![]() If a recipe calls for whole milk, two-percent will get you different results, whether it’s from a plastic jug or a box. When subbing milk, keep fat content in mind.It’s easy and doesn’t require any dilution for drinking or any mental gymnastics for use in recipes. If you’re looking for a simple sub for refrigerated milk, shelf-stable milk is the best choice.There’s a lot of milk out there, so it can be a little tricky to keep track of what to use when. Sweetened condensed milk follows the same reduction process, but adds a significant amount of sugar to the milk for a sweeter, more viscous final result. This consistent heat lightly cooks the milk and draws out the moisture, creating a thicker creamier texture. To create evaporated milk, producers simmer pasteurized milk until it’s reduced. It requires the addition of water to get the right amount of moisture. Where UHT milk can be exchanged one-to-one with standard pasteurized milk, evaporated milk cannot be. UHT milk isn’t the same as evaporated or sweetened condensed milk. Many shelf-stable milks instruct you to use them as you would “regular” milk, meaning you’re encouraged to pour it right into your morning cup of coffee or add a splash into your wet ingredients while baking. As for non-dairy milks, most are pasteurized and processed in the same way, meaning that shelf-stable products will last longer than refrigerated ones.) How Do I Use It? (UHT is used commonly applied to organic refrigerated milk since that milk is not specially packaged, however, it doesn’t have the same longevity. It’s this one-two punch of bacteria-killing UHT pasteurization and aseptic packaging that makes shelf stable milk so long-lasting. This hot and fast approach kills nearly all bacteria in milk and is referred to as UHT (ultra high temperature, or aseptic) pasteurization. ![]() Instead of stopping at the 160° mark, this alternate process requires heating raw milk to between 270–280° F for about two seconds before it’s quickly chilled. But there’s another way to pasteurize milk to ensure it can hang around much longer than its colder counterpart. ![]()
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