I was in the middle of making dinner when this happened. I’m grateful I poured it into a measuring cup first. Thankfully I don’t live too far from another source.
I remember milk staying good almost a week past its expiration date when I was a kid. Boy have the times changed.
I’ve had milk two weeks past that still smelled good. I poured it out anyway. The secret to milk is that it has to stay cold. If it warms even a bit the shelf life is cut way short.
I just had one where I didn’t use it at all for a few weeks, and it was a few days past the expiration date. This may help, but it wasn’t opened yet. My wife was like, “Throw it out!” And I was like no ill take the risk. Decided to have cereal the next morning and was pleasantly surprised it was perfectly fine and was able to use it all within the next 3 days.
Then again, I have had times where i just got it, and 2 days later, it was super gross. Here’s looking at you stop and shop store brand milk… got burned twice like that, and I have never purchased it again. I hate that store so much.
Milk is so easy to tell if it’s spoiled, no reason to throw it out without a sniff test.
Stop wasting food.
Don’t drink 2 week old milk in the name of not wasting food. It’s not worth the hospital visit. Just adjust your purchasing if you always have milk you’re tossing out.
No.
Not necessarily true. As soon as your crack the seal on pasteurized milk, the Bacillus cereus spores start to germinate even if cold. There is a strain that thrives at fridge temps and within a few days the milk is now full of cereulide toxins. Badtimes at the hospital.
UHT milk would kill the spores though at the factory so it’s safer to keep longer.
Isn’t UHT ultra high temperature? isn’t that the same as pasteurization?
Pasteurization is only about 75°C for about half a minute. This kills any living bacteria in food. That’s why milk packing has warning on how to store it and how to use it. But if the pack is labeled UHT you have more leeway. UHT is high pressure and temp to get up to 130 to 150°C but for only about 3 to 5 seconds. This kills bacteria spores which can survive boiling at 100°C. Yes really. Like the above bacteria mentioned, only UHT can kill the spores. It evolved so that once the temp and moisture is right the spores breakout like Alien from the egg and start multiplying bacteria immediately, within hours.
Note that heat cannot deactive the bacteria shit aka toxins. So even though the bacteria colony can be dead when u recook spoilt food, the toxins will still kill you.
Neat, thanks for the explainer ! I had incorrectly assumed pasteurization was done at the boiling point of water… Cheers
German tetrapacks in the chat
The American version of those are fun. Two months before the expiration date, stored in a dark space around 50F or less, they separate into globs. Not spoiled, just separated. Globs settle in the bottom of coffee. Once you get enough air in there, you can shake the everloving shit out of it, and the globs break apart into a delightful foam that floats on top.
I didn’t like any part of that. I’d rather just keep buying milk from my neighbour with a cow
This is in every way superior.
It’s not a dealer’s issue or has anything to do with changing times. Everyone will or already has had that experience at least once. You’re just too inexperienced. There are many reasons why milk can go sour, as we call it here. Most depend on how you as a consumer handle it. Some are just bad luck. For example, if there was a thunderstorm, it’s more likely to turn into an ugly buttermilk mess. Don’t blame Walmart or the milk, because you can’t be sure if it wasn’t your fault.
Quite a lot of assumptions you’re making. I’m probably older than you.
Noone older than 12 who drank milk since he was a kid would be astounded or angry about self made buttermilk 🤣
Don’t you have ultra high heated milk? It keeps fresh for several months at room temperature as long as it’s unopened. It usually tastes a little less great than normal milk but that’s especially not much of an issue if you use it for baking or cereals.
To be fair, to most of those who are used to fresh milk find the taste of UHT milk off-putting, myself included. North Americans do tend to drink more milk too so they go through a bottle long before it goes bad.
For us the reason for going UHT is that we don’t have the fridge space for all the milk we consume. We would have to buy new milk every few days.
And it actually is possible to make UHT milk taste almost like fresh milk. Those are usually just more expensive.
I’m baffled that America insists on selling milk by the gallon. That’s so much milk to finish after opening.
The maximum size we used to get while I was growing up where I live was 1 litre. Then came the big milk, 1.5 L. Now we have this even bigger one that’s 1.75 L, I think. Seems like it’s going to converge on 2 L. 😄
I go through a gallon of milk in 2-3 days and I live by myself. I’m a bodybuilder though so…
When I was a kid my family of four would go through a gallon a week.
Kids drink lots of milk i used to think people who bought multiple gallons was crazy…
Now I’m at the point we use a gallon in about a 2 days…
You can buy it in half gallons and quarts, too, but a lot of families go through a gallon in a couple days.
I can go through a whole gallon by myself before it goes bad. Now, I might just barely be able to do it most times, but still. Between cooking, drinking, and cereal, I can usually find a way to use it all. I mostly drink it though.
Dairy is heavily subsidized in the US. 1 gallon (3.8L) barely costs more than 1/2. Might as well buy the whole gallon and turn what you aren’t going to otherwise use into yogurt or cheese.
I somehow doubt you can do much with pasteurized and homogenized 1% milk.
There’s a reason that most dairy products in Europe are made from raw milk.
Yogurt is super easy to make with any (dairy) milk.
There are some cheeses that are better with unpasteurized milk, but it still works with pasteurized milk. I think most cheeses made with unpasteurized milk are just done that way because the pasteurization is an unnecessary step. Cheeses that are aged long enough have the pathogens die off. In the US, that threshold is 60 days. In the EU, tradition is deemed more important than safety, so there is no waiting period. https://pmc.ncbi.nlm.nih.gov/articles/PMC12146498/#fsn370409-bib-0006
Homogenization is a challenge for curd formation with some cheeses, but you can counteract it with some extra calcium chloride.
It’s common to add cream to milk to boost the fat content for some cheeses.
You wouldn’t make rennet-based cheeses of the leftovers from a jug of milk, though, cause that’s not enough bang for your buck. I just make what’s essentially like a ricotta. All you have to do is heat it up, and add a little bit of distilled vinegar or lemon juice which cuddles it, and then you strain it through cheesecloth.
Amazing. Thanks for the info.
Any ideas on how I’d make dry cottage cheese out of it at home?
I used to go through 2gallons a week
In the UK we have (in UK pints, 1 pint = 568ml): 1 pint, 2 pints, 4 pints and 6 pints. We also have slightly smaller metric sizes (1L, 2L) that are typically seen in convenience stores or on branded milk.
I would say that 4 pints (2.273L) is the typical size that most would buy for regular use, with smaller sizes popular for those that don’t have cereal/porridge. I find that milk from the supermarket tends to keep well, so it’s not that difficult to get through a 4 pinter, unless all you use it for is adding some in your tea - in which case you can just get a 1 or 2 pint jug.
Whole milk will go bad very quickly, especially once opened and if not kept below a certain temperature. 2% lasts a lot longer. Also changing the location in the refrigerator makes a huge difference, the door area is the warmest part. If you haven’t had an issue before, then it could be that at some point in handling from the store or you the milk was allowed to warm a bit too much. Again, for whole milk it doesn’t take a lot, and any perishables from Walmart is taking a risk vs. other groceries. Find a store that gets local farm stuff if possible, and try 2%, it’s possible to wean off that sweet whole and buy some time and health.
It’s Walmart, what did you expect?
‘Great Value’ lol
Friendly reminder that white label (store brand) stuff is pretty much all made at the same place for all the big stores.
But with different levels of quality control and potentially ingredients - not trying to dimmenish white labels, they serve a role, but its always been absurd to me that just because something is made in the same factory that those products are identical - a few items might be - but you can taste white label and brand name side by side and they taste different even if they have the same manufacturing marks and have different failure rates (and sometimes the white label even tastes better!)
Oh for sure, they make things to order basically.
It’s just one of those things most people never know, that’s all.
some whole milk has cream that settles at the top. Are you sure it was actually bad?
Pretty much all milk in the US is homogenized, unless bought from a specialty brand/store. I can basically guarantee that Walmart is not selling non-homogeneous milk in the US.
maybe you should just stop buying the mammary fluid of tortured animals altogether!
Nah, it’s your sanctimoniousness that earned you your downvotes. Had you just said, “Try oat milk, it lasts longer without spoiling” or something like that, people would be more likely to respond positively than when you roll in just judging people. Prick.
But my own mammary glands don’t work 😢
that would be so hilarious if it weren’t reliant on the violent victimization of another sentient being; so close!
This is why so many people ridicule vegans. Cows are probably pretty happy with the arrangement. Don’t have to deal with predators or lack of food. Bulls, well, probably not.
yea, super pleased to be passing blood and pus along with the milk intended for the baby that was taken from them within hours if they’re lucky, love that you’re so plugged into this issue.
there is no evidence cows have intention for their milk. it’s a secretion like saliva. it’s only intended for whatever the farmer intends.
holy shit, what a take. you sound like you drown cats for fun.
No problem!
Serious question, I wonder if a healthy lactating human mother’s milk could be substituted in recipes. I’m sure there must be a non-zero chance in the course of history that someone has tried it.
It’s still milk. Tastes different though. Probably has a different consistency. Can’t say I’ve had any recently though. So, works as a simple milk substitute, kind of, maybe works for other dairy products.
I remember in a random German movie it being a minor plot point that a mother uses her own milk for her coffee
If she lives in a patriarchal society, then the culture doesn’t allow her to truly consent to giving up her milk for anyone but her own consumption, and that’s assuming she doesn’t do work or volunteering that somehow furthers the patriarchy.
Or something unhinged like that.
If a perishable product comes in an opaque plastic container, that’s a deliberate choice. Always be suspicious of it.
It does help a bit with spoilage issues (by blocking light coming into the product) but what you said is totally valid as well.
Yeah I’m calling bullshit on the part that OP is not telling us what they scribbled out. This is just ragebaiting or OP trying to negate the responsibility of READING what’s on the jug.
I mean, the fault is with the company until someone as gullible as you comes along and buys the expired jug anyways or however long you didn’t tend to it for.
I do find it a bit telling that Lemmy would assume I’m some lying shill rather than Walmart milk being ass.
Edit: here’s the unedited version. My local store isn’t listed on the jug. I’m not worried about y’all tracking me down.
Take the tinfoil hat off, junior.
All that tells you, is what state with the code of 18. It doesn’t tell you where you are specifically, only the plant of which the jug of milk was made in. In this case, it was made in Indiana (not sure if it was based on the number of states in order, which would make it wrong since Indiana isn’t the 18th state, more like 19th but whatever).
I do happen to work retail and the plausibility of how the milk ended up the way it did is several. The plant didn’t do a good job. Your housing conditions such as temperature and where you stored the milk matters overtime. Someone working dairy didn’t care enough to efficiently stock the jug per company standards. Poor stationing of pallet somewhere from the store in bad conditions. Something.
Anything. I’ve never had a milk jug just come like that though, since I buy almond milk anymore.
Junior, lmao lick my balls.
Ew, you fucking pedophile. No wonder your profile picture is a pig, because you’re probably a kiddie-fiddler. Fucking pedophile.
I take it it’s not pasteurized? I’ve never had milk go bad on me. But then I’m living in a country that takes food safety seriously.
Are you sure the container was sealed when you bought it?
The US and Canada are really anal about pasteurizing and homogenizing milk. It’s basically nearly impossible to buy any that isn’t. Most often it’s also just a reconstituted milk product instead. At the same time UHT is nearly unheard of.
If anything, OP should avoid shitty products in general, not because they’ve had this particular experience. Brand loyalty is stupid.
I’m not sure why but for me it seems like milk goes bad faster if you open and use it but then leave it unused for many days even if it’s before the expiration date.
Expiration dates on food in the U.S. mean nothing once the food product has been opened. Once opened, most perishable products will last for only a very short time… and this is what you should want.
That is how expiration dates usually work for anything moist/liquid/perishable. You open it and then you should consume it within a short time. Typically a few days at most, bit more for marmalade.
Reason: food contains microbes/spores. Preservation processes slow down growth, and/or reduce initial amount, but not to zero. Microorganisms in food grow exponentially over time, and the best before date is a statistically determined date by which 99.x% of food samples are still good to eat if unopened. Open it, and you expose the food to the much higher load of microbial life from ambient air and whatever you stick in there (spoon, butter knife, drink from the bottle). Boom, microbial growth explodes and food perishes within a short period.
Same goes for interrupting a cooling chain or exposing e.g. milk to sunlight.
That was happening to our house and then we discovered that our fridge wasn’t running at food safe temperatures.
Might be worth putting a thermometer in.
I make sure to keep the fridge just above freezing. I do this by actually setting it cold enough to freeze then raising it slightly until things stop freezing.
Bought a house (back when such things were still available to plebs). Hadn’t moved in yet, cleaning etc. Chucked some drinks and snacks into the fridge. Next day, barely chilly. Put a thermometer in, 40-some degrees F.
A new fridge was just the first unexpected expense.
Your mistake was not expecting to need to replace all of the appliances.
One of Your many mistakes was not expecting to need to replace all of the appliances.
FTFY
Why did you nuke the year from the expiration date? Is it from 2024???
What was scrubbed out in red next to the used by date? The year? You held onto that bottle for a year for a social media clout? :P
Lol, quite the imagination. I scrubbed out the identification numbers that could be used to track down where I live because I don’t trust none of y’all or the government.
Lol I do have a very active imagination and good thinking on the ID numbers. I definitely would’ve flown thousands of miles to verify this rotten milk.
I know most people here are pussies and talk a big game while thinking they’re anonymous, but I’ve had my life threatening multiple times since joining this platform.
I think you dropped this
Why would anyone want to track you?
Privacy is good, m’kay?
Let me go though your phone real quick, if you have nothing to hide it shouldn’t be a problem right?
I found that odd for a Lemmy post but also, one year milk is in much worse condition than this image. Unless they froze it for clout? Why go through the trouble?
But that just makes me wonder even more why that is blocked out, lol.
