Down this road
Once a week (or sometimes twice) five liters of milk travel down this road to our house. Fresh milk. It sounds idyllic and natural and healthy and wonderful. And, honestly, I’m pretty happy with the set up.
However, I have never had to work with fresh milk before. I know to boil it, but suggestions have varied in this department: bring it to a rolling boil and cook for twenty minutes, cook on high for ten minutes and then simmer for twenty, boil it for a while. From personal experience I know that bringing it to anything close to a rolling boil produces milk with a very gamey flavor. But is it safe if I keep it on lower temperatures?
Plus there is the container issue. I wish, I wish, I wish that I had brought more glass and plastic containers to Rwanda. “Tupperware” here means plastic boxes with ill-fitting lids. Glass containers are about $12 for a 1.5 liter bottle. So we’re storing our boiled milk in one glass container, some plastic water bottles and a Nalgene bottle. Oh and the skimmed cream is in an old glass jelly jar.
Then there is our fridge issue. Our refrigerator is somewhat small. Not exactly the size of a dorm fridge, but maybe just one size up from that. There is a freezer compartment at the top, but we can’t keep that very cold or it freezes the tops of all the food on the top shelf. Currently, five liters of milk take up about 1/3 of our fridge space. Not much room left for leftovers.
So, all of this to say, does anybody have some milk ideas? I know you can’t solve my fridge dilemma or container crises. That information was just there to add color to the milk story. But I would love to hear ideas that people have for how to deal with the fresh milk. Thank you!