-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> "ultra-pasteurised" dairy

 JW> The similar UHT (Ultra High Temperature) milk has an unrefrigerated
 JW> shelf life of 6 to 9 months and then an additional 10 days or more,
 JW> refrigerated, once opened.

A quick look at my Bing search engine reveals that UHT and Ultra 
Pasteurised are the same animal. 

"Ultra pasteurization requires the milk to be processed by heating the 
milk at 138┬░C/280┬░F for at least two seconds. The ultra pasteurization 
is also called UHT, (ultra high temperature), if the milk filling 
system is completely aseptic."

http://www.fermented-foods.com/content/raw-mi...

I can attest to 60 days in the ice box without undesirable results.  

 JW> It is very popular in the high arctic as it can be shipped
 JW> relatively easily in bulk, in the summer, by barge.

I can well imagine.  Bv)=
 
 JW> I don't like it's cooked taste but it's better than paying $10 per
 JW> gallon for regular milk brought in by air. It would cost $20 if it
 JW> wasn't for a federal food by mail subsidy program in place.

Since I use it as an ingredient in cooking that part wouldn't bother me
a bit. My housemate will use some in his morning coffee if he's out of
his nasty powdered "creamer" junk.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jansson's Frestelse (Temptation)
 Categories: Potatoes, Seafood, Dairy, Casseroles
      Yield: 4 Servings
 
      6 md Potatoes; peeled, in 2"x1/4"
           - strips
      2 tb Butter
      2 md Onions; thin sliced
  3 1/2 oz Can Swedish anchovy filets *
        ds Pepper
      2 tb Bread crumbs
      3 tb Butter
    3/4 c  Cream or half & half
 
  * King Oscar brand packed in olive oil (2 X 2 oz tins)
  ~ UDD
  
  Set oven @ 400┬░F/205┬░C.
  
  Keep potato strips in cold water to prevent
  discoloration. Melt 2 tbsp butter in skillet and
  add onions; cook until soft but not brown, about 5
  minutes.
  
  Pat potatoes dry. Arrange layers of potato, onion and
  anchovies in a greased 1 1/2 to 2 quart baking dish.
  Begin and end with potatoes.
  
  Dot casserole with butter and sprinkle with pepper and
  bread crumbs. Pour cream around the casserole. Bake in
  the center of the oven until the potatoes are tender
  and most of the liquid is absorbed, about 45-60
  minutes.
  
  Serves 4-6.
  
  Origin: Cookbook Digest, Nov/Dec 1991
  
  Shared by: Sharon Stevens
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 

... "There's always some further action to take." -- Pierre Boulle
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)