Simple Pleasures of the Past

Submitted: Saturday, Sep 05, 2009 at 12:04

ThreadID: 72052 Views:2531 Replies:5 FollowUps:4

This Thread has been Archived

Welldone WA

The wild flower season is about to explode around us and while thinking about how I can squeeze a weekend away in the wheatbelt to witness the splendour, I was pouring the milk [supposedly full cream milk] into the morning tea cup when I noticed how thin and insipid it was compared to milk of yesteryear [when "Homogenised" implied something rude and unsavory] when the cream settled at the top and sometimes had to be broken through with the handle of a spoon before the milk could be freed from the glass bottle .
Now we have "homogenised" milk that with added calcium, omega3, folate, etc which looks like thinned down whitewash with about as much flavour.
I can live without the glass bottles with the foil caps being delivered to your front door, but for the love of all things good and wholesome please bring back pasturized ONLY full cream milk with no added anything and maybe we will be much healthier and happier!
UHT milk is alright for remote camping but never for "home" use.

Crying over spilt milk knocked from the soapbox

Welldone

Back Expand Un-Read 0 Moderator Share

Reply By: Member - joc45 (WA) - Saturday, Sep 05, 2009 at 12:34

Saturday, Sep 05, 2009 at 12:34

Yeh, when we got milk in bottles, one used to be able to get the pasteurised milk without the homogenisation, and all that disappeared with cartons.
While I loved that milk then, my doctor says no; use HiLo, so I humbly obey!

AnswerID: 382033

Reply By: Sir Kev & Darkie - Saturday, Sep 05, 2009 at 12:44

Saturday, Sep 05, 2009 at 12:44

When I was living at home we had "Past Your Eyes" and "Home-genised" milk as we had a couple of milking cows.
Mum and Dad sold them after I left home ( I am the youngest) as there was too much milk and I wasn't there to milk the cow LOL

Cheers Kev

Russell Coight:
He was presented with a difficult decision: push on into the stretching deserts, or return home to his wife.

Lifetime Member
My Profile My Blog Send Message

AnswerID: 382034

Reply By: Ian & Sue - Saturday, Sep 05, 2009 at 12:47

Saturday, Sep 05, 2009 at 12:47

we get milk in glass bottles here in Geraldton - it costs a bit more but is the milk I remember from years ago. Its from the Avon Valley Dairy and says it comes from Ayrshire cows. They have a website so take a look because if we can get it in IGA then you probably can too.

Now for a cuppa!!!

AnswerID: 382035

Follow Up By: Ian & Sue - Saturday, Sep 05, 2009 at 12:48

Saturday, Sep 05, 2009 at 12:48

www.realmilk.com.au - I hope its ok to add the link.

FollowupID: 649614

Follow Up By: Welldone WA - Sunday, Sep 06, 2009 at 01:29

Sunday, Sep 06, 2009 at 01:29

Thank-you Ian & Sue

You have now set me in the right direction in the quest for good taste from the past.
Their website shows some outlets that are reasonably close by.
When I acquire some of this ambrosial milk, I'll also get a block of dark chocolate and melt it in the milk, with a bit of sugar in a saucepan on low heat[don't boil], and make some traditional drinking chocolate![six squares of chocolate per cup of milk and stir constantly until completely dissolved +sugar to taste+a marshmallow added at the end]

Bottoms up

Welldone

FollowupID: 649677

Follow Up By: Ian & Sue - Sunday, Sep 06, 2009 at 09:19

Sunday, Sep 06, 2009 at 09:19

Hmmmmmm.... I am sitting here eating my healthy breakfast reading your recipe and my taste buds are saying "quick grab the choccy bar!" I am going to try that it sounds delicious. Now which chocolate would you recommend? A good 80% cocoa Lindt perhaps. A do hope the little deli down the road has some - it will be my Sunday treat!

Thanks for sharing.

Sue

FollowupID: 649682

Follow Up By: Welldone WA - Sunday, Sep 06, 2009 at 13:50

Sunday, Sep 06, 2009 at 13:50

Normal dark choccy will work fine .
If your have the spare coin to spend on 80% lindt you may need to use less chocolate and a little more sugar, as the 80% stuff can be a bit bitter.
One other tip is stir the saucepan with a fork and occasionally check to see if there is any chocolate filaments on the tines, once they have disappeared the brew is ready.

Enjoy

Welldone

FollowupID: 649701

Reply By: Member - Dunworkin (WA) - Saturday, Sep 05, 2009 at 18:52

Saturday, Sep 05, 2009 at 18:52

I remember that milk, the modern drop of milk reminds me of the milk after it was seperated on the farm, very watery and only good enough to feed to the animals. "I don't like all this add in stuff"

Cheers

Deanna