As the most dominant species on the planet, us humans enjoy feasting on the milk of unsuspecting animal mothers from time to time.
In order to best prepare milk for human consumption, I personally believe that the following are an important part of the milk cartoning process:
- Ensure that the milk is cold (but not too close to freezing).
- Package the milk in a container large enough to distribute multiple servings.
- Make sure the milk receptacle can easily pour its contents without mess.
- Ensure a fat content of two percent.
Behold, the “milk selection” of a Brazilian market. Note how many of the aforementioned criteria are not adhered to in this photograph – most egregious of all: the milk is not refrigerated.
Even when you do put this stuff into the fridge, it comes nowhere close to the real thing. These boxes of UHT (Ultra-High-Temperature) milk have a supposed shelf life of around six months when left unopened. Which means they cannot be trusted.
Apparently this milk is quite popular in many European countries as well. I will need to plan my next visit appropriately.
Cold delicious glasses of milk quickly became dearly missed, and without the delicious white elixir to wash down my Passatempo and coxinha, I don’t know how I managed.