The problem with milk on the bumpy roads
Submitted: Tuesday, Sep 25, 2012 at 16:11
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AstroTravel
Hi guys, I am dipping in to
the pool of wisdom again as you wonderful people have helped solve many a dilemma for me. We are in far north WA and its stinking hot. We have come across the
savannah way from FNQ and have encountered many rough and bumpy roads with more to come. We will be out of
shop range for a while, heading on the gibb up to
Mitchell plateau.
Our problem is that we can't seem to transport milk, primarily soy milk. By the time we open a carton, it's thick and grainy. Urgh! The long life cartons get bumped around and get heated up.
Has anyone found a solution to this problem? I'd welcome your suggestions as we've thrown out so many cartons its hardly worth buying. We have transported them in the car and in the CT cupboards with little success.
Thanks a bunch :)
Reply By: Bob Y. - Qld - Wednesday, Sep 26, 2012 at 16:24
Wednesday, Sep 26, 2012 at 16:24
The advent of UHT milk has made a lot of people forget about powdered milk. When mixed properly, and using fresh powder, most people wouldn't know the difference.
And you can mix it to the strength you enjoy, be it skim, Friesian or Jersey. In the stock camps, we even made a paste of it, and spread it onto jam sandwiches. A culinary delight, when you're always hungry.
A level dessertspoon of milk powder per egg, makes the best scrambled eggs. And they're not "swimming" in a sea of water like you often get, at some
places. Makes great custard, the custard powder being mixed with the milk powder, and sugar, and near boiling water added. And stir like buggery.....
The modern milk powders blend readily with hot water, and as Darian says, it's great for tea or coffee. Add enough powder, and it's soon milk coffee......with maybe a wee dram or two.......
Then, when the tin is empty, it makes a great 3L billy, for tea, or hot water. They do rust a bit if not used regularly, but then it isn't long before you've got another shiny "new" one,
Bob.
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