I have another beef - this time about milk!

Chocolatelovinggran

Rice pudding is the work of the devil- just saying....

You gave me a laugh. A couple of my kids would agree with you! I make bread and butter puds sometimes and those same 2 can’t stand them. The others love them.

I get my rice pud from Waitrose. It's lovely.

ayse That was unless the blue tits had had it all.
We used to have to leave old tea cups out for milkie to put on the milk bottles.

One morning we heard a terrific crash and when we went out, a large hedgehog had knocked over a bottle and was lapping up the spilt milk.

I haven't seen a blue tit or a hedgehog for years.

My mum's rice pudding was always made with sterilised milk as was her custard, always deliciously greamy. And she always made it on the top of the stove in a saucepan with frequent stirring. All this to stop a skin forming as my dad and sister didn't like it.

Norah
Love the sound of rice pudding made with coconut milk.
Do you make it the same way?

I’ve never come across Graham’s Gold milk, probably something else not available in Northern Ireland along with Waitrose, Ocado, Aldi…

Buttermilk?

I use a small tin of evaporated milk and top it up to the required amount with powdered milk (made up).
I've done this for years and wouldn't do it any other way now!
Delicious............

dogsmother

Thankful to live in the channel isles and have the milk we do. The youngsters go off to uni and come home craving the same. Those that don’t leave don’t really know how lucky we are.

You can get it on the mainland in any Waitrose!

I have absolutely no problem making a lovely fluffy rice pudding, do you cook it in the oven, perhaps you use too much milk, I use semi skimmed and it is perfect. Do you use pudding rice? probably obvious questions, so so many people do not

If you cannot buy unhomogenised milk, use cream diluted either with skimmed milk, water or homogenised milk.
Aftee a few attempts you should get the mixture right for creamy rice pudding.

I have even used some diluted left over clotted cream in the past but not too much as it separates.

I have a recipe that uses condensed milk, yummy

You all made me hungry for rice pudding! Would anyone share your recipe for very creamy pudding? My recipe isn't as creamy and rich as I would like.

Finding non-homogenized organic milk can be tricky these days, as most brands homogenize it. While Yeo Valley may have offered it in the past, I now prefer Berkeley Farm Organic for this. hill climb racing

nanna8

My mil used to make lovely rice puds with evaporated milk from tins. I don’t make them myself so I can’t comment from experience but hers were really nice and creamy
.

I have always used evaporated milk to make rice pudding or custard, I add an equal amount of full fat milk or sterilized milk to the evaporated milk and get a lovely, creamy rice pudding or custard.

We are lucky and can buy non homogenised milk from the Isle of Gigha. Highly recommended.

weeisledairy.co.uk/

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Here in Germany, the milk culture is very different and took a lot of getting g used to.

Since I moved here in the mid-70s, I have never seen any milk that is not homogenised. Gold or silver top was just not a thing. Recently an organic milk which has cream separate has become available in supermarkets but it is very expensive.

Milk was rarely served back in those days. People ate rolls or bread for breakfast. Cereal was unknown. They would put evaporated milk in coffee or if they were posh they might use a special kind of "coffee cream" which was similar to single cream. this was sold in tiny packets or, in cafes, in little individual portion packs (I needed at least three to get the coffee to a bearable colour).

Tea - which first and foremost meant a herbal infusion - and milk just didn't go together.

Even only a few years ago I had to search for any milk in some breakfast buffets in B&Bs or hotels. And when I did find it, it was an opened packet of long life milk which had gone off. (This happened more than once in the very North of Germany - home of the Fresian cows!)

And don't start me on cream. I have the richest cream I could find in my fridge at the moment as it was DH's 75th last week and I needed something special. 32% fat

I looked it up: Normal double cream in the UK starts at 40%.

Normal "Schlagsahne" ( " whipping cream") here has 30% fat. No wonder they sell little sachets of a powder (Sahnesteif) to help the cream stiffen ( contains starch and a few other ingredients).

I admit I am a milk addict: I get through 3-4 litres of milk per week just on my own, full fat. - DH uses oat milk.

How interesting JackyB
Every day's a school day on Gransnet!

I had no idea Germany didn't use much milk. Germany makes me think of pasture land!

I'm surprised about the Germans. My friend who is German but has lives here in Scotland for 40years loves coffee made with hot milk!
I based all my knowledge of Grrman coffee habits on her until reading your post JackyB 🤣😂

I use oat milk for all purposes. It doesn’t involve extreme cruelty to cows and their calves.

shysal

Most supermarkets sell Graham's Gold milk, either in smooth or gold top. It makes delicious rice pudding!

That's what I use to make yoghurt.

I use whole pasteurised milk for everything (except when I'm catering for a vegan, in which case I ask them which plant milk they prefer and buy some in). In 60 years of cooking, I've never had a problem with making creamy custard, rice pudding, scrambled eggs, white sauce, etc. Add cream (or soya cream) if you want it extra creamy. Or pour cream on top.

The cream is still in the homogenised milk but it can't be seen at the top as in days gone by. I make rice pudding regularly and it's lovely and creamy.