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Why did cream form on my 2% milk?

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Why did cream form on my 2% milk?

nooodles | Jun 22, 2005 01:44 AM

I bought some Strauss family organic milk yesterday (2%, pasteurized, not ultra-pasteurized).

Today, when I opened it, there was a thick layer of cream on top. It plopped out, and my first instinct was "Oh no! It's rotten!" since that's the only way ultra-pasteurized Safway Lucerne milk would ever congeal.

Then I thought, "No, Cowgirl Creamery and Strauss would never do that to me" so I took a leap of faith and licked it. Yum!! I quickly stirred it into my risotto before I swallowed it whole.

So, my question is: is this normal? I didn't know 2% milk would do that, and I especially didn't expect it of pasteurized milk. Was this a fluke?

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