-=> Quoting Dave Drum to Jim Weller <=-

 JW> heat up the milk until steaming hot but not boiling to
 JW> re-pasteurise it, then cool and store

 DD> Or buy the "ultra-pasteurised" stuff. It's more money but its shelf
 DD> life is phenomenal.

It has a funky cooked taste that I don't like. Before we had a
bridge over the Mackenzie River and year round trucking, we had a 6
week gap between the summer ferry season and the winter ice bridge
season every spring and fall. I used to buy powdered milk, canned
evaporated milk and UHT milk and cream in bulk to use during those
times. It was better than no milk at all but the first sip of fresh
milk 6 weeks later tasted so good.

My chocolate syrup for milkshakes these days:

--MM

Malted chocolate syrup

1 c white sugar
1 c cocoa
1 c water
1/2 c Milo malt beverage
1 tsp vanilla OR
1 tb spiced rum, opt'l

Combine the first 3 ingredients in a sauce pan and slowly bring to a
boil, stirring constantly. Boil a minute or two. Cool. When it is
almost room temperature stir in the vanilla and/or rum. Whisky and
brandy are equally good in it.

I use it mainly for making sundaes along with sliced bananas and one
of almonds, walnuts or coconut.

JW


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Cheers

Jim


... Less celebrated was his fruit spreading rival Wally Watermelon Seed.