
> notbob wrote:
> >
> > On 2017-09-20, Janet > wrote:
> >
> > > ....is passable for cooking or on cold cereal or in coffee.
> >
> > I never used it on cold cereal, but I recall my mom using it fer her
> > coffee. For years, it's is all she ever used, directly outta the
> > can. (50s).
>
> evaporated milk... only thing I've ever used it for is the
> annual pumpkin/sweetpotato pies.

I don't even use it for that. My recipe (James Beard's) calls for
heavy cream.

Cindy Hamilton

On Wednesday, September 20, 2017 at 6:20:37 AM UTC-10, Gary wrote:\
>
> evaporated milk... only thing I've ever used it for is the
> annual pumpkin/sweetpotato pies.

I use canned milk for custard pies. I wouldn't think of using fresh milk for that purpose these days. The last flan I made used one can of evaporated milk and one can of condensed milk. The results were most pleasing. In my awesome opinion, custards made with canned milk are better.

On Wednesday, September 20, 2017 at 9:58:11 AM UTC-5, notbob wrote:
>
> On 2017-09-20, Janet > wrote:
>
> > ....is passable for cooking or on cold cereal or in coffee.
>
> I never used it on cold cereal, but I recall my mom using it fer her
> coffee. For years, it's is all she ever used, directly outta the
> can. (50s).
>
> nb
>
>
My mom and dad used in their coffee, too.

On Wednesday, September 20, 2017 at 12:32:26 PM UTC-5, dsi1 wrote:
>
> I use canned milk for custard pies. I wouldn't think of using fresh milk for that purpose these days. The last flan I made used one can of evaporated milk and one can of condensed milk. The results were most pleasing. In my awesome opinion, custards made with canned milk are better.
>
>
That's why I suggested the next time Gary makes bread pudding he should
try a can of evaporated milk.

On Wednesday, September 20, 2017 at 7:48:06 AM UTC-10, wrote:
> That's why I suggested the next time Gary makes bread pudding he should
> try a can of evaporated milk.

I don't have any experience in using canned milk in bread pudding so I'll have to defer to your expertise.

On 2017-09-20, Ed Pawlowski > wrote:

> As did my mother. I thought it was common back then.

Apparently, it was. It's all I ever knew. (shrug)

nb

"jmcquown" > wrote in message
news
> In the aftermath of Hurricane Irma I'm finding a bit of a milk shortage
> nearby. I'm told the local store suppliers in Savannah found themsevles
> cut off from some of their dairy suppliers. It's been a tad slow to
> restore deliveries out here.
>
> I don't know what made me think of shelf stable milk. It comes in cartons
> like boxed broth or stock. There's no need to refrigerate it until it's
> opened. And it's really just ultrapasturized milk. In a box.
>
> I got curious about the availability of it so I called Publix. The woman
> at the Customer Service Desk had no idea what I was talking about.
>
> She was very surprised when I suggested she ask them to look in the baking
> aisle. Yep, cartons of shelf stable milk. Next to the cans of Carnation
> Evaporated Milk (which needs to be re-constituted) and canned Sweetened
> Condensed Milk... which I've never used in my life.
>
> Just some musings.
>
> Jill

I get it at Dollar Tree.

On 9/20/2017 9:55 AM, wrote:
> A great friend, a Newfoundlander,
> showed me how her mother made her chowder. The key ingredient was
> after everything was ready, let it come off the boil and add
> cod livers.

Mmmm....

On 9/20/2017 11:32 AM, dsi1 wrote:
> In my awesome opinion, custards made with canned milk are better.

You sir are correct - it's the New Mexican way!

On Wednesday, September 20, 2017 at 12:58:30 PM UTC-5, dsi1 wrote:
>
> On Wednesday, September 20, 2017 at 7:48:06 AM UTC-10, wrote:
> > That's why I suggested the next time Gary makes bread pudding he should
> > try a can of evaporated milk.
>
> I don't have any experience in using canned milk in bread pudding so I'll have to defer to your expertise.
>
>
But you use it in custard pies so you know the results are quite
good. Why be afraid to use it in bread pudding?

jmcquown wrote in rec.food.cooking:

> In the aftermath of Hurricane Irma I'm finding a bit of a milk
> shortage nearby. I'm told the local store suppliers in Savannah
> found themsevles cut off from some of their dairy suppliers. It's
> been a tad slow to restore deliveries out here.
>
> I don't know what made me think of shelf stable milk. It comes in
> cartons like boxed broth or stock. There's no need to refrigerate it
> until it's opened. And it's really just ultrapasturized milk. In a
> box.
>
> I got curious about the availability of it so I called Publix. The
> woman at the Customer Service Desk had no idea what I was talking
> about.
>
> She was very surprised when I suggested she ask them to look in the
> baking aisle. Yep, cartons of shelf stable milk. Next to the cans
> of Carnation Evaporated Milk (which needs to be re-constituted) and
> canned Sweetened Condensed Milk... which I've never used in my life.
>
> Just some musings.
>
> Jill

No problem musing Jill! It's in the baking isle because it works
reasonably well in that use. Evaporated milk does also.

--

wrote in rec.food.cooking:

> On 20 Sep 2017 14:58:03 GMT, notbob > wrote:
>
> >On 2017-09-20, Janet > wrote:
> >
> >> ....is passable for cooking or on cold cereal or in coffee.
> >
> > I never used it on cold cereal, but I recall my mom using it fer her
> > coffee. For years, it's is all she ever used, directly outta the
> > can. (50s).
> >
> > nb
>
> Was she from Newfoundland? Until recently fresh milk was a luxury and
> mainly unobtainable for them. A great friend, a Newfoundlander,
> showed me how her mother made her chowder. The key ingredient was
> after everything was ready, let it come off the boil and add
> evaporated milk. It was always deliciously creamy, did not taste of
> Carnation at all and to this day wins all the compliments. So
> necessity was certainly the Mother of Chowders

Exceptionally good in a chowder! Totally agree. It's also a good
choice from crockpot use as it's not going to curdle like regular milk
or cream will.

--

On Wed, 20 Sep 2017 19:40:02 -0500, "cshenk" > wrote:

>jmcquown wrote in rec.food.cooking:
>
>> In the aftermath of Hurricane Irma I'm finding a bit of a milk
>> shortage nearby. I'm told the local store suppliers in Savannah
>> found themsevles cut off from some of their dairy suppliers. It's
>> been a tad slow to restore deliveries out here.
>>
>> I don't know what made me think of shelf stable milk. It comes in
>> cartons like boxed broth or stock. There's no need to refrigerate it
>> until it's opened. And it's really just ultrapasturized milk. In a
>> box.
>>
>> I got curious about the availability of it so I called Publix. The
>> woman at the Customer Service Desk had no idea what I was talking
>> about.
>>
>> She was very surprised when I suggested she ask them to look in the
>> baking aisle. Yep, cartons of shelf stable milk. Next to the cans
>> of Carnation Evaporated Milk (which needs to be re-constituted) and
>> canned Sweetened Condensed Milk... which I've never used in my life.
>>
>> Just some musings.
>>
>> Jill
>
>No problem musing Jill!

No problem, indeed. It was very interesting.

On 2017-09-21, cshenk > wrote:
>
> Exceptionally good in a chowder! Totally agree. It's also a good
> choice from crockpot use as it's not going to curdle like regular milk
> or cream will.

I did not know that!!

Thnx fer the tip, Carol. BTW, gotta recipe fer a crockpot/evap milk
chowder? Winter's coming and I'm ina cooking mood!

nb

On Wednesday, September 20, 2017 at 11:31:52 AM UTC-10, wrote:

> But you use it in custard pies so you know the results are quite
> good. Why be afraid to use it in bread pudding?

The difference is that in bread pudding, the milk is not that important of a flavor component. I expect to taste eggs, bread, cinnamon, and sugar. Milk is not that important. Mostly, it's there as a carrier for the eggs. Well, that's what I reckon anyway.

On Wednesday, September 20, 2017 at 10:07:12 PM UTC-5, dsi1 wrote:
>
> On Wednesday, September 20, 2017 at 11:31:52 AM UTC-10, wrote:
>
> > But you use it in custard pies so you know the results are quite
> > good. Why be afraid to use it in bread pudding?
>
> The difference is that in bread pudding, the milk is not that important of a flavor component. I expect to taste eggs, bread, cinnamon, and sugar. Milk is not that important. Mostly, it's there as a carrier for the eggs. Well, that's what I reckon anyway.
>
>
I can't say that I've ever tasted eggs in bread pudding and I've only
tasted cinnamon in restaurant bread pudding. Not a fan of it in that
dish but the evaporated milk really gives bread pudding a richness.

On Wednesday, September 20, 2017 at 5:31:46 PM UTC-10, wrote:
> On Wednesday, September 20, 2017 at 10:07:12 PM UTC-5, dsi1 wrote:
> >
> > On Wednesday, September 20, 2017 at 11:31:52 AM UTC-10, wrote:
> >
> > > But you use it in custard pies so you know the results are quite
> > > good. Why be afraid to use it in bread pudding?
> >
> > The difference is that in bread pudding, the milk is not that important of a flavor component. I expect to taste eggs, bread, cinnamon, and sugar. Milk is not that important. Mostly, it's there as a carrier for the eggs. Well, that's what I reckon anyway.
> >
> >
> I can't say that I've ever tasted eggs in bread pudding and I've only
> tasted cinnamon in restaurant bread pudding. Not a fan of it in that
> dish but the evaporated milk really gives bread pudding a richness.

I shall take your suggestion under advisement, thanks!

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> On 20 Sep 2017 14:58:03 GMT, notbob > wrote:
>>
>> >On 2017-09-20, Janet > wrote:
>> >
>> >> ....is passable for cooking or on cold cereal or in coffee.
>> >
>> > I never used it on cold cereal, but I recall my mom using it fer her
>> > coffee. For years, it's is all she ever used, directly outta the
>> > can. (50s).
>> >
>> > nb
>>
>> Was she from Newfoundland? Until recently fresh milk was a luxury and
>> mainly unobtainable for them. A great friend, a Newfoundlander,
>> showed me how her mother made her chowder. The key ingredient was
>> after everything was ready, let it come off the boil and add
>> evaporated milk. It was always deliciously creamy, did not taste of
>> Carnation at all and to this day wins all the compliments. So
>> necessity was certainly the Mother of Chowders
>
> Exceptionally good in a chowder! Totally agree. It's also a good
> choice from crockpot use as it's not going to curdle like regular milk
> or cream will.

I use it for most things that call for milk or cream. About the only thing I
don't like it in is coffee or tea.

Cheri

On 21 Sep 2017 02:30:53 GMT, notbob > wrote:

>On 2017-09-21, cshenk > wrote:
>>
>> Exceptionally good in a chowder! Totally agree. It's also a good
>> choice from crockpot use as it's not going to curdle like regular milk
>> or cream will.
>
>I did not know that!!
>
>Thnx fer the tip, Carol. BTW, gotta recipe fer a crockpot/evap milk
>chowder? Winter's coming and I'm ina cooking mood!
>
>nb

You won't get a good chowder from a crock pot, not a good way to cook
fish. I like my crock pot but wouldn't even think of chowder in it

wrote:
>
> the only milk i have in the house [and drink] is non fat, dry powdered milk
>
> easy storage, healthy fat wise, etc
>
> marc

xxx

" wrote:
>
> On Wednesday, September 20, 2017 at 12:32:26 PM UTC-5, dsi1 wrote:
> >
> > I use canned milk for custard pies. I wouldn't think of using fresh milk for that purpose these days. The last flan I made used one can of evaporated milk and one can of condensed milk. The results were most pleasing. In my awesome opinion, custards made with canned milk are better.
> >
> >
> That's why I suggested the next time Gary makes bread pudding he should
> try a can of evaporated milk.

And I listened to you. I bought some evaporated milk this
morning. I plan to make one more bread pudding batch soon before
I tire of it for a year or so.

This evaporated milk thing started with you recommending it for
the bourbon to pour over the bread pudding. So now you are saying
to use it also in the pudding mix? I think I'll stick to whole
milk for the pudding as it's fine. I will try again with that
"icing" to pour over it. This time I'll use the evaporated milk
and start small with the bourbon, taste it, then maybe add more
if necessary.

Thank you Joan for the evap advice - I can see how it would be
better than plain milk....more concentrated and perhaps more
cream-like. Way more expensive too though, I might add.

wrote in rec.food.cooking:
>> On 20 Sep 2017 14:58:03 GMT, notbob > wrote:
>> >On 2017-09-20, Janet > wrote:
>> >
>> >> ....is passable for cooking or on cold cereal or in coffee.
>> >
>> > I never used it on cold cereal, but I recall my mom using it fer her
>> > coffee. For years, it's is all she ever used, directly outta the
>> > can. (50s).
>> >
>> > nb
>>
>> Was she from Newfoundland? Until recently fresh milk was a luxury and
>> mainly unobtainable for them. A great friend, a Newfoundlander,
>> showed me how her mother made her chowder. The key ingredient was
>> after everything was ready, let it come off the boil and add
>> evaporated milk. It was always deliciously creamy, did not taste of
>> Carnation at all and to this day wins all the compliments. So
>> necessity was certainly the Mother of Chowders

We always keep evap, has many uses, excellent for coffee. I like it
drizzled over vanilla ice cream, it forms a crust. I also like evap
over chocolate pudding, the cooked kind.

On Wed, 20 Sep 2017 20:31:43 -0700 (PDT), "
> wrote:
>
>> On Wednesday, September 20, 2017 at 11:31:52 AM UTC-10, wrote:
>>
>> > But you use it in custard pies so you know the results are quite
>> > good. Why be afraid to use it in bread pudding?
>>
>I can't say that I've ever tasted eggs in bread pudding and I've only
>tasted cinnamon in restaurant bread pudding. Not a fan of it in that
>dish but the evaporated milk really gives bread pudding a richness.

I use straight evap for making chocolate pudding, rice pudding, and
excellent for tapioca pudding.

wrote:
>
> We always keep evap, has many uses, excellent for coffee. I like it
> drizzled over vanilla ice cream, it forms a crust.

Hold up a minute. You drizzle it over vanilla ice cream?
That sounds a bit redundant and odd to me.
Maybe I should try it though rather than pre-judge.

;-o

wrote:
>
> I use straight evap for making chocolate pudding, rice pudding, and
> excellent for tapioca pudding.

A few years ago, I made my own 'evaporated milk' using a
gallon of whole milk. I looked up how to do it and learned
just how much to reduce it. Pain in the ass and took a long
time but it did save me money.

Since then, I just buy the canned -
cost more but instant use.

I wonder if I could do my own in a crockpot though so I
wouldn't have to babysit it. Bring up whole milk with
lid on, crockpot turned to high, just until it's hot and
starting to steam. Then turn down to low and remove the lid
until it reduces the appropriate amount. I forget now but the
reduction was like one 1/3 to 1/2.

On Thu, 21 Sep 2017 09:43:41 -0400, Gary > wrote:

wrote:
>>
>> We always keep evap, has many uses, excellent for coffee. I like it
>> drizzled over vanilla ice cream, it forms a crust.
>
>Hold up a minute. You drizzle it over vanilla ice cream?
>That sounds a bit redundant and odd to me.
>Maybe I should try it though rather than pre-judge.

Use evap cold from the fridge... I always keep a couple of cans in the
fridge.

On Thu, 21 Sep 2017 09:52:12 -0400, Gary > wrote:

wrote:
>>
>> I use straight evap for making chocolate pudding, rice pudding, and
>> excellent for tapioca pudding.
>
>A few years ago, I made my own 'evaporated milk' using a
>gallon of whole milk. I looked up how to do it and learned
>just how much to reduce it. Pain in the ass and took a long
>time but it did save me money.
>
>Since then, I just buy the canned -
>cost more but instant use.
>
>I wonder if I could do my own in a crockpot though so I
>wouldn't have to babysit it. Bring up whole milk with
>lid on, crockpot turned to high, just until it's hot and
>starting to steam. Then turn down to low and remove the lid
>until it reduces the appropriate amount. I forget now but the
>reduction was like one 1/3 to 1/2.

Evaporated milk is not reduced by boiling.. it's reduced the same as
orange juice concentrate and tomato paste are made... water is removed
with huge vacuum chambers.... years ago I posted a web site that
explained the process, lots of photos.

Given a choice of different milks, I like powdered milk (mix with water) much
better tasting than evaporated milk.

N.

On 9/21/2017 9:43, Gary wrote:
> wrote:
>>
>> We always keep evap, has many uses, excellent for coffee. I like it
>> drizzled over vanilla ice cream, it forms a crust.
>
> Hold up a minute. You drizzle it over vanilla ice cream?
> That sounds a bit redundant and odd to me.
> Maybe I should try it though rather than pre-judge.
>
> ;-o
>
Personally, I don't want a "crust" on my ice cream. I like vanilla
drizzled with butterscotch topping from time to time. I can't imagine
pouring evaporated milk on ice cream. How about you try it, Gary, and
report back.

Jill

On Thu, 21 Sep 2017 11:35:10 -0400, jmcquown >
wrote:

>On 9/21/2017 9:43, Gary wrote:
>> wrote:
>>>
>>> We always keep evap, has many uses, excellent for coffee. I like it
>>> drizzled over vanilla ice cream, it forms a crust.
>>
>> Hold up a minute. You drizzle it over vanilla ice cream?
>> That sounds a bit redundant and odd to me.
>> Maybe I should try it though rather than pre-judge.
>>
>> ;-o
>>
>Personally, I don't want a "crust" on my ice cream. I like vanilla
>drizzled with butterscotch topping from time to time. I can't imagine
>pouring evaporated milk on ice cream. How about you try it, Gary, and
>report back.
>
>Jill

Mostly a textural thing, similar to chocolate coated ice cream pops.
Of course if you abhor the flavor of evap it's not for you, but I like
the flavor of evap, especially as a frozen coating. Would be best to
try it for yourself, if you don't like it no biggie, just try a small
portion as a test. I only like it on vanilla ice cream.

On 9/21/2017 11:51, wrote:
> On Thu, 21 Sep 2017 11:35:10 -0400, jmcquown >
> wrote:
>
>> On 9/21/2017 9:43, Gary wrote:
>>> wrote:
>>>>
>>>> We always keep evap, has many uses, excellent for coffee. I like it
>>>> drizzled over vanilla ice cream, it forms a crust.
>>>
>>> Hold up a minute. You drizzle it over vanilla ice cream?
>>> That sounds a bit redundant and odd to me.
>>> Maybe I should try it though rather than pre-judge.
>>>
>>> ;-o
>>>
>> Personally, I don't want a "crust" on my ice cream. I like vanilla
>> drizzled with butterscotch topping from time to time. I can't imagine
>> pouring evaporated milk on ice cream. How about you try it, Gary, and
>> report back.
>>
>> Jill
>
> Mostly a textural thing, similar to chocolate coated ice cream pops.
> Of course if you abhor the flavor of evap it's not for you, but I like
> the flavor of evap, especially as a frozen coating. Would be best to
> try it for yourself, if you don't like it no biggie, just try a small
> portion as a test. I only like it on vanilla ice cream.
>
I might. I'd have to buy some evaporated milk first. I do have some
vanilla ice cream in the freezer.

Jill

On 9/21/2017 10:30, Nancy2 wrote:
> Given a choice of different milks, I like powdered milk (mix with water) much
> better tasting than evaporated milk.
>
> N.
>
Since I like to drink milk as well as cook with it, I have to say I
can't stand powdered milk. My mother bought it when we were kids,
trying to save money I guess. She served it with our breakfast cereal.
Ugh! I do have some on hand for emergencies but since I've never
actually had a milk emergency I'd rather not.

Jill

> wrote in message
...
> On Wed, 20 Sep 2017 20:31:43 -0700 (PDT), "
> > wrote:
>>
>>> On Wednesday, September 20, 2017 at 11:31:52 AM UTC-10,
>>> wrote:
>>>
>>> > But you use it in custard pies so you know the results are quite
>>> > good. Why be afraid to use it in bread pudding?
>>>
>>I can't say that I've ever tasted eggs in bread pudding and I've only
>>tasted cinnamon in restaurant bread pudding. Not a fan of it in that
>>dish but the evaporated milk really gives bread pudding a richness.
>
> I use straight evap for making chocolate pudding, rice pudding, and
> excellent for tapioca pudding.


That's why they call it "the cooking milk."

Cheri